Sunday, December 05, 2010
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1/2 tsp. baking soda
2 tablespoons cooking oil
1/2 cup packed brown sugar
1/2 cup honey
1/3 cup dark molasses
1/2 cup chopped almonds
1/2 cup diced mixed candied fruits and peels, finely chopped
Additional diced mixed candied fruits and peels
Stir together flour, pumpkin pie spice, and baking soda. In a large mixer bowl beat together egg and oil. Add brown sugar and beat till fluffy. Stir in honey and molasses. Add flour mixture and beat till well mixed.
Stir in chopped almonds and candied fruits and peels.
Spread in a greased 15x10x1 inch baking pan. Bake in a 350F oven for 15 - 20 minutes or till done. Immediately score into bars with a sharp knife. Brush on Lemon Icing. Garnish each bar with additional candied fruit. Cool thoroughly. Cut into bars. Makes 32.
Lemon icing: In a small mixer bowl beat together 1 egg white, 1 1/2 cups sifted powdered sugar, 1/2 tsp. finely shredded lemon peel, and 1 tablespoon lemon juice till smooth.
It snowed here quite a bit yesterday but I had no trouble traveling to the Deerfield Public Library to .do a Preserving Holiday Recipe workshop. I very much enjoyed myself with the wonderful crowd there. Many talented scrapbook artists, and also several new to it. We enjoyed sharing stories and recipes.
Tomorrow we will enjoy a fabulous post from my author friend Molly MacRae for the first Monday of the Month.