Gingerbread bars popular at Cedarburg Coffee Roastery
Candy Butzlaff, Wauwatosa, requested the recipe for gingerbread bars from Cedarburg Coffee Roastery in Cedarburg.
She wrote: “I would love to have the recipe for the wonderful gingerbread bars that they served when they were located in the Milwaukee Public Market.”
The firm is now located in Cedarburg, at W62-N603 Washington Ave., and also runs AM Coffee at 1300 14th Ave., in Grafton.
Tammi Ahl, co-owner, sent the recipe for the bars, which she said are available at both businesses seasonally. She said they can be topped with a dusting of powdered sugar or drizzled with a powdered sugar glaze.
“My mama was the original baker, but this was not one of her recipes. We make different bars and rotate them seasonally. We probably have 200 bars.
“My mama’s baked goods are still made regularly, and her recipes are the most requested. They’re down-to-earth baking.”
Glaze:
1 1⁄2 cups powdered sugar
3 to 4 teaspoons milk
1⁄4 teaspoon vanilla extract
For bars: In a medium bowl, mix flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
In a large bowl, beat brown sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and vanilla.
Preheat oven to 350 degrees.
Add dry ingredients to wet and beat well.
Spread into greased 13-by-9-inch baking pan. Bake in preheated oven 25 to 35 minutes or until bars test done. Let cool before spreading on glaze.
For glaze: In a medium bowl, combine ingredients and mix until smooth.
To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.