Pumpkin Apple Bars

• ½ cup margarine, softened
• 1¼ cups sugar
• 2 eggs
• 1 cup canned pumpkin
• ½ cup chopped apple
• ½ cup soy sour cream
• ¼ cup vanilla soy milk
• 1 teaspoon vanilla
• 2 cups soy-flour blend
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chopped pecans
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In medium bowl, cream margarine and sugar. Add eggs, pumpkin, apple, soy sour cream, vanilla soy milk and vanilla; thoroughly mix. In second mixing bowl, combine soy-flour blend, baking powder, baking soda and salt. Gradually add dry ingredients to creamed mixture. Stir in pecans. Pour batter into greased 15-by-10-by-1-inch baking pan. Bake at 350 F for 25–30 minutes, until wooden pick inserted near center comes out clean. Cool. Leave plain, sprinkle with powdered sugar, or frost. Sprinkle with pecans if desired.

Cut into 48 bars

Nutrition information per serving (26 g, unfrosted): 73 calories, 3 g fat, 0.5 g fiber, 0.7 g saturated fat, 0.6 g trans fat, 10 g carbohydrates, 8 mg cholesterol, 67 mg sodium, 1 g protein, 0.15 mg vitamin C, 0.40 mg iron, 10 mg calcium
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Frosting

• ¼ cup margarine
• 3 cups powdered sugar
• ¼ cup soy cream cheese
• 1 teaspoon vanilla
• 1–2 Tablespoons vanilla soy milk
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Heat margarine in small saucepan until a light brown. In medium mixing bowl, combine browned margarine, powdered sugar, soy cream cheese and vanilla. Add vanilla soy milk for desired consistency. Mix until smooth.

Makes 1 cup frosting