violet
Dec 21st, 2004, 03:49 AM
This is just in time for the holidays. I made it tonight and it's delicious!
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Adapted from http://www.mccormick.com/recipedetail.cfm?id=10325
- and improved upon by me! ;)
NOTE: You can make this recipe as is in an 8x8 inch pan or double it and make it in a 13x9 inch pan. I made it in the bigger pan and it makes about 20 servings, depending on how you cut it.
Also, the recipe is for lemon ingredients, but I only had orange on hand. I prefer ginger with orange anyway, and it was very good. That's why I'm calling it "citrus" frosting cause it can go either way.
INGREDIENTS
3/4 cup magerine, softened (I used Earth Balance)
3/4 cup sugar
1 egg replacer or two tablespoons mashed silken tofu
1 tablespoon ground or fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon cloves
pinch each of cardamom and nutmeg powders (optional)
zest of 1/4 orange or 1/2 lemon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
3 tablespoons water
1 cup raisins
Citrus Cream Cheese Icing
8 ounces Tofutti cream cheese, softened
1/2 cup sugar
2 tablespoons lemon or orange juice
1 teaspoon lemon or orange extract
Directions
1. Spray an 8x8-inch baking pan* (see note above) with non-stick cooking spray. Preheat oven to 350ºF.
2. Cream margerine in large mixer bowl. Beat in 3/4 cup sugar, egg replacer, ginger, cloves, cinnamon, nutmeg, cardamom and citrus zest.
3. Combine flour, baking soda, and salt in a small bowl. Add to margerine mixture and mix well. Stir in molasses and water; mix until just blended. Spread in prepared pan.
4. Beat cream cheese in a large mixer bowl until smooth. Stir in sugar, citrus juice and citrus extract; beat until smooth. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbelize. Refrigerate remaining icing.
5. Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely. Spread icing over bars. Cut using a sharp knife. Store in refrigerator.
======
Adapted from http://www.mccormick.com/recipedetail.cfm?id=10325
- and improved upon by me! ;)
NOTE: You can make this recipe as is in an 8x8 inch pan or double it and make it in a 13x9 inch pan. I made it in the bigger pan and it makes about 20 servings, depending on how you cut it.
Also, the recipe is for lemon ingredients, but I only had orange on hand. I prefer ginger with orange anyway, and it was very good. That's why I'm calling it "citrus" frosting cause it can go either way.
INGREDIENTS
3/4 cup magerine, softened (I used Earth Balance)
3/4 cup sugar
1 egg replacer or two tablespoons mashed silken tofu
1 tablespoon ground or fresh ginger
1 teaspoon ground cinnamon
1/2 teaspoon cloves
pinch each of cardamom and nutmeg powders (optional)
zest of 1/4 orange or 1/2 lemon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
3 tablespoons water
1 cup raisins
Citrus Cream Cheese Icing
8 ounces Tofutti cream cheese, softened
1/2 cup sugar
2 tablespoons lemon or orange juice
1 teaspoon lemon or orange extract
Directions
1. Spray an 8x8-inch baking pan* (see note above) with non-stick cooking spray. Preheat oven to 350ºF.
2. Cream margerine in large mixer bowl. Beat in 3/4 cup sugar, egg replacer, ginger, cloves, cinnamon, nutmeg, cardamom and citrus zest.
3. Combine flour, baking soda, and salt in a small bowl. Add to margerine mixture and mix well. Stir in molasses and water; mix until just blended. Spread in prepared pan.
4. Beat cream cheese in a large mixer bowl until smooth. Stir in sugar, citrus juice and citrus extract; beat until smooth. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbelize. Refrigerate remaining icing.
5. Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely. Spread icing over bars. Cut using a sharp knife. Store in refrigerator.