Recipe: 9-15-99 Cakes Using Molasses (8)

9-15-99 Cakes Using Molasses

Fran,.ME (08:39:26) : Maine Gingerbread
( pre-heat oven to 350 )
1/2 c. Crisco
1/2 c. sugar
1 c. molasses (homemade is great)
2 tsp. soda
1 c. boiling water
2 1/2 c. flour
1 tsp. each ginger, cloves, and cinnamon
1/2 tsp salt
2 eggs, well-beaten

Cream Crisco and sugar. Add molasses. Dissolve soda in boiling water and then add to sugar mixture. Sift dry ingredients and add to molasses mixture and beat until smooth. Add the eggs last. Beat well. Pour into greased 12x8x2-inch pan and bake about 45 minutes. Serve with whipped cream.dawn.ny (11:54:34) : Prince of Wales Cake

1 1/2 cups sugar
1/3 cup vegetable oil
3 eggs
1 1/2 Tbsp. molasses
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. nutmeg
1 1/2 tsp. baking powder
1 1/2 cups sour milk
3 c. flour
1 cup raisins, cooked, cooled and drained (sprinkle over cake mix)

Cream sugar and oil; add eggs and molasses; beat. Add spices, baking powder and baking soda; mix well. Add milk and flour alternately.
Grease 3 (9-inch) pans. Bake at 350 degrees.

Dawn/NY (09:51:50) : Pumpkin Bread

3 1/2 cups pumpkin, pureed
1 cup butter
2 eggs
2 1/2 cups flour
2 1/2 cups pastry flour
6 tsp baking powder
1/4 cup molasses
1 tsp cloves, ground
2 tsp nutmeg
2 cups walnuts, broken
2 cups honey
1 cup cream
4 tbsp vanilla

Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown.

To give as gifts, bake in oiled empty coffee and dust with powdered sugar..

Dawn/NY (09:43:01) : MOLASSES COCONUT SQUARES

1 stick butter
1 pkg. dark brown sugar
1 cup molasses
3 eggs
1 tsp. vanilla
3 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 cup coconut
1 cup chopped pecans
optional: chocolate wafers (used in candy-making )

Melt butter and then add sugar and molasses. Cook over low heat until it starts to simmer around the edge of the pan. Add eggs one at a time and beat well; add vanilla.

Sift together the flour, salt and baking powder then add to molasses mixture. Add the coconut and pecans.
Spread in a 9 x 13-inch greased pan and bake at 350 degrees F for 35 minutes. If desired, when cool drizzle melted chocolate wafers over the top before cutting into squares. These are great provided you like coconut!!

Dawn/NY (09:42:36) : Fat-free Gingerbread Cake

1 cup All-purpose flour
1/2 cup Whole wheat flour
1/4 cup Brown sugar
1 tsp Cinnamon
1 tsp Ground ginger
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Non-fat buttermilk
1/2 cup Applesauce
1/2 cup Molasses
2 Egg whites
Powdered sugar for dusting

Preheat oven to 350 degrees. Lightly coat 8x2x2-inch baking pan with nonstick cooking spray. In a large bowl, combine flours, brown sugar, cinnamon, ginger, baking powder and baking soda. In a small bowl, combine buttermilk, applesauce, molasses and egg whites; add to flour mixture. Beat until combined.

Pour into baking pan and bake 30 to 35 minutes. Cool for 10 minutes, cut cake into nine squares and dust with powdered sugar.

Terrytx (09:12:30) :

Gingerbread Snack Cake
Recipe By :Betty Crocker's New Cookbook
Recipe posted by Annie,Tx
Serving Size : 9

2 1/3 cups all-purpose flour -- * see note
1/2 cup shortening
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 large egg

1. Heat oven to 325 degrees. Grease bottom and sides of square pan, 9 x 9 x 2-inches, with shortening; lightly flour.
2. Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Terrytx (09:12:07) :

Gingerbread Cupcakes

Cakes
1-3/4 cups all-purpose flour
1 cup Quaker oats (quick or old fashioned, uncooked)
1/3 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 cup milk
1/2 cup light or dark molasses
1/3 cup vegetable oil
1 egg, lightly beaten

Glaze
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1/2 teaspoon grated lemon peel (optional)

Heat oven to 375 F. Line 12 medium muffin cups with paper baking cups.

In large bowl, combine flour, oats, sugar, ginger, baking soda, cinnamon and salt; mix well. In medium bowl, combine milk, molasses, oil and egg; mix well. Add to dry ingredients all at once; mix until well blended. Fill muffin cups almost full.

Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on wire rack.

Combine glaze ingredients, adding enough lemon juice for desired consistency; mix until smooth. Drizzle glaze over cooled cupcakes. Store loosely covered.

12 Cupcakes

Variation:
Decorate cupcakes with powdered sugar stencils instead of glaze. Cut stencil from stiff paper using a cookie cutter to trace shape; place stencil on top of cooled cupcake and sprinkle with powdered sugar. Lift stencil carefully to keep shape from smudging.
SOURCE: The Quaker Oats Company

Terrytx (09:10:12) :

Pumpkin Swirl Cheesecake

Crust
3 TBS butter, melted
1 cup crushed gingersnaps

Filling
4 (8oz) pkgs cream cheese, softened
1 cup sugar
3 TBS cornstarch
1 cup sour cream
1/4 tsp salt
2 tsp vanilla
3 eggs
1 tsp lemon juice
3/4 cup canned pumpkin
3 TBS brown sugar
2 TBS molasses
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

1. Heat oven to 350F. In small bowl combine crust ingredients, mix well. Press in bottom of 9-inch spring form pan.
2. In large bowl, beat cream cheese, sugar and 2 tbsp of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition.
3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly, set aside.
4. To remaining batter in large bowl, add 1 TBS cornstarch and all remaining ingredients, beat well. Set aside 1 cup of this pumpkin batter.
5. Pour half of vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter in that order then swirl batters with knife or spoon.
6. Bake at 350F. for 1 to 1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Serve warm or refrigerate until serving time.