Pumpkin Muffins Submitted by Isa   prep time: 7 minutes | cooking time: 27 - 30 minutes | makes 6 jumbo muffins  These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.  Equipment: Jumbo muffin tin Ingredients1 3/4 cups flour 1 1/4 cups sugar 1 tablespoon baking powder1/4 teaspoon salt1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger1/4 teaspoon allspice 1/8 teaspoon ground cloves1 cup pureed pumpkin (fresh or from a can) 1 tablespoon soy yogurt1/2 cup soymilk 1/2 cup vegetable oil2 tablespoons molassesDirectionsPreheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean. Carob CocoaCarob and molasses are good sources of calcium and iron. This is an excellent drink before bed or any time you need a soothing treat. 2 cups milk (dairy or nondairy)1/4 cup carob powder1 teaspoon blackstrap molasses1/8 teaspoon ground nutmeg1 teaspoon vanilla extractPlace all ingredients in blender and puree until smooth. Pour into pan and heat to desired temperature. Makes 2 servings Spiced Warm Milk 1 cup nondairy milk Pinch ground cardamom, nutmeg, and/or cinnamonLiquid stevia extract, blackstrap molasses, maple syrup, brown rice syrup, or agave nectar to taste (optional) Heat milk in small pan over low heat. Pour into cup and stir in spices and sweetener to taste. Makes 1 serving  MOLASSES COOKIES INGREDIENTS:2 cups flour2 tsp baking powder1 tsp cinnamon1/2 tsp salt1/2 tsp ground cloves1/2 tsp ground ginger3/4 cup butter (for vegan version use equal parts vegan earth balance and coconut oil - I used just 3/4 C. of Vegan Earth Balance)1 cup sugar1/4 cup molasses 1 egg (or a rounded 1/4 cup pumpkin - I used canned pumpkin)DIRECTIONS:- Preheat oven to 375 degrees.- Mix together dry ingredients and set aside. - Cream together butter and sugar.- Beat in the molasses and egg/pumpkin.- Stir in dry ingredients, cover dough and chill several hours (this is totally a crucial step, otherwise the cookies melt all over the baking sheet and don't look cute)- Take dough by heaping tablespoons and roll into small balls, place on lightly greased baking sheets (I just used my trusty ice cream scoop and didn't grease the baking sheets)- Bake 7-8 minutes, let cool on sheet 5 min before transferring to cooling rack. Soft Molasses Cookies. Recipe courtesy of Ener-G Foods.Ingredients:2 cups plus 2 tbsp flour1 tsp ginger1 tsp cinnamon1/4 tsp salt2 tsp baking soda1 tsp Ener-G Egg Replacer1/2 cup shortening1/2 cup sugar1/2 cup molasses6 tbsp water1/2 cup raisinsPreparation:Preheat oven to 325 degrees F. Sift flour, spices, salt and baking soda together. In another bowl cream together shortening, sugar, molasses and egg replacer. Alternately stir flour mixture into shortening mixture. Stir in water and raisins. Drop by tablespoon 2 inches apart onto greased cookie sheet. Bake for 15 minutes. Ginger Molasses CookiesIngredients:3/4 cup margarine1 cup sugarEner-G Egg Replacer for 1 egg1/4 cup molasses2 tsp baking soda1 tsp ginger1 tsp ground cloves1/4 tsp nutmeg2 cups flourPreparation:Pre-heat the oven to 350 degrees. Cream together the margarine, sugar and egg replacer until smooth. Add the remaining ingredients and stir to combine well. Cover and refrigerate for at least 30 minutes. Roll the dough in to 1 inch balls and place on a baking sheet. Bake for 8 to 10 minutes, or until done. Bean and Molasses HotpotSubmitted by Anonymous Ingredients:1 onion 1 tin of tomatoes 2 or more tbsp tomato puree water 2 tsp mustard 4 tsp molasses suggested vegetables: carrots, cabbage, radishes, beans olive oil Directions:This recipe is versatile, simple and good if you're in a rush. Fry onion in oil, add tinned tomatoes, water and tomato puree to taste, add vegetables, chopped anyhow you like, add beans, tinned, pre-cooked, or I prefer sprouted soya beans, add mustard and molasses, stir well and cook for 10-20 mins depending how well done you like your veggies. Barbecue SauceMakes 3 cups. Ingredients:2 cups tomato paste1/2 cup water1/3 cup honey1/2 tbsp. molasses1/4 cup prepared mustard (use a brand that doesn't use vinegar)1 tbsp. tamari5 tbsp. lemon juice1/2 tsp. allspice1 tsp. salt1/4 tsp. cayenne (or more to taste)1/2 tsp. mustard powder. Lentils in MolassesServes 4 to 6. Ingredients:2 cups lentils4 cups water1 bay leaf3/4 cup tomato paste3 tbsp. molasses2 tsp. sugar or honey1/2 tsp. ginger powder1/2 mustard powder1/2 chili powder1 tsp. black peppersalt to taste Instructions:Cook lentils in water with bay leaf for 45 minutes, making sure that the lentil stay whole. When cooked, add the rest of the ingredients and stir well. Simmer for another 15 minutes and then serve hot.Curried Peas and CauliflowerServes 4 to 6. Ingredients:2 cups fresh (recommended) or frozen peas3 cups of cut up cauliflower4 tbsp. of oil2 tsp. of cumin seeds1 tsp. of black mustard seeds2 tsp. of salt.Instructions:Heat the oil in a heavy frying pan and add to it the mustard seeds. When mustard seeds pop, add vegetables and salt. Stir the veggies well. Lower heat way down and cover. Simmer stirring occasionally until veggies are tender (about 5 minutes)Split Pea soupMakes 7 cups. Ingredients:2 tbs. or