Pumpkin Bars

4 eggs

1 1/2 c. granulated sugar

1 c. cooking oil

1 can pumpkin (16-oz.)

2 c. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

In mixing bowl, beat eggs, sugar and oil. Add dry ingredients and pumpkin and mix thoroughly. Spread batter into ungreased 15x10x1-inch baking pan. Bake in 350 oven for 25 to 30 minutes. Let cool. 

Frosting:

One 3-ounce package cream cheese, 1/2 cup margarine, 1 teaspoon vanilla and 2 cups powdered sugar. Cream together cream cheese and margarine. Stir in vanilla and sugar a little at a time, beating well until mixture is smooth. Nuts may be added on top if desired.

Ellen M. Sprunger

Our Swiss Pantry II
First Mennonite Church (Berne, IN)

1987

Southern Pecan Bars

Bottom:

1 c. flour

1/3 c. firmly packed brown sugar

1/4 c. margarine or butter, softened

1/4 c. finely chopped pecans

1/4 tsp. baking powder

Topping:

1/4 c. firmly packed brown sugar

2 T. flour

1/2 tsp. salt

3/4 c. corn syrup

1 tsp. vanilla

2 eggs

3/4 c. chopped pecans

In large bowl, combine first 5 ingredients; mix at low speed until crumbly. Press crumb mixture into greased 9x13-inch pan. Bake for 10 to 12 minutes at 350. Remove from oven. In same bowl, combine all topping ingredients except pecans. Beat at medium speed until well blended. Spread over crust. Sprinkle with pecans. Bake at 350 for 20 to 25 minutes, or until golden brown. Cool, cut into bars. Store loosely covered. I also use walnuts instead of pecans. Makes 2 to 3 dozen bars.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Pecan Pie Surprise Bars

Layer 1:

1 box yellow cake mix (reserve 2/3 c.)

1 egg

1/2 c. butter or margarine, melted

Layer 2:

2/3 c. yellow cake mix

1/2 c. brown sugar, packed

1 1/2 c. dark corn syrup

3 eggs

1 tsp. vanilla

1 c. pecans, chopped

Layer 1: Combine cake mix, 1 egg, and melted butter or margarine, and mix until crumbly. Pat into greased 9x13-inch cake pan. Bake for 15 minutes at 350.

Layer 2: Combine brown sugar, corn syrup, vanilla, 3 eggs and the 2/3 cup cake mix. Beat at medium speed for 2 minutes. Stir in chopped pecans. Pour over partially baked "crust" layer. Return to oven 30 to 35 minutes. Cool and cut. Makes 30 bars.

Mrs. Al (Mabel) Neuenschwander

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Oatmeal Jumble Bars

3 c. quick oatmeal

1 1/2 c. flour

1 c. brown sugar, firmly packed

1 c. melted margarine

3/4 tsp. salt

1/2 tsp. soda

1 (10 to 12-oz.) jar jam (peach, strawberry, etc.)

In large bowl, combine all ingredients except jam; mix well. Reserve 1 1/4 cup mixture; press remaining mixture into bottom of prepared pan. Spread jam evenly over base to within 1/2 inch of edge of pan; sprinkle with reserved mixture. Bake until golden brown. Cool completely; cut into bars. Bake in 400 oven for 25 to 30 minutes; using greased 9x13-inch pan.

Mrs. J. Andrew (Anita) Stoner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Lemon Squares

Crust:

2 sticks margarine

1/2 c. powdered sugar

1/4 tsp. salt

2 c. flour

Filling:

4 eggs, beaten

2 c. sugar

4 T. flour

5 T. lemon juice

Blend the butter, 1/2 cup powdered sugar, salt and flour. Press into 9x13x2-inch ungreased pan. Bake at 350 for 20 minutes. Mix eggs, sugar, flour and lemon juice. Pour over crust. Bake at 350 for 30 minutes. Sprinkle with powdered sugar. Cool and cut. Makes 2 to 2 1/2 dozen.

Mrs. Iola Taylor

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Hiking and Biking Molasses Bars

1/3 c. butter

1/2 c. peanut butter

1/2 c. molasses

1 c. sugar

2 tsp. vanilla

1/2 tsp. salt

1/4 tsp. baking soda

1 1/2 c. semi-sweet chocolate chips

4 eggs

4 c. fortified cereal (crushed Wheaties, wheat germ, and/or oatmeal)

2 c. sifted flour

1 tsp. baking powder

1 c. chopped, salted peanuts

1 c. mashed ripe bananas

Cream Butter and peanut butter. Stir in molasses, sugar and vanilla. Add eggs, one at a time, and beat well. Add cereal. Add dry ingredients alternately with bananas. Stir in chocolate chips and nuts. Pour into greased 15x10-inch pan. Bake at 350 for 30 minutes. Store in cool dry place. Cut into 25 bars. A high protein food which makes it a great snack for energy consumption activities.

Nedra Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987