PUMPKIN BARS WITH CREAM CHEESE FROSTING--THE PERFECT. RECIPE

When I post a recipe I try to add some personal touches or changes to the recipe. With these Pumpkin Bars, I find there is nothing I can add as these are really perfect as they are. Proof of the recipe's perfection was the way the Pumpkin Bars flew off the tray at my Grandson's Senior Recital at Grand Valley State University last week.

Grandson Brad and his Intented, Jera at his Senior Recital.  Jera played the piano for his recital.  It was her Junior Recital.  She is a piano major.

Brad, his sister Erin, mom Christy and his high school band director, Mr Z, in the background.

Christy made finger-sandwiches and arranged them to look like piano keys.  She hasn't figured out how to do a Saxophone yet.

I first saw this recipe in a Better Homes and Garden magazine in the 1970's.  I remember cutting it out. It was tucked up against the middle fold making it easy to miss and difficult to cut out.  The recipe calls for a cup of oil which has become a no-no.  However the batter is baked in a big pan, 10x15-inches, which makes a big batch of bars.  If you want to reduce the amount of oil, you can substitute up to 3/4 of the oil with unsweetened applesauce.  I was making this batch for a large gathering and I cut bars into small pieces so they were finger-food; therefore no one received a big "hit" of oil to their digestive system.

I freeze a jar of applesauce in pressed flat in a freezer bag.  Because I flatten the applesauce in the bag, I am able to break off pieces and I don't have to defrost the whole bag when I just need a half of a cup or so.

A few years ago I had a fantastic assistant who took a Wilton cake decorating class at a department store and started her own business making wedding cakes.  She told me to always add a pinch of salt to frostings.  Lorri lost her battle with brain cancer at a much too young age.  So in memory of Lorri, I always add a pinch of salt to my frostings including this one.

PUMPKIN OR MINCEMEAT BARS

An easy, delicious, very moist bar cookie with a yummy cream cheese frosting, these always disappear quickly at any gathering. Pumpkin bars are the most popular version of this recipe, but the mincemeat bars are equally as good. I like to add extra chopped apple to the mincemeat.

4 eggs

1 2/3 c sugar

1 c oil

1 (16oz.) can pumpkin or mincemeat

2 c flour

2 t baking powder

2 t cinnamon

1 t salt

1 t baking soda

In a small bowl, mix dry ingredients together except sugar; set aside. In a large bowl, beat the eggs until fluffy.  To the eggs, add sugar, oil and pumpkin or mincemeat; beat well. Slowly add dry ingredients to the egg mixture; mix well. Spread batter into greased (I use non-stick cooking spray) 15x10-inch pan. Bake at 350 degrees F. for 25 to 30 minutes or until a toothpick comes out clean when put into the cake about an inch from the center. Cool. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

1 (3oz.) pkg. cream cheese, softened

1/2 c butter, softened

1 t vanilla

2 c powdered sugar
A pinch of salt for Lorri

In a bowl, beat cream cheese and butter together until fluffy. Add vanilla and beat well.  Add powdered sugar and salt; beat until frosting is smooth.  Frost cooled bars with frosting.

PUMPKIN BARS

Ingredients:  Flour, sugar, vegetable oil, pumpkin, cinnamon, eggs, baking powder, baking soda, and salt.

Put all the dry ingredients except sugar in a bowl.

Mix well.

Spray a 10x15-inch baking pan with cooking spray.

Put the eggs in a mixing bowl.  Beat well.

Add oil, pumpkin, and sugar to the eggs and beat well.

Looking good.

Add dry ingredients and mix well.

Batter ready for the pan.

Pour batter into a greased 10x15-inch baking pan.  Bake at 350 degrees F. for 25 to 30 minutes or until a toothpick comes out clean when put into the cake about an inch from the center.

Put baked bars on a wire rack to cool.

CREAM CHEESE FROSTING

 

Ingredients:  Butter, cream cheese, vanilla, powdered sugar and salt.

With an electric mixer, cream butter and cream cheese until fluffy.

Add vanilla and mix well.

Add powdered sugar and salt.  Beat well.  Tom never took blurry pictures but I sure do.

Frosting is ready.

Put frosting onto the pan of cooled bars.

Spread frosting to cover.

Beautiful and delicious!

Cut bars to desired size and enjoy, enjoy, enjoy!!!

KERSTMARKT--WINTERMARKET IN HOLLAND, MICHIGAN

Friday was a beautiful day to visit Holland, Michigan to do a little shopping and visiting the Wintermarket. Most times Tom and I went to Kerstmarkt, it was freezing cold with what felt like gale force wins.  Friday it was sunny with the temperature in the 50's.