oil1 tsp. of basil1/4 tsp. of black pepper1 tsp. of cumin powder2 tsp. of salt1/2 tsp. of ginger powder6 cups of water3 cups of split peas1/2 cup of carrots1/2 cup of celery1/2 cup of green peppers1/2 cup of potatoes1 tsp. of honey1 tbs. of lemon juice.Instructions:Over low heat, saute spices in oil for a few minutes. Add in the chopped vegetables and stir well to coat them. Now add the water, split peas, honey and lemon juice. Bering to a boil and them simmer for one hour or longer, if you want a creamy consistency.Banana Bread!Makes 1 large or 2 small loaves. Ingredients:3 large or 4 small bananas1/2 cup of oil1/2 cup of honey1 tsp of vanilla1 tsp. of salt1 tsp. of baking soda1/2 tsp. of mace1-3/4 cups whole wheat pastry flour1 cup chopped walnuts (Optional)Instructions:In a blender or food mill, puree the bananas to a smooth and creamy texture. Add to them the oil, honey, vanilla and mix well. Add in the remaining ingredients, making sure you don't overstir. Spoon mixture into a greased loaf pan and bake at 350'F, for a large loaf, 45-60 minutes (45 for moist, 60 for dry and crusty) and 35-40 minutes for 2 small ones. C rice flour 1  C buckwheat flour 1/2 C tapioca flour 1 t salt 2 t baking powder 1 t baking soda 2 t xanthan gum 2  1/2 C soymilk, plain unsweetened 1/4 C canola oil 2 T molasses 2 T sugar In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended - you don’t want chunks of dry flour, but it should still be a bit lumpy. Allow the batter to sit for 3 minutes, and then stir another 5 to 10 strokes. Cook on a waffle iron generously sprayed with oil for 1 to 2 minutes past the iron manufacturer’s suggested average cooking time. Makes 4 (7-inch) round Belgian waffles.From a health perspective, the peanut butter molasses banana wrap is near perfect. Eat it with a glass of calcium-fortified organic orange juice and it will be perfect. Peanut butter is high in protein, molasses is high in iron, and the vitamin C in the OJ will help your body absorb the iron. The flavor combination of peanut butter with banana and molasses may sound odd, but give it a go. It's addictive.Prep time: 5 min; Total time: 5 minIngredients1 whole wheat tortilla 1-2 tbsp. peanut butter 1-2 tbsp. blackstrap molasses 1 banana, slicedSpread peanut butter on the tortilla. Drizzle molasses over the peanut butter. Last, slice and add the banana, roll up your wrap, and enjoy.TipsEnjoy this one over a plate in case the molasses drips out the bottom of the wrap.Instead of a tortilla, you can use pita bread or whole wheat sandwich bread.Turn this wrap recipe into a dessert: make crepes and use peanut butter, molasses, and bananas as the filling.You can substitute almond butter or any other nut butter instead of peanut butter. Try using lentils as your barbecue beans. You will find standard baked beans ingredients including molasses, brown sugar, ketchup, mustard, Worcestershire sauce, tomato sauce, and onions. This is simple and easy to make from scratch. Prep Time: 15 minutesCook Time: 1 hour, 15 minutesIngredients:2-1/3 cups lentils, rinsed5 cups water1/2 cup molasses2 Tablespoons brown sugar1 Tablespoon vinegar1/2 cup ketchup1 teaspoon dry mustard1 teaspoon Worcestershire sauce (may use vegetarian variety)16 ounces tomato sauce2 Tablespoons minced onions1/4 teaspoon liquid smoke, optionalPreparation:Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but whole. Add molasses, brown sugar, vinegar, ketchup, mustard, Worcestershire sauce, tomato sauce, onions, and liquid smoke to the cooked lentils, stirring to combine. Bake at 350 degrees F for 45 minutes. Yield: 8 servings Worcestershire Sauce",vinegar, molasses, high fructose corn syrup, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavorings and chili pepper extract.1 cup cider vinegar 1/3 c. dark molasses 1/4 c. soy sauce or mushroom soy sauce 1/4 c. water 3 T lemon juice 1 1/2 T salt 1 1/2 t powdered mustard 1 t onion powder 3/4 t powdered ginger 1/2 t black pepper 1/4 t garlic granules 1/4 t cayenne 1/4 t cinnamon 1/8 t ground cloves or allspice 1/8 t ground cardomomcurry powder coriander, cumin, fennel, fenugreek, cardamom, turmeric, pimento(allspice), cloves, ginger, cinnamon, nutmeg, chilicoriander and cumin are the most essential spices..jerk seasoningonion powder, garlic, thyme, salt, nutmeg, cinnamon, brown sugar, hot pepper, pimento(allspice)(moist) honey, tamari, cider vinegar, cocanut oilChai Tea 2 1/2 cups water1 teasoon cardamom4 whole black peppercorns1/4 teaspoon ground ginger or 2 slices fresh ginger, peeled1/4 teaspoon cinnamon or 1 large cinammon stick2 whole cloves2/3 cup nondairy milk4 teaspoons granulated sugar3 teaspoons loose black tea or 3 tea bags1/4 teasoon vanilla extractAdd the water, cardamom, peppercorns, ginger, cinnamon, and cloves to a medium-size saucepan. Bring to a low boil. Turn down the heat and let simmer for 5 to 10 minutes. Add the milk and sugar and bring to a heavy simmer. Add the tea, turn off the heat and let seep for at least 3 minutes. Add the vanilla, and stir to combine. Strain using a sieve or fine strainer, and serve hot Makes 2 servings