Pumpkin Bars from Sharon Capnerhurst
4 eggs2 cups sugar1 cup oil15 oz can pumpkin2 cups flour2 tsp baking powder1 tsp soda3/4 tsp salt2 tsp cinnamon1 cup raisins½ to 1 cup chopped walnutsPreheat 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, diced1 cup Celery, sliced (I use more celery)1 cup carrot, shredded (I use more carrots)2 cloves Garlic crushed1 1/2 to 2 cups of green lentils, cleaned, soaked and rinsed4 cups of vegetable broth2 cups water (or more if needed)1/2 tsp. salt1/2 tsp. ground black pepper1 1/2 tsp of ground cumin 1 bay leaf2 tbsp. fresh lemon juice1/2 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 servingsYes, you can freeze this recipe, no problem.This is one of my favorite soup recipes.Lesley
Bee’s Knees from Marietta Jacob
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 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.
Enjoy!
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