Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Friday, June 10, 2011

Pumpkin Bars (a bit 'cake-like')

These have been a favorite of ours for years (John likes 'em good enough that he asked Cheryl for these as his 'birthday cake'!!).   They are good 'as is', but the cream cheese frosting raises them to the 'top of the building'!  (You could also drizzle their tops with browned butter frosting.)  Both frosting recipes are listed below.


2 cups flour
2 cups white sugar
1/4 teaspoon salt
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda


4 eggs, slightly beaten
1 cup vegetable oil
2 cups canned pumpkin

Pour into a 11x16 or larger pan that's been greased/floured and bake at 325 degrees for 25 minutes.  One time, I baked this in an oiled 9X13" dish and had to bake it for closer to 45 minutes... Test for doneness with a toothpick.

Cream Cheese Frosting (for spice cake or pumpkin bars)

Beat 8 oz. softened cream cheese with 5 tablespoons softened butter and 2 teaspoons vanilla until combined. 

Gradually add 2 cups powdered sugar that has been sifted after measuring.  Continue to add more sifted powered sugar until you reach a consistency and sweetness that fits your taste. 

Store frosted cake or bars in the refrigerator.
Heat ½ stick butter in pan only until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk to stop the browning, and then some SIFTED powdered sugar till you have the amount and consistency of frosting you need.  It may be necessary to add tiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to get this onto the bars quickly before it thickens.)

No comments:

Post a Comment