Brown Bread

1 c. raisins

1 c. cornmeal

1-1/2 c. wheat flour

1/2 c. all-purpose flour

1/2 c. sugar

1 t. baking powder

1 t. salt

2-1/2 t. baking soda

2 c. buttermilk

1/2 c. molasses

1 egg, lightly beaten

Butter or cream cheese, for serving

Preheat oven to 350 degrees. Grease or spray two 9 x 4 x 4" or 11 x 4 x 2" loaf pans. 

Place raisins in a medium bowl and cover with boiling water. Soak for 10 minutes. Drain and set aside.

In a large bowl, combine cornmeal, wheat flour, all-purpose flour, sugar, baking powder, and salt.

In a separate bowl, whisk together baking soda and buttermilk. Stir in molasses and egg.

Fold wet ingredients into dry ingredients, mixing until just incorporated. Then fold in raisins. 

Pour the batter into the loaf pans, dividing evenly, filling each pan two-thirds full.

Bake for 35-40 minutes, until a cake tester in the center comes out clean and the bread is nicely browned. Remove from oven and place on a cooling rack. When the pans are cool enough to handle, remove the loaves and let them cool completely.

Serve warm with butter or cream cheese, or to accompany baked beans.

Makes 2 loaves.

Adapted from New Hampshire Home magazine, March/April 2021, p. 34. 

Best-Ever Baked Beans

1 lb. dry navy beans, soaked overnight
6 c. vegetable broth
1 large sweet onion, diced
1 medium yellow bell pepper, diced
1/2 c. catsup
1/4 c. maple syrup
2 T. molasses
1 T. extra-virgin olive oil
1 t. dried mustard
1/4 t. garlic powder
2 t. smoked paprika
1 T. apple cider vinegar
Freshly ground black pepper

Drain and rinse the soaked beans and put them  into a 6-qt. slow cooker. Stir in the remaining ingredients except vinegar and pepper. Cover and cook on low for 7-8 hours.

Stir in the vinegar and season with pepper just before serving.

Serves 8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 44.

Switchel (Haymakers' Tea)

1 gallon water
2 c. sugar
1 c. molasses
1 c. cider vinegar or hard cider
1 t. ground ginger

Mix well and serve chilled.

[This is supposed to be a refreshing drink that helps the hands cope with the heat while haying.]

Makes about 20 8-oz. servings.

From The Nine Seasons Cookbook, p. 95.

Pennsylvania Dutch Shoofly Pie

1-1/3 c. flour
2/3 c. dark brown sugar
1 t. cinnamon
6 T. butter
3/4 c. dark molasses
3/4 c. boiling water
3/4 t. baking soda
1 unbaked 9" pie shell

Combine flour, sugar, and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, combine molasses, boiling water, and baking soda; mix well. Pour one-third of the molasses mixture into the pie shell and sprinkle with one-third of the flour mixture. Continue alternating layers, ending with flour mixture. Bake at 375 degrees for 35-40 minutes or until filling is set and crumbs are golden.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 24.

Crumb Pie

1 9" unbaked pie shell
3/4 c. flour
Pinch of salt
1/2 c. sugar
1 T. butter
1/4 c. molasses
1/4 c. boiling water
1/4 t. baking soda
1 t. cinnamon
1/4 t. nutmeg
1/8 t. ginger

In a mixing bowl combine flour, salt, sugar, and spices. Cut in butter with a pastry blender until mixture resembles fine crumbs. Set aside.

In another larger mixing bowl stir together the molasses, boiling water, and baking soda. Beat until mixture becomes foamy and rises. Stir crumb mixture into molasses mixture. Mix well. Pour into pie shell. Bake in preheated 350 degree oven for 30-35 minutes until filling is firm.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 21. 
 

Blueberry Barbecue Sauce

4 c. fresh blueberries
1/3 c. molasses
1/3 c. cider vinegar
2 fresh jalapeno peppers, seeded and minced
1/4 c. tomato paste
2 t. Worcestershire sauce
1/4 t. kosher salt

In a medium saucepan, combine all ingredients. Bring to boiling; reduce heat and simmer, uncovered, 25-30 minutes or until thick, stirring occasionally. Remove from heat; cool.

Makes a great brushing sauce for grilling, and for serving on the side. Pork was recommended in the original recipe.

Makes 8 servings.

Adapted from Better Home & Gardens magazine, July 2016, p. 108.

Carrot Bran Muffins

1-1/2 c. bran
1-1/2 c. whole wheat pastry flour, or 3/4 c. whole wheat flour plus 3/4 c. unbleached white flour
2 t. baking powder
1/4 t. cinnamon
1/2 t. salt
2/3 c. raisins
2 medium carrots, grated
1 large egg
1/3 c. vegetable oil
1/2 c. unsulphured molasses
1/3 c. honey
1/4 c. milk

Preheat the oven to 400. Generously butter the insides and top of a regular-sized (1/3-c.) muffin pan.

In a large bowl, combine the bran, flour, baking powder, cinnamon, and salt and mix very well. Stir in the raisins and carrots to coat evenly.

Beat the egg in a medium bowl, then beat in the oil, molasses, honey, and milk. Combine with the dry ingredients until just evenly moistened. Do not overstir.

Spoon the batter into the prepared muffin pan and bake 17 minutes or until a knife inserted in the center of a muffin comes out clean. Cool 5 minutes before removing from pan.

Makes 12 muffins.

Adapted from Quick Vegetarian Pleasures, p. 64. 

Whole Wheat Molasses Bread

2 c. whole wheat flour
1-1/2 t. baking powder
1/2 t. baking soda
1-1/2 t. caraway seeds (optional)
3/4 t. salt
1 large egg
1 c. buttermilk or plain low-far yogurt
1/2 c. molasses
1/4 c. vegetable oil

Preheat the oven to 350 degrees. Butter a 9 x 5" loaf pan.

In a large bowl, thoroughly combine the flour, baking powder, baking soda, caraway seeds, and salt.

In a medium bowl, beat the egg, then beat in the buttermilk or yogurt, molasses, and oil. Scrape this into the flour mixture and stir just until combined.

Pour the batter into the prepared loaf pan and bake 40 minutes, or until a knife inserted in the center of the loaf comes out dry. Cool on a rack 10 minutes, then remove the loaf from the pan and cool at least 1 hour before slicing.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 47.   

Whole Wheat Molasses Bread

2 c. whole wheat flour
1-1/2 t. baking powder
1/2 t. baking soda
1-1/2 t. caraway seeds (optional)
3/4 t. salt
1 large egg
1 c. buttermilk or plain low-far yogurt
1/2 c. molasses
1/4 c. vegetable oil

Preheat the oven to 350 degrees. Butter a 9 x 5" loaf pan.

In a large bowl, thoroughly combine the flour, baking powder, baking soda, caraway seeds, and salt.

In a medium bowl, beat the egg, then beat in the buttermilk or yogurt, molasses, and oil. Scrape this into the flour mixture and stir just until combined.

Pour the batter into the prepared loaf pan and bake 40 minutes, or until a knife inserted in the center of the loaf comes out dry. Cool on a rack 10 minutes, then remove the loaf from the pan and cool at least 1 hour before slicing.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 47.