Orange Ginger Squares Recipes

GINGER-ORANGE BARS

Steps:

• Heat oven to 350°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg.
• Mix all-purpose flour, whole wheat flour, baking soda and ginger in small bowl; add to sugar mixture alternately with buttermilk, beating on low speed until blended. Stir in orange peel. Spread in pan.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, mix all frosting ingredients until smooth, adding enough orange juice for desired spreading consistency. Spread over cooled bars. For bars, cut into 8 rows by 6 rows.

ORANGE-GINGERBREAD CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.
• Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.
• Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.
• Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.
• Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.
• Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

GINGER SQUARES

Steps:

• Preheat the oven to 350.
• Butter a 9-inch square pan.
• In a medium saucepan, melt the butter.
• Remove from heat and stir in the brown sugar.
• When cool, beat in the egg and vanilla extract.
• In a mixing bowl combine the flour, chopped ginger, baking powder, ground ginger and salt.
• Add the butter-sugar mixture.
• Stir well.
• Scape batter into pan.
• Bake the squares for 20-25 minutes.
• The edges should be slightly bubbled and glazed-looking, and there will be a tissue-thin layer on top of the (baked) batter.
• Glaze: While the squares are baking, stir together the lemon juice and confectioner's sugar.
• As soon as the ginger squares come out of the oven, spread the glaze over them.
• Cut into squares when cool.

ORANGE GINGER SQUARES

Steps:

• 1. Combine the 1 cup flour, sugar and the 1/3 cup margarine. Mix until crumbly. Press into bottom of 9 x 9 x 2-inch baking pan.2. Bake at 375°F for 10 minutes or until golden brown.3. Combine marmalade, the 1/2 cup walnuts, ginger and almond flavoring. Spread evenly over hot crust.4. In small mixing bowl, mix together KELLOGG'S CORN FLAKES cereal and remaining ingredients. Sprinkle over filling. Pat down lightly.5. Bake at 350°F for 12 minutes or until lightly browned. Cool. Serve cold.