Peanut Butter And Cranberry Molasses Bread Recipes

Steps:

• In a mixing bowl, place all dry ingredients, save brown sugar. Sift twice.
• In a different mixing bowl, beat sugar and butter for 2 minutes.
• Add eggs and vanilla and beat an additional minute.
• Add wet to dry. Then beat. While beat add molasses.
• Add peanut butter and cranberry sauce. Beat for 2 minutes.
• Fold in peanut butter chips.
• If any additional moisture is needed, add a spoonful of milk at a time.
• Pour into a greased loaf pan.
• Place in oven of 350F. Bake until toothpick comes out clean or about 45 minutes.

Steps:

• Combine corn syrup and brown sugar in a large saucepan; bring to a boil, cook at a boil for 1 minute, and remove from heat. Stir peanut butter and vanilla extract into sugar mixture. Add rice cereal, oats, cranberries, and coconut; stir well.
• Press peanut butter mixture into an 8-inch square baking dish. Cool completely before cutting into bars.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
• Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
• Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, peanut butter and 1/2 cup white sugar until smooth. Stir in the honey, molasses, egg and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon and ginger. Stir the dry ingredients into the molasses mixture until well blended. Roll dough into walnut sized balls and roll the balls in the remaining 1/2 cup of sugar. Place cookies 2 inches apart onto the prepared cookie sheets. Press a criss cross into the top with a fork.
• Bake for 8 to 10 minutes in the preheated oven. Cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Steps:

• Grind flax seeds in a spice mill or a clean coffee grinder until fine. Set aside. Heat oven to 375 degrees with rack in center. Lightly grease two 9-by-4 1/2-inch loaf pans with canola oil.
• In a large bowl, sift or whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt. Add canola oil, buttermilk, and molasses, and stir until well blended. Stir in wheat germ and reserved flax seeds. Divide batter evenly between the two prepared pans. Even out tops with a spatula.
• Bake until a cake tester inserted in the middle comes out clean, about 45 minutes. Remove from oven, and transfer to a cooling rack.