What's more wonderful than waking to the smell of cinnamon and baking?
Claire made Pumpkin Bars as her celebration of the season. The recipe makes a large batch, so she left a plateful at home and took the rest to work with her today.
They are fabulous!
Claire's Pumpkin Bars
4 eggs
2 cups flour
2 cups sugar
16 ounces pumpkin
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
Combine everything in a bowl and blend thoroughly. Smooth batter into an ungreased jelly roll pan. Bake at 350 degrees for 25 minutes. Cool in the pan, then frost with:
Cream Cheese Frosting
8 ounces cream cheese
6 tablespoons butter
4 cups powdered (10X) sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat the cream cheese and butter together until blended. Add 1 cup sugar, blend, then add vanilla and salt. Blend in remaining sugar and beat until creamy, about 5 minutes. Frost cooled pumpkin bars.
Makes four dozen pumpkin bars.
Claire made Pumpkin Bars as her celebration of the season. The recipe makes a large batch, so she left a plateful at home and took the rest to work with her today.
They are fabulous!
Claire's Pumpkin Bars
4 eggs
2 cups flour
2 cups sugar
16 ounces pumpkin
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
Combine everything in a bowl and blend thoroughly. Smooth batter into an ungreased jelly roll pan. Bake at 350 degrees for 25 minutes. Cool in the pan, then frost with:
Cream Cheese Frosting
8 ounces cream cheese
6 tablespoons butter
4 cups powdered (10X) sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat the cream cheese and butter together until blended. Add 1 cup sugar, blend, then add vanilla and salt. Blend in remaining sugar and beat until creamy, about 5 minutes. Frost cooled pumpkin bars.
Makes four dozen pumpkin bars.
No comments:
Post a Comment