770 with molasses cream Recipes

cream cheese, softened, sugar, eggs, vanilla, shortening, sugar, molasses, egg, beaten, flour, baking soda, salt, cinnamon, ginger

molasses, honey, vegetable oil, eggs, king arthur premium 100% whole wheat flour, baking powder, salt, ground cinnamon, ground ginger, milk, cream

cream cheese, softened, sugar, king arthur unbleached all-purpose flour, egg, king arthur unbleached all-purpose flour, sugar, baking soda, salt, ground ginger, eggs, milk, vegetable oil, molasses, chopped walnuts, sugar, milk

cream cheese, at room temperature, vanilla extract, eggs, granulated sugar , plus, granulated sugar, light unsulphured molasses, butter, softened, ground ginger, cinnamon, freshly grated nutmeg, salt, light brown sugar, baking soda, all-purpose flour

cream cheese ...at room temp ......, dark brown sugar, unsulphured molasses ..........., pumpkin pie spice, dark rum ........., salt, canned unsweetened pumpkin puree

unbeaten egg, molasses, sugar, butter, melted, ground cinnamon, baking powder, baking soda, blueberries, salt, sour cream, flour

cream cheese, softened, sugar, flour, egg, cake, flour, sugar, baking soda, salt, ginger (recipe calls for 1 tsp), eggs, milk, oil, molasses, chopped walnuts (i didn tsp add these), glaze, icing sugar (confectioners, powdered,10 x), milk

whole wheat flour, unbleached white flour, baking soda, vegetable oil, unsulphured molasses, water, blackstrap molasses, surprises--non- meltable ! -- for hiding inside cake (optional), a clean coin, a small polished ring, a ring, a small gold or silver charm, yogurt or ice cream (optional)

butter, softened, brown sugar, egg, molasses, king arthur unbleached all-purpose flour, ground ginger, salt, baking soda, ground cinnamon, ground allspice, ground nutmeg, sugar, king arthur unbleached all-purpose flour, milk, butter, softened, lemon extract, brown sugar, heavy whipping cream, butter, cubed, molasses, ground allspice, ground ginger, salt, sugar, minced crystallized ginger

cream cheese (at room temperature ), vanilla extract, eggs, granulated sugar, granulated sugar, molasses, butter, softened, ground ginger, cinnamon, fresh nutmeg, grated, salt, light brown sugar, baking soda, flour

molasses, brown sugar, baking soda, ground ginger, ground cinnamon, freshly brewed strong coffee, half-and-half, cream, for garnish

cream cheese, white sugar, sweet potatoes, cooked or 1 (15 oz) can pumpkin puree, brown sugar, eggs, butter, cinnamon , to taste, vanilla, molasses (optional), graham crackers, pecans, sugar, butter, melted

frozen southern-style biscuits , baked according to package directions, and cut into 1-inch pieces, ginger thins, crushed (recommended : anna s ginger thins), crystallized ginger, chopped, half-and-half, eggs, lightly beaten, brown sugar, molasses (recommended : grandma s molasses), vanilla extract, unsalted butter, melted, molasses butter cream sauce , recipe follows, chopped walnuts, for garnish, cornstarch, cold water, butter, heavy whipping cream, whole milk, molasses (suggested: grandma s ), brown sugar, irish cream liqueur, chopped walnuts, in a small bowl, combine the cornstarch and water.

tennessee apple stack cake, dried apples , (6 oz each), brown sugar , packed, ground ginger, ground allspice, shortening, sugar, eggs, milk, molasses, all-purpose flour, baking powder, baking soda, salt, ground ginger, whipping cream , whipped, place dried apples in a saucepan ; add water to cover. bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. drain and mash apples. stir in brown sugar, 1 1/2 tsp ginger, cloves, and allspice; set aside., beat shortening at medium speed of an electric mixer until light ; gradually beat in the sugar. continue beating until light and fluffy. add eggs, 1 at a time, beating well after each addition. stir in milk and molasses., combine flour , baking powder, soda, salt and remaining 1 tsp ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. divide dough into 8 equal portions; cover and chill for 1 to 2 hours., dough into an 8-inch circle on greased baking sheets. bake at 350o for 10 minutes or until golden brown. carefully remove layers to wire racks; cool completely. stack layers, spreading equal portions of reserved apple mixture between layers. cover and chill for 8 hours. spread whipped cream or whipped topping over top of cake before serving., cream or whipped topping over top of cake before serving.

semisweet chocolate (finely chopped , preferably scharfenberger or trader joe s), whole wheat pastry flour , and, whole wheat pastry flour (sifted), baking soda, kosher salt, organic unsalted butter (room temperature ), organic light brown sugar , and, organic light brown sugar, organic dark brown molasses , and, organic dark brown molasses (preferably billington s), eggs, organic (room temperature ), pure vanilla extract, sour cream (room temperature )

milk, yellow cornmeal, molasses or 1/4 cup plus 1/4 cup dark corn syrup, salt, grated ginger or lemon rind, butter, cream , as an accompaniment

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).