Lassy Mogs As promised....a Lassy Mogs recipe, from the Jam Making Workshop in August. This recipe is from Atlantic Canada, specifically Newfoundland, courtesy of Canadian Living Magazine. The lassy comes from the common short form of “molasses” in the recipe. The word Mog may have originated from a British dialect verb, which means, “ to go slowly “ Mogs were also small cakes made of flour, baking powder, sugar etc. Which may have been called mogs because they rose slowly in the oven. 3/4 cup (175 mL) unsalted butter, softened 3/4 cup (175 mL) packed Demerara sugar or dark brown sugar 1/3 cup (75 mL) fancy molasses 1 egg 1-1/2 cups (375 mL) all-purpose flour 1 cup (250 mL) large-flake rolled oats 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) ground nutmeg 1/4 tsp (1 mL) salt 1 pinch ground allspice 1 cup (250 mL) toasted chopped pecans 1/2 cup (125 mL) chopped dates 1/2 cup (125 mL) raisins In large bowl, beat butter with sugar until fluffy; beat in molasses. Beat in egg. In separate bowl, whisk together flour, oats, baking soda, cinnamon, cloves, nutmeg, salt and allspice. Stir all but 1 cup (250 mL) into butter mixture to form wet dough. With hands, mix together pecans, dates, raisins and remaining flour mixture to coat; stir into dough. Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets; press to flatten slightly. Bake in 350°F (180°C) oven until edges are golden, 14 to 15 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely. Presidents Choice also makes a yummy version of these!
Posted on: Tue, 26 Aug 2014 14:19:58 +0000
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