Yummy Fall Recipes
     for Orange County













PUMPKIN NUT BREAD

2 c. sifted flour
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sugar
1 c. Libby's solid pack pumpkin
1/2 c. milk
2 eggs
1/4 c. softened butter
1 c. chopped pecans

Sift all dry ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and softened butter; mix until well blended. Stir in nuts. Spread in a well-greased (9 x 5 x 3 inch) loaf pan. Bake in 350 degree oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Makes one loaf.

This recipe freezes GREAT!

---

PUMPKIN PIE BARS

1 (18 1/2 oz.) box yellow cake mix
1/2 c. butter or margarine, melted
4 eggs
1 (30 oz.) can solid pack pumpkin (3 cups)
1 c. sugar, divided
1/2 c. light brown sugar (firmly packed)
2/3 c. evaporated milk
1-1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 c. butter or margarine, softened

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool.

---

LOW CALORIE NO BAKE PUMPKIN PIE

1/2 c. canned pumpkin
1/4 c. Cool Whip
2-3 pkg. Equal or Splenda
Dash of nutmeg
1/8 tsp. cinnamon

Whip with wire whip and pour into pie shell.