Anadama Bread Recipe (Bread Machine)

Anadama Bread was a new term for me, but when I saw the recipe in an old bread machine book I had, I knew I wanted to give it a try. Molasses was listed in the ingredients and though it's not normally an ingredient I would think of adding to bread, I was almost certain Kevin and I would enjoy eating this fresh made loaf. 

Sure enough! The slices are moist and chock full of the characteristic molasses flavor. I love toasting my piece, spreading thick with butter and sprinkling (*generously*) with cinnamon-sugar. 

Anadama Bread

recipe adapted from Bread Machine Bounty (BHG)

Makes 1 (1-1/2 pound) loaf

Ingredients

1-1/4 cup water

1/4 cup molasses

3 Tbsp shortening or margarine

3 cups flour

1/2 cup cornmeal

3/4 tsp salt

2 tsp yeast

Directions

Combine ingredients in bread machine bowl in the order listed. Use the dough cycle (or white bread bake cycle.) When cycle is complete turn dough out onto a lightly floured surface. Roll into a large rectangle, roughly 9 inches wide, and begin rolling into a loaf, pinching together after each turn. Place in a greased 9x5 inch pan and let rise in a warm place for 30-45 minutes, or until risen 1 inch above the edge of the pan. Bake at 350 degrees for 22 minutes (or until loaf sounds hollow when tapped). Turn out onto a wire rack to cool completely before slicing. 

Serve with butter, or honey, or jam. 

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Gingersnaps

I have always always always loved gingersnaps. You know the know the old fashioned kind you could buy in a bag at your local grocery store? The kind my grandma used to keep in her pantry, perfect for dipping in her daily cup of tea. I loved those crunchy cookies something fierce. The flavor of the molasses and spices was spot on, but that crispness was really something special. 

I've made Spicy Molasses Cookies many many times and it is by far my favorite molasses cookie recipe. But the thing is, those are amazingly soft, chewy cookies. I wanted crunchy. 

I did some internet scouring and discovered the secret--a longer baking time. That's it! I could use my same trusty recipe and just bake them longer! Genius! 

These cookies turned out exactly like I imagined! For the crunchy cookie lovers in your life, this is your recipe! 

Gingersnaps

recipe by adorkablerecipes.blogspot.com (originally adapted from thepioneerwoman.com)

makes 3 dozen cookies

Ingredients

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 cups flour

1 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

1/4 tsp cardamom

2 tsp baking soda

1/4 tsp salt

extra sugar for coating

Directions

Preheat oven to 350 degrees. 

In a large bowl, beat together shortening, sugar, molasses and egg. In a second bowl combine dry ingredients with a whisk. Stir the dry mixture into the creamed ingredients and stir until thoroughly combined. 

Scoop out dough by the tablespoon and roll into sugar. Place on a cookie sheet, 1-2 inches apart. 

Bake for 12-14 minutes. Allow to cool for 2-3 minutes on the pan. Cool completely on a wire rack.

Note: The longer baking time achieves the crispy, crunchy characteristic of the true gingersnap. 

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Ultimate Ginger Cookies

Do NOT attempt to make or eat these cookies if you don't really love ginger. 

Ginger is a strong, pungent root which is unmistakable. 

People either love it or hate it. 

If you're in the latter category, run!

If you're in the former, then hold onto your hats. 

This is like a ginger or molasses cookie on crazy ginger steroids. 

But I love them. 

Kevin could only eat one bite before taking a cookie-snacking-break.

The whole reason I made Brown Eyed Baker recipe to begin with was because my adventurous husband saw the crystallized ginger package in the grocery store. He really wanted to try it. I figured, what's the harm in that? Well, come to find out, crystallized ginger is not at all like the dried mango or pineapple pieces you find in trail mix. This stuff is NOT to be eaten if not incorporated in a recipe. It looks delicious, but it's pretty intense. So tread carefully. And ENJOY! I know I did!

Adapted from Brown Eyed Baker and Ina Garten. 

Make 24-30 cookies. 

Ingredients

2¼ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoons ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

1 cup dark brown sugar, lightly packed

¼ cup vegetable oil

1/3 cup unsulfured molasses

1 egg, at room temperature

1¼ cup chopped crystallized ginger (6 ounces)

Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt and then combine the mixture with your hands.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the baking sheets.

Bake for 10-13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Chewy Chocolate Gingerbread Cookies

Recently I borrowed a great cookie resource from my local library--Martha Stewart's Cookies. I'm not in any way, shape or form a Martha fan, but I AM a fan of cookies and this cookbook is choc full of great recipes.  Some of them are just ridiculously extravagant for my taste, but I was pleasantly surprised to discovery so many "everyday" recipes.  When I tagged the page with this particular recipe, I noted that it contained fresh ginger and fresh nutmeg.  Though I didn't pick up any nutmeg (just sprinkled in a teeny tiny bit of dry nutmeg), I did buy fresh ginger for the first time as I wanted to follow the recipe as closely as possible.  I was also surprised at the lack of egg in the ingredients and the relatively large amount of molasses called for. Most molasses cookie recipes call for 1/4 cup molasses when about 2 cups of flour are needed.  This, however, only has 1 and 1/2 cups flour (plus 1 Tbsp!) and needs 1/2 cup molasses.  I hate using so much of a slightly pricey ingredient, but again, I wanted to try the recipe as written before making modifications.  

