|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
11 - 20 of 571 for pumpkin bars no eggs
Combine flour, baking ... sift. Beat together eggs, pumpkin, sugar and ... and add powdered sugar, beating well until smooth. Frost the cool pumpkin bars.
In a mixing bowl, beat eggs, oil, sugar and pumpkin. Combine flour, ... milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.
Combine all the ... frost, cut into bars. Yields 44 bars. Blend cream cheese, confectioners sugar and vanilla in bowl. Spread over top of cooled pumpkin bars.
BARS: Mix eggs, oil, pumpkin and sugar. Add ... cool. FROSTING: Beat cream cheese, butter, milk and vanilla. Add powdered sugar. Spread over bars. Makes 36.
Beat eggs. Add sugar, pumpkin, oil and ... and cook 1 minute. Remove from burner. Add powdered sugar. Stir until good frosting consistency. Spread on bars.
Beat sugar, oil and pumpkin eggs 1 minute. Stir ... minutes. Icing: Cool bars first. Combine cream ... until smooth. Spread on cooled bars cut 1 x 2 inches.
Beat eggs, add sugar slowly, then oil and pumpkin. Then dry ... ingredients together until smooth. Spread frosting on cooled bars. Then cut into bar size.
Mix all ingredients and put in greased jelly roll pan. Bake 20-25 minutes at 350 degrees. Mix all ingredients and spread on cooled bars.
Mix together bar ingredients and spread ... softened butter. Add rest of ingredients. Beat until creamy and spread over bars. Top with chopped nuts if desired.
Beat pumpkin, oil, sugar and eggs. Mix dry ... and frost. Mix cream cheese, milk, butter and vanilla; beat in powdered sugar until smooth. Frost and chill.
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