It's fall, 2013. The day dawned chilly with a promise of sunshine to come later in the day. Maybe...Meanwhile, I pulled down mom's recipes, determined to bake from the original version of my mother's pumpkin bars. Yes, her recipe is much like any found on the web, these days. Here's the original version of Baker Barbara's Pumpkin bars.
4 eggs
1 c. vegetable oil/crisco
2 c. sugar
1-15oz. can of pumpkin
Mix the above ingredients in the mixer.
Then add:
2 c. flour
2tsp.baking powder
1tsp. baking soda
1/2 tsp salt
2tsp cinnamon
1/2 each, of ginger, cloves, and nutmeg
Add to the liquid mixture, slowly.
Pour into a greased 12x18 pan and bake at 350 degrees, 30 minutes.
Marci's substitutions:
I used 1/2 cup oil and 1/2 cup apple butter.
Used pumpkin pie spice instead of each individual spice. I added an extra tsp. of cinnamon.
Icing:
6-8 oz. cream cheese (I use the 1/3 less fat)
6 tblsp. butter
1-3 tblsp. milk...drizzle in as you are mixing
4-5 cups of powdered sugar, depending on how thick/thin you like icing.
1 tsp. vanilla.
Beat cream cheese and butter first, until soft. Add sugar alternating with milk. It doesn't matter what % fat the milk is. It's a matter of preference. If you want me to decide, use 2%!
Spread icing on cooled bars. Enjoy!
I've been making this for years. Sometimes I add raisins and pecans.
Let me know if you use this and do any of your own substitutions!
