Recipes for pumpkin bars?

[Canice]

OK, I've scrolled through a kajillion pumpkin threads, and it's bit overwhelming.

I've made two different recipes for pumpkin squares, both of which called for making a crust topped with a custard (for lack of a better word). The crusts are soggy, which I'm thinking is inevitable with the method. Bummer.
So is there a crustless version? Or something more akin to a traditional pumpkin cheesecake?

Any suggestions on a spicy pumpkin-y bar that sort of holds up? I'm thinking creamy rather than cake-like.

[Kathy B]

Canice, I don't have a recipe, but maybe a tip. If you brush egg white over a pie crust before adding the filling it helps prevent the crust from getting soggy. Don't know why you couldn't do that with a pumpkin bar, too. I guess it might depend on the makeup of the crust, but it would be worth a try.

[funnybone]

I prefer the cake-like bars so I don't have a tried recipe for you, but found these at the libby site - www.verybestbaking.com
Both got 5 star ratings.

Pumpkin Squares (http://www.verybestbaking.com/recipes/detail.aspx?ID=27939)


Pumpkin Pecan Pie Squares (http://www.verybestbaking.com/recipes/detail.aspx?ID=32371)

[Canice]

Thanks. I think the problem is that there is so much butter in the crust.
Funnybone, I made the squares last week and liked the flavor a lot (I did up the seasoning a bit, using a pumpkin pie spice recipe provided by Joe) and it was one of the soggy ones. Interestingly, I see that one of the reviews mentions that "the crust doesn't get soggy" - maybe I underbaked it?
I do recommend that recipe if anyone's tempted. I think they need to be stored in the 'fridge as a reviewer noted; my molded in about 2 days, which is unusual.

[Triathlon13]

HI! Question-I just looked at both (Pumpkin Squares and Pumpkin Pecan Squares) and they are both the exact same receipe-is it my imagination?

I am looking for more receipes for these bars they sound good, but I also don't want anything soggy:^(.... any more suggestions???

Michelle

[Joanie B]

Canice, have you ever tried Jewel's cheesecake bars? I don't like pumpkin all that much, and I don't care for cheesecake, but I can tear through these puppies like nobody's business. No way this awesome crust is getting soggy, either, nooossirree, and the combo of spices, too daggum good. I never, ever bring any of these home from a gathering, they go like crazy (and everybody asks, "Who is this Jewel?" and why are you making her bars? hee, I feel for those who don't utilize our beloved CLBB as a resource). I make these at least 2x a month during the fall/winter, gathering or not, and I use l-f cream cheese w/no problem, if that helps. THANK YOU, AGAIN, JEWEL!!!!

Spicy Pumpkin Cheesecake Bars
Jewel, CLBB

Crust:
1 cup packed brown sugar
1/2 cup butter, softened
2 cups Bisquick baking mix
1 cup finely chopped pecans
1/4 tsp allspice
1/8 tsp ground clove
1/4 tsp nutmeg
pinch of ginger

Filling:
12 oz cream cheese (1.5 packages), softened
1/2 cup brown sugar
1/4 cup sugar
3 eggs
3/4 cup canned or fresh pumpkin puree
1-1/2 tsp vanilla
1/2 tsp nutmeg
3/4 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground clove

Preheat oven to 350*. Generously grease 13" x 9" pan. Cream brown sugar and margarine. Add allspice, clove, nutmeg and ginger. With electric mixer on low, add Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.

Whisk cream cheese in electric mixer until smooth. Add sugars, eggs, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Cool completely before cutting, serve well-chilled.
******
Jewel Notes -
editing to clarify:: Every time I've mixed cream cheese with other liquidy ingredients like eggs the cream cheese never 'blends' like it should and always stays in teeny chunks even if it's completely softened. I've found that if I smooth the cream cheese first in my KA (usually with the whisk) that it blends better when I add the eggs and other ingredients. That's why I say to whisk the cream cheese separately before adding the other ingredients.

