Molasses Cake Bars

This recipe is from the “Better Homes and Garden New Cookbook 1968", one of the first cookbooks I purchased after I got married. Surprisingly, although my cookbook is starting to fall apart and the pages are getting brown and crinkly, I had never made this recipe before, perhaps because it isn’t a “kid’s” recipe.
These are, however, easy to make, smelled wonderful while baking and cooling, and tasted delicious with a cup of coffee or tea.  They are not as rich as many gingerbread recipes,  but just as tasty.  Another keeper.
I took the liberty of adding a teaspoon or so of grated orange peel from my freezer “stash” to the icing for a little more interest.  I have had to purchase a very small jar of instant coffee to keep on hand for recipes like this one and My Mom’s Best Cookies.  I froze some of these after frosting them, and they were good right out of the freezer.           
                            Molasses Cake Bars
     ½ Cup Shortening -- 3 1/4 oz
     ½ Cup Sugar -- 3 1/2 oz
  1     Large Egg
     ½ Cup Molasses -- light - 5 1/2 oz
  1 ½ Cups Sifted All Purpose Flour -- 6 oz
     ½ Teaspoon Salt
  1 ½ Teaspoons Baking Powder
     ¼ Teaspoon Baking Soda
  1      Teaspoon Instant Coffee Powder
  1      Teaspoon Cinnamon
     ½ Teaspoon Cloves -- ground
                        Icing
  2      Cups  Powdered Sugar -- 8 oz
          Dash  Salt
  1      Teaspoon  Vanilla Extract
          Light Cream -- as needed
Cream shortening and sugar; add egg; beat well.  Mix in molasses and 1/2 cup water. 
Sift together remaining ingredients.  Stir into creamed mixture.
Pour into greased 13 x 9 x 2" pan.
Bake at 350° for 25 minutes.
While warm, frost with Powdered Sugar Icing.  Mix icing ingredients for a thin glaze.
Cut into 24 squares.
2011 Cost:  $3.32 or 14¢ each
Per Serving: 150 Calories; 5g Fat (32.1% calories from fat); 1g Protein; 25g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 95mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

4 comments:

  1. I'll be baking this weekend, Sue, and am going to whip up a batch of Molasses Cake Bars, partly because they sound delicious, and partly because the recipe sounds like one Mom used to bake--Frosted Creams--pretty regularly...they were delicious!

    Thank you and Myrna for all the great recipes and fine reading you offer here; I'm so glad I discovered your blog!

    The Iowa House Wife rocks!

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  2. Thank you so much for this recipe! I lost my BH & G cookbook in a house fire last year. When I went to make the bars this fall and realized I didn't have it any more I was so sad! I called my mother and ironically enough, she was missing page 150 from her book-THE PAGE! I could not find it through the BH and G site, so I went out onto the www!
    Been one of my family favorites since 1969!

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  3. I love your blog. It is straightforward and the recipes are varied and no fail. You are absolutely my favorite.

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    1. Thanks for the compliment...we enjoy our hobby and we're glad when someone else likes it too!
      Hope you'll follow us.

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