*If you don't have apple butter, cook 4 to 5 large apples until soft, run them through a food mill (or press them through a strainer), then cook them over low heat until reduced to a thick, medium-brown paste. Stir in 1/8 teaspoon ground cloves and 1/2 te
*To make pumpkin butter, place one 15-ounce can of pumpkin in a small saucepan or microwave-safe dish. Add 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon allspice. Cook over low heat until the mixture is thick and dark brown. Or cook in the microw
Beat together the butter and sugar until soft. Add the egg and beat until fluffy. Add the apple or pumpkin butter, beating until blended. In a separate bowl, whisk together the flour, baking soda, cinnamon chips and nuts. Stir these dry ingredients into t
Grease (or spray with non-stick pan spray) a 9-inch square pan. Spread the batter in the pan. Bake the bars in a preheated 350°F oven for 25 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Due in part to varying amounts of liquid and sugar in each type of apple or pumpkin butter we tried, the baking time varied considerably. Also, using a dark-colored pan will decrease the baking time, while a light-colored pan will take longer.
Stir together the melted butter, sugar and cinnamon, then add the water. Stir until smooth, adding a bit more water, if needed, to achieve a glaze that's about the consistency of heavy cream. Drizzle the glaze over the bars; let them rest for several hour