¼ cup sugar
1 cup all-purpose flour
½ cup butter or margarine, softened
1 8-ounce package chopped dates
1/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs, lightly beaten
1 14-ounce can condensed milk
1½ cups flaked coconut
1/3 cup raspberry preserves

Preheat oven to 350°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine sugar and flour; cut in butter.  Press firmly over the bottom of the prepared baking pan.

Bake for 25 minutes or until lightly browned.  Remove from oven.

In a medium bowl, combine flour, baking powder, salt, eggs, condensed milk, and half the coconut.  Spread evenly over the baked cookie layer.

Bake for 35 minutes or until top is firm.  Cool in pan on a wire rack.  Spread raspberry preserves over the top; sprinkle with remaining coconut.  Cut into bars.

1 cup butter or margarine, softened
¾ cup sifted confectioners’ sugar
2 cups self-rising flour
4 eggs
1½ cups sugar
1/3 cup lemon juice
2 tablespoons grated orange rind
¼ cup self-rising flour
1½ cups fresh raspberries
Confectioners’ sugar

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large bowl, beat butter until light.  Add confectioners’ sugar; beat until combined.  Beat in flour.  Press the mixture on the bottom of the prepared baking pan.

Bake for 20 minutes or until golden brown.

In a large mixing bowl, combine eggs, sugar, lemon juice, orange rind, and flour; beat for 2 minutes until well combined.  Sprinkle raspberries over the prepared crust.  Slowly pour the egg mixture over the top.

Bake 30 to 35 minutes or until lightly browned and filling is set.  Cool completely on a wire rack.  Cut into triangles or bars.  Sprinkle with confectioners’ sugar.  Store, covered, in refrigerator.

2 cups rolled oats
2 cups self-rising flour
2 cups firmly packed brown sugar
2 cups canned pumpkin
2 eggs, lightly beaten
1 cup butter or margarine, melted
2 teaspoons vanilla extract
1 cup raisins
1 cup chopped nuts

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine oats, flour, and brown sugar; make a well in the center.  Add pumpkin, egg, butter, and vanilla; stir until just moistened.  Stir in raisins and nuts.  Spread the batter into prepared baking pan.

Bake 40 to 45 minutes or until firm and lightly browned.  Let cool in pan on a wire rack.  Cut into bars.

1 16-ounce pound cake mix
3 eggs
2 tablespoons butter or margarine,
                                              melted
4 teaspoons pumpkin pie spice
1 8-ounce package cream cheese,
                                         softened
1 14-ounce can condensed milk
1 16-ounce can pumpkin
½ teaspoon salt
1 cup chopped pecans

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice; mix until crumbly.  Press onto bottom of prepared jell-roll pan.

In a large mixing bowl, beat cream cheese until fluffy.  Gradually beat in condensed milk, remaining eggs, remaining pumpkin pie spice, and salt until well blended.  Pour over crust; sprinkle with chopped pecans.

Bake 30 to 35 minutes or until set.  Cool in pan to room temperature.  Refrigerate until well chilled.  Cut into bars.

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