Pumpkin Perfect

 

Long before popular coffee chains introduced pumpkin spice lattes people were indulging in this fall flavor favorite in other ways. Mothers and grandmothers all across the United States cooked up pumpkin rolls and pie and cakes. The world’s oldest pumpkin seeds were discovered in Mexico and it is believed they originated in Central America over 7,500 years ago.

According to The History Kitchen one of the first American pumpkin recipes was included in John Josselyn’s New-England’s Rarities Discovered, published in the early 1670’s. The recipe was for a side dish made from diced ripe pumpkin that had been cooked down in a pot over the course of a day. Once the pumpkin was cooked butter and spices were added, much like the recipes for mashed squash or sweet potatoes we see today.

Since that time, countless, delicious pumpkin recipes have been created and modified. One our favorites at The Village of Bedford Walk are the famous pumpkin bars. It is a cake and a bar all at the same time.  Give this Taste of Home recipe a try then stop by our leasing office and let us know how much you loved it. Or better yet, bring us one.

Directions

  1. In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
  2. For icing, beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.

Ingredients:

  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 can (15 ounces) solid- pack pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Icing:

  • 6 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoon milk

Photo Courtsey: According to The History Kitchen

 

Leave a Comment