Wednesday, May 11, 2005

Gingerbread Bars with Orange Frosting

Gingerbread Bars with Orange Frosting (Adapted from Land O Lakes)

For the bars

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon freshly grated nutmeg
8 tablespoon unsalted butter, softened
2/3 cup sugar
2/3 cup light molasses
2 eggs
1 cup water

For the frosting

4 cups confectioners' sugar, sifted
8 tablespoons butter, softened
1/4 cup milk
1 teaspoon freshly grated orange peel

To make the cake

Preheat oven to 350

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg.

In a large mixing bowl, beat together butter and sugar - mix in molasses. Add eggs, one at a time, beating until combined. Alternately add flour and water, beginning and ending with the flour, mixing just until combined.

Scoop the mixture into a 10" by 15" baking pan coated with nonstick spray. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 18 to 20 minutes. Remove and place on a wire rack to cool completely.

To make the frosting

In a large bowl, combine sugar, butter, milk and zest - mix at medium speed until creamy. Frost cooled bars.

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  1. I need to make treats for a couple of meetings today, and this seems like just what I need.

    Would the batter overflow a 9 x 13 pyrex dish? I don't think I have anything larger.

    BTW, I made the roasted vegetables and polenta you posted a few days ago. Wonderful simple supper.



  2. I wound up doing this in 2 muffin tins so there would would be individual servings. About 12 minutes to cook. Very moist. The frosting was wonderful.