Ginger Bars Gingerbread Cake Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

Steps:

• In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla., In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Remove gingerbread from oven; spread with meringue. Bake until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.

Steps:

• Cream butter, sugar, molasses, and egg in large bowl.
• Add all spices and beat until well mixed.
• Add flour and crystallized ginger; beat until flour is incorporated.
• Spread into greased 9X13 pan and sprinkle coarse sugar on top.
• Bake 350 degrees 25-30 minutes until medium brown and risen in the middle. Cool and cut.
• Notes: You can put the crystallized ginger on top along with the coarse sugar; this is helpful if you want to make part of the pan milder for the kids! Looks great with colored coarse sugar.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
• In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

Steps:

• In a mixing bowl, cream shortening and sugar.
• Add eggs; beat well.
• Beat in water and molasses.
• Combine flour, baking soda, and spices; add molasses mixture.
• Spread into a greased 15 x 10 x 1 pan.
• Bake at 350 degrees for 20-22 minutes, or until bars are done.
• Cool.
• Dust with confectioner's sugar.