Gingerbread bars with icing....?

Question

my grandfather used to eat these at an old bakery in hebbronville, tx., that has now closed. i have looked but cant find anything similar to it. i cant ask him becasue he passed and cant ask the bakery becasue they have closed. i have tried cooks.com and allrecipes.com but they dont have what i am looking for....

the icing was more like a glaze than a frosting...kind of clear!!

Answer 1

Hi !!!
How about this recipe...

Gingerbread Bars with Cream Cheese Icing

Makes 27 (1 bar) servings.
Prep Time: 20 minutes
Cook Time: 30 minutes

1 1/4 cups flour
1 tablespoon McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups sugar, divided
1 egg
1/3 cup molasses
3 tablespoons water
1 package (8 ounces) cream cheese, softened
2 teaspoons McCormick® Pure Vanilla Extract

1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt; set aside.
2. Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.
3. Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.
4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator.

---------------BONUS RECIPE FOR YOU...I THOUGHT THAT YOU MIGHT LIKE TO TRY THIS...

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

GINGERBREAD:
2-1/4 c. all-purpose flour
1/2 c. sugar
2/3 c. butter or margarine
3/4 c. coarsely chopped pecans
1-1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
3/4 c. buttermilk
1/2 c. light molasses
1/2 c. cooked mashed pumpkin
1 egg

Heat oven to 350 degrees. Lightly spoon flour
into a measuring cup and level off top. Combine
flour and sugar in large bowl. Using a pastry
blender or a fork, cut in butter until mixture
resembles fine crumbs. Stir in pecans. Press
1-1/4 cups of crumb mixture into the bottom
of an ungreased 9- inch square pan. To the
remainder of the crumb mixture blend in remaining
ingredients. Pour evenly over crumb base. Bake
at 350 degrees for 40-50 minutes or until toothpick
inserted in the center comes out clean. Top with sauce.

CARAMEL SAUCE:
1/2 c. butter or margarine
1 1/4 c. firmly packed brown sugar
2 tbsp. light corn syrup
1/2 c. whipping cream

In medium saucepan melt butter. Stir in brown
sugar and corn syrup. Bring to a boil; cook until
sugar dissolves, about 1 minute, stirring constantly.
Stir in whipping cream. Return to a boil. Remove
from heat. Serve over warm gingerbread topped
with a scoop of ice cream. Garnish with chopped
pecans.
Serves 12.

Answer 2

Gingerbread Ingredients:
3 1/4 cups all-purpose flour
2/3 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup water
2/3 cup light molasses
2 eggs
2 teaspoons baking soda
2 teaspoons pumpkin pie spice*

Frosting Ingredients:
4 cups powdered sugar
1/2 cup LAND O LAKES® Butter, softened
1/4 cup milk
1 teaspoon freshly grated orange peel

Heat oven to 350°F. Combine all gingerbread ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into greased 15x10x1-inch jelly-roll pan. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine all frosting ingredients in large bowl. Beat at medium speed until creamy. Frost cooled bars.

*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.

Answer 3

These sound delish! You can use vanilla instead of the lemon extract for flavoring, if desired. Hope this is what you are looking for.

Gingerbread Bars with Lemon Cream Cheese Icing recipe
Makes 27 bar cookies.

3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
3 tablespoons water

Lemon Cream Cheese Icing:
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon pure lemon extract

Line a 13 x 9 x 2-inch baking pan with foil. Spray foil with nonstick cooking spray. Heat oven to 350 degrees F.

Cream butter in large mixer bowl. Beat in 3/4 cup sugar, egg, ginger, and cinnamon.

Combine flour, baking soda and salt in a small bowl. Add to butter mixture and mix well. Stir in molasses and water; mix until just blended. Spread in prepared pan.

Beat cream cheese in a large mixer bowl until smooth. Stir in confectioners sugar, lemon juice and lemon 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 marbleize. Refrigerate remaining icing.

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.