Molasses...

[alwayswannaprty]

Omelet wrote:

I tried the google search thing and combined two group questions.
Google "molasses sweet bread" I never made it so!

http://projects.eveningedge.com/reci...s-sweet-bread/


--
Enjoy Life... Nad R (Garden in zone 5a Michigan)

[YaNkEeS!!!]

Omelet wrote:

There are a lot of BBQ sauce recipes that use sugar. Molasses would
work in them. I prefer sugarless dry rubs myself for BBQ in the rare
cases I make my own sauce from scratch.

Dilute it 50-50 with light corn syrup to use on pancakes like a yankee
would use maple syrup or a brit would use golden syrup - Also not the
sort of recipe that is at the top of your list. But maybe you have
family that likes syrup on their oatmeal?

[alexsr31092]

On 03/11/2011 04:05 AM, Omelet wrote:

I've made this several times and it never lasts long around our house.
The recipe doubles easily to use an entire 12-ounce bottle of molasses
at once.

------------------------ Cut Here ------------------------

Pineapple Willy's Jack Daniels BBQ Sauce


Here's Pineapple Willy's own original BBQ sauce. This sauce gets better
with age. If time permits, keep it in the refrigerator a day or so to
develop a deeper, richer taste.

1/2 large onion, minced
4 cloves garlic, minced
3/4 cup Jack Daniels Whiskey
2 cups ketchup
1/3 cup vinegar
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
3/4 cup Grandma's molasses
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup tomato paste
2 Tbsp. liquid smoke
1/3 tsp. Tabasco, or less

Combine onion, garlic, and Jack Daniels Whiskey in a 3-quart saucepan.
Saut? until onion and garlic are translucent, approximately 10 minutes.
Remove from heat and light mixture; flame for 20 seconds. Add all
remaining ingredients. Bring to a boil, then turn down to a medium
simmer. Simmer 20 minutes, stirring constantly. Run sauce through a
medium strainer to remove onion and garlic bits if you prefer a smoother
sauce. Cool and enjoy.

Makes about 4 cups.

Recipe courtesy of Pineapple Willy's.

[xostrawberry_shortcakeox]

Re: [email protected]

Whirled Peas wrote:


Sounds good.
Light or dark molasses?

[doubtless]

On 03/11/2011 02:37 PM, Nunya Bidnits wrote:



If there's a choice, choose the dark molasses to match the other
assertive flavors.

[snow banana flake]

On Fri, 11 Mar 2011 13:31:53 -0800, Whirled Peas
wrote:


I like every one of those ingredients, thanks for posting. What do
you usually paint with that?

--

Today's mighty oak is just yesterday's nut that held its ground.

[schase10353]

On Fri, 11 Mar 2011 15:56:40 -0800, Whirled Peas
wrote:


I think the "original" type (unsulfured?) would work just fine.

--

Today's mighty oak is just yesterday's nut that held its ground.

[J Francis95]

On 03/11/2011 06:51 PM, sf wrote:

Thanks. Speaking just for myself, the best use I've found is on charcoal
grilled spareribs, as a finishing sauce. I also like it on charcoal
grilled pork chops, button ribs and pork and bacon burgers. I've used it
on pulled pork sandwiches and it was great. Charcoal grilled hamburgers
are good, too. This doesn't go quite as well on chicken or fish.

The Pineapple Willy's restaurant only offers the sauce on their "BBQ
Baby Back Ribs."

[shankmyster]

On 12/03/2011 9:48 PM, Omelet wrote:

I told you ferment it , takes a couple of weeks with the addition of
some suitable yeast
when done freeze the resulting filtered liquid
the water freezes leaving you with very high octane clear booze
volume will be about 15 to 20 % of what you start with normally


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[cputt2002]

On 13/03/2011 12:19 AM, Omelet wrote:
For you guests or the dog then
add it to your cooking , I use wine and bourbon a lot and it really
adds to the tastes as would this and the booze boils off anyway

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