Triple Ginger Bars Food

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

TRIPLE-GINGER BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, butter and eggs with spoon until well blended. Stir in remaining ingredients except sugar. Spread batter evenly in pan. Sprinkle with sugar.
• Bake 18 to 23 minutes or until edges are very light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.

TRIPLE-GINGER SQUARES

Steps:

• Position a rack in the center of oven. Preheat oven to 350°F. Butter and line the bottom of a 13x9x2-inch baking pan with parchment or waxed paper. Butter the paper; set aside.
• In a medium bowl, combine the flour, baking powder, ground ginger, fresh ginger, black pepper, and salt; set aside. In a large mixing bowl, combine the butter and granulated sugar. Beat with electric mixer on medium speed about 2 minutes,until light and fluffy. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. On low speed and making three additions, beat flour mixture into sugar mixture, alternating with milk, until combined. Transfer batter to prepared baking pan. Bake on center rack 33 to 35 minutes, until a toothpick inserted into center of cake comes out clean. Remove from oven; cool on wire rack 5 minutes. Invert cake onto wire rack; remove paper. Invert again onto a second rack set over waxed paper.
• Meanwhile, prepare glaze. Sift confectioners' sugar through a wire mesh sieve into a medium bowl; set aside. In a small saucepan, over medium heat, combine the cream, butter, and molasses; stir until butter is melted. Pour cream mixture into sugar; stir until smooth. Pour glaze over hot cake and, working quickly, spread evenly with a spatula to cover top. Let stand at least 4 hours.
• To neatly cut squares, place a ruler alongside one long side of cake. Beginning 1/16-inch from one narrow edge of cake, use the tip of a sharp knife to score the glaze in 2-inch segments. Reposition ruler on remaining sides of cake to mark 24 two-inches squares. Then, using a serrated knife, dipped in hot water and wiped dry between slicing, cut through at the score lines. Crisscross two strips on ginger on each square.

TRIPLE BERRY MERINGUE BARS

Steps:

• HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
• COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
• BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
• BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.

BUTTERY TRIPLE BERRY BARS

Steps:

• HEAT oven to 325 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.
• BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
• SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
• BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.

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.

TRIPLE LAYERED DELIGHT BARS

Steps:

• Base: Combine flour and sugar, cut in butter until mixture resembles coarse meal.
• Press into greased 9" pan.
• Bake at 350 degrees for 15 minutes or until golden.
• Filling: Beat eggs.
• Stir in sugar, vanilla, nuts, raisins, coconut, cherries, flour and baking powder.
• Spread mixture evenly over partially baked base.
• Bake at 350 degrees for 30 minutes or until set.
• Let cool completely before icing.
• Frosting:.
• Combine all ingredients, beating until smooth.
• Spread on filling.
• Chill until firm before cutting into bars.

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.

TRIPLE GOOD BARS

Steps:

• In medium saucepan combine first four ingredients.
• Cook over medium heat, stirring constantly; just until mix starts to bubble.
• Remove from heat.
• Cool slightly; set aside.
• Beat margarine, sugar& vanilla until smooth.
• Stir in remaining ingredients.
• Spread half of the oat mixture into bottom of a greased 9x13 pan and press firmly.
• Spread raisin mixture over surface within 1/4 inch of sides.
• Crumble remaining half of oat mixture over top; pat lightly.
• Bake 25 to 30 minutes at 375°F degrees or until golden brown.