|by Louise Pickford|
Tapas developed in Spain in the 19th century when bandits were rife, and road-weary travellers wanted to make only a brief stop.
Results 1 - 10 of 34 for homemade molasses
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In a saucepan, ... the brown sugar, molasses, ketchup, apple ... Makes enough for about 2 pint sized jars. Recipe may be doubled or tripled for canning.
Slice 2 gallons green tomatoes. Each gallon should be heaped up. A gallon crock is good to measure with. Use 2 pounds of sugar for each pound of ...
Cook beans in water until tender. Layer beans with meat, brown sugar and molasses. Bake at 300 degrees approximately 3-4 hours or in crock pot.
1. Pop the ... small kettle. Add molasses and honey to ... for 10-12 minutes. Stir once while cooking. 6. Cool before serving. Store extra in refrigerator.
Add water to cover meat in crock. Weight meat with inverted plate or rock to keep marinade over top of meat. Leave in marinade (brine) 14 to 16 days. ...
Put salt pork at bottom of bean pot. Cover beans over the salt pork, add all other ingredients. Cover with boiling water. Cover and bake for 8 hours ...
Pop popcorn; shake ... Karo syrup and molasses; boil 3 ... coat popcorn. Bake at 250 degrees for 1 hour stirring every 15 minutes. Should not be sticky.
Put rolled oats ... soaked oats, salt, molasses and butter. By ... each loaf right side up on wire rack, so air circulates beneath. Butter crust if desired.
Into extremely large ... milk, eggs and molasses. Stir to ... cool. Blend ingredients. Bake in 2 (8 or 9-inch) greased pans at 350°F for 25 to 30 minutes.
Wash beans, cover with water 2 inches above beans. Soak overnight. Add bacon or salt pork. Cover. Simmer over low heat about 1 hour. Do not boil. ...
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