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Many people have asked for the pumpkin bar recipe. Sorry I am forever slow. Here it is along with the hot, spiced cider we like.

Pumpkin Bars
(As taken from “Our Mothers’ Legacies/Recipes from the Robison family & friends”)
(-submitted by Karla Schmidt)

4 eggs
1 2/3 c sugar
1 c oil (I use canola)
16 oz pumpkin (my can only had 15oz & worked fine)
2 c flour
2 teaspoons b. powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon b. soda
Cream Cheese Frosting

Beat together eggs, sugar, oil & pumpkin until light & fluffy. Stir together flour, b powder, cinnamon, salt & b soda. Add to pumpkin mixture & stir thoroughly. Spread in greased 15″x10″x1″ pan & bake at 350 for 25-30 minutes. Cool completely & frost with cream cheese frosting.

Cream Cheese Frosting
(As taken from “Our Mothers’ Legacies/Recipes from the Robison family & friends”)
(-submitted by Karla Schmidt

3 oz cream cheese
1/2 c margarine or butter, softened
1 teaspoon vanilla
2 c powdered sugar

Cream together cream cheese & butter. Blend in vanilla. Add powdered sugar a little at a time, beating well until mixture is smooth.
(I always double this recipe as I have found it difficult to spread without tearing up my pumpkin bars & if a little cream cheese frosting is good, then more is better….right?! So when I make the doubled recipe, 4 c powdered sugar is the same as a pound(or close enough.) and I always use real butter 😊)

Hot Spiced Cider
(Adapted from Williams-Sonoma After Dinner Cookbook)

6 c apple cider
3 cinnamon sticks
~30 whole cloves
Small handful crystallized ginger

Combine ingredients in a heavy saucepan. Heat to boil & simmer gently about 30 minutes. Serve warm. Can garnish with some of the spices.

Williams-Sonoma says you can add 2 tablespoons Calvados or other apple brandy into each serving mug, but we have never tried this as we have always served it with our kids/family.

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