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Pumpkin Bars

11/1/2013

8 Comments

 
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     We just celebrated another Halloween; for some reason, a quiet Halloween for our neighborhood.  Our tradition, however,  of hanging out in our neighbor's front yard, around a raging fire, continued.  There was a big pot of chili, plus my contribution of Pumpkin Bars.

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     Common Pumpkin Bars... with a unique difference.  I have started using in my baking, organic, stone-ground, heritage flour from Sunrise Flour Mill in North Branch, Minnesota.  I discovered them through the Mill City Market in Minneapolis where they sell their flour + additional products on Saturdays.  The heritage grain is considered more digestible by many suffering from gluten intolerance.  That would be my daughter.  Whenever I know my daughter will be eating at our house, the Heritage Turkey Red Flour is used.  And so far, so good!  I'm thrilled that I can now make anything from yeast breads to cakes and cookies, tart crusts and pizza dough as I would normally do, knowing my daughter can be included in whatever we're eating. 

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TURKEY RED REFINED FLOUR...
"This is a heritage grain which some people find more digestible.  Most of the bran and germ are removed resulting in a spectacular white flour that is not bleach or bromated."


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                           PUMPKIN BARS
         adapted from BETTER HOMES and GARDENS NEW COOKBOOK

:: BARS
• 2 cups all-purpose, unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 4 beaten large eggs
• 1 15-ounce can pumpkin
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1 cup canola oil
:: CREAM-CHEESE FROSTING

• 3 ounces cream cheese
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla
• 2 cups confectioners' sugar

PREHEAT OVEN to 350˚F

1.  In a large bowl, stir together the flour, baking powder, salt, cinnamon, and soda.  In another bowl, combine eggs, pumpkin, sugar, and oil.  Whisk together. Add dry ingredients and whisk until well-combined and no lumps remain.
2.  Spread the batter in a parchment-lined 15-inch by 10-inch baking pan with 1-inch sides.  Bake on the middle shelf of the oven for 25 to 30 minutes.  Cool bars before frosting.

TO MAKE FROSTING:  Beat together cream cheese, butter, and vanilla until light and fluffy.  Slowly add the confectioners' sugar and beat until smooth.  Spread onto the cooled pumpkin bars; serve unadorned or decorated with candy corn.




TAKE a LOOK:




8 Comments
Tom | Tall Clover Farm link
11/1/2013 01:08:54 am

Eileen, love the spirit of your neighborhood! And good job on finding organic heirloom flour. In Washington state we are working on (voting this week) on becoming the first state to require labeling of GMO foods. It's been a tough fight, lots and lots of money from the GMO side. Anyway, I digress. Here's to keeping your food naturally good! And thanks for being my first source for baking goodness.

Reply
Eileen
11/1/2013 01:12:47 am

I've been following Washington's fight against GMO foods. Good luck with the vote!!

Reply
Kate
11/2/2013 06:17:56 am

Good luck, Tom! The fight is hUgE as you know.
I just saw a interview from Food Sovereignty in Africa stating Monsanto is now concentrating on poor African countries because there is less organized resistance compared to European and Western countries. :-(

Reply
Eileen
11/2/2013 06:21:06 am

I also heard that about Monsanto :-((

Kate
11/2/2013 06:26:59 am

Your neighborhood tradition sounds like a hoot! Love it.
A nice hot bowl of chili and a pumpkin bar sounds great.
Our trick-or-treaters seemed lower than last year too. About 275 little (and some not little enough) costumed kiddies.
Glad Whitney will not be exempt from all your wonderful baking :)

Reply
Eileen
11/2/2013 06:30:59 am

275! We've never gotten that many trick-or-treaters; even in the good years. It was eerily quiet this Halloween. Maybe 50 kids??

Marty link
10/27/2015 05:19:33 pm

Eileen - One of Darrold's students when he was teaching right out of college gave him this recipe and it's been a family, and friends, favorite for 50 years. I haven't made it this year and I think it might have to be Thanksgiving dessert.

Reply
Eileen
10/27/2015 07:01:10 pm

I think Bill wants it sooner than that ;-)

Reply



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