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
2 Cups Powdered Sugar -- 8 oz
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.