FROSTED PUMPKIN CRANBERRY BARS
1 1/2 c. all purpose flour
1 1/4 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. ground ginger
1 can (15 oz.) solid packed pumpkin
3/4 c. butter, melted (don't substitute)
3/4 c. dried cranberries, chopped
In a bowl, combine the first 6 ingredients. In another bowl, whisk eggs, pumpkin and butter. Stir into the dry ingredients til combined. Stir in cranberries. Spread onto a greased (10x15x1 inch) jellyroll pan. Bake 350° for 20-25 minutes or til a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with brown-butter frosting.
1/2 c. butter
4 c. confectioners sugar
1 t. vanilla
4-6 T. milk
Heat butter in a saucepan over medium heat til golden brown (about 7 minutes). Remove from the heat and cool for 5 minutes. Stir in confectioners sugar and vanilla and enough milk to make a spreading consistency. Spread over the bars before cutting.
(makes about 4 dozen)
Note: be careful when making this recipe. The butter will turn brown and give off a nutty smell all of a sudden, then, very quickly, it will burn (and smoke to high heaven). Please, watch this carefully and get the saucepan off the heat the second it turns brown.
Pumpkin Cranberry Bars With Brown Butter Frosting recipe is published in our December, 2003 Menu Minder.
You may like to try these other great Holiday Dessert Recipes below:
| Cherry Winks | Holiday Delight Candy | Ginger Crackles | Christmas Wreath Cookies |
| M&M Cookies | Apple Cobbler | Pumpkin Cookies | Pumpkin Cake Roll |