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2 cups all-purpose flour Sift together dry ingredients. Add everything else and mix thoroughly. Pour into greased 9" x 13" pan. (For pumpkin bars, bake in two 9" x 13" pans for 30 minutes at 350 degrees. *** I use a Bundt cake pan and bake for 45-50 minutes in a 325 degree oven Frosting: Cream 3/4 stick of softened margarine or butter with 3 ounces of creamed cheese and 1 tsp. pure vanilla extract. Sift 1 3/4 cup of powdered sugar and blend until very smooth. Refrigerate remaining cake. I tried to grow my own pumpkins this year, but my garden turned out to be a colossal mess, in short. I had one pumpkin, but it only grew to just smaller than a kick ball and the vines dried up before maturity (although I watered them religiously along with fertilizing them). Anyway, I bought 4 basketball-sized pumpkins. After I cut the tops off, I reach down in there and pull the seeds out, or as many as I can. Then I put the pulp in my biggest pot I have. I put the seeds on a pre-greased baking sheet to bake the pumpkin seeds. (450 degrees for 5 min. after shaking a little bit of salt over the top of the seeds). I cook the pumpkin down until it is soft and let it cool for about 30-45 minutes. I take another pot and put it in the sink; place a large colander inside and pour the cooked pumpkin into the colander (to allow the juice to drain through). I measure 2 cups of the pumpkin per gallon-sized Glad ziplop bag and freeze to use throughout the holiday season, as I use a bag per pumpkin pie recipe, too. Also, I did manage to pick enough green beans from my garden which I froze with Thanksgiving in mind, in order to make my green bean casserole. I had enough green tomatoes to have fried green tomatoes throughout the summer and a few I even let get red to have fresh! Had enough for a couple of fresh watermelon and cantelope, and the squirrels got to feast on my corn, because it wasn't mature enough to pick prior to their raid;-) |