Pumpkin Bars

2 cups sugar
1/2 cup oil
1-16 oz can pumpkin
4 eggs beaten
2 cups bisquick
2 teaspoons cinnamon
1/2 cup raisins
3/4 cup pecans (optional)

In large mixing bowl beat together sugar,
oil, pumpkin, and eggs for one minute at
medium speed. Stir in the rest of the ingredients
and pour into a 9x13 lightly greased pan.
Bake at 350 about 25 minutes or until a
wooden toothpick inserted in center comes
out clean. Cool completely.

Frosting

1 - 3 oz package cream cheese
1/3 cup margarine (softened)
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
Mix first 4 ingredients, add sugar and
beat until smooth. Spread over cake.

Pumpkin Pie

1 29 ounce can of cooked pumpkin
2 12 ounce cans of evaporated milk (I used Milnot)
2 eggs lightly beaten
1 1/2 cups white sugar
2 Tablespoons flour
1 Teaspoon salt
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Teaspoon nutmeg
1/4 Teaspoon cloves

Two unbaked ten inch pie shells (4 cup volume)

Preheat oven to 450 degrees
Blend all ingredients together thoroughly
Pour into unbaked pie shells that are placed on jelly roll pans and place in oven, being careful not to spill.

Bake at 450 degrees for 20 minutes.

Reduce the heat to 350 degrees and bake 40 minutes more or until done. Remove from oven and cool completely on rack. Refrigerate after they are cool.

I made this recipe yesterday and I was very happy with the results. This recipe is on the back of the Meijer brand pumpkin can.

Sue

Oh so good:

Pumpkin dip

1 container (16 ounce size) frozen whipped topping, thawed
1 box (5 ounce size) instant vanilla pudding mix
1 can (15 ounce size) solid pack pumpkin
1 teaspoon pumpkin pie spice
Turn this recipe into a puzzle! [click]

Directions:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.

Chill in the refrigerator until serving.
We love it with synders honey wheat pretzel sticks

Sure hope we can find pumpkin in the stores. Those pumpkin bars are calling my name! These cranberry cookies are super good if you like those flavors.

CRANBERRY LEMON COOKIES

1/2 c. butter
1/2 c. sugar
1/3 c/ brown sugar
1/2 tsp. lemon zest
1 egg
2 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1-1/2 c. chopped pecan (or walnuts)
1-1/2 c. chopped fresh cranberries

Cream butter, sugars and lemon zest. Beat in egg and vanilla. Combine flour baking powder and cinnamon. Gradually beat into butter mixture. stir in nuts and cranberries.

Drop by teaspoonfuls 2" apart on a greased baking sheet. Bake at 350 for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool.

Icing:

Whisk together 1 c. powdered sugar, 2 Tbsp. milk and 1/4 tsp. lemon zest.

This has been posted here for years, but what the heck its PUMPKIN! Something I can't get and of course craving madly! LOL

Pumpkin Pie Cake
1 lg or 2 sm cans of pumpkin
4 eggs
1 can (12 oz.) evaporated milk
1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. Ginger
1/2 t. nutmeg
Beat above ingredients and pour into a 9 x 13 pan.

1 cake mix (dry) I use a yellow cake mix.
1 c. melted margarine
1 c. chopped nuts

Sprinkle dry cake mix over the pumpkin mixture. Pour melted margarine over the cake mix and sprinkle with nuts. Bake at 350 for 1 hour. Top with Cool Whip if desired.

Serves 12 - 15

I've posted this before....
There are lots of them out there, but take my word for it this is the
best recipe for Pumpkin Choc Chip Muffins!
Pumpkin Chip Muffins
4 eggs
2 cups sugar
1 can (16oz) pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups (12oz) chocolate chips (milk choc is great)
In large bowl, beat eggs,sugar, pumpkin and oil until smooth. Combine
flour, baking soda, baking powder, cinnamon and salt;add to pumpkin mixture
and mix well. Fold in chocolate chips. Fill greased or paper lined muffin
cups 3/4ths full. Bake at 400 degrees for 16-20 minutes or until muffins
test done. Coool in pan 10 minutes before removing to a wire rack(I never do
that)

I got this in my email today.

Banana-Apricot Bread (Real Simple)

3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
4 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup chopped dried apricots
2 large, very ripe bananas, peeled and mashed
1 cup buttermilk
2 eggs, beaten

Heat oven to 350° F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray.

Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs.

Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended.
Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

Variations: Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots. This recipe makes 1 loaf.

HOT SWEET POTATO SALAD:

2 & 1/2 lbs. sweet potatoes
4 slices bacon
1/4 cup chopped onion
1 TB flour
1/2 cup water
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind

Boil sweet potatoes in jackets until tender, let cool, peel & cut in medium chunks.

Cut in short pieces & fry bacon with onion until bacon is brown.

Blend the flour, water & fruit juices together thoroughly, then add the sugar & salt.

Add this mixture to the cooked bacon, boil til smooth & slightly thickened. Now add the orange rind & cooked sweet potatoes. Stir gently to coat the potatoes wih the sauce. Serve Hot.

It must be pumpkin recipe day!
I made some pumpkin muffins from a recipe I got out of Parade Magazine a few weeks ago.
I adapted it somewhat.
Pumpkin Muffins.......makes 12 preheat oven to 400 F.

1.5 cups all purpose flour
0.5 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon or to taste
1/4 teaspoon salt
1/2 cup (one stick) butter (I used the real stuff.)
1/2 cup brown sugar
2 large eggs
3/4 cup pumpkin puree....I used kabocha squash puree- 7 ounces.....or maybe it was 8.
2 teaspoons agave nectar
2 Tablespoons milk- I used non-fat)
1 tsp. real vanilla
Streusel topping:
1/4 cup butter- I used Smart Balance
1/3 cup more or less brown sugar
1.5 tsp. ground cinnamon
1/4 more or less oatmeal
2 Tablespoons whole wheat flour
1/3 cup chopped pecans more or less
Mix together well...using a fork or your fingers until well blended.

1. Whisk the flour, baking powder, cinnamon and salt together well. Set aside.
Grease muffin tins well or use lines. (I don't use liners.)
Preheat oven to 400 F.

2. Beat the butter until creamy and then beat in the sugar. Add the eggs one at a time, beating well.
Add pumpkin puree and stir in....add the agave nectar and blend in and then mix in the milk. The batter will be thick.
Add the dry ingredients and stir until blended but do not over mix.
3. Divide the batter into 12 portions. Add some of the batter to the muffin tin, add some struesel topping and then add some more batter.
After all the batter is used add more struesel topping on top.
Bake until done....toothpick comes out clean. My oven took about 23 minutes. Let cool a few minutes and then remove from tin and place on cooling rack.
These freeze well.