 |
Glazed Pumpkin Ginger Bars
|
Pumpkin, spices and candied ginger perfectly complement each other in these
bar cookies.
1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. salt
1/2 cup butter, room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger
Glaze:
1 cup sifted confectioners' sugar
2 tsp. grated orange zest
3 to 4 Tablespoons orange juice
Preheat oven to 350 F. Grease a 10 x 15 in. baking pan. Sift together
flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and
allspice. Set aside.
In a large mixing bowl, beat butter until creamy then add brown sugar, beating
until fluffy. Add egg, vanilla and pumpkin, beating well. Add dry
ingredients, mixing until batter is smooth. Stir in nuts and candied ginger.
Spoon batter into prepared pan. Bake for 15 to 18 minutes or until bars pull
away from sides of pan.
Combine confectioners' sugar with orange zest. Add orange juice gradually,
adding just enough to give the proper consistency for spreading. Spread on
warm bars. When cool, cut into diamonds or squares and store covered for a
day to let flavors blend before serving.
Makes 4 dozen
Find more great garden-inspired recipes in
Renee's Cookbooks:
Recipes
from a Kitchen Garden
More
Recipes from a Kitchen Garden |
