GLAZED GINGER BARS
I can't think of the holidays without these luscious bars. The scent and flavor of ginger are just right for the season, and the light glaze adds the perfect amount of sweetness. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 32 bars.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in raisins. , Spread into a greased 13x9-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients until smooth; spread over warm bars. Cool completely on a wire rack before cutting into bars.
Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER BARS
Like a brownie, but gingery.
Provided by Jozi
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mash the brown sugar, butter, and molasses together in a bowl with a spoon until the mixture is creamy and thoroughly combined. Mix in the ginger, eggs, and vanilla extract. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Stir 1/4 of flour mixture into the butter mixture at a time, incorporating each addition before adding the next. Pour the batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool before cutting.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 41.5 g, Cholesterol 58.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 354.3 mg, Sugar 24.5 g
GINGER BARS
We always had dessert when we visited my grandparents' farm, and this was one of our favorites. During harvesttime, my brothers and sisters and I would take this or another dessert out to the field for the workers.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.
Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
GINGERBREAD GRANOLA BARS
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 14 granola bars
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
SECRET INGREDIENT LEMON BARS
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 15 to 20 bars
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray.
- Add the flour, cheese and confectioners' sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes.
- In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes.
- Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners' sugar before slicing.
LIME & GINGER BARS
This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream
Provided by Jane Hornby
Categories Afternoon tea
Time 50m
Yield Makes 12-14 bars
Number Of Ingredients 6
Steps:
- Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
- Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
- Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE GINGERBREAD BARS
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.
MULBERRY BARS
Shortbread crust with mulberry-nut topping.
Provided by Kathryn A
Categories Bar Cookies
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar for crust until smooth. Pat into the bottom of an 8-inch square baking pan.
- Bake in the preheated oven for 25 minutes.
- While the crust is baking, prepare topping: Mix pecans, brown and white sugars, flour, eggs, vanilla, baking powder, and salt in a bowl until well combined. Fold in mulberries.
- Remove crust from the oven. Spread topping over the crust and bake for another 25 minutes.
- Let cool for 15 to 20 minutes before cutting into 12 bars.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 32.4 g, Cholesterol 51.3 mg, Fat 15.2 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 78.2 mg
GINGER BARS
Steps:
- Preheat oven to 350F. Line standard sized jelly roll pan with aluminum foil. Grease generously with butter. In medium bowl,whisk together dry ingredients thoroughly. Set aside. In large mixer bowl, beat butter and sugar until well-blended and fluffy. Add eggs, molasses and lemon juice, mix until well-combined. Slowly, over two minutes, add dry ingredients, scraping bowl once. Stir in chopped ginger. With rubber spatula, scrape in mounds onto prepared sheet. Wet hands with water. Using hands, spread batter evenly in pan. Bake 18-24 minutes. Cool completely before cutinng into 1.5 inch squares.
GINGERBREAD BARS
Provided by Lisa Zwirn
Categories Mixer Ginger Dessert Bake Fourth of July Picnic Kid-Friendly Back to School Backyard BBQ Cinnamon Potluck Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
- Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches. DO AHEAD: _Can be made 2 days ahead._Store airtight at room temperature.
GINGERSNAP BARS
These are wonderful bars that a friend served one morning for the snack time after the church service.
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Blend together ingredients until dough forms.
- Press into bottom of greased 9x13" pan.
- Brush with water.
- Sprinkle with granulated sugar.
- Bake at 350° F for 20-30 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 100.9, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 91.8, Carbohydrate 14.2, Fiber 0.2, Sugar 7.7, Protein 1.1
GINGER GINGERBREAD BARS
I couldn't find a recipe for a true ginger bar, so worked out one of my own. This is moist and flavorful with a nice ginger "hot zing". Omit or decrease the crystallized ginger if you prefer a mild ginger flavor! I made my own crystallized ginger with recipe #102933, it's easy and inexpensive.
Provided by MarySC
Categories Bar Cookie
Time 40m
Yield 15 bars
Number Of Ingredients 13
Steps:
- Cream butter, sugar, molasses, and egg in large bowl.
- Add all spices and beat until well mixed.
- Add flour and crystallized ginger; beat until flour is incorporated.
- Spread into greased 9X13 pan and sprinkle coarse sugar on top.
- Bake 350 degrees 25-30 minutes until medium brown and risen in the middle. Cool and cut.
- Notes: You can put the crystallized ginger on top along with the coarse sugar; this is helpful if you want to make part of the pan milder for the kids! Looks great with colored coarse sugar.
Nutrition Facts : Calories 282.2, Fat 12.9, SaturatedFat 7.9, Cholesterol 46.6, Sodium 217.4, Carbohydrate 39.9, Fiber 0.8, Sugar 22.4, Protein 2.8
GINGERBREAD GRANOLA BARS
This is a twist on Playgroup Granola Bars from this site. I didn't have the stuff to make those (and we love those), so I did my own thing. They turned out great! We normally wrap them individually and freeze them, a great quick snack or breakfast on-the-go!
Provided by brewmama-4
Categories 100+ Breakfast and Brunch Recipes
Time 40m
Yield 56
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
- Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
- Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
- Cool for about 10 minutes; cut into bars while still warm.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 32.5 g, Cholesterol 11.7 mg, Fat 9 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 134.1 mg, Sugar 16.9 g
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