Do you ever call a recipe by the name of the person that you
received it from? I do. Betty Brewer's Cream Cheese Foldovers,
Margaret Smith's Biscotti, Shawn Miklautsch’s Raspberry Shortbread Cookies, Ellen Jones's
Chocolate Chip Cookies, Mom’s Marriage Meatballs and today's recipe, Sharon
Bennett's Pumpkin Bars. So many recipes
are special to me because of the people I got them from. Calling the recipe by their name is just my
little way of remembering them and their friendship as I bake. I also don't actually consider the recipe
"mine", while I may have acquired it years ago; I still consider it
theirs and like to give them the credit for it.
Sharon was a woman whose home I cleaned for about four
years. I love the people I clean for, I
couldn't do it otherwise. I end up
knowing about their children, their grandchildren, likes, dislikes and about
their lives. Sharon passed away last
year and I miss my visits with her but enjoyed thinking about her today as I
baked these pumpkin bars.
A quick and easy recipe, and one of the few things I bake
that I have a terrible time not going back for more and more and more. They will be so good with coffee in the morning!! So make with caution, but as always… ~Enjoy
Sharon
Bennett’s Pumpkin Bars
4 eggs
2 cups sugar
¾ cup vegetable oil
1- 15 oz. can pumpkin
2 cups flour
2 tsp. cinnamon
¾ tsp. EACH- ginger, cloves, nutmeg, salt
2 tsp. baking powder
1 tsp. baking soda
Beat eggs; add oil, sugar and pumpkin. Combine flour, spices, baking powder &
soda. Mix into pumpkin mixture. Pour into a greased & floured 10” x 15”
pan (I use a 9” x 13” glass Pyrex) Bake
at 350 for 35 minutes. Let cool before
frosting.
Orange
Cream Cheese Frosting
1- 8 oz. pkg cream cheese
2 TBS butter
1 ½ tsp. milk (or ½ & ½)
½ tsp. vanilla (of course I double that!)
¾ tsp. orange zest
Powdered sugar (about 2 cups)
Beat all ingredients together adding powdered sugar until
the frosting in the consistency that you like.
Frost pumpkin bars and enjoy!
This soounds soooo good. Will try it.
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