Mavimet's Weblog

It is time to do some more baking.

Due to having a can of pumpkin opened, I had to think of uses for it besides Chester’s food dish (since he doesn’t seem to like it).  I knew there was too much in this can at 1 tablespoon per meal anyway, so I found my first recipe to use a few days ago.  Of course, with modifications.  🙂

Pumpkin Raisin Bars

• 2 eggs
• 1/2 cup wheat bran high-fiber cereal
• 1/4 cup flour
• 2 tsp. CALUMET Baking Powder
• 1 tsp. pumpkin pie spice
• 1/4 cup butter or margarine, softened
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1/2 cup raisins
• 1 tsp. powdered sugar

I don’t have pumpkin pie spice – so, without measuring, I added some cinnamon, ginger & nutmeg.  I think I read somewhere that is what makes pumpkin pie spice.  I also didn’t have raisins, so used dark chocolate chips.  I made approximately 1/2 the recipe.

• Heat oven to 350°F.
• Beat eggs in small bowl. Stir in cereal; let stand 5 min.
• Combine flour, baking powder and pumpkin pie spice. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Add cereal mixture and pumpkin; mix well. Stir in flour mixture and raisins until blended. Pour into 9-inch square pan sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar just before serving.

I kind of followed the directions, but since I used a 4 inch casserole dish, the batter was a little deeper than it would have been with the full amount in a 9 inch pan so I gave it a few more minutes in the oven.

It could have used another couple of minutes as you can see there is a little bit that is not quite done, but it was very yummy and I am going to make another one (or 2).  I’ve bought some raisins now and will make it with raisins this time (although it is possible that I will use both raisins and chocolate chips).