Recipe: Ginger and spice squares

GINGER AND SPICE SQUARES

Makes 16 to 24.

Note: These intriguingly, dark, malty, gingery bars are rich tasting and satisfying. They are as good with a slice of sharp Cheddar cheese and a cold beer, as with a dollop of rich vanilla ice cream. From Alicia Berns.

• 11/2 c. whole-wheat pastry flour

• 11/2 tsp. cinnamon

• 1 tbsp. ground ginger

• 1/4 tsp. nutmeg

•1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 egg, at room temperature

• 1/2 c. barley malt syrup

• 1 c. (2 sticks) unsalted butter, room temperature

• 3/8 c. unsweetened applesauce

•1/3 c. minced crystallized ginger, plus a little extra for garnish

Directions

Butter and lightly flour an 8- by 8-inch glass dish. Preheat the oven to 350 degrees.

In a medium bowl, beat together the egg, barley malt syrup, molasses, butter and applesauce until fluffy. Gently fold the wet ingredients into the dry ingredients. Fold in the minced ginger.

Turn into the prepared dish and bake about 30 minutes or until a toothpick in the center comes up clean. Remove and garnish with a little of the chopped crystallized ginger.

Nutrition information per each of 24 servings:

Calories155Fat8 gSodium120 mg

Carbohydrates19 gSaturated fat5 gCalcium29 mg

Diabetic exchanges per serving: 1 bread/starch, 11/2 fat.

APRICOT-DATE BARS

Makes about 12.

Note: To toast oats, spread them on a baking sheet and toast in a preheated 350-degree oven for 10 minutes. Cool before using. Although these are good made with just one dried fruit, they really sing with two or three. Serve with a dollop of honey ice cream or plain yogurt sprinkled with cinnamon. From Alicia Berns.

Crumb Crust

• 11/2 c. whole-wheat pastry flour

• 3/4 c. honey

• 1 c. (2 sticks) butter

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 c. minced dates

• 1 c. minced dried apricots or apples (or a combination)

• 1/2 c. water

• 3/4 c. honey

• 2 tbsp. lemon juice

Directions

Lightly grease an 8- by 8-inch glass-baking dish. Preheat oven to 350 degrees.

To make the crust: In a medium bowl, mix together the oats, flour, 3/4 cup honey, butter, salt and cinnamon. Set aside.

To make the filling: In a medium saucepan, combine the dates, apricots or apples, water, 3/4 cup honey, lemon juice and zest. Set over medium-low heat and stir while it simmers for about 10 minutes. Remove from the stove and cool.

Turn half of the crumb mixture into the prepared baking dish and spread it, patting the crumbs to evenly cover the dish. Spread the fruit mixture over the crust. Cover the fruit with the remaining crust, lightly patting it down.

Nutrition information per serving:

Calories416Fat16 gSodium212 mg

Carbohydrates69 gSaturated fat10 gCalcium31 mg

Protein4 gCholesterol41 mgDietary fiber5 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 21/2 other carb, 3 fat.

Makes 12.

Note: To make cream-filled cupcakes, put half of the batter into the muffin tins. Put a tablespoon of cream cheese on top of each. Cover with the remaining batter. Bake as directed. The dark agave syrup enhances the chocolate in this recipe, calling up its exotic floral notes. These elegant cupcakes are terrific when finished with a rich ganache (recipe follows), though are also quite nice when simply sprinkled with a little powdered sugar. From Alicia Berns.

• 1 egg

• 1/2 c. (1 stick) unsalted butter, room temperature

• 1/2 c. Dutch-processed unsweetened cocoa powder

• 1 tsp. baking soda

• 1 tsp. salt

• 1/2 c. buttermilk

• 1 tsp. vanilla

• 2/3 c. dark agave nectar

• Ganache frosting (recipe follows) or powdered sugar

Directions

Preheat oven to 350 degrees. Spray the muffin tins with nonstick spray or use paper muffin liners.

Combine all of the ingredients into a bowl and mix well. Fill each of the muffin cups three-quarters full.

Bake for 15 minutes. Cool before icing with the ganache.

Calories310Fat18 gSodium325 mg

Carbohydrates39 gSaturated fat11 gCalcium37 mg

Protein4 gCholesterol49 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 11/2 other carb, 31/2 fat.

EASY GANACHE

• 8 oz. semisweet or bittersweet chocolate chips

• 1/2 c. heavy cream

• 1 tsp. espresso powder

Directions

Put all of the ingredients into the top of a double boiler. Fill the bottom pot with water and bring to a simmer over medium heat. Heat, stirring often, until the chocolate is melted and smooth.

BROWN RICE CRISPY TREATS

Makes 24.

Note: A very healthy alternative to the beloved marshmallow peanut butter snack. From Beth Dooley.

• 1/2 c. peanut, almond or cashew butter

• 1/2 c. brown rice syrup

• 1 tsp. vanilla

• 1 tsp. ground cinnamon

• 2 c. crispy brown rice cereal

Directions

In a large bowl, mix together all of the ingredients.

Nutrition information per serving:

Calories77Fat4 gSodium30 mg

Carbohydrates9 gSaturated fat1 gCalcium8 mg

Protein2 gCholesterol0 mgDietary fiber1 g