Wednesday, September 26, 2012

Spicy Pumpkin Bars served at the Parish House Inn, an Ann Arbor/Ypsilanti area bed and breakfast

Leaves changing in Gaylord from 2011.
The  deep red and orange of the leaves makes me want to eat foods that give the same depth of flavor and color.  This recipe offers a delicious way to satisfy both my eyes and my taste buds.  Change out the flavors by omitting the dates and using raisins or dried cranberries instead. Serve with tea, coffee or hot apple cider on a cool Fall afternoon and enjoy!

SPICY  PUMPKIN BARS WITH DATES AND PECANS

BARS;
1/2 cup butter
1 cup brown sugar, packed
1 egg
1/2 cup canned pumpkin puree
1 1/2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/2 cup chopped dates
1/2 cup chopped toasted pecans

Glaze;
1 cup confectioners sugar
5 - 6 teaspoons orange juice
Grated zest of 1 orange

Preheat oven to 350o. Coat a 9x13x2  inch baking pan with cooking spray.

1. In a large bowl, cream butter and sugar. Add the egg and pumpkin and beat well with the mixer.
2. In a small bowl, stir together the flour, cinnamon, ginger, allspice and baking soda.  Add the flour mixture to the creamed pumpkin mixture in thirds, beating well after each addition.  Stir in the dates and pecans.
3. Spread batter evenly in the prepared pan and bake about 17 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a rack to cool.
4.While the bars cool, make the glaze.  in a small bowl, stir together confectioner's sugar, orange juice and orange zest until smooth  and spreadable.  Spread the glaze on the top pf the bars and let cool completely.  Cut into squares to cool.


Chris Mason
Innkeeper
Parish House Inn