We asked some of our fantastic staff members for some Fabulous Food Recipes, and here are some of their favorite Pumpkin and Granola recipes:

Pumpkin Bars
Ms. Crystal, Management Team, CW Belton in Belton, Missouri
“This has been a family favorite for many years!  It is a fun recipe to take to family gatherings for all to enjoy, young and old.  It signifies the Fall season with the flavors and smells of warm pumpkin!  Very fun to make/smell/taste and enjoy!! 🙂“

Makes 24 Small bars/ 48 Large BarsPrep 15 min.Cook 30 Min.
Ingredients:

Bars:

  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Icing:

  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
Instructions:
  1. Preheat the oven to 350 degrees F.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
  3. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  4. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
  5. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Sources: Recipe: Family Recipe | Photo: Taste of Home

Pumpkin Pie Cake
Ms. Sharon, Management Team, CW Noland in Kansas City, Missouri
“We have made this at our Noland Center Family Thanksgiving Feast for many years and everyone loves it.  Even better when topped with whipped cream.  (We do leave off the pecans when baking it here at the center.)”

 

Makes 1 pie

Prep: 25 min.

Bake: 25 min. + cooling

Ingredients:
  • 2 cups pumpkin
  • 12 oz evaporated milk
  • 1 cup sugar
  • 1 1/4 brown sugar
  • 4 beaten eggs
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 box dry yellow cake mix
  • 2 sticks melted margarine
  • 1 cup finely chopped pecans

Instructions:

  1. Mix and pour pumpkin, evaporated milk, sugar, brown sugar, eggs, cinnamon and vanilla into a greased 9X13 baking pan.
  2. Sprinkle just the cake mix over the mixture.
  3. Pour melted margarine over cake mix.
  4. Sprinkle pecans on top
  5. Bake @ 350 for 1 hour
Sources: Recipe: Carolyn Country Cousins Pumpkin Farm  Photo: Taste of Home

No-Bake Granola Bars
Ms. Jenny, Management Team, CW Lee’s Summit in Lee’s Summit, Missouri
“This recipe is easy and requires no baking!” The granola bars are great for any time of the year as an easy on-the-go snack!

Makes 24 bars

15 min. Prep Time

1 hour Chill Time

Ingredients:

  • 1 cup light corn syrup
  • 1/2 cup packed dark brown sugar
  • 1 1/2 cups cashew butter
  • 1 cup powdered nonfat milk
  • 1 tablespoon vanilla extract
  • 3 cups granola cereal
  • 1/2 teaspoon ground cinnamon
Instructions:
  1. Lightly coat a 9- by 13-inch baking pan and a sheet of waxed paper with cooking spray and set them aside. In a large saucepan over medium-high heat, stir together the corn syrup and brown sugar. Let the mixture cook until the sugar dissolves, about 1 minute, then bring it to a simmer and let it cook for 30 seconds more.
  2. Remove the pan from the heat and use a long-handled metal spoon to stir in the cashew butter, powdered milk, and vanilla until smooth. Stir in the granola and cinnamon. Transfer the mixture to the prepared pan, then use the waxed paper, oiled side down, to flatten it.
  3. Let the mixture cool for 1 hour, then turn it out onto a cutting board. If needed, use a knife to release it. Slice the granola into 24 bars and store them in a sealable container layered between sheets of waxed paper until ready to eat. They can be kept up to a week.
Sources: Recipe & Photo: Spoonful

Cinnamon Pumpkin Bread
Ms. Sherry, Director, CW 291 in Independence, Missouri
“My Grandmother always made it at Thanksgiving time.  I don’t know where she got it from.  As children we loved it because it did not have lots of spices in it.”

Makes One Loaf

15 min. Prep Time

45 min. Bake Time

Ingredients:

  • 2 tablespoons butter
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 eggs
  • 1 can (15 ounces) pumpkin
  • 1/2 cup oil
  • 1/3 cup molasses
  • 2 teaspoons vanilla
  • 2 tablespoons orange juice
  • 1 tablespoon brown sugar (for topping)
Instructions:
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, sugar, baking soda, baking powder,
  3. cinnamon, salt, in a large bowl.
  4. Stir the eggs, oil, pumpkin, molasses, orange juice, and vanilla
  5. into the dry ingredients until well mixed.
  6. Pour the batter into a buttered loaf pan (or line pan with parchment
  7. or wax paper).
  8. Sprinkle the brown sugar on top as well.
  9. Bake for about 45 minutes, covering the top with foil towards the end if it gets too brown. When done, bread should bounce back slightly to the touch at the highest point, and a wooden toothpick inserted in the middle should come out clean.
  10. Let cool before slicing.

Sources: Recipe: Sherry’s Grandmother  Photo: Taste of Home