Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, November 3, 2015

"Killer" Pumpkin Bars from Chefbeck

Some recipes have staying power
and this recipe is one of those.

Posted first on a food board that I'm a member of
by a lady named "Becky"
whose board name was "Chefbeck"

Posted 10 years ago,
it's been made and raved about
In fact, so raved about that it has 14 pages of comments on the forum
about them!

And each year in October,
it gets "bumped" back up because someone new wants to try it.

Once you make it,
you'll always make it

It is one of those recipes!


Made in a sheet pan,
I often gild the lily and put those little candy pumpkins on top
So everyone knows that under that delicious cream cheese frosting,
it's 
pumpkin!


It's a great October/November dessert
To take to a potluck
To make when "ladies" come over for
bridge, church circle, book club
To take as your offering if you're invited for dinner
and need to bring something

It has had rave reviews on the board
And I'm not sure there is a board member that hasn't made it
at least once.



It's a favorite of ours,
more in November than October

And although I often say of a cake that it is just a vehicle
for the cream cheese frosting,
this cake is good by itself
And the cream cheese frosting only enhances it!

If you're looking for a November dessert,
give this one a try!

Thanks, Becky, I'd never share the recipe
without giving you credit!

It is forever, to me, "Chefbeck's" Killer Pumpkin Bars!


CHEFBECK’S KILLER PUMPKIN BARS


Note: These are cake-like and moist in texture rather than firmer, denser or with a crust and topping like other bar-type desserts. 

2 cups sugar
1 cup butter (2 sticks), room temp.
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temp.
2 cups flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt

Preheat oven to 350. Lightly grease a 15 X 10 1/2 X 1 pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for about 20-25 minutes until cake springs back when touched or toothpick comes out clean. Cool completely and frost.

Icing:
3 oz. cream cheese, room temp.
1 stick butter, room temp.
1 tsp. vanilla
1 tsp. orange zest (optional)
2 cups powdered sugar

Beat together until smooth.




2 comments:

Southerncook said...

I love this recipe too and your post was a nice reminder that I need to make these soon. My oldest grand girl will be with me on Sat. and she loves to cook. I think this will be a great recipe for the two of us to make and the recipe makes so much that we can easily share with their family. Now if we were making chocolate chip cookies DH would fight about sharing.

Carolyn

Pondside said...

I believe I could smell that delicious cake!