1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
0: In mixing bowl or food processor, blend together the pumpkin, egg, butter, honey and molasses
1: Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and process until ingredients are well combined
2: Spread mixture in lightly greased 15 1/2x10 1/2-inch jelly roll pan
3: Bake in 350 deg
4: F oven for 40 minutes or until golden brown
5: While still warm, cut into 3x1 1/2-inch bars
6: For very crisp bars, remove from pan to wire rack and cool completely
7: Microwave Method: Spread the batter on a microwave-safe plate or tray and cook, uncovered on medium, for 8-10 minutes, turning the tray 3 times
8: Watch carefully, as the batter burns easily
9: * peanuts, walnuts, or sunflower seeds >From "Smart Breakfasts" by Jane Kinderlehrer Submitted by Carolyn Cloe NOTES : These crispy, crunchy bars are a convenient and highly nutritious take-along breakfast, or a go-along treat with a milk shake
10: Recipe by: (30 bars) Posted to MC-Recipe Digest V1 #511 by Carolyn <c4@groupz
11: net> on Mar 11, 1997