Pumpkin Bars With Raisins Food

PUMPKIN BARS

Steps:

• Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
• Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
• Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
• Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
• Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars.

HARVEST PUMPKIN-SPICE BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

RAISIN PUMPKIN BARS

Steps:

• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.

PUMPKIN RAISIN BARS

Steps:

• Preheat oven to 350 degrees.
• Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
• Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
• Stir in nuts and raisins with a spoon.
• Pour mixture into a greased 15x10x1 baking pan.
• Bake for 25-30 minutes or until done.
• Let cool.
• To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
• Frost bars when they have completely cooled.
• Once bars have been frosted keep refridgerated.

PUMPKIN-RAISIN BARS

Steps:

• Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
• Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.

FLUFFY RAISIN PUMPKIN BARS

Steps:

• In a large bowl, beat sugar and oil. Add eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Combine the flour, baking powder, baking soda and spices; gradually add to the pumpkin mixture. Stir in walnuts and chocolate-covered raisins. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, cream the butter, cream cheese and confectioners' sugar. Add milk and orange extract; beat until smooth. Frost bars. Sprinkle with additional cinnamon if desired. Cut into bars. Store in the refrigerator.

PUMPKIN BARS WITH RAISINS

Steps:

• Bars:.
• Mix all ingredients together well.
• Pour in a greased sheet cake pan.
• Bake at 350 degrees for 25 minutes, cool.
• Frosting:.
• Mix all the frosting ingredients together; put on cooled bars and refrigerate.

FANTASTIC PUMPKIN BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking dish. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.
• Beat the eggs in a mixing bowl. Whisk in the white sugar, canola oil, and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan before cutting into squares.
• While the pumpkin bars are cooling, beat the cream cheese, butter, vanilla extract, and confectioners' sugar together in a bowl until smooth. Frost the cooled bars with the cream cheese frosting.

PUMPKIN-RAISIN BARS

Steps:

• Heat oven to 350°F.
• Beat eggs in small bowl. Stir in cereal; let stand 5 min.
• Combine flour, baking powder and pumpkin pie spice. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add cereal mixture and pumpkin; mix well. Stir in flour mixture and raisins until blended. Pour into 9-inch square pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar just before serving.

SPICE BARS WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.