October Recipe: Glazed Pumpkin Ginger Bars

Pumpkin, spices and candied ginger perfectly complement each other in these bar cookies. All our pumpkin varieties work well in this recipe. For more great recipes check out Renee's Cookbooks.

1 3/4 cup unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. salt
1/2 cup butter, room temperature
1 cup lightly packed dark brown sugar
1 egg
1 tsp. vanilla extract
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger

Glaze:
1 cup sifted confectioners' sugar
2 tsp. grated orange zest
3 to 4 Tablespoons orange juice

Preheat  oven to 350 F. Grease a 10 x 15 in. baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and allspice.  Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy.  Add egg, vanilla and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until bars pull away from sides of pan.

Combine confectioners' sugar with orange zest. Add orange juice gradually, adding just enough to give the proper consistency for spreading.  Spread on warm bars.  When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. 

Makes 4 dozen

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November Recipe: Pumpkin Cobbler

Everyone who tries this delicious dessert likes it better than ordinary pumpkin pie. The crust mixture rises to the top during baking to form a rich topping. 

Our new Certified Organic 'Spookie' pumpkin is perfect in this recipe.

Filling:
2 eggs, beaten
1 cup evaporated milk
3 cups cooked mashed pumpkin or butternut squash
1 cup white sugar
½ cup dark brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt

Crust:
½ cup butter
1 cup all-purpose flour
1 cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla

Topping:
1 tablespoon butter
2 tablespoons white sugar

Preheat oven to 350º

In a large bowl, combine eggs, milk and pumpkin; add the rest of the filling ingredients, mix well and set aside.

Prepare the crust: Melt the butter in a 9x11-inch baking pan. In another bowl, mix the remaining crust ingredients until just combined and pour into baking pan on top of the melted butter.

Spoon or slowly pour the filling evenly over the crust batter in the pan. Do not stir. Dot the top with the remaining 1 tablespoon butter and sprinkle with the 2 tablespoons sugar.

Bake 1 hour.  
Serves 8-10

For more great recipes check out
 Renee's Cookbooks:

Recipes from a Kitchen Garden
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Newsletter Recipe: Drunken Pumpkin-Apple Pie

From our October 2012 E-Newsletter

 
A dramatic finish adds fun to this delectable dessert, perfect for this time of year. This pie is a great take-along for all upcoming holiday gatherings.

1 unbaked 9 in. pie shell
1 cup cooked pumpkin or
   winter squash, well drained
2 eggs
3/4 cup firmly packed brown sugar
1 cup thick, chunky applesauce
1 T all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1½ cups half-and-half (or use one 12 oz. can evaporated milk)
1 tsp. vanilla
1 cup pecan halves
2 T rum

Preheat oven to 425º

Chill pie shell until needed. Mash pumpkin or squash. In a bowl, beat together the eggs and brown sugar until light. Mix in the pumpkin (or squash), applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla and blend thoroughly.  Pour into pie shell.

Arrange pecan halves over the top of the filling. Bake in the lower third of the oven for 20 minutes, then reduce the oven heat to 350º and bake 30 to 35 minutes longer until the filling is firm and a knife inserted 1 in. from the edge comes out clean.  Cool on a wire rack.

At serving time, warm rum in a small container suitable for pouring. Light the rum with a match and pour immediately while flaming over the pie. Delicious served with ice cream or whipped cream.

Serves 6 to 8

For more great recipes check out
 Renee's Cookbooks:

Recipes from a Kitchen Garden
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