Ginger Cream Bars Food

GINGER-CREAM BARS

Steps:

• Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.

FROSTED CINNAMON-GINGER BARS

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in egg until well blended. Beat in molasses until creamy. On low speed, beat in remaining bar ingredients until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan.
• Bake 15 to 18 minutes or until edges look dry and center springs back when touched gently with finger. Cool completely, about 1 hour.
• In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Spread frosting over bars; sprinkle with cinnamon-sugar mixture. For bars, cut into 6 rows by 4 rows.

GINGERBREAD COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In medium bowl, mix Gingerbread Bar ingredients until mixed well. Spread evenly in pan (mixture will be thick). Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
• In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until frosting is smooth and spreadable.
• Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon. Refrigerate 1 hour before serving. To serve, cut into 6 rows by 4 rows.

GINGER BARS

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.

GINGER CREAM COOKIES

Steps:

• Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
• Preheat oven to 400 degrees F (205 degrees C).
• Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

GINGER BARS

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.

GINGER CREAM BARS

Steps:

• Cream the sugar and margarine. Sift together the flour, salt soda and spices. Add to creamed mixture. Add eggs, molasses and finally coffee.
• Spread batter in a 15x10x1 pan, and bake at 350* for 20-25 minutes.
• Cool completely.
• For frosting, cream the margarine and cream cheese. Add sugar to desired consistency. Add vanilla and mix till creamy.
• Spread frosting over bars.
• Top with chopped nuts if desired.

GINGERBREAD BARS

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.

LIME AND GINGER CREAM CHEESE BARS

Steps:

• Arrange a rack at center position and preheat the oven to 350 degrees. Butter the bottom and sides of an 8-inch square baking pan.
• In a food processor, combine ground ginger snaps and sugar, and process until well mixed, about 30 seconds. Add melted butter and pulse until just combined. Using your fingers, press mixture firmly onto the bottom of prepared pan. Bake 8 minutes, then remove pan from oven to cool 15 minutes.
• In a mixer on medium speed, beat cream cheese until light and fluffy, about 3 minutes. Beat in 1/4 cup of the sugar and cornstarch until just combined. Then beat in the egg and 2 tablespoons of the sour cream. Add ginger, 1-1/2 teaspoons lime zest and lime juice, and beat until just combined. Pour mixture into the pan and smooth the top with a spatula. The cream cheese layer will be only about 1/2 inch thick. Bake until a tester comes out nearly clean, about 25 minutes.
• Remove pan from oven, but retain oven temperature. Whisk together the remaining 5 tablespoons sour cream, 2 teaspoons sugar, and 1/4 teaspoon lime zest in a small bowl, then spread mixture evenly over the top of cream cheese layer. Return pan to oven and bake 5 minutes. Remove and cool in the pan; then refrigerate for at least 3 hours or overnight.
• To serve, cut into 12 bars. If desired, garnish each bar with julienned lime peel, and garnish platter with mint sprigs.