Recipes By Mike

Pumpkin Bars

Ingredients

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing

8-ounce package cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13×10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla extract and mix again. Spread on cooled pumpkin bars.

Pumpkin Chiffon Pie

Ingredients and Directions:

1 package plain gelatin, dissolve in 1/4 cup cold water

Heat all of the following ingredients

3 egg yolks
2/3 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cup pumpkin

Add gelatin and cool
When cool beat the 3 egg whites with 1/2 cup sugar until stiff
Fold into pumpkin mixture
Pour in baked 9” pie crust

Serve Cold
Top with a spoon full of cool whip when serving