Happy Thanksgiving from Candice

Hi, it’s Shane here. Candice wanted me to wish everyone a Happy Thanksgiving. Yes, she is a few days early, but she’s so busy preparing the Thanksgiving desserts for her loyal customers and opening the doors Wednesday to the community to stop by for a pastry. Anyway, she didn’t want to forget to thank all of you for reading our story.

This year we invited our family, friends, and neighbors to join us at the café for a delicious meal Thursday. The one thing about my wife, she loves to feed everyone.

Candice also asked me to share this recipe with all of you. She can’t remember where she found it but hopes you enjoy it. So if you try it, let her know. Also, if she perfects the vegan version she will post that recipe too.

Much Love from Candice, myself, and our family.

PUMPKIN BARS
Preheat oven to 350°
Ingredients for Bar
2 cups Sugar
1 cup Oil (I use vegetable)
2 cups Flour
2 teaspoons Salt
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
2 cups Canned Pumpkin
1 cup Walnuts
½ cup Raisins (optional)
Cream Sugar & Oil in a large bowl. Sift together Flour, Salt, Baking Powder, Cinnamon, and Baking Soda in a medium bowl. Once shifted together, add dry ingredients to the sugar and oil. Now add Pumpkin, Walnuts, and Raisins. Mix well. Grease and flour a 15” X 11” pan. Spread your pumpkin mixture in pan. Bake at 350° for 25 minutes.
FROSTING

Ingredients for the frosting
1 Package 8 ounces Cream Cheese
6 Tablespoons Oleo
1 Tablespoon Milk
1 teaspoon Vanilla
1 ¾ cup Powdered Sugar
Let Oleo soften, and then cream all ingredients together. Spread over cooled bars and cut into squares.