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recipe

Pros: molasses
Baked beans with a sweet and smoky flavor is a classic American dish that's perfect for any gathering. This rendition involves slow-baking navy beans in a rich sauce made from a blend of molasses, brown sugar, Worcestershire sauce, smoked bacon, and a touch of apple cider vinegar to create a perfect balance of sweetness and smokiness.
Baked Beans - Sweet and smoky flavor
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Lassy Mogs, or molasses cookies, are a classic treat with a chewy texture and rich, spiced flavor. This hearty cookie is made with a blend of brown sugar and molasses, giving it a deep, caramel-like sweetness that pairs wonderfully with the warming spices of cinnamon, ginger, and cloves.
Lassy Mogs – Molasses cookies
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Fèves au Lard is a traditional Quebecois dish akin to baked beans. This hearty meal typically consists of slowly baked navy beans that became tender and creamy after hours of cooking. The beans are combined with lard, which imparts a rich, meaty flavor.
Fèves au Lard – Baked beans with lard
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Galettes Molasses, or soft molasses cookies, are a classic treat with a rich, dark flavor profile due to the presence of molasses. These cookies are known for their perfectly soft and chewy texture, making them a comforting snack, especially during the fall and winter months.
Galettes Molasses – Soft molasses cookies
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Toutons are a traditional Newfoundland breakfast treat consisting of small, fried dough pieces best served warm with a drizzle of molasses. These dough patties are made by flattening leftover bread dough into circular shapes and pan-frying them to golden perfection.
Toutons – Fried bread with molasses
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Roggenbrot, a classic German-style rye bread, is known for its dense texture and deep, rich flavor. This homemade bread boasts a mix of rye and wheat flours, giving it a hearty structure ideal for sandwich-making or enjoying as a complement to soups and stews.
Roggenbrot: Robust rye bread, perfect for hearty sandwiches
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Homemade Pumpernickel Bread is a dense and dark rye bread that originated in Germany. It's characterized by a deep brown color and slightly sweet, rich flavor that comes from a combination of rye flour, cocoa powder, and molasses. This recipe involves creating a rye sour starter, which ferments and gives the bread its distinctive sour taste.
Pumpernickel: Dark rye bread.
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Schwarzbrot, or German Dark Rye Bread, is a robust, dense bread traditionally made with a combination of rye and wheat flours. This bread is often characterized by its rich, deep color and complex flavor, stemming from a long fermentation process and the addition of molasses or coffee, which enhances its distinctive dark tone.
Schwarzbrot: Dark whole-grain bread.
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