Evening Edge
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DEL.ICIO.US
Pumpkin Bars
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Cuisine: American
IN THE KITCHEN WITH ... MARY BETH OXLEY, Decatur:
Nominated by friend Sally Brozek: "Mary Beth has been a good friend of mine for several years, but I had no idea about her skills in the kitchen until New Year's Eve 2003. She invited my husband and me to a sit-down dinner at her home with 12 other people. She did the entire meal herself -- beginning with a soup appetizer, spinach-stuffed beef tenderloin, horseradish mashed potatoes and sauteed asparagus. It was truly a gourmet meal."
Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 16
Ingredients:
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4 eggs
1 2/3 cup granulated sugar
3/4 cup vegetable oil
2 cups fresh roasted, mashed pumpkin (see note)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 ounces cream cheese
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
2 cups sifted confectioners' sugar
Instructions:
Preheat oven to 350 degrees. In a small bowl, whisk together the eggs, sugar, vegetable oil and pumpkin. In a large bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. Pour the wet ingredients into the dry and stir until combined. Pour batter into an ungreased 15-by-10-inch pan. Cook 25 to 30 minutes. Cool.
In a medium bowl and using electric beaters, combine cream cheese and butter. Add vanilla and confectioners' sugar and beat until fluffy. Spread over cooled pumpkin cake; cut into bars.
In a medium bowl and using electric beaters, combine cream cheese and butter. Add vanilla and confectioners' sugar and beat until fluffy. Spread over cooled pumpkin cake; cut into bars.
Notes:
Note: To roast a pumpkin, Oxley says, cut a pie-size pumpkin in half and scoop out the seeds. Preheat oven to 425 degrees and put the pumpkin halves, cut-side down, on cookie sheets in the oven. Bake until the pumpkin meat is soft, 35 to 55 minutes, depending on the size of the pumpkin. Once they have cooled, scoop out the pumpkin flesh and mash it with a potato masher. One pie-size pumpkin yields 2 to 3 cups of flesh. (Oxley does several, and then stores the cooked pumpkin in 2-cup increments in freezer bags.)
Nutrition:
Per bar: 260 calories (percent of calories from fat, 45), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 47 milligrams cholesterol, 207 milligrams sodium.
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