When pumpkin and cream cheese come together, something magical happens... this recipe.
1 2/3 c. white sugar
1 c. vegetable oil (or 1/2 c. oil and 1/2 c. applesauce)
1 (15 oz.) can pumpkin puree
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1 t. salt
4 1/2 oz. softened cream cheese (or 1/3 less fat variety)
3/4 c. butter, softened
1 1/2 t. vanilla
3 c. powdered sugar
1. Preheat oven to 350 degrees
2. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly in to a greased 10x15" jellyroll pan. Bake for 25 - 30 minutes. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until mixture is smooth. Add more powdered sugar to reach desired consistency. Spread evenly on top of the cooled bars. Cut into squares.
Wednesday, November 9, 2011
If you've never made fresh cranberry sauce for Thanksgiving, this is the year to start. If your idea of "cranberry sauce" involves opening can & dumping a gelatanous cranberry pile on a plate, then it's time to step it up. This one came from Rachael Ray and is really good as a spread over leftover turkey on a sandwich!
1 c. sugar
1 cinnamon stick
2 t. finely chopped fresh ginger
2 t. grated orange peel
¼ t. salt
1/8 t. ground cloves
One 12 oz package fresh cranberries
1. In a medium saucepan, combine 1 c. water with the sugar, cinnamon stick, fresh ginger, orange peel, salt and cloves. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in the cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8 minutes.
2. Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.