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Fall leaf bars.

1 3/4 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon each baking powder and ground nutmeg 2 large eggs 1 cup canned pumpkin 6 tablespoons butter or margarine, melted 1/3 cup water Cheese leaf filling (recipe follows)

In a large bowl, mix flour, sugar, cinnamon, soda, baking powder, and nutmeg. Add eggs, pumpkin, butter, and water; beat well. Spread batter in a buttered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.

Bake in a 350|degrees~ oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.

Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.

Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g fat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Murdock, Renee
Article Type:Column
Date:Nov 1, 1992
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