[pilgrim719]

What if you just make a simple graham cracker crumb crust in the bottom of your pan, prebake it, and then top it with whatever pumpkin bar filling you want? I've had more luck with graham cracker crusts not getting soggy, as opposed to a more cake- or pie-like crust, since the graham crusts need less butter to hold them together.

Kari

[Canice]

Triathlon13, I noticed that too; it looks like one recipe has the pecan topping and the other doesn't? I cooked the crust longer than called for, in hopes it would firm up, but clearly it didn't work for me.

Kari, the graham crust idea is a good one! I may need to play with that idea, but I will definitely be making Jewel's recipe - how have I missed that over the years?? Thanks, Joanie! Now off to post a new question before I can make those (just to get more eyeballs on it).

[Beth]

You could also prebake the crust -- not completely, but 5-10 minutes to ste the top and make it less likely to absorb moisture from the filling.

[Canice]

I have a box of this stuff that has to be a good two years old or more. I was ready to pitch it when I got a new recipe calling for it (thanks, Joanie). But doesn't it have leavening or other "agents" that might loose their oomph over the years? As long as there are no critters in it is it OK?

[Triathlon13]

I'm sorry-this is going to be a dumb question-but I am still fairly new to the baking world-do I need to go out and buy Bisquick baking mix? Or can I just make it-if so-does anyone have any ideas-I am assuming flower-baking powder, baking soda and salt????

Thanks so much!

Michelle

[funniegrrl]

Have you tried the famous Paula Deen Gooey Cake Bars? It does have a more cakey base, but it's not soggy. (Pumpkin variation is listed at the bottom.)

Gooey Butter Cakes

BUTTER GOOEY CAKES. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:
What's in a name? that which we call a rose
By any other name would smell as sweet.

This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.

CAKE
1 18.25-ounce box yellow cake mix
1 egg
½ cup (1 stick) butter, melted

FILLING
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners' sugar
½ cup (1 stick) butter, melted

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan.
In a bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minute. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way--even for piggies like me!


Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with dollops of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approxiamately ¼ cup) and zest of 2 lemons to the cream cheese filling. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1½ cups finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

The Lady & Sons Just Desserts
p. 96-97
© 2002 by Paula H. Deen
Published by Simon & Schuster
ISBN # 0-7432-2484-1

[funnybone]

I didn't realize that was the recipe. I think you're right that you may have underbaked the layer.

For anyone who wants a cake-like bar, the ones at www.landolakes.com are delicious.


SPICY PUMPKIN BARS

These ever so moist pumpkin bars are topped with a truly delicious butter cream frosting.

Yield: 48 bars

Bar Ingredients:
2 1/2 cups all-purpose flour
1 2/3 cups sugar
3/4 cup LAND O LAKES® Butter, softened
1/3 cup milk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground cloves
2 eggs
1 (15-ounce) can pumpkin


Butter Pecan Frosting Ingredients:
4 cups powdered sugar
1/2 cup LAND O LAKES® Butter, softened
2 teaspoons vanilla
3 to 4 tablespoons milk
1/2 cup chopped pecans


Heat oven to 350°F. Combine all bar ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased 15x10x1-inch jelly-roll pan. Bake for 25 to 35 minutes or until bar springs back when touched lightly in center. Cool completely.

Combine powdered sugar, butter and vanilla in large bowl. Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency. Stir in pecans by hand. Frost cooled bars. Cut into bars. .

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Ingredient Substitution Index


Nutrition Facts (1 bar): Calories: 140, Fat: 6g, Cholesterol: 20mg, Sodium: 135mg, Carbohydrates: 21g, Dietary Fiber: <1g, Protein: 1g

[Joanie B]

Michelle--In doing a search in the Wayback Machine to CLBB 2002, I think this recipe was Jewel's inspiration for her bars, using her Bisquick crust and this recipe posted by Linda in MO for the filling, so this might give you an idea of a non-Bisquick crust, but you'd need to double it, I guess, since this one is in an 8x8 pan and Jewel's is 13x9 version. But Ms. Jewel says use the Bisquick (ok, I do use the reduced fat version), so I uses the Bisquick! I could just eat Jewel's crust by itself (shush!), it's that good. Pick up a small box of Bisquick when it's on sale sometime and give Jewel's crust a try, too!

