I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Pumpkin Pie Squares

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 can (15 oz.) pumpkin puree
1 can (12 oz.) fat free evaporated milk
2 large eggs or equivalent Egg Beaters
2 1/4 tsp. pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar
Whipped cream or Cool Whip

Preheat oven to 350 degrees. Combine flour, oats, brown sugar, and butter in a small bowl. Beat at low speed until crumbly. Press on bottom of ungreased 13 x 9 inch baking pan. Bake 15 minutes. Combine granulated sugar, pumpkin, milk, eggs and pie spice in large mixer bowl. Beat at medium speed 1 to 2 minutes; pour over crust. Bake 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan. Top with whipped cream to serve.
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