Orange puree (1 orange pulped in a whiz; skin & all)
1/2
c
Pecan nuts
1/2
c
Dried apricots
1/2
c
Sunflower seeds
1
c
Chopped raisins
1
c
Rolled rye or rolled oats
3
c
Self-raising flour
2
ts
Powdered ginger
INSTRUCTIONS
WET MIX
DRY MIX
Preheat oven to 350°F, prepare pans. Blend the margarine, sugar & treacle.
Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.
Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes
15-18.
NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of
water.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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