By Kevin Williams
Are we about done with pumpkin? Probably….but not quite, at least not in the Williams household. Some of you may have leftover cans of Libbys from Thanksgiving that you didn’t get around to using. So rather than having your canned pumpkin sit in your pantry for another year perhaps you can use it to make some delicious bars like these. My mother and Aster were hanging out yesterday and decided to make some.
Pumpkin really is pretty popular in Amish kitchens from September through December, then it tends to get canned and put away for awhile. But pumpkin then is used year-round because most Amish cooks do keep a supply of home-canned.
Note: the original recipe called for 3 ounces of cream cheese and 1 3/ 4 cup of powdered sugar, but this household likes a thicker frosting:) My vote is to go with the thicker frosting formulation because the cake/bar part is not very sweet at all.
Okay, enjoy your last bit of pumpkin!
- 1 cup oil
- 4 eggs
- 2 cups pumpkin
- 1 teaspoon soda
- 2 teaspoons baking powder
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 cups flour
- ½ teaspoon salt
- Mix together ingredients until smooth consistency.
- Pour into greased 9 X 13 baking dish.
- Then bake at 350 for 22 - 28 minutes.
- Frosting: Beat together ¾ stick of oleo, 8 ounces of cream cheese and 2 cups powdered sugar.
- Beat until right consistency to spread. Add a little milk, if needed.