CANDIED GINGER-CARDAMOM BARS
Steps:
- Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick spray. Blend flour, sugar, cardamom, cinnamon, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 2 tablespoons beaten egg; blend until moist crumbs form. Add ginger. Using on/off turns, process until moist clumps form. Press dough evenly over bottom of prepared pan. Brush remaining beaten egg over dough. Using small sharp knife, score top of dough with diagonal lines spaced 1 inch apart. Repeat in opposite direction, forming lattice pattern.
- Bake until pastry is golden and tester inserted into center comes out clean, about 40 minutes. Transfer to rack; cool completely in pan. (Can be made 2 days ahead. Store airtight at room temperature.)
- Cut pastry square into 3 long rectangles. Cut each rectangle crosswise into 8 rectangular bars, making 24 bars total.
CRYSTALLIZED CANDIED GINGER
Candied ginger is delicious served as a sweet snack with tea, as a garnish, or mixed into a variety of baked goods or pastries! Be sure the ginger root is very fresh: unblemished, smooth light brown and no wrinkles. Sightly adapted from my friend Caroline's recipe. Note: The repeated blanching is in order to boil out the sharpness of the ginger. If your ginger is not too sharp, you may only need to blanch it once or twice. It helps to have a second opinion on this.
Provided by BecR2400
Categories Dessert
Time 2h
Yield 4 cups of Candied Ginger, 32 serving(s)
Number Of Ingredients 3
Steps:
- Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
- Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
- Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
- After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
- You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
- Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
- Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.
LEMON SQUARES WITH CANDIED GINGER
A family favourite, we all love lemon squares these are extra yummy! Source: an old newspaper clipping, from ????
Provided by Elly in Canada
Categories Bar Cookie
Time 50m
Yield 25 squares, 25 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- In medium bowl or food processor combine flour and sugar. Cut in butter until mixture starts to hold together.
- Press mixture into bottom of 8 or 9 inch square baking dish lined with parchment paper or make sure it is well buttered.
- Bake at 350 degrees for 15 minutes.
- Set aside to cool slightly.
- Topping:.
- In a medium bowl, beat eggs with sugar until light and creamy.
- Mix flour with baking powder and stir into egg mixture.
- Add lemon peel and juice,coconut and ginger, stir well.
- Pour topping mixture over baked crust, bake for 20 minutes in 350 degree oven until just set.
- Cool on rack. Cut into squares. Dust with icing sugar, if desired.
- This will yield approximately 25 squares,depending on how you cut them.
- Serve and enjoy!
Nutrition Facts : Calories 112.4, Fat 5.1, SaturatedFat 3.3, Cholesterol 26.7, Sodium 43.1, Carbohydrate 16, Fiber 0.3, Sugar 11.4, Protein 1.2
CANDIED GINGER - CARDAMOM BARS
If you are a ginger freak like me then these are the perfect cookie. They are easy to make in the food processor. They are kind of like shortbread packed with ginger and cardamom. I got this one out of the newspaper some time back, it was by Linda Faus. Warning!!!! These have serious addiction potential.
Provided by matt_maples
Categories Bar Cookie
Time 1h
Yield 18 bars, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg F.
- Grease a 9 inch square baking pan.
- Ok here is the hardest part -- finely chop crystallized ginger and set aside.
- In a food processor add flour, sugar, cardamom, cinnamon, and salt. Pulse to combine.
- Cut butter into half in cubes.
- Add butter to processor and mix into a coarse meal forms.
- Beat egg and add 2 tablespoons to processor and mix until a moist crumbs form.
- Add ginger and blend until moist clumps form.
- Press dough into pan.
- Brush the rest of the egg over the top.
- Bake 40 minutes.
- Transfer to rack and let cool completely in pan.
- Cut into 18 pieces.
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