| 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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