One cup of molasses equals1 cup honey. Bear in mind honey is sweeter than molasses and will change the flavor slightly. OR instead of 1 cup of molasses try 3/4 cup granulated sugar (brown is preferable) plus 1/4 cup water.
molasses = treacle Pronunciation: muh-LASS-sis Equivalents: One cup = 8 ounces Notes: Sugar is made by extracting juice from sugar cane or sugar beets, boiling them, and then extracting the sugar crystals. Molasses is the thick, syrupy residue that's left behind in the vats.
Molasses - When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid. The darker the molasses, the more boilings it has been through.
Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.
..... Click the link for more information.
Molasses. Ordinary granulated sugar is made by squeezing the juice from sugar cane or sugar beets, boiling it down to a syrupy mixture, and extracting the sugar crystals from it. Molasses is the thick, dark residue left behind.
Molasses: A thick, dark, heavy sweet syrup.
Mozzarella: An Italian water-buffalo milk fresh or un-ripened cheese sold in whey.
Mustard: Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.
Molasses - A syrup made from natural sugarcane juices, clarified, reduced, and blended. To produce table sugar, raw sugar is processed into refined sugar. The remaining syrup is the sweetest molasses. Additional processing results in darker and stronger tasting molasses called black strap.
molasses (muh-LAS-sihz) - Molasses is made from sugar cane, which goes through a complex process, which removes all of the nutrients, resulting in a white sugar. When the natural sugar crystallizes, the molasses is drawn off or "spun out." ...
A popular, economical 17th/18th century substitute for refined white sugar. One of the primary points of the Triangle Trade (the other two being rum and slaves). Well known by period cooks in England and America.
With its strong, fragrant dark caramel flavor, expect great things from molasses. It's about 65% as sweet as sugar, and is in fact produced during the refining of sugar. (The syrup remains after the available sucrose has been crystallized from sugar cane juice.) ...
Molasses or maple syrup can be used in place of dark corn syrup, measure for measure. Keep in mind that all of these substitutes are sweeter than corn syrup and will lend a different flavor profile to the recipe.
For more on corn syrup, including some recipe ideas, see: ...
Molasses Bbq Beans
Barbeque Baked Beans
Alder Smoked Arctic Char with Wild Mushroom and White Bean Ragout
Green Chili Sloppy Joses with Refried Bean Dip and Chips
Roasted Wild Boar with Fried Potato Chipotle, Peas, Fava beans, Smoked Black Pepper and Whiskey Sauce ...
A thick, dark, heavy syrup that is a by-product of sugar refining. It is far less sweet than syrup or honey and the darker the molasses, the less sugar it contains. Molasses has a slightly bitter flavour that is favoured in traditional North American reci
molasses; also called blackstrap.
Sheets of pasta which are layered with sauce and cheese and baked au gratin. Meat, fish, shellfish and vegetables are all used as fillings for this dish.
molasses; also called blackstrap. Lasagna
A wide, flat pasta noodle with a ruffled or plain edge. The dish called lasagne is usually prepared with alternate layers of bolognese sauce, pasta and bechamel sauce, topped with grated parmesan cheese and baked in the oven until browned.
Lick - molasses; also called blackstrap or larrup.
Licuadora - [Spanish] electric blender.
in color from the molasses.
demi, demie (Fr.) Half.
demi-deuil, a la (Fr.) Poultry and other pale-colored foods garnished
with truffles to resemble "half-mourning"; with poultry,, the truffle
slices are slipped between the skin and breast meat.
demi-feuilletage (Fr.) See rognures.
Jaggery (palm sugar) or molasses. Gosht Lamb. Gram flour. Chickpea flour (besan). Gulab jaman. An Indian dessert. Small 1-inch diameter balls of flour and milk powder deep-fried to golden and served cold in syrup. Cake-like texture. Gurda. Kidney.
Acidic liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which make a batter rise. Basil A member of the mint family, this ancient herb has a pungent flavor.
Baking soda must be baked with an acid such as buttermilk, chocolate, citrus juice, brown sugar, honey or molasses.
Baking Sheet - Baking sheets are used for baking and some in both shiny and dark varieties. Shiny pans will heat and brown foods evenly.
Sour milk, sour cream, buttermilk, yogurt, molasses, orange or lemon juice produce good results
Herb which is widely used in Italian dishes, most particularly with tomato-based entrees. Basil is used to make pesto and is also an excellent seasonin for chicken and fish.
Brown Sugar is made up of sugar crystals contained in a molasses-based syrup. Brown sugar comes in dark and light varieties according to the amount of molasses used, and the different forms can be substituted for one another according to taste.
Leavening: Leavening other than yeast or baking powder is produced when SODA is added to neutralize the acid of SOUR MILK or MOLASSES. The gas thus formed is not as easily controlled, nor is it sufficient for the amount of flour which would be required to complete a mixture.
