| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookie | 48 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 1/2 | c | Sugar |
| 2 | ts | Baking powder |
| 2 | ts | Ground cinnamon |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cloves |
| 4 | Beaten eggs | |
| 1 | cn | (16-oz) pumpkin (or equiv pumpkin pulp–I use about 3 cups) |
| 1 | c | Cooking oil |
| 2 | pk | (3-oz) cream cheese |
| 1/2 | c | Softened margarine or butter |
| 2 | ts | Vanilla (up to) |
| 4 3/4 | c | Sifted powdered sugar |
INSTRUCTIONS
CREAM CHEESE FROSTING From: Vivian Wagner <vivian@uxa.cso.uiuc.edu> Date: 17 Oct 1994 21:12:53 -0400 From _Better Homes and Gardens New Cookbook_. Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Stir in eggs, pumpkin, and cooking oil till thoroughly combined. Spread batter into an ungreased 15x10x1 in baking pan. Bake at 350F for 25 to 30 min or till a toothpick inserted near the center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Cut into bars. Makes 48 bars. Cream Cheese Frosting: In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. [Note: the cookbook recommends using a half a recipe for the frosting, but I used a whole one and no one seemed to complain!] REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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