SOFT SPICE BARS
"These bars have the old-fashioned taste of gingersnaps, but they're chewy and quick to fix," writes Sharon Nichols from her kitchen in Brookings, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. , Spread into a greased 15x10x1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
COLONIAL SPICE BARS
From "Simply Delicious"- A cookbook made from Herberger's Employee Family Recipes. This recipe was submitted by Janet Snaza from St. Paul, Minnesota.
Provided by BeccaB3c
Categories Bar Cookie
Time 35m
Yield 1 9, 24 serving(s)
Number Of Ingredients 17
Steps:
- Combine bar ingredients and put in a greased 9"x13" glass pan.
- Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
- Mix frosting ingredients together- Frost bars while still warm.
Nutrition Facts : Calories 119.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 11.6, Sodium 94.6, Carbohydrate 19.8, Fiber 0.3, Sugar 14.4, Protein 1.2
PUMPKIN SPICE BARS
Make and share this Pumpkin Spice Bars recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 30m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat cake mix with water, pumpkin and egg substitute for 3 minutes.
- Pour batter in a 11 x 17 x 3/4 inch pan jelly roll pan that has been sprayed with Pam.
- Bake for 23 minutes.
Nutrition Facts : Calories 76.5, Fat 2.3, SaturatedFat 0.6, Sodium 111.9, Carbohydrate 12.8, Fiber 0.3, Sugar 7.6, Protein 1.3
COLONIAL PUMPKIN BARS WITH CREAM CHEESE FROSTING
Make and share this Colonial Pumpkin Bars With Cream Cheese Frosting recipe from Food.com.
Provided by QueenJellyBean
Categories Bar Cookie
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar together. Blend in pumpkin and eggs. Mix in remaining ingredients.
- Spread in a greased 10x15 pan.
- Bake in a preheated 350 degree oven for 25-35 minutes.
- When cooled, frost with cream cheese frosting.
- For frosting.
- Blend cream cheese and butter until well blended. Gradually add powdered sugar and beat until smooth. Blend in vanilla. Frost bars with frosting when they are cooled.
APPLESAUCE SPICE BARS
Make and share this Applesauce Spice Bars recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h55m
Yield 32 bars
Number Of Ingredients 19
Steps:
- Position oven rack in center; preheat oven to 350°; butter a 13 x 9 inch baking pan, line bottom with parchment paper, butter the paper and dust the inside of the pan with flour; tap out the excess flour and put the pan on a baking sheet.
- Whisk the flour, baking powder, baking soda, spices, and salt together.
- In a saucepan, melt the butter over low heat; add in the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute; remove pan from the heat.
- Still working in the saucepan, whisk in the eggs one at a time, mixing until they are blended.
- Add in the applesauce, vanilla, and applejack; whisk until the ingredients are incorporated and the mixture is once again smooth.
- Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake for 23-25 minutes or until the bars just start to pull away from the sides of the pan and a knife comes out clean.
- Transfer the baking pan to a rack and let cake cool while you make the glaze.
- In a small saucepan, whisk together the cream, sugar, butter, and corn syrup; put pan over medium heat and bring mixture to a boil, whisking frequently.
- Adjust the heat so the glaze simmer, and cook, whisking frequently for 5 minutes; remove pan from heat and stir in vanilla.
- Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up.
- Slide the parchment paper under the rack to serve as a drip catcher.
- Grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake.
- Let them cool to room temperature before you cut them.
- Cut into 32 rectangles, each about 2 ¼ x 1 ½ inches.
Nutrition Facts : Calories 110.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 24.8, Sodium 49.4, Carbohydrate 16.9, Fiber 0.4, Sugar 11.8, Protein 1.1
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