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Here are two wonderful recipes: Pumpkin Bars for a sweet treat and Knephla Soup for a comforting, hearty meal!
Pumpkin Bars
Ingredients:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil (or melted butter)
4 large eggs
1 can (15 oz) pumpkin puree
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
Mix Wet Ingredients: In a large bowl, beat together the sugar, brown sugar, and oil. Add the eggs, pumpkin puree, and vanilla extract, and mix until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting: Beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Frost: Once the bars are cooled, spread the cream cheese frosting over the top.
Serve: Cut into squares and enjoy!
Knephla Soup (German Dumpling Soup)
Ingredients:
For the Soup:
1 tablespoon butter
1 medium onion, diced
2-3 carrots, sliced
2-3 celery stalks, chopped
4 cups chicken broth
1 cup water
2-3 potatoes, peeled and diced
1 cup heavy cream
Salt and pepper to taste
Optional: cooked bacon or sausage for garnish
For the Knephla (Dumplings):
2 cups all-purpose flour
1 large egg
1/2 cup water
1/2 teaspoon salt
Instructions:
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