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Old 11-07-2013, 11:04 PM   #41
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Copied and pasted. Thank you, bakechef!

Addie....good to know this worked well as muffins, too.
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Old 11-07-2013, 11:18 PM   #42
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Originally Posted by CWS4322 View Post
I ended up taking the easy way out and made a pumpkin pie since I had a homemade pie crust in the freezer.
I always say that I am going to make my own pie crust. I know it is easy, but I take the lazy way out and use grocery store crusts. I don't like the Pillsbury crusts at all. My store has some that come from a Spanish maker. All the wording is in Spanish, but that doesn't matter. It has more flavor than Pillsbury. And is so much easier to handle. It has been years since I made my own crust. Time to do it again.
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Old 11-09-2013, 10:18 PM   #43
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These look great! I will definitely be making these for our cafe! Thank you for sharing!
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Old 11-09-2013, 10:53 PM   #44
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These look great! I will definitely be making these for our cafe! Thank you for sharing!
I made the muffins. I divided them four to plate. One woman bought a plate and brought them to the coffee room. She opened them and had one with a cup of coffee she bought. Started raving and shared a bite with her friend. Friend went over and bought eight of them (two plates). I did put slivered almonds on top instead of walnuts. Stock up on your pumpkin because these will be a big seller even after the holidays. Make them again in June when no one can find pumpkin on the shelves.

FWIW. Dunkin' Donut's can't keep up with the pumpkin items they offer at this time of year. I guess it is because pumpkin is not even thought of for the rest of the year. It is truly one of America's favorite flavors.
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Old 11-10-2013, 11:01 AM   #45
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That's awesome!

It makes me so happy to see this recipe live on, it was such a special recipe during my childhood!
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Old 11-10-2013, 01:16 PM   #46
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That's awesome!

It makes me so happy to see this recipe live on, it was such a special recipe during my childhood!
Looks like you hit a home run with this one bc.
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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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