Pumpkin Bars

 
     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.

     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. 

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."

                           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.

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