Pumpkin Bars

It’s fun when you cook something that brings back wonderful memories of great times and special friends. This is a recipe I used to make a lot when we lived in Alaska and my husband, Jasen and I were leading the young adult ministry there. It was always a favorite! It feeds a crowd and is quick and easy. 

Ingredients:

Bars

4 large eggs

2C sugar

1C vegetable oil

1 can (16oz) pumpkin puree

2C flour

2t baking powder

2t ground cinnamon

1t baking soda

1/2t salt

1/2t ground ginger

1/4t ground cloves

Frosting:

1 package (8oz) cream cheese

1/2C softened butter

1t vanilla

2-3C powdered sugar

How to:

Heat oven to 350 degrees. Grease bottom of a 15″ jelly roll pan. Beat eggs, sugar, oil & pumpkin in a large bowl until smooth. Stir in all of the dry ingredients and mix until just combined. Spread in pan. Bake for 25-30 minutes, until slightly golden and springy to the touch. Allow to cool completely

Beat frosting ingredients together and spread over cooled pumpkin bars.

**These bars freeze really well. Layer them with wax paper and wrap well**

 

 

The Best Scones EVER!

Often times scones can be dry and crumbly. Not these!! These are the best scones you’ll ever have. Great served with a real cup of British tea!

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, frozen
• 1/2 cup raisins (optional)
• 1/2 cup sour cream
• 1 large egg

How To:

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles or you can use a biscuit cutter; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature