Culinary Craftsman PT. 2
By: Jeremiah Cook
Updated: October 24, 2012
SOUR CREAM PUMPKIN BARS
Prep: 15 minutes Cook: 25 minutes
1/2 cup butter, softened
1 1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup dairy sour cream
1/4 cup milk
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup chopped pecans or walnuts (optional)
Browned Butter Frosting
1/2 cup butter
3 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Grease a 15x10x1-inch baking pan; set aside.
In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda, and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until well mixed. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts, if desired.
Spread mixture evenly into prepared baking pan. Bake in a 350 degree oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.
For the frosting, melt the butter in a saucepan over medium-low heat. Continue heating until the butter turns a light brown. Remove from stove and transfer butter to a medium-sized mixing bowl. Add powdered sugar, milk, and vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. This makes approximately one cup. Use immediately, spreading over cooled pumpkin bars. If you like, sprinkle with additional nuts. Makes 48 bars.
Nutrition facts per bar: 130 cal, 6g total fat, 20mg. chol, 63mg. sodium, 18g carb, 1g pro.
PUMPKIN FUDGE
Start to Finish: 40 minutes
3 cup sugar
3/4 cup butter
1-5 1/3oz. can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger 1/4 teaspoon ground nutmeg
1-12oz. pkg. (2cups) butterscotch-flavored pieces 1-7oz. jar marshmallow crme
1 cup chopped pecans
1 teaspoon vanilla
Butter a 13x9x2 inch baking pan; set aside.
In a heavy 2-qt. saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 F (soft ball stage) on a candy thermometer, stirring constantly (about 25 minutes).
Remove from heat and stir in butterscotch pieces until melted. Add marshmallow crme, nuts, and vanilla. Mix until well combined. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in the refrigerator. Makes 3-1/4 pounds.
Nutritional facts per serving: 73 cal, 3g total fat, 5g chol., 21mg sodium, 0g. protein
