Monday, August 07, 2006

Lovely Pumpkin Bars

... As I was saying, I had to find a way to finish up the last 8 oz. of pumpkin puré and what better way than by making some lovely spiced pumpkin bars (with a special frosting to go with them. YUMMY!)

This recipe was adapted from the Pillsbury Ultimate Baking Cookbook (I really love that book... maybe I should just go out and buy instead of continually borrowing it from the library. It practically lives in my house anyways). I modified some ingredients and also halved the recipe because I only had 1 cup of pumpkin puré left over (again I am lacking ingredients... how sad). But the recipe turned out well and when halving it, you should use a 12x9x1- inch pan.

Light and Spicy Pumpkin Bars: 1/2 Recipe (Yields 24 bars- Original recipe yields 48)

1/2 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (or more to taste)
1/4 tsp nutmeg
1/8 tsp salt
1/4 cup applesauce (original recipe calls for oil)
1/4 cup apple juice
1 cup pure pumpkin
1 egg

3/4 cup powdered sugar
1 tbsp pumpkin butter (original recip calls for butter/margarine)
1/4 tsp vanilla extract
1 to 1.5 tbsp sour cream (original recipe calls for plain yogurt)

1. Heat oven to 350ºF. Grease and flour 12x9x1- inch rectangular baking
pan. (Originally 15x10x1- inch)

2. In large bowl, beat all bar ingredients at low speed until moistened. Then continue to beat at medium speed for 2 minutes. Spread in greased and floured pan.

3. Bake at 350ºF for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. In medium bowl, combine the vanilla, pumpkin butter and sour cream, adding enough powdered sugar to reach the desired spreading
consistency; beat until smooth.

5. Frost cooled bars; sprinkle with nutmeg, if desired. Refrigerate to set frosting. Cut into bars.

Nutrition Per Serving:
Calories 90; Protein 1g; Carbohydrate 15g; Fat 3g; Sodium 60mg.

The bars I made may look a little more moist than a cake but that's only because while I was making the bars I halved all the ingredients except for the apple juice. So they turned out very moist and didn't rise as much as I would have liked. The taste was still great but the texture left much to be desired... it kind of resulted in a kueh-like texture once again. But remember my sister who hates all things kueh? Surprisingly the taste of these bars was so impressive that her distaste for kueh was over-riden... that sure says something.

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