The Pumpkin Princess-Squash Queen in Training (recipe included)

I am ever SO proud of my granddaughter, Taylor.

She's my little Squash Queen in Training-

A Pumpkin Princess.

She has her very own knife that belonged to her

great grandfather, Dick, when he was a child.

As my husband says 

"It's the perfect size for cleaning small game like rabbits and squirrels.

It's a Sears and Roebuck knife manufactured in the 40's.

Nice leather handle with brass spacers. 

Guess it's time to take the girl hunting for some squirrels."

She also tried Pop's knife, which is much sharper.

The vines are still pretty tough.

Her colorful harvest.

Taylor scooped out the middle after I sliced it open.

Guess what we're doing?

What else would a Pumpkin Princess do?

We'll see how it bakes up.

Place the pumpkin in the pan, flesh side down.

Add about 1/2 inch of water.

Bake at 450 degrees F

for 45 minutes 

I could have taken these out sooner, it was a small pumpkin.

Peel away the skin or scoop out the middle.

Place in a bowl. 

Pumpkin Bars

2 cups Pumpkin 
4 Eggs 
3/4 cup Oil 
2 cups Sugar
2 cups Flour 
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon

Nuts (optional, I can't eat them)

Mash pumpkin well.

Mix pumpkin, eggs and oil and sugar.

Add the remaining ingredients,

Pour into 2 pans

One 9 X 13 cake pan

One 8 x 8 cake pan

Bake in a 350 degree oven

for 25 minutes

Frost if desired.

Beat together 4 oz. softened cream cheese, 

1/4 cup soft butter, 

1-1/3 cup powdered sugar, 

and 1 tsp vanilla. 

Spread on COOLED bars.

I don't know if we will frost these or not,

they look (and smell) delicious just as they are.

OK, we frosted one 

and added Halloween sprinkles.

Good stuff!

Recipe Link

The rest of the pumpkins are for decorating.

For now.

We may change our minds.

We'll eat up the cucumber, acorn and yellow squash.

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