Post by braided-rug on Jan 20, 2008 11:23:54 GMT 10
Here are some ramblings I found that I had written about pumpkin bars when I made them last.
I actually found an old recipe that I had from my Nana and made the pumpkin bars today. They are beautiful. I used the walnuts as in the colonial pumpkin bars and also used their cream cheese icing. You could cut down the butter in the icing and make it more like a carrot cake, which I am hoping I remembered correctly has less butter in the topping.
Pumpkin Bars
Cream 4oz butter and 1 cup sugar add 1 beaten egg then 1/2 cup cold mashed pumpkin. Sift in 1 1/2 cups plain flour. 1 teaspn cinnamon, 1/2 teas. ginger. 1/2 teas allspice, 1/2 teas. carb soda and pinch salt then 1/2 cup chopped dates and 1/2 cup chopped walnuts mix well spread in flat tin bake in moderate oven for 30 minutes. I used tea cups.
Colonial Pumpkin Bars
"Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use."
INGREDIENTS
* 3/4 cup butter
* 2 cups white sugar
* 4 eggs, beaten
* 1 (15 ounce) can pumpkin puree
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 cup chopped walnuts
*
* 1 (3 ounce) package cream cheese, softened
* 1/3 cup butter, softened
* 1 teaspoon vanilla extract
* 3 cups sifted confectioners' sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
2. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
4. In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
From: allrecipes.com/Recipe/Colonial-Pumpkin-Bars/Detail.aspx
You can make pumpkin bars with oil as well just like a carrot cake. It is just as nice as carrot cake, my kids said even better.
www.cooks.com/rec/doc/0,181,152164-242205,00.html
I would use walnuts in that they are so nice in it.
I actually found an old recipe that I had from my Nana and made the pumpkin bars today. They are beautiful. I used the walnuts as in the colonial pumpkin bars and also used their cream cheese icing. You could cut down the butter in the icing and make it more like a carrot cake, which I am hoping I remembered correctly has less butter in the topping.
Pumpkin Bars
Cream 4oz butter and 1 cup sugar add 1 beaten egg then 1/2 cup cold mashed pumpkin. Sift in 1 1/2 cups plain flour. 1 teaspn cinnamon, 1/2 teas. ginger. 1/2 teas allspice, 1/2 teas. carb soda and pinch salt then 1/2 cup chopped dates and 1/2 cup chopped walnuts mix well spread in flat tin bake in moderate oven for 30 minutes. I used tea cups.
Colonial Pumpkin Bars
"Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use."
INGREDIENTS
* 3/4 cup butter
* 2 cups white sugar
* 4 eggs, beaten
* 1 (15 ounce) can pumpkin puree
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 cup chopped walnuts
*
* 1 (3 ounce) package cream cheese, softened
* 1/3 cup butter, softened
* 1 teaspoon vanilla extract
* 3 cups sifted confectioners' sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
2. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
4. In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
From: allrecipes.com/Recipe/Colonial-Pumpkin-Bars/Detail.aspx
You can make pumpkin bars with oil as well just like a carrot cake. It is just as nice as carrot cake, my kids said even better.
www.cooks.com/rec/doc/0,181,152164-242205,00.html
I would use walnuts in that they are so nice in it.