Wednesday, April 17, 2013


I pulled these two recipes from my old metal box last week. They were clipped from newspapers, Ginger Creams from the Oshkosh Northwestern Holiday Recipes insert, which I dissected every year, slipping the recipes into the back of my box. This one is at least a dozen years within, by now, attributed to Judy Mehn of Berlin. She has my thanks. I needed to bake something quick quick and discovered no butter in the house. They are super easy, moist and cakey, spicy good, although they look like brownies, so I was worried about the decoy effect. I don’t think anyone was mad at me.

The Maple Pecan Oatmeal Bars are like sophisticated blondies. Also quick and easy, and remarkable, especially with real maple syrup. It’s worth it, I promise.

Ginger Creams

1 c. sugar
1 c. shortening
2 eggs
1 c. molasses
1 c. boiling water
1 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
3 ½ c. flour


1 c. powdered sugar
1 T. milk
½ tsp. vanilla

Cream sugar and shortening; add eggs and mix well. Add molasses and water to which soda has been added. (Splatter alert!) Add dry ingredients, blend well. Pour into greased 15x11” jelly roll pan. Bake 375 (the time isn’t listed, but when they’re ready an amazing smell will rise from the oven, and the center will just test done. About 20 min.) Drizzle with glaze.

Maple Pecan Oatmeal Bars

2 ¼ c. oats
2 c. flour
1 ½ c. packed brown sugar
1 tsp. baking soda
1 tsp. salt
12 T. butter, melted
1/3 c. maple syrup
1 egg
1 tsp. vanilla

Combine 1 ½ c. chopped pecans and ¼ c. packed brown sugar.

1/3 c. maple syrup

Combine oats, flour, sugar, baking soda and salt, mix well. In small bowl, combine butter, syrup, egg and vanilla, add to oat mixture. Press evenly into lightly greased 9x13” pan.
Sprinkle brown sugar/pecan topping evenly over dough, pressing down lightly. Drizzle with maple syrup.
Bake 35 to 38 min. or until edges are set but center is soft. Do not overbake! Try to wait until they're cool. Just try.

No comments:

Post a Comment