| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Cookies, Diabetic, Desserts |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1/2 |
c |
Fruit Sweet ** See Note |
| 1/2 |
c |
Mashed banana – 1 med. |
| 1 |
|
Egg |
| 1/2 |
c |
Canned pumpkin – NOT pie; filling |
| 2 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Allspice |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ginger |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped nuts |
| 3 |
tb |
Orange Juice concentrate |
| 3 |
tb |
Fruit Sweet **SEE NOTE |
| 2 |
ts |
Orange rind |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
TOPPING
**NOTE ON Fruit Sweet** -- It is made of peach juices & pineapple syrup.
SOURCE; Ellen Cleary.
Preheat oven to 325 F. Spray a 9 x 13" pan with Pam. Combine butter, Fruit
Sweet, and banana. Beat in egg, pumpkin, and vanilla. Combine flour, soda,
allspice, cinnamon, and ginger. Stir into pumpkin mixture. Add raisins and
nuts. Spread into pan. Bake 20 to 25 minutes, until firm in center. Make
topping by combining orange juice concentrate, Fruit Sweet, orange rind,
and vanilla. Spread over warm bars. Makes 36 bars.
Posted to MC-Recipe Digest V1 #836 by Lynda Beaugez <beaugez@bellsouth.net>
on Oct 10, 1997
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