PUMPKIN BARS

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2 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin (16 oz.)

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. soda

1 tsp. vanilla flavoring

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Mix together all ingredients, except Flour. Mix in flour

a little at a time.

Pour into large cookie sheet or jelly roll pan (greased and floured).

Bake at 350 for appr. 20 - 25 min.

COOL completely.

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Cream Cheese Frosting

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1 (3 oz.) cream cheese

3/4 stick margarine

1 tsp. Vanilla

3 cups powedered sugar

2 Tbsp. Milk

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Soften cream cheese and margarine. Mix together remaining

ingredients until stiff enough to spread.

Spread over pumpkin bars and sprinkle with chopped pecans.

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PUMPKIN-RAISIN QUICK BREAD

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter

1 cup canned pumpkin

2 large eggs

2 tablespoons grated orange peel

1 teaspoon vanilla extract

1/2 cup dark raisins

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Preheat oven to 350 F. Grease a 9x5 inch loaf pan.

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Mix together flour, baking soda, nutmeg and salt.

Beat together sugar, butter, pumpkin,eggs, orange peel and vanilla at

medium speed until light and creamy. At low speed, beat in flour mix until

a lumpy batter forms. Stir in raisins.

Spoon batter into prepared pan, smooth top.

Bake bread until top is golden and a toothpick inserted in the center comes

out clean, 1 hour.

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Sangria

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Preparation Time: 10 minutes

Cooking Time: 0 minutes

Serves: 10

Amount Ingredient

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1 Bottle Red or White Wine

1/4 C Sugar

1 med Orange, sliced

1 med Lemon, sliced

1 med Lime, sliced

1 med Lemon, juice of

6 or 8 cups Club Soda, chilled

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Optional

1 oz Brandy

1 oz Triple Sec

few Pineapple slices

few Maraschino Cherries

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Combine thinly sliced fruit with wine, lemon juice

and sugar.

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Taste and add any of the optional ingredients.

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Refrigerate overnight.

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Mix with Club Soda just before serving.

Enjoy in nice chilled wine glasses.

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