A variation on the Pioneer Woman's Pumpkin cake - more spices, added blackstrap molasses, doubled the recipe for two 13 x 9 (two potlucks same weekend), and adjusted to use one large can of pumpkin:
- preheat oven to 350, prep two 13 x 9 pans - grease or spray them with cooking spray
- fill and start tea kettle
- Melt 1 pound of butter
stir in:
1 29oz can pumpkin puree
add:
2 Tbs blackstrap molasses
1 Tbs cinnamon
1 Tbs ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp vanilla
some freshly ground nutmeg
(would have added the cardamon if I found it quick)
stir in:
1 3/4 C boiling water
meanwhile whisk together in a big bowl:
4 cups flour
4 cups sugar
4 tsp baking soda
and in a small bowl mix:
1 cup plain kefir (or milk with a bit of sour cream or plain yogurt equaling 1 cup)
4 eggs
Fold it all together the give up and get out your hand mixer until blended (this is cake! not too much mixing!).
Divide batter between the two pans, bake for about 35 minutes.
Showing posts with label molasses. Show all posts
Showing posts with label molasses. Show all posts
Saturday, September 9, 2017
Thursday, September 18, 2008
20 Minute Shrimp and Grits
This is NOT the same as the slow-cooked-all day miracle that is shrimp and grits. But it was pretty tasty.
The 20 minute time was accomplished by:
1. using already slow-cooked grits in a package from my beloved Trader Joes:
2. using frozen already cut peppers and onions from BJ's:
3. Microwaving things.
4. Using thawed already cooked shrimp (bought on sale, of course!):
5. Using marmalade from a jar. (ok, if you factor in the time MAKING marmalade, this would be 500 minute shrimp and grits. But that was back in March. It doesn't count).
Microwave the frozen onions and peppers until they are cooked. Meanwhile pull the tails off the shrimp and set aside. Open the tube of cooked grits, and pour into a bowl. The grits go into the microwave after the onions and peppers.
In a pot, pour about a cup of white wine, 1/2 pint of marmalade, cajun seasoning (a tablespoon?), a tablespoon or two of molasses, and bring to a boil, then immediately turn down. Add pepper/onion mixture and keep stirring occasionally.
Shred some cheddar cheese, and mix into the grits.
Add the shrimp at the last second - just long enough to warm the shrimp all the way through.
The 20 minute time was accomplished by:
1. using already slow-cooked grits in a package from my beloved Trader Joes:
2. using frozen already cut peppers and onions from BJ's:
3. Microwaving things.
4. Using thawed already cooked shrimp (bought on sale, of course!):
5. Using marmalade from a jar. (ok, if you factor in the time MAKING marmalade, this would be 500 minute shrimp and grits. But that was back in March. It doesn't count).
Microwave the frozen onions and peppers until they are cooked. Meanwhile pull the tails off the shrimp and set aside. Open the tube of cooked grits, and pour into a bowl. The grits go into the microwave after the onions and peppers.
In a pot, pour about a cup of white wine, 1/2 pint of marmalade, cajun seasoning (a tablespoon?), a tablespoon or two of molasses, and bring to a boil, then immediately turn down. Add pepper/onion mixture and keep stirring occasionally.
Shred some cheddar cheese, and mix into the grits.
Add the shrimp at the last second - just long enough to warm the shrimp all the way through.
Scoop grits in a bowl, and spoon shrimp mixture over top:
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