Pumpkin Squares

Ingredients: 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice 2 cups sugar 1 cup vegetable oil 4 eggs 1 can (16 oz) pumpkin Cream Cheese Frosting Ingredients: 3 ounces cream cheese, softened 6 tablespoons butter, softened 1 teaspoon vanilla 2 cups powdered sugar, sifted 1 teaspoon milk Combine all ingredients and frost cooled cake.

Directions: Preheat the oven to 350°F. Grease a 9 inch by 13 inch pan with non-stick spray. Combine all the ingredients and mix well. Pour into pan and bake for 20-25 minutes.

Rhubarb Custard Bars

Crust Ingredients: 2 cups all purpose flour 1/4 cup sugar 1 cup cold butter or margerine Filling Ingredients: 2 cups sugar 7 tablespoons all purpose flour 1 cup whipping cream 3 eggs, beaten 5 cups finely chopped fresh rhubarb Topping Ingredients: 2 (3 oz) packages cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 1 cup whipped cream, whipped

Directions: Preheat the oven to 350°F and grease a 9 x 13 inch pan well, set aside. For the crust: Combine the flour, sugar and then cut in the butter until the mixture resembles coarse crumbs. Press the crust mixture into the prepared baking pan and bake for 10 minutes. For the filling: While crust is baking, combine sugar and flour and then whisk in cream and eggs. Stir in the rhubarb and then pour over crust, when done. Bake for 40-45 minutes until the custard is set, and then let cool. For the topping: Combine the softened cream cheese with sugar and vanilla until smooth. Fold in the whipped cream and then spread over cooled custard. Refrigerate well and when chilled, cut into bars. Make sure to store in the refrigerator. Yeild: 2 dozen

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