Saturday, November 28, 2009
Although it pained me not to make a Thanksgiving feast this year, I had to at least bring something to Thanksgiving with my husband's family. At his request, I made pumpkin bars, one of his favorite treats. I would have chosen something much more complex if it had been up to me, but it turned out to be a wonderful thing that I only had to make these very simple (and delicious) bars amidst the rush of getting packed up and ready to go.
from the Better Homes and Gardens New Cookbook
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 eggs, beaten
1 15-ounce can pumpkin
1 cup cooking oil (I used canola)
1/2 recipe Cream Cheese Frosting (recipe follows)
1. Preheat oven to 350 degrees. In a bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil until combined. Spread batter in an ungreased 15x10x1-inch baking pan.
2. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack 2 hours. Spread with 1/2 recipe Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
5 1/2 to 6 cups powdered sugar
1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.