Since deciding I want to try to use squash in place of pumpkin (and never have to purchase another one of those smaller sized, bigger priced cans of pumpkin again), I've been using my supply of garden grown squash in various "pumpkin" recipes.
A day or so ago, I whipped up a batch of my Pumpkin Bars and they disappeared so quickly, I'm gonna chalk them off as a success.
'Tis the season for making them so here's my recipe.
1/2 cup butter
2/3 cup honey (you can use sugar but the bars will be moister with the honey)
1 cup pureed pumpkin (or squash!)
1 cup chopped nuts (walnuts or pecans get my vote)
1/2 cup raisins
1/2 cup chopped dates
1-1/2 cup unbleached white flour (whole wheat works well also)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Cream butter and honey. Add and beat in until smooth the egg and pumpkin (squash!).
Blend in the nuts, raisins and dates.
On top of above mixture in bowl dump flour, baking soda, and spices. Mix thoroughly and spread in a 9" x 12" or 9" x 13" greased pan.
Bake in a 350 degree oven for 25 minutes.
Above is the pan just out of the oven. Cool before frosting with your favorite Cream Cheese Frosting.
I wasn't fast enough to get a picture of the frosted bars before they were attacked. (I could have gotten hurt in the process.)
These are just soooo good! Heavy, moist, rich and spicy. And using the squash in place of the pumpkin came out juuust fine.
the quotidian (10.23.17)
10 hours ago