Wednesday, November 14, 2007


My mom wanted this recipe, so since I typed it all out, I thought I'd post it here to. This is from the Sept/Oct issue of Midwest Living. I made this for our Halloween gathering.

Sour Cream Pumpkin Bars

1/2 cup butter, softened
1 1/3 cups sugar
1 1/2 tsp baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup dairy sour cream
1/4 cup milk
1 tsp vanillla
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup chopped pecans or walnuts
Browned butter frosting (recipe follows)
Chopped pecans or walnuts for topping (optional)

1. Grease a 15x10x1-inch baking pan; set aside.
2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
3. Spread the mixture evenly into a prepared baking pan. Bake in a 350 degree oven about 25 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool in pan or wire rack.
4. Prepare the Browned Butter Frosting as directed; spread over cooled bars. If you like, immediately spring the frosted top with additional chopped pecans or walnuts. Cut into bars. Makes 48 bars.

Browned Butter Frosting: In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove the saucepan from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup frosting.

1 ripples:

Junie Moon said...

Oh so yummy! I love it when people share their recipes--so many wonderful things to prepare and taste. Thank you for sharing yours, too!

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