Molasses Cake Bars Food

HERMIT BARS

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, salt, and cloves; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg; beat until combined, scraping down sides of bowl once. Add molasses; beat until combined and scrape down sides of bowl. Add the flour mixture and raisins; beat on low until dough just comes together, about 1 minute. Press dough into prepared pan. Bake until golden but still very soft to the touch, 20 to 25 minutes. Transfer pan to a wire rack to cool completely. Cut into bars. Hermit bars can be stored in an airtight container at room temperature up to 1 week.

FROSTED MOLASSES BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
• Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.

MOLASSES BARS

Steps:

• Kick the tires and light the fires to 375 °F.
• Cream the sugars and the margarine together. Add in your two eggs and beat in completely.
• Add in the molasses to the margarine/sugar mix and mix in thoroughly.
• Whisk together the dry ingredients.
• Combine the wet and dry and mix well.Then add in your raisins.
• Divide the dough into two pieces, and from each half form three long rolls on a cookie sheet.
• Build them up as high as you can and they fit across a baking sheet, width-wise. When you build them up, you get a thicker, chewier bar.
• Bake them in the oven at 375 for 13-15 minutes, and do not over/under bake. This from my grandma's instructions. So they need to be baked until the edges are cooked and the middle slightly still underdone.
• Slice them across into about 8-10 squares when they are fully cooled, needless to say, this recipe makes a large amount, you can end up with 40-60 of the little bars!

OLD-FASHIONED MOLASSES CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.

MOLASSES CAKE

Steps:

• Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
• Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.

MOLASSES CAKE BARS

Steps:

• Grease a 9x13 pan and preheat oven to 350F Cream shortening and sugar until fluffy Add beaten egg, coffee/water and molasses.
• Mix well.
• Sift together dry ingredients and add to wet.
• Mix well Pour into pan and bake 25 minutes.
• While still warm sprinkle w/ confectionary sugar or glace with a thin icing.

MOLASSES GINGER CAKE

Steps:

• Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
• In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
• In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
• Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
• Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
• Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.

SOFT SPICE BARS

Steps:

• In a large bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. , Spread into a greased 15x10x1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned (do not overbake). Cool on a wire rack. Cut into bars.

MOLASSES OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Spray 8 inch square baking pan with nonstick spray and set aside.
• With a whisk or electric mixer, beat together brown sugar, spices, molasses, oil and egg.
• In a separate bowl, combine flour, oats and baking powder.
• Add to molasses mixture; stir until blended.
• Spread in baking pan.
• Bake for 18-20 minutes or until a toothpick inserted in centre comes out dry.
• Cool on wire rack.
• Cut into squares.

CHEWY MOLASSES SQUARES

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. Ina small bowl, whisk together flour, baking soda, & salt. In a large bowl, using an electric mixer, beat butter & granulated sugar on med-high until pale & fluffy. 4 minutes. With mixer on medium, add molasses & egg whites & beat until combined. With mixer on low, add flour mixture & beat until combined.
• Transfer batter to dish & smooth top. Bake until a toothpick inserted in center of cake comes out clean. 40-45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board & cut into 1 1/2-inch squares. (Store uncoated squares in an air-tight container at room temperature, up to 3 days). To serve, toss in confectioner's sugar to coat.