Pump­kin squares

Recipe from the kitchen of Donna Fuller, An­der­son, Mo.

The Times (Northeast Benton County) - - OPINION -

Crust:

1 c. flour

1 c. oat­meal

½ c. brown sugar

½ c. short­en­ing

Com­bine; press into bot­tom of un­greased 9- by 13inch bak­ing pan. Bake at 350 for 15 min­utes. Fill­ing:

1 can evap­o­rated milk

2 eggs

½ tsp. salt

1 can pump­kin

¾ can sugar

Cin­na­mon, nut­meg, cloves and/or dash of ginger Com­bine and pour over crust. Bake about 20 min­utes

Top­ping:

½ c. chopped pecans

½ c. brown sugar

2 Tbsp. but­ter

Com­bine, then sprin­kle over dessert. Bake an ad­di­tional 10-15 min­utes.

Sub­scribers — The Times would like to share read­ers’ recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to prt­news@nwadg.com.

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