GINGER BARS WITH LEMON ICING
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
1 egg
1/3 cup molasses
3 tablespoons water
FOR THE LEMON ICING:
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 Tbsp. lemon juice
1 teaspoon lemon extract
Heat oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil. Spray foil with no-stick cooking spray. Mix flour, baking soda, salt and spices; set aside.
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg. Gradually stir in flour mixture. Add molasses and water; mix until just blended. Spread in prepared pan.
Beat cream cheese in large bowl with mixer until smooth. Stir in confectioners' sugar, lemon juice and extract until smooth. Using 1/2 cup of the icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through batter. Refrigerate remaining icing.
Bake 30 minutes or until gingerbread begins to pull away from edges. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil.
Spread refrigerated icing over gingerbread. Serve.
Makes 27 bars
Source: McCormick
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
1 egg
1/3 cup molasses
3 tablespoons water
FOR THE LEMON ICING:
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 Tbsp. lemon juice
1 teaspoon lemon extract
Heat oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil. Spray foil with no-stick cooking spray. Mix flour, baking soda, salt and spices; set aside.
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg. Gradually stir in flour mixture. Add molasses and water; mix until just blended. Spread in prepared pan.
Beat cream cheese in large bowl with mixer until smooth. Stir in confectioners' sugar, lemon juice and extract until smooth. Using 1/2 cup of the icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through batter. Refrigerate remaining icing.
Bake 30 minutes or until gingerbread begins to pull away from edges. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil.
Spread refrigerated icing over gingerbread. Serve.
Makes 27 bars
Source: McCormick
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Ginger Bars with Lemon Icing |
Betsy at Recipelink.com | |
2 | Recipe(tried): Ginger Bars with Lemon Icing - Betsy - these were VERY good |
june/FL | |
3 | Thank You: Thank you for letting us know June! (nt) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- One-Bowl Chocolate Cupcakes with Fluffy White Frosting
- Fresh Peach Skillet Cake with Crumble Topping
- Sugar-Free Applesauce Cake with Apple Butter Frosting, Sugar-Free Banana Cake, and Fat and Sugar-Free Healthy Cake - For Val: Some Sugar-Free Cake Recipes for Grand-Kids...
- Orange Cocoa Cake with Orange Buttercream Frosting
- Apple Dumpling Cake (using applesauce)
- Oatmeal Chocolate Chip Snake Cake
- Carrot Loaf Cake with Cream Cheese Frosting
- Chocolate Pound Cake Tea Sandwiches
- Chocolate Souffle Cake (no butter or flour)
- Hot Fudge Cake (9-inch square, Taste of Home, 1990's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute