I was recently sent Esther Brody’s The 250 Best Brownies, Bars and Squares
I decided, given the overall simplicity (in a good way) of the recipes that I was going to choose one and just let Alex make it. We both learned a lesson in recipe reading–her in reading more carefully and me in just trusting that she had done so!-when she read the directions and thought she was supposed to dump the boiling water into the flour mixture. Ha! That batch went to the birds–luckily none of the molasses and egg mixture needed to be thrown out. After that things went smoothly. My only real complaint about the bars, which were taken to the neighbors (different set this time!)–and the remainder quickly devoured–is that I would have called this a snacking cake, not really a bar. The only change I made was to use lard instead of shortening. I cannot get organic shortening here in town and other than that I refuse to use the stuff. (And if you are wondering, the book does call for shortening a fair amount, as well as allow for using margarine, something I find a little jarring in 2013. But these are issues easily worked around.)
Studiously scraping the mixer bowl…
Proudly showing off her baked goods…
Old-Fashioned Gingerbread Spice Bars, page 100, Fruit Bars & Squares
Makes 36 bars
- Preheat oven to 350° F (180° C)
- 13- by 9-inch (3.5 L) cake pan, greased
- 2 1/2 cups all-purpose flour 625 mL
- 2 tsp baking powder 10 mL
- 1 tsp ground cinnamon 5 mL
- 1 tsp ground ginger 5 mL
- 1/2 tsp baking soda 2 mL
- 1/2 tsp salt 2 mL
- Pinch ground cloves Pinch
- 1/2 cup shortening, softened 125 mL
- 1/2 cup granulated sugar 125 mL
- 2 eggs
- 1 cup fancy molasses 250 mL
- 1 cup boiling water 250 mL
1. In a bowl mix together flour, baking powder, cinnamon, ginger, baking soda, salt and cloves.
2. In another bowl, beat shortening and sugar until smooth and creamy. Add eggs, one at a time, beating until incorporated. Beat in molasses. Gradually blend in flour mixture alternately with boiling water until just incorporated. Pour into
prepared pan. Bake in preheated oven for 40 to 45 minutes, until a tester inserted in the center comes out clean. Place pan on a rack to cool completely, then cut into bars.
Excerpted from The 250 Best Brownies, Bars & Squares by Esther Brody © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.
I love that your sous chef was able to take a leading role here – good job Alex! I might see if my local library has this before I commit to adding it to my baking library. I would probably have to substitute butter because I do no like to use shortening. I am a big fan of bars so I will have to try this recipe soon, even if it is a snacking cake pretending to be a bar ;).
Love that you let Alex make them! She looks so proud of her creations!
I always avoid those “250” books. It also seems a little weird that they added the flour measurement in mL…since that’s a liquid volume measure. But the finished product does look good!
so, Alex, I love gingerbread. when are you going to make this for me?
ah, the importance of reading through a recipe in its entirety before beginning is a good lesson to learn. is it time for gingerbread already? 🙂
This definitely looks more cake-like than bar-like, but either way, I’d eat it! And your little chef looks absolutely ADORABLE!
Alex did a great job! I love that this is so kid friendly. I’ll make mine vegan with vegetable shortening and EnerG Egg Replacer.
Old fashioned gingerbread is so yummy! This looks like a wonderful treat!