Wintermarket is an European-style open air market that sprout up on canals and streets in Europe during the winter.  The booths at the Michigan Kerstmarkt were specially designed to look like the ones in Europe. 


Kerstmarkt's official web site is:  http://www.kerstmarkt.wordpress.com/

 Evergreens, wreaths, and other greenery is available at the market and grown in Michigan.

Bird house gourds are available too.

 The booths lined up under the Farmer's Market canopy.

 Miniature evergreens make a great gift for the gardener on your Christmas list.

 Chinese chestnuts grown in Michigan roasting on an open fire.

 Quilts for sale.

 A warming tent is a wonderful addition.

 Dutch food is available from the First United Methodist Church booth.

 The First United Methodist Church has their wooden shoes stuffed with carrots and all ready for Sinterrklaas' white horse.

 Fun stuff.

Jewelry is always nice to look at and buy.

For pictures Tom took at last year's Kerstmarkt go to:  http://michigancottagecook.blogspot.com/2010/12/sinterklaas-arrived-in-holland-michigan.html

IZZY, THE SCHNOODLE, PRETENDING SHE IS A GERMAN SHEPHERD

"If I sit up very straight people will think I am a German Shepherd"

After the Thanksgiving dinner and the frantic shopping, Monday is a good time for a laugh.  When I am driving, every time I look to my right, I catch a glimpse of my "wing-man" and I giggle.  Izzy really thinks that she can protect me just like Katrinka, my German Shepard, did.  I also laugh as she doesn't fit my image of my big, black, fierce dog riding "shot-gun" for me.  I guess we never know what life will bring us. 

Of course, today Izzy almost knocked me over trying to protect me from the serviceman at the door.  As I hobbled to the door with my bad knees, Izzy flew at top speed between my legs to get to the door first so the man would know that she was a force to be reckoned with so watch out.  It would have been nice if she had gone around me instead of through me. 

SINTERKLAAS IS COMING TO HOLLAND AND GRAND RAPIDS MICHIGAN---HIS 2011 SCHEDULE.

SINTERKLAAS WILL BE IN HOLLAND, MICHIGAN:


The downtown Sinterklaas procession starts at 6:30 on Friday December 2nd.  Sinterklaas will greet the children before the prcession at the Farmer's Market which right now is the Kerstmarkt in front of the Civic Center: http://www.kerstmarkt.wordpress.com/ 

 Our youngest Grandchild, Tanner, with Sinterklaas in 2010.

Sinterklaas on his white horse ready for the procession in Holland, Michigan.

At the Dutch Village on US-31 in Holland, Michigan, Sinterklaas will be telling stories on Dec. 3rd and the 10th at 11:00am and 1:00pm.  There is great information about Sinterklaas on the Dutch Village website:  http://www.dutchvillage.com/




IN GRAND RAPIDS AREA, SINTERKLAAS WITH BE AT VANDERVEEN'S DUTCH STORE:


Talk to Sinterklaas at VanderVeen's on December 3rd from 10:00am to 3:30pm.   http://www.thedutchstore.com/

 Sinterklaas with helpers at VanderVeen's in 2010.

Tom with Sinterklaas last year.

HAPPY THANKSGIVING and PARADES

Happy Thanksgiving from me and my family.  Like other holidays, Thanksgiving is a time for happiness, but also a time for a feeling of sadness for those who have passed or for families broken by anger, disagreements, and other silly things.  It should be a time to reach out and be thankful for not only our friends, but to those we disagree with and are estranged.  As a family this year, we learned just how short life can be.


Thanksgiving is time for the big Macy's parade.  However, all around America there are towns, big and small, having parades to celebrate the season.  Small town parades just seem to scream, "An American Tradition."  It is when we honor those who serve to keep us safe.  We celebrate the fire trucks, the police cars, the snow plows, farm equipment, the senior citizens riding in their housing buses, babies, little kids, dogs, horses, and marching bands.


Here are our pictures from the Hudsonville Thanksgiving and Christmas parade.

The Parade starts.

Here comes the fire truck.

I have always like the Pink Panther and the

Energizer Bunny.

Here comes my Grand-daughters band.

Proud Papa.

Proud Mama and very tired Grandma sitting on her walker.

Second row trumpet, that's our Erin.

She is doing so well she deserves two pictures.

I love the horses.

More horses.

It is Michigan, there has to be a boat in the parade.

A parade has to have floats.

Dogs are a must.

Is that gray animal a dog or a pony?  :)

A plumbing company made Rudolph, The Red Nose Reindeer, out of a toilet and some branches for antlers.

Fancy cars a must.

And finally, here comes Santa Clause and Mrs. Clause.