The last can of pumpkin that I opened was a large one. This worked out fine since most of the recipes I have been making lately using pumpkin didn't call for a whole can (15 oz) but 1/2 cup or 3/4 cup or 1 cup. I just put the rest of the pumpkin in a plastic container and put it in the refrigerator.
I needed to make something today using the last of it as it has been a week since I opened it. When I got my "food handler's card" from the county to prepare food at the church, I learned that food that has been properly handled will keep 1 week in the refrigerator.
I found this recipe for pumpkin gingerbread bars that I had cut from the newspaper when we lived in CA and glued in my infamous notebook. I shared a recipe for pumpkin gingerbread earlier, but this one is different. I used whole wheat pastry flour instead of all-purpose flour as the original recipe called for. I also do not have a 9-inch square pan. I used my Corning ware dish that is 9-1/2-inch with rounded corners. Since it is bars and we will be visiting our son in CO for Thanksgiving, I thought I could freeze most of them (had to eat a few) and take them with us to share with them.
I needed to make something today using the last of it as it has been a week since I opened it. When I got my "food handler's card" from the county to prepare food at the church, I learned that food that has been properly handled will keep 1 week in the refrigerator.
I found this recipe for pumpkin gingerbread bars that I had cut from the newspaper when we lived in CA and glued in my infamous notebook. I shared a recipe for pumpkin gingerbread earlier, but this one is different. I used whole wheat pastry flour instead of all-purpose flour as the original recipe called for. I also do not have a 9-inch square pan. I used my Corning ware dish that is 9-1/2-inch with rounded corners. Since it is bars and we will be visiting our son in CO for Thanksgiving, I thought I could freeze most of them (had to eat a few) and take them with us to share with them.
PUMPKIN GINGERBREAD BARS
2 eggs
1/2 cup light brown sugar
3/4 cup solid pack pumpkin
2 tablespoons molasses
1 teaspoon vanilla extract
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
Preheat oven to 375 degrees. Spray a 9-inch square pan with nonstick cooking spray.
Beat eggs with electric mixer at high speed 2 minutes.
Add brown sugar 1 tablespoon at a time, beating well after each addition.
Add pumpkin, molasses and vanilla. Beat at medium speed 2 minutes.
Combine flour, baking powder, cinnamon and ginger with whisk to blend.
Add to pumpkin mixture, stirring well.
Pour into prepared pan. Bake 20 minutes or until a wooden toothpick inserted in center comes out clean.
Let cool 10 minutes in pan on wire rack.
Cut into bars and sprinkle with confectioners' sugar.
Serve warm.
No comments:
Post a Comment