You can’t really separate Thanksgiving and pumpkin, and there is no need to with Springfield resident Susan Manely’s dessert bar recipe that will serve 15 and take a couple hours to make.
LARRY’S PUMPKIN PIE BARS
1 box plain yellow cake mix
1 cup brown sugar
1 30-ounce can pure pumpkin
1 cup softened butter or margarine
1 large can evaporated milk
1 tablespoon cinnamon
½ cup brown sugar
½ cup chopped walnuts (optional)
Reserve 1 cup of the cake mix. Melt half the margarine and mix with the remaining cake mix and 1 beaten egg. Spread in bottom of a 9-by-13-inch greased pan. Mix together the first measure of brown sugar, milk, cinnamon, remaining beaten eggs and pumpkin. Pour over cake mix layer. Combine the reserved cake mix, remaining brown sugar, remaining softened margarine, and walnuts, if using. Crumble over pumpkin layer and bake 45 minutes at 350 degrees. Chill in refrigerator. Cut in squares and served with whipped cream or whipped topping.
Elizabeth J. Eckert of Oneonta offered several recipes from her Thanksgiving table.
Here are some of them.
DELICIOUS MAPLE CRANBERRIES
2 cups fresh or frozen cranberries
½ cup fresh orange juice
½ cup real maple syrup
¼ cup raisins
¼ cup chopped walnuts
Place all in a saucepan and bring to a boil. Simmer 5 minutes or until berries begin to pop. Serve warm or cold.
“This truly is one our favorite cranberry dish. We have also put this over vanilla ice cream. Delicious, festive and colorful,” she wrote.
“For those of you who still have zucchini to use up, here is one of my family’s favorites,” Eckert offered:
4 cups grated zucchini, unpeeled
1/3 cup oil
¾ cup grated cheddar cheese
½ onion, chopped
2 tablespoons parsley
2 tablespoons oregano
1½ cups Bisquick
Sprinkle of cayenne pepper
1 or 2 teaspoons minced garlic
Mix all ingredients. Pour into greased pie dish. Bake at 350 degrees one hour until brown. The recipe creates its own crust.