2002ish
Linda in MO
Pumpkin Cheesecake Bars
I am soooo ready for fall! I came across this recipe the other day and thought it looked really good. I will probably reduce the butter in the crust and use light cream cheese though.

* Exported from MasterCook *

Pumpkin Cheesecake Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bar Cookies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup Flour
1/4 cup brown sugar
1 stick sweet butter
1/2 cup chopped walnuts
Filling:
8 oz. cream cheese
1/2 cup sugar
2 eggs
1/2 cup pumpkin
1 t. vanilla
1/4 t. nutmeg
1/2 t. cinnamon
1/2 t. ginger

Directions for crust:

1. Blend in cuisinart until a ball forms.

2. Press in 8x8 pan

3. Bake 350 degrees for 15 - 20 minutes

4. Cool slightly

Directions for Filling:

1. Blend until smooth

2. Pour over crust

3. Bake 350 degrees for 35-40 minutes or until set

4. Cool and cut into bars.
Source:
"http://www.pumpkinnook.com/cookbook.htm#hrecipe"


Canice--while I was touring in the Wayback Machine, I found this post by vous! from 10-03 under a Pumpkin Bar thread. Maybe these could be your dream bars once again? Not cheesecaky, but they sound good! And about that ancient Bisquick? Since that yummy, crunchy, spicy crust is packed down, you're not going for any rise here so that's not an issue, but I'd be worried about the off-taste if you fer sure think that stuff's that old. I keep the Bisquick in the freezer, since it's got all that stuff (aka some type of fat product) in it, worried about it going rancid.

Canice, 2003--I made a recipe from an old Bon Appetit that I thought was perfect. I looked on Epicurious and I'm pretty certain this is the recipe (mine's at home). These are wicked (check out the sugar and oil and eggs!) but what the heck...you're foisting them on someone else anyways!



PUMPKIN-RAISIN BARS
These cake-like treats are moist and spicy-and great with milk.
2 cups all purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins

6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature

Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.

Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.

Makes 24.


Bon Appétit
January 1998

[Canice]

Thanks, Joanie. Maybe I'd better pitch that box afterall. I don't think I've ever seen a small one, but I'll keep an eye out.

I did love those bars, but really it's just a frosted cake cut into bars. Tasty, but not what I'm after this go 'round. Thanks for all your help here...maybe an amalgam is the answer (though I'm usually pretty timid about that in baking land).

[Triathlon13]

Good Morning!

I just have to confess I did this and noone else cares in my world-haha-everyone is into eating what i make, but not helping or listening-haha.

So last night this pumpkin bar forum got me excited to make Pumpkin bars-which I have never done. So, I went home figured out what I needed (also for a Quinoa salad-we will find out how that turned out today) and headed for the grocery store. First off-just getting to the grocery store was ridiculous and crazy-it was raining cats and dogs here (in boston) and due to construction some roads were blocked off-so the grocery store is a mile from my house and it took me about 25 mins to get there (and i still have to go to the Farmer's Market-yikes!

Anyway, so being a fairly young person and being fairly new to the baking world I still don't have all the necessary spices-I didn't have cloves or ginger. So going to the grocery store I am all gung ho until I see how expensive they are there (back home in Maine you can get them in bulk at a certain health food store my family frequents). So not wanting to spend a total of $19 on two spices I decide I am just not going to put them in.

So on the way home (in the ridiculous traffic and rain) I call my mom and ask her if this is ok to do and if she thinks they will come out ok-she says "no" that those are very key to this type of bar-but being the independant thinker I am-I say "what does she know, she hasn't made them before"--so I go ahead and make them and just add extra allspice, cinnamon and nutmeg.

