Name: Pumpkin Squares Almondine
Ingredients: 2 1/4 c Sifted flour; 1 cn Pumpkin or 2 cups; (l lb) Mashed, cooked pumpkin; 1/3 c Granulated sugar; 1 c Butter; Eggs; 1/2 c Chopped blanched almonds; 3/4 ts Salt; 1/3 c Brown sugar (packed); 1/2 ts Ground allspice; 1 cn (15 oz) Sweetened condensed Milk; 1/4 ts Cinnamon

The Scriptures teach…that persons have two constituent parts that exist in one unique whole; these constituent parts are called the “body” and “spirit” or the “inner person” and the “outer person.” The two elements may be distinguished but cannot ultimately be separated. Both are an essential aspect of a human being. Christians, therefore, should never discount either the spirit or the body. We do not counsel people to overcome their physical distress with some sort of “mind over matter” willpower. Instead, in harmony with Scripture, we take the body seriously. Scripture affirms that people need food (James 2:15-16), water (Rom. 12:20), and sleep (Eccl. 5:12). Paul affirmed the use of medicinal substances for the body (1 Tim. 5:23).

Heath Lambert

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts	8	Servings

INGREDIENTS

2 1/4	c	Sifted flour
1	cn	Pumpkin or 2 cups; (l lb) Mashed, cooked pumpkin
1/3	c	Granulated sugar
1	c	Butter
		Eggs
1/2	c	Chopped blanched almonds
3/4	ts	Salt
1/3	c	Brown sugar (packed)
1/2	ts	Ground allspice
1	cn	(15 oz) Sweetened condensed Milk
1/4	ts	Cinnamon

INSTRUCTIONS

Beat all but 1/2 cup flour with the granulated sugar and 3/4 cup of the
butter until well mixed and crumbly. Press evenly into bottom and up side
of 11x7x1 1/2-inch pyrex baking dish. Bake at 350 degrees 10 minutes.
Meahwhile, prepare almond topping: Combine the remaining 1/2 cup flour, 1/4
cup butter, almonds and brown sugar until evenly mixed. To prepare filling;
Beat condensed milk with pumpkin, eggs, and seasonings. Turn pumpkin
filling into hot crust; sprinkle almond mixture over top. Bake at 350
degrees 50 minutes or until knife inserted 2 inches from edge comes out
dry. Cool or chill in pan. Cut into squares.
Posted to MC-Recipe Digest V1 #871 by Country Gourmet
<oselands@countrygourmet.com> on Oct 27, 1997

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