| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 15 |
oz |
Pumpkin; canned |
| 2 |
c |
Flour |
| 1 3/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Soda |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Cloves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Orange peel |
| 1 |
c |
Oil |
| 1/2 |
c |
Raisins |
| 4 |
|
Eggs |
| 1/2 |
c |
Pecans; chopped |
| 3 |
oz |
Cream cheese |
| 1/4 |
c |
Margarine |
| 2 |
ts |
Orange juice |
| 2 |
c |
Powdered sugar |
INSTRUCTIONS
FROSTING
Grease 15x10" baking pan. In large bowl, blend all ingredients except
raisins and nuts. Blend 2 minutes. Stir in raisins and nuts. Spread evenly
in pan. Bake at 350~ for 25-30 minutes or until inserted toothpick comes
out clean. Cool. Frosting. In small bowl, beat cream cheese, margarine and
orange juice. Gradually beat in powdered sugar until smooth. Spread over
cooled bars.
Posted to MC-Recipe Digest V1 #836 by Lynda Beaugez <beaugez@bellsouth.net>
on Oct 10, 1997
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