"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Bars with Cream Cheese Recipe

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This recipe for Pumpkin Bars with Cream Cheese, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Friday, September 29, 2006


1/2 C All purpose flour
1/4 C Quick oats
1/4 C Brown sugar -- firmly packed
2 tbsp Chopped walnuts
1tsp Cinnamon
1/4 C Unsalted butter -- melted
1/2 C Solid pack pumpkin
1/4 C Plus 2 tbsp. skim milk
1 1/2 tsp Vanilla extract
1 small Egg -- slightly beaten
3 tsp Sugar
1/4 tsp Allspice
1/8 tsp Salt
1/4 Lb Light cream cheese -- softened
2 tbsp Orange marmalade

Preheat oven to 350; Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl; Add melted butter and process until mixture becomes crumbly; Press mixture evenly in bottom of a 9 inch baking dish; Bake 20 minutes or until crust starts to brown; Remove from oven; Reduce temperature to 325 degrees;
Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly; Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center; Cool on a rack.

Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy; Spread evenly over cooled pumpkin bars;
Yield: serves 8




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