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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 48 |
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October 2000 Issue Betty Crocker Bisquick Mini-Cookbook Ingredients:
2 cups bisquick |
2 cups sugar |
1/2 cup oil |
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
4 eggs, beaten |
1 (15 ounce) can canned pumpkin (not pumpkin pie mix) |
1/2 cup raisins |
3 ounces cream cheese, softened |
1/3 cup butter, softened |
1 tablespoon milk |
1 teaspoon vanilla |
2 cups powdered sugar |
Directions:
1. Heat oven to 350*. Grease jelly roll pan, 15x10x1.
2. Beat all ingredients except raisins and frosting in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Stir in raisins. pour into pan.
3. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours. Frost with cream cheese frosting.
4. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth.
5. For bars cut into 8 rows by 6 rows. Store in refrigerator.
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