| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
40 |
Servings |
INGREDIENTS
|
|
BARB DAY – GWHP32A—– |
| 2 |
c |
Sugar |
| 1/2 |
c |
Raisins — optonal |
| 16 |
oz |
Pumpkin — canned or fresh |
| 1/2 |
c |
Oil — pureed |
| 2 |
c |
Bisquick |
| 2 |
tb |
Cinnamon |
|
|
FROSTING—– |
| 3 |
oz |
Cream cheese — softened |
| 1 |
tb |
Milk |
| 1/3 |
c |
Butter |
| 1 |
tb |
Vanilla |
| 2 |
c |
Powdered sugar — sifted |
INSTRUCTIONS
OVEN TEMP: 350 DEGREES PREHEAT OVEN. GREASE JELLY ROLL PAN 15 1/2 X 10 1/2
X 1". BEAT SUGAR, OIL PUMPKIN AND EGGS ON MEDIUM SPEED IN MIXER FOR 1
MINUTE. STIR IN BISQUICK, CINNAMON AND RAISINS. POUR INTO PREPARED PAN.
BAKE UNTIL TOOTHPICK IN CENTER COMES OUT CLEAN, ABOUT 25 TO 30 MINUTES.
COOL, FROST AND CUT INTO 3X 1" BARS. CREAM CHEESE FROSTING: BEAT CREAM
CHEESE, BUTTER, MILK AND VANILLA UNTIL CREAMY. STIR IN POWDERED SUGAR.
Source: Bisquick pamphlet
Recipe By :
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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