Let's Cook

Showing posts with label molasses. Show all posts
Showing posts with label molasses. Show all posts

Friday, November 14, 2014

Mock Bourbon Pecan Pie

I honestly cannot believe that it's been 11 months since I posted anything on this blog! Life gets in the way and procrastination is one of my less than desirable traits. It's been a busy year....so many thing have happened. I'll explain some that in a separate post but today I wanted to share something I stumbled upon. We recently had friends over for dinner and I decided to make a pecan pie for dessert. After gathering all the ingredients for my Golden Pecan Pie recipe, I realized my white corn syrup bottle was all but empty. Probably a scant 1/4 cup in there and recipe called for 1 cup. What to do? No time for a trek to the grocery so I began searching for options. Voile'! I still had a pint of Pure Sorghum Molasses I had purchased at the Mennonite store last Fall while I was in TN. It was still good, hadn't gotten sugary*....so I substituted the 1 cup of Karo syrup for 1/4 cup Karo and 3/4 cup molasses.

The outcome? Oh.My.Goodness! There were two small pieces left of that pie after dinner and there were only 5 of us. This concoction resulted in what tasted like the BEST Bourbon Pecan Pie you've ever eaten! Amazing! So I've renamed this pie "Mock Bourbon Pecan Pie". Add a scoop of pure vanilla bean ice cream and folks, you've got a little piece of heaven in your mouth!

Mock Bourbon Pecan Pie

3 eggs, slightly beaten
1 tsp vanilla
3 Tbsp melted butter
1/2 tsp salt (unless you used salted butter!...then omit this)
1/2 cup sugar
1/4 cup Karo syrup
3/4 cup Pure Sorghum Molasses
1 cup chopped pecans
1 9" pie crust

Mix all ingredients except pecans. Mix well. Add pecans. Bake in a 375 preheated oven for 12 minutes. Then reduce temperature to 325 and continue to bake for 30 minutes. If the crust looks like it's getting too brown, just lay a sheet of foil over the top for the last 10 minutes or so.

*Often I don't get a chance to use all of the molasses before they go to that sugary stage. You can still use it though, by putting it in a pan and heating it thoroughly til the crystallized sugar has melted. Don't let it boil.  Let it cool and put it back in the jar or go ahead and use it.

Monday, December 16, 2013

Ginger Molasses Cookies---Soft & Chew Goodness!

Ginger and Molasses just were meant to be together...they are a perfect couple. Being a texture kind of gal, I personally prefer a crunch ginger snap cookie but I couldn't help but fall in love with this recipe! Oh, the ooey gooey goodness of molasses and spices of ginger, clove and cinnamon....uhmmmm!  My spin on this recipe is that I used sorghum molasses that I bought at the Country View Mennonite store while home in TN during Thanksgiving. I can honestly say that I'm convinced the fresh sorghum made these cookies the divine little chewy gems that they are. So make a batch of these and hide a few for yourself to enjoy with a cup of coffee (or Tea my friend Kathy!) on the porch before everyone else wakes up. It will be a perfect start to your day! Enjoy :)

 Ultimate Ginger Molasses Cookies


2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses (I used pure sorghum molasses)
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies


Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Note: I thought the dough was too soft to roll up by hand so I just dropped the dough by good spoonfuls onto the baking sheet and sprinkled the tops with some sugar before putting into the oven. Turned out great!

Soft Chewy Ginger Molasses Cookies :) YUM
***The original recipe for this cookie is from: