Eggnog pumpkin bars

Yield: 1 Servings

Measure Ingredient
1 can (29 oz) pumpkin
8 Beaten eggs
2 cups Eggnog
4 cups All purpose flour
3 cups Granulated sugar
5 teaspoons Baking powder
2 teaspoons Baking soda
½ teaspoon Salt
6 teaspoons Cinnamon
1 teaspoon Cardamom
1 teaspoon Allspice
1 teaspoon Cloves
1 teaspoon Nutmeg
½ teaspoon Ginger
1 teaspoon Vanilla
3 Cubes butter
1 pack (8 oz) cream cheese
1 teaspoon Vanilla
1 tablespoon Brandy; (optional)
3 cups Powdered sugar; (up to 4 C seems ok).

BUTTER CREAM FROSTING

Preheat oven to 350. Combine flour, sugar, baking powder, soda, salt and spices in large bowl. In another bowl, beat eggs, add eggnog, pumpkin and vanilla and blend thoroughly with electric mixer; stir into flour mixture and blend well with mixer ( I mix on high for a minute or so). Pour mixture into 2 greased 15x10x1 pans. Bake at 350 for 20-25 minutes, depending on how fast your oven is (start testing at 18-20 min.). Let cool completely and frost with butter cream frosting.

Butter Cream Frosting: Soften butter and cream cheese (near melted) and cream together with vanilla and brandy. Add sugar one C at a time until mixed in, then beat with electric mixer until fluffy. Frost and enjoy! This is not a low-fat, low-cholesterol delight, but a delight it is. Have gotten rave reviews wherever I've taken it this holiday season. And don't think this is too large a quantity; they will disappear in a heartbeat.

Posted to EAT-L Digest by Raindncpub <Raindncpub@...> on Dec 11, 1997

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