FROSTED PUMPKIN CRANBERRY BARS

1 1/2 c. all purpose flour
1 1/4 c. sugar
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. ground ginger
3 eggs
1 can (15 oz.) solid packed pumpkin
3/4 c. butter, melted (don't substitute)
3/4 c. dried cranberries, chopped

In a bowl, combine the first 6 ingredients. In another bowl, whisk eggs, pumpkin and butter. Stir into the dry ingredients til combined. Stir in cranberries. Spread onto a greased (10x15x1 inch) jellyroll pan. Bake 350° for 20-25 minutes or til a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with brown-butter frosting.

BROWN-BUTTER FROSTING:

1/2 c. butter
4 c. confectioners sugar
1 t. vanilla
4-6 T. milk

Heat butter in a saucepan over medium heat til golden brown (about 7 minutes). Remove from the heat and cool for 5 minutes. Stir in confectioners sugar and vanilla and enough milk to make a spreading consistency. Spread over the bars before cutting.
(makes about 4 dozen)
Note: be careful when making this recipe. The butter will turn brown and give off a nutty smell all of a sudden, then, very quickly, it will burn (and smoke to high heaven). Please, watch this carefully and get the saucepan off the heat the second it turns brown.

December, 2003, Menu Minder