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Old 10-14-2013, 07:02 PM   #31
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We are having a bake-off at work. I'm going to make this for it! When they asked today I was kind of wishy-washy about it and then I remembered the Peter Pumkin Bars.
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Old 10-14-2013, 07:13 PM   #32
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Woo Hoo, hope people really like them, and how could you not with a name like that!
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Old 10-14-2013, 07:25 PM   #33
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Woo Hoo, hope people really like them, and how could you not with a name like that!
I'm gonna make you famous!
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Old 10-14-2013, 07:58 PM   #34
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Fayyyy-MUS!
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Old 10-14-2013, 09:06 PM   #35
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We are having a bake-off at work. I'm going to make this for it! When they asked today I was kind of wishy-washy about it and then I remembered the Peter Pumkin Bars.
Do let me know how they go over. I talked to one of the organizers of the Church Fair and ran the idea past her. She likes the sound of it. The Fair is early this year. Nov. 7th. It is usually a week later.
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Old 10-14-2013, 09:27 PM   #36
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I will be doing them as "muffins" to make them easier to serve. Yes, I will be gloating over my triumph! The right recipe and a motivated baker...easy as pie!
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Old 10-14-2013, 09:31 PM   #37
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I will be doing them as "muffins" to make them easier to serve. Yes, I will be gloating over my triumph! The right recipe and a motivated baker...easy as pie!
I hadn't thought of doing them as muffins. I was thinking of four squares to a wrapped plate and tied at top with some curly paper ribbon. If I make two pans of them, 12 to a pan, that will give me six plates for sale. I do have to, (out of good conscience) label them as to having nuts. I think I will do one pan with and one without. I do have to buy a package of lace doilies for the paper plates.
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Old 10-14-2013, 09:35 PM   #38
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Fayyyy-MUS!
When I bake something for the fair, I usually print out the recipe in case anyone should ask for it. And they do! Would you object to me providing it for this occasion? I will definitely be baking these the day before to give the flavors a chance to blend.
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Old 10-14-2013, 11:44 PM   #39
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Powdered sugar is a great idea! I don't care for sweet stuff, so probably would eat w/out frosting and only frost those served to guests.
I ended up taking the easy way out and made a pumpkin pie since I had a homemade pie crust in the freezer.
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Old 11-07-2013, 10:24 PM   #40
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I ended up do this recipe as muffins. They are so light and tasty. I had just a little left of the batter and made it as an extra small muffin for the cook! YUM!
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Peter Pumpkin Bars This recipe is from my mom's church cookbook, they were submitted by my grandmother's neighbor. The name of the recipe was "Peter Pumkin Bars" so that's how we always referred to them. My mom made these every year in the fall. This is the original recipe only calling for cinnamon as the spice, but feel free to spice them up a bit if that's your thing! Like any baked good with spices, these will taste best the next day, when the flavors have a chance to meld. I topped with walnuts because that's how my mom always did it and for me this is a must! Hope you enjoy! [IMG]http://bakingbetter.com/g1/var/resizes/Baking-Better/Pumpkin-bars/SG1L0309.JPG?m=1348181718[/IMG] Pumpkin Bars From Bakingbetter.com 1 can (15 oz.) pumpkin, not pumpkin pie mix! ¾ cup vegetable oil 1 2/3 cups light brown sugar, lightly packed 4 eggs 1 ½ cups all purpose flour 1 ½ cups rolled oats or quick oats (not instant) 1 tablespoon cinnamon* 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt Preheat oven to 350 degrees. Prepare a 9x13 cake pan by spraying with no-stick cooking spray. In a bowl, mix together pumpkin, vegetable oil, brown sugar, and eggs, stir to mix well. In a sifter or whisked together in a bowl, combine the flour, cinnamon (or spice mix), baking powder, baking soda, and salt. Add the flour mixture all at once to the pumpkin mixture and stir just to combine, a few small lumps are OK. Stir in oats and stir to combine. Pour into prepared pan and bake for 25-30 minutes or until it tests done. Let cool completely. *for a spicier bar, use 1 teaspoon cinnamon and 2 teaspoons of pumpkin pie spice. You and also make your own spice blend (cloves, ginger, nutmeg etc…) to equal roughly 1 tablespoon. Cream cheese icing 4 oz. (½ a bar) room temperature cream cheese 1 teaspoon vanilla extract ¼ cup (½ a stick) room temperature butter 2 cups powdered confectioners sugar Combine all ingredients in a bowl and beat with an electric mixer until smooth, spread over cooled bars. 3 stars 1 reviews
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