Pumpkin Bars

Ingredients:

• 1 cup vegetable oil


• 4 eggs


• 16 oz canned pumpkin


• 2 cups flour


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 2 cups sugar


• 1/4 teaspoon salt

Frosting Ingredients:

• 3 oz cream cheese, softened


• 6 tablespoons butter, softened


• 1 teaspoon vanilla extract


• 2 cups powdered sugar

• 2 teaspoons cinnamon

To Prepare Pumpkin Bars:

1. Combine and mix oil, eggs, and pumpkin.


2. Add flour, baking powder, baking soda, sugar, salt, and cinnamon. Mix well.


3. Pour mixture into a lightly greased jelly roll pan


4. Bake at 350 for 20 - 25 minutes

To Prepare Frosting:

1. Combine all frosting ingredients and beat until smooth


2. Apply to the cooled cake

Makes 32 bars

Note: Make the pumpkin bars first and then after the pumpkin bars are cooling, proceed with making the frosting.

Panang Curry

Ingredients:

• 1/2 cup Panang Curry paste*


• 8 kaffir lime leaves*


• 3 (13.5 oz) cans coconut milk


• 4 chicken breasts, trimmed, cut into chunks


• 1/2 cup basil, fresh, with stems


• 2 teaspoons fish sauce*


• 1 tablespoon brown sugar


• 1/2 teaspoon lime juice


• 1/2 brown onion, sliced thin

*These items can be found at your local Asian market.

To Prepare:

1. In medium saucepan, heat 1/2 cup of coconut milk over medium heat.
2. Stir in curry paste and kaffir lime leaves. Stir-fry for about 2-3 minutes until the paste starts to brown.
3. Stir in the remaining coconut milk into the curry paste.
4. Increase the heat to a boil. Allow to boil for about 5 to 10 minutes or until the curry reduces by about 25%.
5. Reduce to a simmer (Medium Low heat).
6. Add the chicken, basil leaves, onion, fish sauce, brown sugar, lime juice, and sugar. Let simmer for about 20 minutes or until the chicken is no longer pink in the middle.

Note: This dish will be on the spicier side.

Serves 4-6