Bars:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting:

1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Heat oven to 350°F.

3 C. crumbled cornbread
1 C. bread crumbs
2 C. fat free chicken broth
1 C. celery, finely chopped
3/4 C. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish.

Bake at 350 degrees for 45 minutes or until light brown and "set".

8 servings.

Each serving 3/4 cup.

Exchange: 1 bread and 1/2 fat.

2 C. cranberries
2 apples
1 C. orange juice
Grind together the cranberries and apples, using a sweet apple. (May also use blender). Add orange juice, chopped nuts and sweetener to taste.

Refrigerate several hours before using.

2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt

Preheat oven to 350 degrees.

Add water to orange juice to make 3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan.

Bake for 30 minutes.

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon grated orange peel ...
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup Apple Sauce
1/2 cup solid-pack pumpkin
1 whole egg
1 egg white
2 tablespoons vegetable oil
1/2 cup raisins

Preheat oven to 350°F.

*cooking spray

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

3 large eggs

1 1/4 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 (18 3/4-ounce) package yellow cake mix

1 cup chopped pecans

3/4 cup butter flavor shortening, melted

Sweetened whipped cream

Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan.

Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.

3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup powdered milk
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 eggs, beaten
1 tablespoon honey
1 cup unsweetened apple juice concentrate, thawed 1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees F (165 degrees C).

Lightly grease the doughnut pan with cooking spray.

In a large bowl, stir together the all-purpose flour, whole wheat flour, powdered milk, baking powder, salt, cinnamon, and nutmeg.

1 cup oil
2 cups sugar
4 eggs
1 can pumpkin (not pumpkin pie)

Beat together until creamy.

Sift the following together:
2 cups flour
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder

Stir dry ingredients into the creamed mixture. Pour into well sprayed jelly roll pan (cookie sheet).
Bake at 350 for 20-25 minutes or until toothpick inserted in middle comes out clean.

ICING:
8 oz. cream cheese
1 stick margarine, softened
2 tsp. leftover coffee
2 tsp. vanilla
1/2 tsp. salt
4 cups powdered sugar