Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Peter Peter Pumpkin Bars
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup shortening
1 cup packed brown sugar
2 eggs
2/3 cup canned pumpkin
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
ORANGE FROSTING
3 tablespoons shortening
2 1/4 cups confectioner's sugar
3 tablespoons orange juice
1 tablespoon grated orange peel
candy pumpkins
directions
In a large mixing bowl, cream shortening and brown-sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to creamed mixture and mix well. Stir in the nuts.
Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a mixing bowl, beat the shortening, confectioners' sugar, orange juice and orange peel until blended. Frost bars; cut into squares. Top with candy pumpkins.
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nutrition data
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