Grease baking pan, set aside.
Combine oats, flour, brown sugar, baking powder and salt.
Stir into mix.
Make well in center, add pumpkin, egg, butter and vanilla.
Stir just until dry ingredients are moistened.
Stir in raisins and peanuts.
Spread mixture into prepared pan.
Bake for 35 to 40 minutes in 350\u00b0 oven or until firm and slightly brown.
Let cool in pan.
Cut into bars.
To prepare fresh pumpkin for this recipe and other recipes, follow this
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
efore slicing into 9-12 bars.
Place the caramel and
br>Make oat flour: Place oatmeal in blender or food processor
If using fresh pumpkin the original recipe states: Bring a large pot
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
br>Beat cream cheese and pumpkin together until smooth.
Add
Combine first 6 ingredients.
Add oil, pumpkin and eggs; beat 1 minute at medium speed of electric mixer.
Spoon batter into a greased 15x10x1 inch jellyroll pan.
Bake at 350 degrees for 20 to 25 minutes.
Cool completely; frost with Fluffy cream cheese frosting.
Cut into bars.
Fluffy cream cheese frosting: Beat cream cheese and margarine until light and fluffy; add orange juice and vanilla and mix well.
Gradually add powdered sugar, mixing until light and fluffy.
ugar until fluffy.
Combine oatmeal and flour in a small
Preheat oven to 325. Spray 7x11 or 9x9 pan with non-stick spray.
Mix wet ingredients (first 5 in list).
Mix dry ingredients (oatmeal through spice) in a large bowl.
Add wet ingredients to dry ingredients, adding in remaining fruits and optional nuts as you gently mix everything together.
Pat into prepared baking pan.
Bake 325 for 22-24 minutes for a glass pan. Note - Aluminum pans may take a bit longer than the time listed for a glass pan.
Makes 18 squares (9x9 pan makes 16 squares).
Mix
all
ingredients,
except
apple,
together
with electric
mixer
until
smooth.
Add apple; beat a few seconds more.
Pour batter into Pam sprayed 8-inch square pan. Bake at 350\u00b0
for 25 minutes.
Cool; cut into 24 bars.
Recipe equals: 2 protein units, 3 dairy units, 2 grain and 1 fruit unit.
in a large sauce pan melt butter and brown sugar over medium heat till sugar is dissolved.
add cinnamon, salt and oatmeal, stirring to coat.
continue cooking for 3-4 minutes stirring constantly.
pour 1/2 of the mixture into a sprayed 9x9 pan.
press into pan.
melt chocolate chip and peanut butter in the microwave still smooth. pour over bar.
top with the other 1/2 of oatmeal mixture.
refrigerate for about 1 1/2 -2 hours till set.
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
oda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a
egrees F.
FOR THE BARS, in a large bowl, mix
gg, butter and 2 teaspoons pumpkin pie spice; beat on low
gg, butter, and 2 teaspoons pumpkin pie spice on low with
Combine oats, dates, raisins, pecans, and milk; mix well, and let stand 10 minutes. Stir in vanilla, eggs, and pumpkin.
Combine remaining ingredients; mix well, and gradually stir into oat mixture. Spoon into a greased and floured 9X5X3 inch loaf pan; bake at 350 degrees about 65 minutes or until a wooden pick inserted in center comes a clean. Cool on wire rack.
Preheat oven to 350\u00b0.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons spice until crumbly.
Press onto bottom of 15 x 10-inch jelly roll pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand, 2 eggs, pumpkin, 2 teaspoons spice and salt; mix well.
Pour over crust.
Sprinkle with nuts.
Bake for 30 to 35 minutes, until set.
Cool.
Chill; cut into bars.
Store in refrigerator.
Makes 48 bars.