Desserts.PumpkinBarsI History
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October 28, 2012, at 01:26 AM
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Changed line 29 from:
1 (3 ounce) package cream cheese, softened\\
to:
1 (8 ounce) package cream cheese, softened\\
October 28, 2012, at 01:26 AM
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Changed lines 14-15 from:
Servings: 20
to:
Servings: 20\\
Attach:PumpkinBars.jpg\\
Attach:PumpkinBars.jpg\\
November 08, 2008, at 06:23 AM
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Changed line 13 from:
Occasion: fall\\
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Occasion: fall, Thanksgiving\\
October 25, 2008, at 04:09 PM
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Added line 13:
Occasion: fall\\
May 22, 2008, at 01:11 AM
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Changed line 27 from:
1 teaspoon vanilla\\
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1 teaspoon vanilla extract\\
February 21, 2008, at 06:44 AM
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Food Group: sugar\\
to:
Food Group: cookies\\
December 17, 2007, at 05:41 AM
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Added lines 1-33:
Name: Pumpkin Bars I\\
Key Ingredient: canned pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: The Best of Bisquick pg. 80\\
Food Group: sugar\\
Meals: dinner, snack, party\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:00\\
Servings: 20
2 cups granulated sugar\\
1/2 cup vegetable oil\\
1 (16 ounce) can pumpkin - approx. 2 cups\\
4 eggs, beaten\\
2 cups Bisquick baking mix\\
1/2 cup raisins\\
2 teaspoons ground cinnamon
Cream Cheese Frosting:\\
1 (3 ounce) package cream cheese, softened\\
1/3 cup margarine or butter, softened\\
1 tablespoon milk\\
1 teaspoon vanilla\\
2 cups powdered sugar
Heat oven to 350F. Grease jelly roll pan, 15-1/2 x 10-1/2 x 1-inch. Beat sugar, oil, pumpkin and eggs in large bowl on medium speed, scraping bowl frequently, 1 minute. Stir in baking mix, raisins and cinnamon. Pour into pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with Cream Cheese Frosting; sprinkle with chopped pecans if desired. Cut into bars, about 3 x 1-inch.
Cream Cheese Frosting:\\
Beat cream cheese, margarine, milk and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency.
Key Ingredient: canned pumpkin\\
Preparation: bake\\
Cuisine: American\\
Source: The Best of Bisquick pg. 80\\
Food Group: sugar\\
Meals: dinner, snack, party\\
Courses: dessert\\
Temperature: room\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: 1:00\\
Servings: 20
2 cups granulated sugar\\
1/2 cup vegetable oil\\
1 (16 ounce) can pumpkin - approx. 2 cups\\
4 eggs, beaten\\
2 cups Bisquick baking mix\\
1/2 cup raisins\\
2 teaspoons ground cinnamon
Cream Cheese Frosting:\\
1 (3 ounce) package cream cheese, softened\\
1/3 cup margarine or butter, softened\\
1 tablespoon milk\\
1 teaspoon vanilla\\
2 cups powdered sugar
Heat oven to 350F. Grease jelly roll pan, 15-1/2 x 10-1/2 x 1-inch. Beat sugar, oil, pumpkin and eggs in large bowl on medium speed, scraping bowl frequently, 1 minute. Stir in baking mix, raisins and cinnamon. Pour into pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with Cream Cheese Frosting; sprinkle with chopped pecans if desired. Cut into bars, about 3 x 1-inch.
Cream Cheese Frosting:\\
Beat cream cheese, margarine, milk and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency.