Shelley: Your kitchen already has a recipe like this, doesn’t it? But this one is typed in and ready to go, complete with the cream cheese frosting! Freeze the bars, but wait to add the frosting and garnish for that “just made” look.
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| Recipes |
1 |
2 |
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4 |
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| Servings |
20 |
40 |
60 |
80 |
100 |
120 |
| Ingredients | ||||||
| Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Pumpkin |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Butter, melted |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking powder |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
| Baking soda |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
| Cinnamon |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Chopped nuts |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Frosting | ||||||
| Cream cheese |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
| Butter |
6 T. |
3/4 C. |
1 C. + 2 T. |
1-1/2 C. |
1-3/4 C. + 2 T. |
2-1/4 C. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Powdered sugar |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Milk |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
Assembly Directions:
In a large bowl, mix eggs, sugar, pumpkin, and melted butter. In a separate bowl, combine flour, baking powder, baking soda, and cinnamon. Add dry ingredients to pumpkin mixture and stir to combine. Add 1 cup chopped nuts, if desired. Bake in jelly roll (15 x 10) pan at 325 degrees for 25-30 minutes. Cool before freezing. For the frosting, combine cream cheese, butter, vanilla extract, powdered sugar, and milk.
Freezing Directions:
Cover the bars with a layer of plastic wrap, followed by a layer of foil. Label and freeze. Store the frosting in a rigid container; label and freeze. Store the remaining chopped nuts in a freezer bag. (Note: it is possible to frost and garnish the bars before freezing, but the final presentation will look much fresher if you frost the bars just before serving.)
Serving Directions:
Thaw the bars and the frosting. Frost the bars and sprinkle with chopped nuts or other garnish, if desired. Slice and serve.
Comments:
For a healthier variation, use 1 cup white flour and 1 cup whole wheat flour.
Nutritional Info:
Per Serving: 382 Calories; 19g Fat (43.3% calories from fat); 5g Protein; 51g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 306mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3-1/2 Fat; 2-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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