Recipe - Pumpkin Harvest Cheesecake

Three fourths cup Pumpkin puree, , cooked or
canned
1 Egg
One fourth cup Healthy Heart Butter, (see
recipe)
One fourth cup Honey
2 tablespoon Molasses
2 cup Rolled oats
One half cup Chopped nuts*
2 tablespoon Shredded coconut,
unsweetened
One fourth cup Wheat germ
One half teaspoon Cinnamon
1 tablespoon Orange rind, grated

In mixing bowl or food processor, blend together the pumpkin, egg, butter,
honey and molasses.

Add the oats, nuts, coconut, wheat germ, cinnamon, and orange rind, and
process until ingredients are well combined.

Spread mixture in lightly greased 15 1/2x10 1/2inch jelly roll pan. Bake
in 350 deg. F oven for 40 minutes or until golden brown. While still warm,
cut into 3x1 1/2inch bars. For very crisp bars, remove from pan to wire
rack and cool completely.

Microwave Method: Spread the batter on a microwavesafe plate or tray and
cook, uncovered on medium, for 810 minutes, turning the tray 3 times.
Watch carefully, as the batter burns easily.

* 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
takealong breakfast, or a goalong treat with a milk shake.

Recipe by: (30 bars) Posted to MCRecipe Digest V1 #511 by Carolyn
c4@groupz.net on Mar 11, 1997