158 molasse recipes

Mincemeat bars with a chewy oat-molasses crust and condensed mincemeat filling. Old-fashioned holiday baking with a crumble topping, dusted with powdered sugar.

Pfeffernuesse German pepper cookies with molasses, cinnamon, cloves, nutmeg, and black pepper, rolled in powdered sugar. Small, spicy, and deeply aromatic holiday cookies from the old country.

Old-fashioned baked beans made from scratch with dried navy beans, molasses, brown sugar and salt pork, slow-baked all day until thick and deeply savory-sweet. The real Boston-style deal, no can required.

Dark, hearty pumpernickel bread studded with raisins, made easy in a bread machine. Rye flour, cocoa, molasses, and cinnamon create a deeply flavored loaf with old-world character.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Pennsylvania Dutch shoofly cake with molasses filling and brown sugar crumb topping baked in a pie crust. Old Lehigh County recipe ready in 50 minutes.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Fairy gingerbread, a soft molasses and ginger cake baked in a shallow pan. An old-fashioned recipe with warm spice, buttery crumb, and no-fuss mixing.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Old-fashioned chocolate caramels made with brown sugar, molasses, unsweetened chocolate, and condensed milk. Boiled to soft ball stage, studded with nuts, and cut into squares.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Golden State chutney with dried California figs, apple, and lemon simmered in molasses, brown sugar, and warm spices. Pairs with pork, lamb, or chicken.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

No-bake chocolate bran bars packed with dried apricots, prunes, and crunchy bran flakes, bound together with melted semi-sweet chocolate and a touch of molasses. Wholesome snacking with a chocolate twist.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.