Yeah-no! It doesn't work-haha-mom was right this time!!!! They aren't horrible-but they taste like plain ol' pumpkin-boring-so next time I head back to Maine I will stock up on more spices (I have plenty to make chili-haha). But they still turned out very good looking and have a great consistency-so when the time comes to make them again I am sure they will be great!

Thought some of you might enjoy that funny and stupid little story-an new baker's world:^) Oh well I tried:^) On to the Quinoa salad! I think I will try the Apple-Cranberry Muffins this weekend!

Michelle

[funnybone]

Michelle, boy did you go through lots of trouble!! As you get more into baking, you will usually have all the ingredients necessary to make basic recipes. The spices, the dry ingredients, etc. Just so that you know, when a recipe calls for cinnamon, cloves, etc, especially in a pumpkin recipe, you can replace them with just one spice - Pumpkin Pie Spice. So much easier, especailly to new bakers.

BTW - are you familiar with Penzey's Spices (www.penzeys.com)? They have great spices, for so much cheaper than regular stores. I'm fortunate to live not too far from a store, but they do have mail order too. I used to order from them when I lived in PA. There have been many threads on their spices, an many members here use them.

I hope your bars turn out tastier next time. :)

[Triathlon13]

Great, Thank you Funnybone-I just did a quick scan of the Penzy Spice site and will definitely look at it more later! Good to know about. I lived in WI for 2 years and never heard of them-must have not been in the parts I was in (ok-truth be told I wasn't into baking or cooking then-just an eager grad student trying to finish up to get back to the East Coast:^)

Good to know about the Pumpkin Pie Spice too-I will definitely be on the lookout for some of that until I can get up to home or order some!

Yum-just had the best Mac apple-I forget how good they are every year when they start comingout!

Thanks again and have a great day!

Michelle

[MISSINDI]

Might be a little late, but thought I'd add one more recipe. These Harvest Pumpkin Bars (http://sweetnicks.com/recipes_sweets.html#HarvestPumpkinBars) were brought to our Supper Club last Fall. Love them!

[LaraW]

Michelle, I think Boston has a relatively new Penzey's store, so that might be something to check out. They are really very quality spices and not very expensive.

[jenniferW]

Canice,

I just made the Pumpkin Cheesecake Crumble Squares from this months BA. :D Yum....They are a really sturdy bar with an excellent toasted nut and pumpkin/sour cream flavor. I've never had anything quite like them and would highly recommend this recipe. Let me know if you would like me to type up the recipe for you.

[Triathlon13]

Those sound really good-if you can maybe just give the link-or just tell me where ot find them so you don't have to go to the trouble to type it up!
Thanks-yum!
Michelle

[donnamp14]

Michelle- Penzeys is on Mass. Ave in Arlington. I buy my spices at Trader Joe's. Their prices are terrific.

-Donna
PS- Mom knows best!!!! ;)

[Triathlon13]

You are right - Mom does know best-haha-you would think after 29 years I would figure that one out:^)

I live right by Mass. Ave in Arlington-I will definitely head down there-maybe today!

Thanks so much and I am a frequenter (is that a word? haha) of Trader Joe's so I will see!

Thanks again-
Michelle

[Triathlon13]

donnamp14 Thank you so much for that recommendation! I just got back from there (Arlington) it is awesome-a whole store just for spices-and reasonably priced ones at that! Of course that just means I bought more-haha.

Thanks again-this forum stuff is great-too bad I didn't figure it out a long time ago (except it is very addicting-haha).

Michelle

[Canice]

Thanks, Missindi: never too many pumpkin bar recipes! And it's only September.

Jennifer, I've already pitched my copy of BA but will look for that when the recipes go up on Epicurious - thanks for the reco. I swear I don't "see" recipes until people post about them. Sad.

