"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for PUMPKIN BARS, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Wednesday, August 5, 2009


1/2 cup (1 stick) butter
1 C brown sugar
2 eggs
2/3 C canned pumpkin
1 tsp vanilla extract
1 C flour
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp powdered ginger
1/4 tsp ground nutmeg

Brown Butter Icing:
1/2 cup butter
3 C powdered sugar
1 tsp vanilla extract
2 T milk

Preheat oven to 350. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9 x 13 inch pan and bake at 350 for about 15-20 minutes. Let cool and top with Brown Butter Icing.

Brown Butter Icing In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, vanilla , and milk. Whisk until smooth and well blended.
Serves: 18-24 Prep. time: 10 minutes Baking time: 15-20 minutes




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