Brown sugar: Sugar crystals contained in a molasses syrup with natural flavor and color components. Dark and light brown sugars may be substituted according to individual preferences for product color or taste. Confectioners' sugar: Also called powdered sugar. See glossary listing.
The crystals are left much smaller than for white sugar, and the syrup or molasses is not washed off completely. Some brown sugar producers produce brown sugar by adding molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals.
The Norman chronicler Hugo Falcandus (fl. late 12th century) makes several references to sugar production in Sicily and describes not only the sugarcane plantations, but also molasses cooking and sugar refining.
Most recipes which use baking soda will also contain an acid ingredient such as buttermilk or molasses. Baking soda can also be used to extinguish grease fires, clean pots, deodorize refrigerators, scrub crystal flower vases, freshen drains and clean disposal units.
Jaggery (palm sugar) or molasses. Made during the process of making sugar. Three byproducts are made during this time. Molasses, alcohol and jaggery. Jaggery is really just a dehydrated form of sugar cane juice. There is no real substitute for jaggery, though in a pinch, brown sugar can be used.
(no added sugar, honey, syrup, molasses, etc. - product is sweetened by fruit or other ingredients that are naturally sweet). This code is used only for recipes where sugar would normally be added.
t., ts., tsp.
Suffolk Cure - A type of bacon cure using dark beer, molasses sugar and spices
Sumac - Sumac is a much-used spice in the middle east More...
Sustain - Sustain is a charity which works towards improving food and farming practices More...
brown sugar: Brown sugar is simply white sugar with molasses. Be sure when measuring brown sugar for recipes, you pack it into the measuring cup -- this is different than measuring white sugar, which is measured loosely.
Beat in the eggs, molasses, and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just incorporated. Then stir in the chocolate chips and walnuts. Place the bowl in the refrigerator and allow the dough to chill for 1 hour.
In England and America, we usually make our gingerbread with treacle or molasses. Ground ginger and cinnamon are almost always present, with ground cloves placing a distant third, if used at all.....Recipe for Gingerbread Cake......Recipe for Gingerbread Men ...
A light golden-coloured raw cane sugar with a fine texture and a light molasses flavour. Generally, standard caster sugar can be substituted. It is available from gourmet food stores.
Golden grape tomatoes ...
½ tsp each mustard & cumin seeds
1 tbsp molasses or sugar
1 ½ tsp red chilli powder
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp garam masala
2 to 3 pinches asafoetida
Salt to taste
1 tbsp oil
Sour buttermilk to soak karele ...
Fermented soy sauce - available from specialist oriental shops - is the true Chinese article and has a stronger, earthier flavour which blends less easily with Western cooking. Because it often contains molasses as well as soya beans, ...
grapefruits green beans green chiles green onions homemade bread homemade dog biscuits homemade grapefruit soda homemade pet treats hominy jalapenos jam junk food vegan kale kidney beans lemons lentils limes Lisbon vegetarian restaurant mandarin oranges mangos mango sorbet mint mirin miso molasses ...
The original recipe was a lightly fermented mixture of water, sugar (or molasses) and plant extracts, but today's root beer is completely free of alcohol, being made from sugar, aromatic plants and carbonated water alone.
Spruce Beer (Canada): This is made from the boiled boughs of black spruce. The beer is made with yeast, molasses and raisins and takes less than three days to brew.
Stromboli (Italy): Wrapped bread stuffed with marinara sauce, cheese, and pepperoni, cooked and sprinkled with garlic and butter.
Where caster sugar is specified, coarser granulated sugar or fine icing sugar are not acceptable substitutes as they'll create detrimental effects, such as a speckled finish or failure to hold air bubbles in the batter. Darker sugars such as unrefined molasses sugar or muscovado are great for baking ...
Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor, similar to that of molasses. It is about half as sweet as white sugar. Barley malt syrup is best used in combination with other natural sweeteners.
-Worcestershire Sauce - A condiment developed in England from flavors discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.
A common ingredient in the US made by adding enzymes to corn starch, turning it into syrup of dextrose, maltose and/or glucose. It comes in two flavours - dark and light. Light corn syrup is very sweet like golden syrup while dark corn syrup has a molasses flavour.
A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise. Anadama bread is also given a distinctive flavor with the addition of molasses.
With their "Winnie the Pooh" brown color, there is no need to add extra red or yellow. Most cake and candy decorating supply places also have paste colors available. You can also add a little molasses to the peanut butter to approximate the color of peanut butter that paste colors give.
This sour, sharp-tasting liquid containing natural, acetic acid is produced from the fermentation of the juice of various fruits or berries, or from honey, molasses, or even cereal grains as in malt vinegars.