PUMPKIN BARS

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INGREDIENTS
For Base
1 cup whole wheat flour
1/2 cup oats (not powdered)
1/2 cup softened butter
1 cup powdered sugar

For Upper Layer
300gm condensed milk
400gm peeled and grated pumpkin
1/2 tsp cinnamon powder
1/2 cup chopped almonds (optional)
1 tsp baking powder


METHOD
Mix together flour, oats, sugar and rub butter with your fingertips to make breadcrumb like texture. Grease baking tray generously with butter and set it evenly in mould, pressing with hand. Bake it for 10 minutes at 180 C . It should be little bit baked (not completely)

Now mix all the ingredients of upper layer and pour it over base and bake it again for 45 minutes to 1 hr or till skewer comes out clean.

SIDES OF THE DISH MIGHT GET MORE BROWN, DON’T WORRY BAKE IT TILL IT’S DONE FROM CENTRE.

Pictorial:

1. Mix all the ingredients of base and rub with your  fingertips to make breadcrumb like texture.

2. Grease the pan with butter.

 

3. Set the base generously.

4. Bake it at 180 C for 10 minutes.

5. After 10 minutes.

 

6. Mix all the ingredients of upper layer.

 

7. Pour it on the base.

 

8. Bake it again for 45 minutes to 1 hour.

 

9. Slice it.

 

10. Serve!

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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