Pumpkin Spice Bars
(A good way to use pumpkin - or any winter squash- from the kitchen of Helen E., who brought this nice sheet cake to the Genesee County Herb Society's refreshment table many years ago, and gave me the recipe.)
Preheat oven to 350 degrees.
Grease a jelly roll pan (15X10X1").
Beat 'wet' ingredients in a large bowl:
4 eggs
2 cups sugar
1 cup vegetable oil (safflower or sunflower)
2 cups pumpkin
Add 1/2 cup raisins. Set aside.
In a separate bowl, sift together 'dry' ingredients:
2 cups flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat dry ingredients into wet. pour batter into pan. Bake for 25-30 minutes.
When thoroughly cooled, frost with cream cheese frosting (recipe follows) and sprinkle with 1 cup of chopped walnuts. Cut 4 X 8 = 32 2" x2" bars. Leftovers should be refrigerated.
NOTE: in this case, cutting the oil with half applesauce (to reduce the cholesterol and the cost) doesn't seem to change the texture enough to dismiss the idea.
Cream Cheese Frosting
Blend:
1 3-oz pkg. Philly cream cheese, softened
1 Tbsp. milk
1 t. vanilla extract
a dash of salt
Gradually stir in, then beat until smooth and spreadable, thinning if necessary with more milk:
2 1/2 cups confectioner's sugar
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