These cookies are quite amazing for the sophisticated palate, but would probably be a bit too "spicy" and overwhelming for younger foodies.  I love storebought gingersnaps and I believe these have a tang quite comparable to those molasses variety cookies.  They are obviously not "snaps"--in fact they're quite soft and gooey.  

Ingredients

1 1/2 cups plus 1 Tbsp all purpose flour

1 1/4 tsp ground giner

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp freshly grated nutmeg 

1 Tbsp unsweetened Dutch-process cocoa powder

1/2 cups unsalted butter, room temperature

1 Tbsp freshly grated peeled ginger

1/2 cup packed dark brown sugar

1/2 cup unsulfured molasses

1 tsp baking soda

1 1/2 tsp boiling water

7 ounces (~1/2 cup) best quality semi-sweet chocolate, cut into 1/4 inch chunks (or chips)

1/4 cup granulated sugar 

Directions

Line two baking sheets with parchment paper.  In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.  In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes.  Add brown sugar; beat until combined.  Add molasses; beat until combined. 

In a small bowl, dissolve baking soda in boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then remaining half of flour mixture.  Mix in chocolate; turn ont plastic wrap.  Pat out to a 1 inch thickness; seal with wrap.  Refrigerate until firm, 2 hours or overnight. 

Preheat oven to 325 degrees. Roll dough into 1 1/2 inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes.  Roll in granulated sugar. Baked until surfaces just being to crack, 10 to 12 minutes, rotating halfway through.  Let cool on pan 5 minutes.  Transfer to a wire rack and cool completely.  Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days. 

Makes: 2 dozen cookies

Cinnamon Snaps

When I saw this recipe on Pam's wonderful food blog, I couldn't help but try them. I love cinnamon! When I compared this recipe to Pioneer Woman's Spicy Molasses Cookie I realized they're almost identical--which the exception of the spices and the butter. Kevin loved these much more than the Spicy Molasses Cookies as they don't have the "bite" that comes with the addition of cloves & ginger. I love both of them.

Ingredients

3/4 cup of butter, softened (I used shortening and it was great!)

1 cup of brown sugar (could substitute white sugar)

1 egg

1/4 cup of molasses

2 1/4 cups of flour

2 tsp cinnamon

2 tsp baking soda

1/2 tsp salt

Raw sugar

Preheat the oven to 350 degrees. Beat the softened butter and brown sugar with a mixer until creamy; add the egg and molasses and mix well. Combine the flour, cinnamon, baking soda and salt and gently mix together. Gradually add the flour mixture to the butter mixer until well combined.

Roll dough into 1 inch balls and dip into the raw sugar; place the balls on an ungreased cookie sheet about 2 inches apart. Bake for 9-10 minutes; cool on wire racks. Enjoy.

Yields: 2-1/2 dozen

Spicy Molasses Cookies

Today is my love's birthday! Since we already had a party for him where I made key lime pie and New York cheesecake, I wanted something different to spoil him with today. He's not a cake fan, so when I saw this recipe under Pioneer Woman's "favorite" recipes I knew I had found what I was looking for. Kevin loves molasses cookies and since I've only tried one or two recipes before I'm still searching for the perfect one. I think I may have found it. Even though cookies are forbidden for me, I think I may have eaten 4....They're that great. Irresistible.

Note: A week later, these cookies are still fresh and soft and absolutely amazing. I have found the perfect Molasses Cookie. Thanks, PW.

Ingredients

1 cup sugar

3/4 cup Crisco (vegetable shortening)

1/4 cup molasses

1 egg

2 cups flour

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/4 teaspoon salt

2 1/2 teaspoons baking soda

Preheat oven to 350 degrees.

Mix sugar, shortening, molasses, and egg together until well combined.

Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined.

Roll dough into walnut-sized balls, then generously coat each ball with sugar.

Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.

Remove cookies from baking sheet and allow to cool….though these are delicious while still warm.

Makes 30 cookies

Molasses Sugar Cookies

Kevin recently declared that his favorite cookie is a molasses cookie. I myself have always loved spiced cookies such as gingersnaps and molasses sugar cookies--though most of my peers shy away from this genre of treat. (That is, they are our grandparents' favorites!) Immediately I was on the hunt for a great recipe--one that combined just the right spice with the perfect softness (at Kevin's request). This recipe is great! Kevin rated them an 8 on a scale of 1-10 (knowing I'll probably keep improving them!) Though I may still try other recipes (cause that's just what I do...) this one will remain in my arsenal. I hope you love them too!




1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses (tip: measure in a glass measuring cup--sprayed with cooking spray!)
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar, for decorating

Mix brown sugar, margarine, shortening, molasses, and egg in large bowl. In a separate bowl, use a whisk to combine remaining ingredients (except granulated sugar). Add slowly into creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour until chilled. (Note: my dough was in the fridge for at least 2 hours and was still sticky to roll. It may be necessary to add up to an additional 1/2 cup flour.)

Heat oven to 375 degrees. Shape dough into 1 inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or just until set. Cool slightly on pan and then remove from cookie sheet to cool on a wire rack.

Yields: about 3 dozen cookies.