Requested Recipes

Pumpkin Bars from Sharon Capnerhurst

4 eggs
2 cups sugar
1 cup oil
15 oz can pumpkin
2 cups flour
2 tsp baking powder
1 tsp soda
3/4 tsp salt
2 tsp cinnamon
1 cup raisins
½ to 1 cup chopped walnuts
Preheat oven to 350 deg. Grease a 15x10 jelly roll pan.  In a large bowl, beat eggs until foamy.  Add sugar, oil and pumpkin, beat 2 minutes at medium speed.  Add dry ingredients. and beat 1 minute at low speed.  Stir in raisins and nuts.  Pour into pan.  Bake 25 to 30 minutes, until toothpick in centre comes out clean.  Cool.  In a small bowl, beat 3 oz cream cheese, 1/3 cup butter, 1 tbsp milk and 1 tsp vanilla until fluffy.  Add 2 cups icing sugar and blend till smooth.  Spread on cooled bars.

Lentil Soup Recipe from Leslie Matthews

1 cup of Onion, diced
1 cup Celery, sliced (I use more celery)
1 cup carrot, shredded (I use more carrots)
2 cloves Garlic crushed
1 1/2 to 2 cups of green lentils, cleaned, soaked and rinsed
4 cups of vegetable broth
2 cups water (or more if needed)
1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp of ground cumin 
1 bay leaf
2 tbsp. fresh lemon juice
1/2 cup fresh parsley, chopped

1.  In a large pot add vegetables and saute for about 5 minutes (put about 1 or 2 tbsp of veggie oil in pot)
2.  Add lentils, broth, water, spices and bay leaf;
3. Cover and simmer for 1 1/2 hours or until lentils are tender;
4.  Add parsley and lemon juice.  Taste and adjust seasonings and simmer for 30 minutes more.  Remove bay leaf and serve.

Yield:  6 to 8 servings
Yes, you can freeze this recipe, no problem.
This is one of my favorite soup recipes.

Bee’s Knees from Marietta Jacob

1 ½ cups butter (keep ½ cup for topping)
1        cup icing sugar
2        cups flour
   2/3 cup honey
4        tsps. Lemon juice
2        cups sliced almonds
1        tsp. almond extract

Cream together 1 cup butter and icing sugar.  Stir in flour and pat evenly into 9 x 13” pan and bake at 350 deg. F. for 12-15 minutes.
Melt ½ cup butter in saucepan, stir in honey and lemon juice and bring to a boil and boil for 5 minutes.  Remove from heat then add almonds and extract.  Spread over crust and return to oven for another 12-15 minutes.  Slice into squares while hot.

Rolled Oat Shortbread from Mary Todoruk

1 - ½ cups all purpose flour
1 tsp baking powder
¼ tsp grated nutmeg
1-¼  cups soft margarine or butter (I use butter)
1 cup light packed brown sugar
½ tsp vanilla
1- ½ cups rolled oats
Sift together, flour, baking powder and nutmeg. Cream margarine; gradually blend in brown sugar, vanilla and rolled oats. Add flour mixture, a part at a time, combine well. Turn dough onto lightly floured surface, kneed until smooth.
Pat or roll dough to 10 X 12-½ inch rectangle, cut into 1-¼ inch squares.
Arrange 1 inch apart on cookie sheets.
Bake in 300 deg. F oven for 20 to 25 minutes, cool on wire racks

Enjoy J