GINGER SQUARES
For ginger lovers only. My husband just can't keep away from these. Adapted from the Beat That! Cookbook by Ann Hodgman.
Provided by christina white
Categories Bar Cookie
Time 35m
Yield 16 squares
Number Of Ingredients 11
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.
Nutrition Facts : Calories 119.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 20.8, Sodium 125.8, Carbohydrate 22, Fiber 0.2, Sugar 17, Protein 1.1
ORANGE GINGER SQUARES
Number Of Ingredients 11
Steps:
- 1. Combine the 1 cup flour, sugar and the 1/3 cup margarine. Mix until crumbly. Press into bottom of 9 x 9 x 2-inch baking pan.2. Bake at 375°F for 10 minutes or until golden brown.3. Combine marmalade, the 1/2 cup walnuts, ginger and almond flavoring. Spread evenly over hot crust.4. In small mixing bowl, mix together KELLOGG'S CORN FLAKES cereal and remaining ingredients. Sprinkle over filling. Pat down lightly.5. Bake at 350°F for 12 minutes or until lightly browned. Cool. Serve cold.
Nutrition Facts : Nutritional Facts Serves
GINGER-ORANGE BARS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy these delicious bars with orange frosting that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 14
Steps:
- Heat oven to 350°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
- Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg.
- Mix all-purpose flour, whole wheat flour, baking soda and ginger in small bowl; add to sugar mixture alternately with buttermilk, beating on low speed until blended. Stir in orange peel. Spread in pan.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, mix all frosting ingredients until smooth, adding enough orange juice for desired spreading consistency. Spread over cooled bars. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 0 g
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