Pumpkin Bars

Bars:

* 4 eggs
* 1 2/3 cups sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin (1/2 of a large can)
* 2 cups sifted flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda

Icing:

* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups powdered sugar
* 1 teaspoon vanilla

Preheat the oven to 350 degrees F.

Combine eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. I made these bars in a large cookie sheet and baked them for 23 minutes.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Zucchini Brownies

Prepare and shred enough zucchini to make two cups. Let drain while preparing the following:
Sift together:
2 cups flour
1 1/4 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1/4 cup cocoa

Mix:
2 cups zucchini
1/2 cup oil
2 tsp vanilla

Combine the dry ingredients with the zucchini. Spread batter on to an oiled cookie sheet. Bake at 350 degrees for 18-20 minutes. After it is cooked, melt marshmallows over the top. Let cool. Then frost.

Recipes with history?

I'm working on writing a food history of pioneer Utah, and I was just wondering if anyone here has old family recipes going back several generations? Or perhaps a sourdough start with some antiquity? Or even just a story about a particular dish in your family? Drop me a line if you have goodies to share. Thanks.