Ginger Bars Recipe

From Dorothy McNett's Recipe Book.

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Ginger Bars

From Dorothy McNett's recipes at Serve as a dessert with a little glass of brandy or other sweet wine as desired.

1 cup unsalted butter, softened
1 cup raw sugar
2 cups all-purpose unbleached flour
1 teaspoon sea salt
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
2 eggs, whisked
2 tablespoons diced crystalline candied ginger
1/2 cup sorghum or molasses
1 cup brewed hot coffee

1/2 cup unsalted butter, softened
1 package (3 oz) cream cheese, softened
2 cups powdered sugar (organic is the best!)
2 teaspoons vanilla extract or vanilla bean paste

Chopped nuts, optional

Preheat oven to 350 degrees. Lightly oil a 15 by 10 inch jelly roll baking sheet, or use a silicone baking mat. Cream the softened butter and sugar in a batter bowl; set aside. In another bowl, whisk together the flour, salt, baking soda and spices. Add to the creamed mixture along with eggs, candied ginger, sorghum and coffee, blending well. Pour into the prepared pan. Bake 20-25 minutes. Cool.
For frosting, cream butter and cream cheese in a mixing bowl. (or use your food processor) Add sugar and vanilla, blend until smooth. Spread over and then cut into bars . Sprinkle with chopped nuts if desired.

Recipe created 1997-11-11.

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