Fall Leaf Bars
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon each baking powder and ground nutmeg
2 large eggs
1 cup canned pumpkin
6 tablespoons butter or margarine, melted
1/3 cup water
Cheese leaf rilling (recipe follows)
In a large bowl, mix flour, sugar, cinnamon, soda, baking powder, and nutmeg. Add eggs, pumpkin, butter, and
water; beat well. Spread batter in a buttered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.
Bake in a 350° oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.
Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.
Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g tat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.