Page 38 - November Banner 2017_Neat

Page 38 November 2017 The Catoctin Banner Newspaper www.TheCatoctinBanner.com Published by www.EPlusPromotes.com

Tickling Our Tastebuds

by Denise Valentine

Hello, everyone! As we are approaching a busy holiday season, I was trying
to find a recipe that is season-appropriate for November. I was looking through
an agriculture publication recently (Dairy World) and one of the entries on the
Recipe Page jumped out at me: Pumpkin Bars. How unique…a piece of pumpkin
pie in a cookie-like form.
These would be great to take along to a holiday gathering—easy to make, easy
to transport, delicious. I often find new recipes in these types of publications that
turn into family favorites.
I hope you and your family have a safe and Happy Thanksgiving!

***Note: the temperature was omitted from last month’s recipe for Citrus Chiffon
Cake. Preheat oven to 350 degrees.

PUMPKIN BARS

Ingredients

4 eggs 2 teaspoons salt
1 cup vegetable oil 2 teaspoons cinnamon
2 cups sugar 1 teaspoon baking soda
1 cup pumpkin 1 teaspoon baking powder
2 cups flour 1 teaspoon pumpkin pie spice

Frosting:
¼ cup butter 2 tablespoons water
4 oz. cream cheese 1 teaspoon vanilla
3 cups powdered sugar

Directions

Preheat oven to 350 degrees. Mix together eggs, oil, sugar and
pumpkin. Add dry ingredients. Put in an 11” x 17” pan. Bake for

25 minutes.
Frosting: Cream together butter and cream cheese. Add the rest

of the ingredients. Frost while warm. Cool and refrigerate.

* Recipe submitted to Dairy World by Sheila (age 13), Iowa