Michelle, if you ever need just a small amount of a spice and don't want to buy a whole jar, do check out your local natural foods stores; I've never been in one that didn't sell bulk herbs and spices. I never pay more than about 50 cents for enough to fill a jar. Just be sure you buy from a store that has good traffic so the stuff isn't old and flavorless.

[Triathlon13]

Canice, I can't agree more-I have been looking for a local health food store that has bulk spices and herbs, but I can't find one in the area. Back home (home town in Maine) we have a great natural food store that i have got a tone from, but I can't find one here. We have Trader Joe's and Whole Foods and that is about it!

Thanks-I will keep looking for one that has this feature!
Michelle

[Canice]

Wow, your Whole Foods doesn't sell bulk? All of ours do, though they have cut back on the selection. But you've got Penzey's. Boo-hoo, we'll never get one!

[Triathlon13]

Hmmm... maybe Whole Foods does and I just haven't seen it-or maybe just some do and it just happens to be the ones I don't go to-i will check it out!

I was excited to see Penzey's - great find-I will tell everyone about them-they will make a ton on money just off of my referrals-haha.

Sorry you don't have one---I guess another upside of living in a bigger city!!! Well-small, but big in personality-haha.

Thanks again! of to make dinner--fresh veggies and pasta-yum!!!
Michelle

[Jewel]

This thread makes me want to start fall baking already! :)

For those who don't want to purchase Bisquick and still want to make the Spicy Pumpkin Cheesecake Bars, here's a recipe for 'homemade' Bisquick:

1 cup Bisquick equals:

1 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
1 TBS shortening

Mix first three ingredients together in small bowl, cut shortening in with pastry blender or two knives until coarse crumbs.

And Joanie, glad to see you're enjoying that recipe so much! Years and years ago I got a basic recipe for cheesecake bars from a Bisquick cookbook at the grocery checkout. I modified it to pumpkin cheesecake and added spices to my own tastes, and it's now a tradition in my home! :cool: I use Reduced Fat Bisquick when I have it in the house, and the 'homemade' version when I don't. Either way they come out the same.

Now off to buy pumpkin..........:D

[pschambers]

I made Jewel's Spicy Pumpkin Bars today to take to work tomorrow. I actually made a double batch so I could have enough for work and leave a few at home. These are a winner! I love the crust with the pecans. Thanks Jewel!

Patti

[Joanie B]

Too cool, thanks for the homemade Bisquick recipe, Ms. Jewel, and the info that that lucious spicy crunchy crust comes out just as good as the Bisquick version! I'd rather have the homemade version anyway! Adding this to the special "Jewel" section of my recipe notebook (along with the Cheesy chowder, oatmeal pb cc cookies, and better-than-sex ice cream :p )! FYI--I don't just take the Pumpkin bars to cool weather events, I am ordered to bring those beauties! (And I always used to be the Chocolate Fiend to these people...but, of course, still am to others)

[Canice]

Thanks, Jewel, for the homemade Bisquick recipe! I bought that box a couple of years ago for one recipe and haven't touched it since. *Hate* that. Plus it's a big ol' box to have sitting around collecting bugs. You've just increased my likelihood to try the recipe by several hundred percent! :)

[Jewel]

You're welcome ladies! :) Hope you enjoy these things!

[Canice]

Jewel's Spicey Pumpkin Bars are awesome! Thank you so much, Jewel (and I even made by own "Bisquick"). After we move out of pumpkin season, it'll be time to start making Jewel's Eggnog Quickbread!

Oh, and Jennifer, I did come accross the BA recipe yesterday...it's up next!

[sarah2397]

Triathalon13,

You must also check out Christina's Spices at 1255 Cambridge St, Cambridge. It is in the Inman Square area of Cambridge next door to the wonderful Christina's Ice Cream and not too many doors down from one of my favorite restaurants, East Coast Grill. The prices are much better than Penzy's but I do also buy some spices at Penzy's and Trader Joes in Arlington.

