Mary’s Maine Bars: Bake a Difference with OXO and Dorie Greenspan

Mary’s Maine Bars: Bake a Difference with OXO and Dorie Greenspan

Mary’s Maine Bars Recipe from Dorie’s Cookies by Dorie GreenspanWhen Mary Dodd, my wonderful recipe tester, returned from a family trip to Maine, she cooked everything Maine, from lobsters to chowders to blueberry muffins, for weeks afterward, if not earning herself honorary citizenship in the Pine Tree State, then at least making the rest of us believe she was a Down Easter. Of the things she cooked and baked, this recipe turned up most often, bringing happiness with it. Mary’s first taste of the bars was in Portland, where they were called Little Cranberry Island Gingerbread. It must be some kind of Maine magic, but the combination of molasses and a hefty dose of cinnamon and cloves but no ginger, tricks you into believing you’re eating old-fashioned gingerbread.I’m the suggestible type, so when Mary told me the recipe was from Maine, the first thing I wanted with it was blueberries. Turns out that folding some blueberries into the dough is as good as you’d think it would be. Serving the bars with whipped cream and Blueberry Syrup is also good. In fact, the full flavors of molasses and spice invite other matches. Try spooning some Mixed Citrus Curd over the bars or go deep and swirl spiced apple butter through the dough; see Playing Around.A word on the measuring trick: Whenever you’ve got something sticky like molasses (or honey or corn syrup) in a recipe, measure it in a glass measuring cup that you’ve buttered or oiled; the butter or oil slicks the way for the sticky stuff to just slither out. And when you’ve got oil in the recipe — as you do here — measure the oil first and pour it out, then mea- sure the molasses — it’ll slide out of the cup, leaving almost no residue.

Ingredients

  • 1½ cups (204 grams) all-purpose flour
  • 1½ cups (204 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¾ teaspoon ground cloves
  • 1 cup (200 grams) sugar
  • ¾ cup (180 ml) unsulfured molasses
  • ½ cup (120 ml) flavorless oil, such as canola
  • 1 large egg, at room temperature
  • ¼ cup (60 ml) buttermilk, at room temperature
  • Sanding or granulated sugar, for sprinkling
Read the whole recipe on Sweetly Serendipity