Frosted Molasses Creams

Name: Frosted Molasses Creams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. shortening; 1 c. sugar; 2 eggs, well beaten; 1 c. light molasses; 1 c. strong hot coffee; 3 c. flour; 1 tsp. salt; 3 tsp. baking powder; 1/2 tsp. soda; 2 tsp. cinnamon; 1/2 tsp. cloves

Eats Now Editorial Team · 969 kcal · General

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Frosted Molasses Creams – a delicious recipe with shortening, sugar, eggs, light molasses, coffee, flour. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. shortening
1 c. sugar
2 eggs, well beaten
1 c. light molasses
1 c. strong hot coffee
3 c. flour
1 tsp. salt
3 tsp. baking powder
1/2 tsp. soda
2 tsp. cinnamon
1/2 tsp. cloves

1
Thoroughly cream shortening and sugar.
2
Add eggs and molasses. Mix well.
3
Add coffee, then sifted dry ingredients.
4
Beat until smooth.
5
Pour into greased pan (12 x 18-inch).
6
Bake in moderate oven (350u00b0) for 25 minutes or until done.
7
While still warm, frost with confectioners sugar and butter or confectioners sugar with a little spoon of milk.
8
Cool and cut in squares.

969

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. shortening, 1 c. sugar, 2 eggs, well beaten, 1 c. light molasses, and more.

Yes, Frosted Molasses Creams falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
969 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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