Bars & Brownie Recipes

PUMPKIN BARS

one 15 oz. can of pumpkin               2 cups all-purpose flour

4 eggs                                                2 tsp.  Cinnamon

2 cups sugar                                      ¾ tsp. each gr. ginger, cloves, nutmeg

¾ cup vegetable oil                           ¾ tsp. salt

                                                            2 tsp. baking powder

                                                            1 tsp. baking soda

Orange cream cheese frosting (recipe follows)

Sliced almonds

Beat eggs lightly, beat in oil, sugar and pumpkin.  In another bowl combine all dry ingredients. Blend wet and dry ingredients together.

Pour batter into greased and flour-dusted 10 x 15 baking pan.  Bake 350 degrees for about 20 – 25 min. (lightly touch center; springs back when done)

Cool.  Add frosting:

Orange Cream Cheese Frosting

1 small package (3 – 4 oz.) cream cheese (softened)

3 Tbls. Butter (softened)

Beat together and add 2 tsp. milk, ½ tsp. vanilla, grated peel of one fresh orange, and juice of the orange.

Beat in 2 cups (or more) of sifted powdered sugar until consistency is spreadable, not runny.  Top with almonds.

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AIMEE'S BANANA BREAD

¼ cup sour cream

1 tsp. baking soda

1 large or 2 small ripe bananas, mashed

1 cup sugar

¼ cup softened butter

2 eggs

1 ½ cups flour

1 tsp. vanilla

Oven 350 degrees.  Grease a 9” loaf pan.

Combine sour cream and baking soda in bowl.  Let stand 5 min.

Mix butter, sugar, eggs and vanilla.  Stir in sour cream and

Mashed bananas.  Add flour mixing well.

Add chocolate chips, butterscotch chips or nuts to batter.

Pour into loaf pan.  Bake 50 min. or until done.

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PAMPERED CHEF BROWNIE MOCHA TRIFLE

I pkg brownie mix (plus ingredients to make cake-like brownies found on the box instructions)
4 tsp. instant coffee

1/4 C warm water
1 3/4 C cold milk
2 pkgs (3.4 oz each) white chocolate instant pudding and pie filling
2 C thawed, frozen whipped topping
3 toffee bars (1.5 oz each), coarsely chopped or bag of toffee bits

1. Preheat oven to 350F. Prepare brownies according to package directions for cake-like brownies. Bake as directed. Cool completely.
2. Dissolve coffee granules in warm water. Add milk and pudding mix; whisk until mixture is smooth and begins to thicken.  Gently fold in whipped topping.
3. Cut brownies into 1-inch cubes. 

4. Chop toffee bars. 

5. Layer 1/3 of the brownie cubes onto bottom of a trifle dish or clear class bowl. 

6. Top with 1/3 of the pudding mixture; press lightly. Sprinkle with 1/3 of the
chopped toffee. Repeat layers two more times.