Woah!

[averygoodun42]

Well, I've figured it out, more or less, and I've got a buttload of baking to do. Some of it can be done in advance, fortunately, like the refrigerator cookies, and all but the nanaimo bars are easy.

So, what I'm probably going to be making is:

Banana Bread x2 (w/ whole wheat flour) .....................[Thursday 8th]
Brownies ............................................................................[Saturday 10th]
Nanaimo bars x2 ..............................................................[Thursday or friday]
Pumpkin cookies ..............................................................[Friday]
Parkin drops (oatmeal chews, basically)......................[Thursday]
Butter tarts ..........................................................................[Saturday]
Pumpkin tarts......................................................................[Friday]
Coffee cake.........................................................................[Saturday]
Icebox cookies (with dates and nuts (and orange?))..[week before? Bake Saturday]
Chocolate chip cookies (w/ whole wheat flour) ...........[that week]
Gingerbread........................................................................[Saturday]

I am going to be so hungry after making all that. I will probably be in a bit of a self-pity funk as well. I hope not, but...

Even with all of that plus a planned pineapple upside-down cake, I will still have 1.75 cups whole wheat flour, 3.5 cups cake flour, 1.25 cups white sugar, 1 cup brown sugar and 2 cups molasses leftover. I won't even mention the raisins as they're snack food for Babe.

Edit: With gingerbread, now totals are 1.75 cups whole wheat flour, 1.5 cups cake flour, 3/4 cup sugar, 1 cup brown sugar and 1 cup molasses.  Much better.  Thank you, evieeros!

And, of course, there are also pudding mixes and such that will also have to be used up eventually. But they can stay in the cupboard for emergencies. ("Help me! I need sugar!" "You are in luck, my friend! Here, have this coconut cream pie! Or would you prefer some Jello?")

Except for the molasses, I have a good idea of what to do with the leftovers, but the molasses really is giving me pause. I could make gingerbread/snaps, but that doesn't use much molasses at all. I do not want to attempt making molasses taffy again, although that would use up both the molasses and white sugar quite nicely. I just don't know. I wouldn't mind keeping it in the cupboard for use on oatmeal, but no one here eats oatmeal anymore. Besides, whenever I do, I much prefer raisins.

So, if you have any suggestions on what to do with the leftovers that includes tons of molasses, I would appreciate the help!

Comments

The sticky issue of molasses

[averygoodun.livejournal.com]

Gingerbread, both soft and firm, has a very low molasses to flour ratio. Although it is tempting to get Ash's recipe for her now famous gingerbread and make that, too. Even if it doesn't use up the molasses. :-)