Currently Browsing: In the Kitchen
Does the title scare you? I had to be truthful. In the spirit of full disclosure, you need to know that this is a recipe best made on those days when your car has been stolen, or you have a flat tire, or a tree has fallen across the driveway. You know.
This originally posted in 2011, but a new friend made it and told me so on our Twig and Feather Facebook page. So now I have to make a batch myself. Oh, the power of suggestion …
I’ve been absent all week … too sick to even get online.
Want a bite of Christmas? Here you go.
- 1 stick butter, melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 tsp vanilla
- 1 egg
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups flour
- Juice and zest of one lemon OR 1/4 cup bottled lemon juice
- 3/4 cup sugar
- 1/2 stick butter (1/4 cup)
- 1/2 cup whipping cream
- 1 1/3 cup powdered sugar
- Gingerbread Bars
- In mixer, cream butter and sugars together until fluffy.
- Add molasses, vanilla and egg and blend well.
- Sift dry ingredients together and add. Mix well.
- Press into well-greased 10 x 15 rimmed jellyroll pan. Dough will be stiff and sticky. If needed, wet hands to press dough down evenly.
- Bake @ 325 for 16-18 minutes, or until slightly underdone. Do not overbake.
- Cool slightly, then cut into squares or diamond shapes.
- Top with lemon glaze.
- Lemon Gaze
- In saucepan, add lemon juice an zest, sugar and butter. Cook until butter is melted.
- Add whipping cream and heat until mixture comes to a boil.
- Boil for three minutes, stirring constantly.
- Add powdered sugar to the mixture and whisk to incorporate.
- Pour over slightly cooled bars.
This was this afternoon’s football fare. Yes. I know they’re ugly and messy.
Layer slider bottoms all over your pan (if you feel squarish, you may use a square pan.
I don’t want to mislead you. These were fabulous in large part to the
If you asked me to describe Paris in one word, I would answer without a split second’s hesitation, “Lemon.” And then you would back away slowly with that, Please don’t hurt me, crazy person look on your face, and I
Oh, Instagram filters … how I love and loathe thee.
The first picture I took just didn’t do justice to this dish. You really don’t get a good sense of how beautifully golden the topping is on these roulades. So when I took a close-up