Experiments with Molasses and Sweet Potatoes

Sweet Potato Mac and Cheese

1 Serving (includes 2 servings of vegetables)

 

Pasta of your choice

½ a large sweet potato, cubed very small

2 Tbsp cream cheese, softened

3 tsp white vinegar

Black Pepper

Paprika

Garlic

Basil

Parmesan Cheese

Olive Oil

Onions (and/or other vegetables to top the pasta)

Boil pasta according to instructions. Drain. Set aside.

Boil sweet potatoes until very tender. Drain and smash. Add cream cheese, vinegar, pepper, paprika, garlic, and basil.

Sauté vegetables. Add on top.

Sprinkle Parmesan cheese, as desired.

Baked Latkes

Multiple Servings/Family Size (includes 2 serving of vegetables)

1 medium Sweet Potato

1 large white Potato

1 medium onion, chopped

2 eggs, beated

3 tsp. White Vinegar

1/4 cup Flour

Garlic

Paprika

Black Pepper

Peel and grate potatoes. Place in large bowl. Add onions, eggs, vinegar. Stir well. Add flour and spices.

Pour into well-oiled muffin tins or on a greased baking sheet. If using muffin tins, be careful of crumbling when removing. (I began with the muffin tins, removed the latkes, and resumed baking on a pan).

Bake at 350 degrees until Latkes begin to brown. Top with sour cream, and apple or cranberry sauce.

Ginger Bread Cookies

Multiple Servings/Family Size

2 ½ cups flour
2 tsp. Ginger
1 tsp. Cinnamon
1 tsp. Baking soda
1/4 tsp. Nutmeg
1 stick butter, softened

½ cup Vegetable oil

3/4 cup firmly packed Brown sugar
1/2 cup Molasses
1 egg
1 tsp. Vanilla Extract
Roasted Almonds

 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture until well mixed. Roll dough into large ball. Wrap in plastic wrap. Refrigerate 3-4 hours or overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls. Press down each ball with a fork. Add an almond. Bake 8 to 10 minutes or until edges of cookies just begin to brown.

Apple Molasses Muffins

Multiple Servings/Family Size (includes 1 serving of fruit)

Adapted from Smitten Kitchen’s Whole Wheat Apple Muffins

1 cup Whole wheat flour
1 cup  All-purpose flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon

½ tsp. Ginger

¼ tsp. Nutmeg

¼ tsp. Cloves
1 stick Butter, softened
1/2 cup Brown sugar
1 large egg, lightly beaten

¼ cup Molasses
1 cup Buttermilk or 

      2 Tbsp Sour Cream mixed with water to make 1 cup.
2 large apples, cored, and coarsely chopped

1/4 cup granulated sugar

1 tsp. Cinnamon

                                                  
Preheat the oven to 450°F. Place 18 paper muffin cups in muffin tins.

Mix together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves, and set aside. In a separate bowl, beat butter and the brown sugar until fluffy. Add the egg, molasses and mix well. Mix in the buttermilk (or sour cream mixture) gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling with a mixture of granulated sugar and cinnamon. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin tins and cool.