I have had Jewel's Spicy Pumpkin Cheesecake bars on my to try pile for about a week and this thread reminds me that I gotta make them soon. Looking sooo forward to my taste test!

Sarah

[Joanie B]

Since I went looking for it, I knew ya'll would be looking for it, too!

(11-23-2003, 03:29 PM Jewel )
Cool Sometimes the experiments actually work....
I have been looking for a really good quick bread recipe that contained eggnog to bake for holiday get togethers and to include with gifts to friends and family. I found a very basic recipe and tweaked it to my own tastes, and Dave and I just finished inhaling a slice warm from the oven...and I done good. It's not extremely light with a cube of butter as one of the key ingredients, but the next loaf I might tinker with using half butter and half drained applesauce and see what happens! Hopefully this will sound good to someone out there who will try it and give me a much-wanted review!

*******
Spiced Eggnog Bread

2 eggs
1 cup lowfat eggnog
1/2 cup butter, melted
2 tsp rum extract
1 tsp vanilla
1 cup brown sugar
2-1/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground clove
1 cup chopped pecans

Preheat oven to 350*. Spray a 9 x 5 loaf pan lightly with cooking spray. In a large bowl beat eggs. Add brown sugar, eggnog, butter, rum extract, and vanilla, blend well. In a separate bowl mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Gradually add flour mixture with mixer on low speed until just blended. Stir in pecans, pour into loaf pan, bake 45-55 minutes.
******

A warm slice with a touch of butter was Heaven!

[ncredbird]

Good Morning!



Anyway, so being a fairly young person and being fairly new to the baking world I still don't have all the necessary spices-I didn't have cloves or ginger. So going to the grocery store I am all gung ho until I see how expensive they are there (back home in Maine you can get them in bulk at a certain health food store my family frequents). So not wanting to spend a total of $19 on two spices I decide I am just not going to put them in.

Michelle

Michelle,
In addition to some of the places others have recommended for spices I wanted to mention that many co-op/health food stores sell spices in the bulk food sections where they have large jars and you only take as much as you need. I often buy unusual spices that I know I wouldn't use enough of to warrant purchasing a can of this way. Keeps me from having to throw them away when they loose their potency. Things like cinnamon I can buy in one pound cans and use them in a years time but others would be here forever.

Also, Jewel, it looks like the flour, salt, baking powder proportions in your home made Bisquick recipe are the same as how I make homemade self rising flour. I guess you could use just one cup of that and 1 T. shortening to get Bisquick, also.

The recipes posted look really good. Will have to try some. The neighbor is giving me pumpkins in the next week and I already have about 50 butternut squash that I like to use in pumpkin recipes. AK

[aggie94]

Another belated thank-you to Jewel for her spicy pumpkin cheesecake bars recipe! I made a double batch last night - one for me to take to work, one for DH to take to work. They were fabulous! Everyone loved them, and I've already had multiple requests for the recipe. DH commented last night that our house smelled like Thanksgiving. :)

[cangoss]

I found this recipe that I printed out from the BB last year when I was looking through my "to try" pile recently. DH took them to work, and the message that was conveyed back to me was: "tell your wife, these are really GOOD". They are very quick and easy and tasty too. I lightened them yesterday by using 1.5 cups of pumpkin and 1 stick of butter, and they were still good, but not as rich. We'll see what the guys at work think about them now...

It's originally from Martha Stewart's Everyday Food

Pumpkin Chocolate-Chip Squares

Makes 24; Prep time: 30 minutes; Total time: 2 1/2 hours
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.


2 cups all-purpose flour (spooned and leveled)

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin purée

1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.



Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

[littleone]

I just wanted to chime in about the Martha Stewart Every Day Food pumpkin bars. I made them last year and they were really good! I added white chips in addition to chocolate chips. The only drawback is that they were very moist and without a frosting on them, like typical pumpkin bar recipes, they did not hold up as long as other pumpkin bars. But I really liked them and they were a big hit with my family!

Littleone