Molasses New Potatoes With Walnuts Recipes

Steps:

• Butter a 13 x 9-inch baking dish.
• Dry potatoes with paper towels then place in a medium bowl.
• In a small bowl combine oil with molasses, vinegar, thyme and salt; drizzle over the potatoes in the bowl and toss to coat.
• Place the potatoes into the prepared baking dish (drizzle any extra molasses mixture into the baking dish also).
• Bake uncovered at 350 degrees for about 20 minutes.
• Stir in the walnuts.
• Continue to bake, stirring once for another 20-25 minutes or until the potatoes are fork-tender.
• Sprinkle with chives.
• Do not overcook the potatoes.

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
• While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
• In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
• Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover, and place in a 350-degree oven until heated through.

Steps:

• Place sweet potatoes in 13x9-inch baking dish sprayed with cooking spray.
• Toss apples with apple juice and cinnamon until evenly coated; spoon over sweet potatoes. Cover.
• Bake at 375°F for 45 minutes. Uncover; sprinkle with walnuts. Bake an additional 15 minutes or until sweet potatoes are tender.