"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Bars Recipe

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This recipe for Pumpkin Bars, by , is from Amber Christine's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Hoffer
Added: Sunday, March 1, 2009


4 Eggs
3/4 C. Oil
2 C. Sugar
1 (15 oz) Can Pumpkin
2 C. Flour
2 tsp. Ground Cinnamon
3/4 tsp. Ground Ginger
3/4 tsp. Ground Cloves
3/4 tsp. Ground Nutmeg
3/4 tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
Orange Cream Cheese Frosting:
3 oz. Cream Cheese, Softened
2 T. Butter, Softened
1 1/2 tsp. Milk
1/2 tsp. Vanilla Extract
3/4 tsp. Grated Orange Peel
2 C. Powdered Sugar

Preheat oven to 350. In a large bowl beat eggs, oil, sugar and pumpkin. In another bowl stir together flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and baking powder. Gradually add to pumpkin mixture, blending throughout. Pour batter into a greased and floured 10x15 inch rimmed baking pan. Bake for 35 minutes until edges pull away from pan and center springs back when slightly touched. Let cool. In a small bowl beat cream cheese and butter until fluffy. Beat milk, vanilla and orange peel into it. Sift in powdered sugar to make it spread better. Cut into 1x2-inch bars

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