Tuesday, October 23, 2012

Pumpkin Bars

I've mentioned before how David and I believe we have found THE church that we want to attend on a permanent basis here in Tulsa.  We don't always get to attend every Sunday, such as when we're visiting in Oklahoma City or up at his parents' in Kansas.  On those Sundays, we'll attend church at either our old OKC church or the church David grew up in (and his parents still attend). 

Approximately a month ago this had occurred, so when we went to our Tulsa church the following Sunday we were not aware there was going to be a potluck.  Whoops.  Now, David and I are both of the mindset that if we didn't bring anything to a potluck...we ain't stayin'.  I guess both of us had parents who ingrained into our brains rules about fairness and reciprocation.  Needless to say, we didn't eat at the last potluck even though a few church members requested that we do so.

Since then, I've started following the church's Facebook (on which they post these types of updates) and we were even in attendance when the next potluck was declared during the service's announcement period.  Said potluck was this past Sunday and so I had started to contemplate what to make.  Because we'd never even stepped foot into the church's eating hall or kitchen, I didn't want to be ambitious and bring something that either needed to be chilled, heated or plugged in (i.e. in a crockpot).  Cookies are usually a good bet, so I started thumbing through my cookbooks and decided upon pumpkin bars.  Since it's October and 97% of people love pumpkin...this would be a perfect fall treat, right?

These bars appeared to be a pretty big hit.  They ended up being cut in half yet again after the below picture was taken.  And I only brought four or so home at the close of the potluck...always a good sign.

Pumpkin Bars

4 large eggs
1 3/4 cups sugar
1 cup canola oil
2 cups (16 oz. can) solid pack pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
2 cups golden raisins (they come in 2 1/2 cup packages and I normally use the whole box)

Preheat oven to 350 degrees.

In mixer, beat eggs until frothy.  Beat in sugar and then beat for another 2 minutes.

Beat in oil and pumpkin.

Sift dry ingredients over the raisins and fold the dry mixture into the egg mixture.  Do not over mix.

Pour into a greased and floured 13x9 pan.  Bake for 35-40 minutes or until done through (I normally bake for 45-50 minutes to ensure the center is done).

Cool on rack and cut into approximately 23 squares.


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