FROSTED CINNAMON-GINGER BARS
Try these easy cinnamon and ginger bars topped with Betty Crocker® Whipped vanilla frosting - perfect dessert for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 12 g, TransFat 1/2 g
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.
HERMIT BARS WITH BROWN-SUGAR ICING AND CANDIED GINGER
These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name seems to imply, the bars are best after being hidden away for a day or two, when the flavors have had a chance to deepen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen 2-inch squares
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set pan aside. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add sugar; beat until light and fluffy. Beat in egg, yolk, and molasses.
- Add flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
- Spread dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating pan halfway through. Remove from oven; let cool completely in pan before icing.
- Drizzle with icing, and then sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
GINGERSNAP BARS
These are wonderful bars that a friend served one morning for the snack time after the church service.
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Blend together ingredients until dough forms.
- Press into bottom of greased 9x13" pan.
- Brush with water.
- Sprinkle with granulated sugar.
- Bake at 350° F for 20-30 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 100.9, Fat 4.6, SaturatedFat 1.1, Cholesterol 8.8, Sodium 91.8, Carbohydrate 14.2, Fiber 0.2, Sugar 7.7, Protein 1.1
CHEWY CINNAMON BARS
The cinnamon flavor's BIG in these bars. I bake them during the holidays to give as gifts to my daughters' teachers.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.
Nutrition Facts : Calories 150 calories, Fat 10g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 88mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
GINGER BARS
Like a brownie, but gingery.
Provided by Jozi
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 41.5 g, Cholesterol 58.1 mg, Fat 11.4 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 354.3 mg, Sugar 24.5 g
CINNAMON COOKIE BARS
I like this recipe because it is so simple to make. I read that cinnamon is very good for you. I found a cinnamon cookie here, but I didn't like that it didn't hold together. I took a recipe of mine and adapted it to the Cinnamon Cookie I wanted. If you choose to glaze this cookie, warm the frosting in the microwave so that it can be spread thinly.
Provided by Djoanne
Categories Bar Cookie
Time 35m
Yield 30 Bars, 15 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, oil, molasses and egg.
- Stir in flour, soda, salt and cinnamon.
- Mix well.
- Press the dough into a solid ball and divide in half with a knife.
- Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten.
- Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp).
- If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste.
- Warm glaze in microwave before spreading on warm cookies.
- Cool 2 minutes.
- Cut each strip crosswise into slices for cookie bars.
- Let cool and enjoy.
Nutrition Facts : Calories 224.6, Fat 10.4, SaturatedFat 1.3, Cholesterol 12.4, Sodium 288.2, Carbohydrate 31.4, Fiber 1.2, Sugar 16.6, Protein 2.5
GINGERBREAD CHEESECAKE BARS
These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.
Provided by My Hot Southern Mess
Categories Desserts Cakes Holiday Cake Recipes
Time 4h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
- Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
- Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
- Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
- Garnish with remaining whipped topping before serving.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g
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