Filus59602
Senior Cook
FROSTED PUMPKIN CRANBERRY BARS
Taste of Home Magazine
Yield: about 4 dozen
1-1/2 c. flour
1-1/4 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
3 eggs
1 can (15 oz.) solid-pack pumpkin
3/4 c. butter (No Substitutes), melted
3/4 c. chopped dries cranberries
BROWN BUTTER FROSTING
1/2 c. butter
4 c. confectioners’ sugar
1 tsp. vanilla extract
4 to 6 T. milk
In a bowl, combine the first 6 ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15-in. x 10-in. 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For Frosting: Heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool 5 minutes. Stir in confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting.
Taste of Home Magazine
Yield: about 4 dozen
1-1/2 c. flour
1-1/4 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
3 eggs
1 can (15 oz.) solid-pack pumpkin
3/4 c. butter (No Substitutes), melted
3/4 c. chopped dries cranberries
BROWN BUTTER FROSTING
1/2 c. butter
4 c. confectioners’ sugar
1 tsp. vanilla extract
4 to 6 T. milk
In a bowl, combine the first 6 ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15-in. x 10-in. 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For Frosting: Heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool 5 minutes. Stir in confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting.
