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.
HERMIT BARS WITH BROWN SUGAR ICING AND CANDIED GINGER
Steps:
- Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the 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 the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.
- Add the flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.
- Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.
- Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.
- Brown Sugar Icing
- Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.
SPICY HERMIT BARS
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
- Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
- Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.
HERMIT BARS
Make and share this Hermit Bars recipe from Food.com.
Provided by Kasha
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
- In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt.
- With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Mix in the raisins and walnuts.
- Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes.
- Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.
Nutrition Facts : Calories 191.7, Fat 7.6, SaturatedFat 2.9, Cholesterol 25.7, Sodium 80.9, Carbohydrate 29.5, Fiber 1, Sugar 16.8, Protein 2.9
ICED HERMITS
These bars, topped with brown-sugar icing and candied ginger, are best a day or two after they are baked so the flavors have a chance to deepen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 20
Steps:
- Make bars: Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set aside. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a medium bowl; set aside.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugars; mix until pale and fluffy, about 2 minutes. Mix in egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.
- Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Let cool completely in baking sheet on a wire rack.
- Make icing: Put brown sugar, milk, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners sugar, a teaspoon at a time. Let cool slightly.
- Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.
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.
HERMIT BARS WITH BROWN SUGAR ICING AND CANDIED GINGER
Steps:
- Preheat oven to 350. Butter a 10 x 15 inch baking pan, and line the bottom with parchment. Butter parchment, and set aside. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt and pepper in medium bowl and set aside. In mixer, cream butter on medium speed until smooth. Add sugar, beat till light and fluffy. Beat in egg, yolk, and molasses. Add flour mixture, beat on low till combined. Add 1/2 cup candied ginger and raisins, beat till combined. Spread dough into prepared pan, and bake till firm, 18-22 minutes, rotating pan halfway through. Remove from oven and let cool completely in pan before icing. To make icing, combine brown sugar, milk and butter in medium saucepan. Stir over medium heat till until butter has melted and sugar has dissolved. Remove from heat and whisk in vanilla and 10 x sugar. Thin with milk as necessary. Let cool slightly, and drizzle over cookies. Top with remaining 1/2 cup candied ginger, and let icing set before serving.
GINGER BARS
We always had dessert when we visited my grandparents' farm, and this was one of our favorites. During harvesttime, my brothers and sisters and I would take this or another dessert out to the field for the workers.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 213 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 132mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g 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
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