Some good recipes.

Whole Wheat Pumpkin Bars with Bourbon and Vanilla Cream Cheese Frosting

Source: Adapted from the recipe submitted by Betty Coleman to the Knights of Kansas Cookbook p. 282. 1978 Cookbook Publishers Inc. press.

Servings: Makes a half sheet pan (18"x13"x"1") of bars.

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

The Bars

1 2/3 cups dark brown sugar (12 oz by weight)

1 cup refined olive oil (not extra-virgin)

16 oz pumpkin Roasted fresh or canned; the choice is yours.

1 tsp Kosher salt

4 eggs

2 tsps cinnamon ground

1 tsp ginger ground

1/2 tsp clove ground

1 tsp baking powder

1 tsp baking soda

2 cups whole white wheat flour (10 oz by weight)

The Frosting

3 oz light cream cheese

2 tsps Bourbon whiskey

1 vanilla bean You're just using the pulp.

1/2 cup butter Room temperature (aka 1 stick; aka 4 oz).

2 cups powdered sugar (8 oz by weight)

Instructions:

For the bars proper-
Preheat over to 350 F. In a stand mixer, blend brown sugar, olive oil, pumpkin, and salt on medium speed for about 2 minutes or until integrated. Scrape the bowl; then add eggs, cinnamon, clove and ginger and mix for another 2 minutes on medium. Scrape down bowl again, whisk together baking powder, baking soda, and whole wheat flower; then add to the proto-batter in small scoops while the mixer stirs (that's the slowest speed people). Once integrated, pour into a parchment-lined or greased half sheet pan.

Bake 30 minutes or until a toothpick comes out clean when the center is probed. Let cool completely before frosting

....oh yeah; speaking of frosting: Using a stand mixer with the whisk attachment, integrate all the ingredients except the powdered sugar on medium-high speed, stopping to scrape the bowl as necessary. Once its all together, continue on medium high, adding the powdered sugar by the tablespoonful, scraping the bowl as necessary until all the sugar is and the mixture has that whipped consistency.

Notes:

Husdon Cream and King Arthur both make a whole wheat flour milled from hard white wheat. If you just can't find it, try a 50/50 mix of traditional [hard red] whole wheat flour and all-purpose.

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