Spiced Pumpkin Bars
2 Cups Bobs Gluten free All Purpose Flour
½ tsp Xanthm Gum
½ Cup Sugar
½ Cup Splenda Brown Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
2 ½ tsp Pumpkin Spice or a combination of 2 tsp Cinnamon, ½ tsp ginger, ¼ tsp nutmeg and ¼ tsp ground cloves
4 Eggs
1 ¾ Cup Canned Pumpkin
1 Cup Applesauce
Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and applesauce. Mix well and add dry ingredients. Spread in greased 15” x 10” pan. Bake at 350 degrees for 20-25 minutes. Do not over bake. Dust with powdered sugar.
Great Pumpkin Cookies
Pre-heat oven to 350 degrees.
1 Cup Margarine or butter (softened)
1 Cup Brown Sugar
1 Cup Sugar
1 Egg
1 tsp. Vanilla
1 Cup Pumpkin
2 Cups Flour
1 Cup Oats
1 tsp Baking Soda
1 tsp Cinnamon
½ tsp Salt
Cream butter, sugars, egg and vanilla. Combine flour, oats, soda, cinnamon and salt. Add flour mixture to cream mixture. Add pumpkin. Drop cookies on cookie sheet and bake for 8-10 minutes. Cool and then frost with vanilla frosting colored orange and place one candy corn in center.
Carrot Cake
2 Cups Flour
1 ½ Cup Oil
2 tsp baking soda
1 tsp Cinnamon
3 Cups Shredded Carrots
2 Cups Sugar
1 Cup Nuts
1 tsp salt
4 Eggs
Stir dry ingredients together. Add oil, eggs and carrots beating well. Bake in 9” x 13” pan greased and floured (or use Pam spray). Bake for 30 minutes (up to 40-45 minutes) at 350 degrees or until toothpick is clean.
Cream Cheese Frosting
1 pkg Cream Cheese
1 cube Butter
1 tsp Vanilla
Powdered Sugar to taste
Soften cream cheese and butter. Beat all ingredients together until fluffy.
Chocolate Revel Bars
1 Cup Softened Butter
2 ½ Cups Flour
2 Cups packed Brown Sugar
2 Eggs
4 tsp Vanilla
1 tsp Baking Soda
3 Cups Quick Rolled Oats
1 ½ Cups Semisweet Chocolate Chips
1 Can (14 oz) Sweetened Condensed Milk
2 Tbsp Butter
½ Cup Chopped Walnuts
In large mixer beat 1 cup of butter with electric mixer on medium speed for 30 seconds. Add half the flour, all brown sugar, eggs, 2 tsp of the vanilla and the baking soda. Beat on low speed until combined thoroughly. Beat in rest of flour. Stir in oats.
In medium saucepan, cook chocolate chips, sweetened condensed milk and 2 tbsp of butter over low heat until chocolate is melted. Stir occasionally. Remove from heat, stir in remaining vanilla and nuts.
Pat 2/3rds of oat mixture (about 3 ½ cups) into bottom of ungreased pan approximately 15” X 10” X 2”. Spread chocolate mixture over oat mixture. Dot with remaining oat mixture.
Bake at 350 degrees (preheated) for about 25 minutes or until to is lightly golden. Chocolate mixture will still look moist. Cool and cut into bars. Makes 60
