Triple Ginger Squares Food

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.

CHOCOLATE GINGERBREAD SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
• Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
• Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
• Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
• Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.

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.

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

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:

• Spray the bottom only of a 13x9 inch baking pan with non-stick cooking spray.
• In a mixing bowl, stir the cake mix, melted butter, and eggs until well blended.
• Add in the next 3 ingredients; stir to combine.
• Press dough into the pan with greased fingers.
• Sprinkle with sugar.
• Bake at 350° for 18-23 minutes or until the edges are light golden brown.
• Cool completely.
• Cut into bars.

TRIPLE GINGER & SPICE CAKE

Steps:

• Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
• Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
• Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
• To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

GINGER SQUARES

Steps:

• Preheat the oven to 350.
• Butter a 9-inch square pan.
• In a medium saucepan, melt the butter.
• Remove from heat and stir in the brown sugar.
• When cool, beat in the egg and vanilla extract.
• In a mixing bowl combine the flour, chopped ginger, baking powder, ground ginger and salt.
• Add the butter-sugar mixture.
• Stir well.
• Scape batter into pan.
• Bake the squares for 20-25 minutes.
• The edges should be slightly bubbled and glazed-looking, and there will be a tissue-thin layer on top of the (baked) batter.
• Glaze: While the squares are baking, stir together the lemon juice and confectioner's sugar.
• As soon as the ginger squares come out of the oven, spread the glaze over them.
• Cut into squares when cool.