NOW IN SEASON AND AVAILABLE AT THE FARMSTAND:

NOW IN SEASON AND AVAILABLE AT
THE FARMSTAND:


Sweet Corn
Blue Lake Green Beans
Tomatoes
Raspberries
Blackberries
Summer Squash
See Canyon Apples











Sunday, November 14, 2010

PUMPKIN PIE BAR RECIPE

Last Friday I made these bars using one of our 'Fairytale' pumpkins and sampled them at the  farm.
Here is the recipe:

PUMPKIN PIE BARS
from kraftrecipes.com

1 1/3 cups all purpose flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter
1 cup old-fashioned or quick cooking oats, uncooked
1 package (8 oz.) cream cheese, softened
3 eggs
2 cups pumpkin
1 Tablespoon pumpkin pie spice

Heat oven to 350.

Line 13 x 9 pan with foil, with ends of foil extending over sides; grease foil.
Mix flour, 1/4 cup granulated sugar and brown sugar in medium bowl.  Cut
in butter with pastry blender until mixture resembles coarse crumbs.
Stir in oats.  Reserve 1 cup oat mixture, press remaining onto bottom of
prepared pan. Bake 15 minutes.
Beat cream cheese, remaining 1/2 cup granulated sugar, eggs, pumpkin
and spice with mixer until well blended.  Pour over crust.  Sprinkle
with reserved 1 cup of oat mixture.  Return to oven and bake for
25 minutes or until set.  Cool in pan 10 minutes, then use foil to
transfer from pan to cooling rack.  Cool completely , then
refrigerate for several hours.  Cut into bars and serve.

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