The weekend is almost here! But before you head off we want to share another delicious recipe from The Salvation Army’s Emergency Disaster Services (EDS) Cookbook, in honor of National Preparedness Month.
Throughout September, we have given you a sneak -peek into The Salvation Army’s Emergency Disaster Services Cookbook- used by Salvation Army personnel and volunteers to serve individuals and communities who have been directly affected by a disaster. Our canteens (“mobile kitchens”) can be spotted at the scene of almost every disaster, preparing and serving up to 1,500 comfort meals a day for survivors, first responders, and emergency personnel.
So as Preparedness Month winds down and we head into October, we wanted to share one last recipe with you. Ok, it’s another pumpkin recipe but hey it’s fall…why not?
½ cup (1 stick) margarine or butter
2 (8-oz) pkg. cream cheese softened
1/3 cup sugar
1 cup Quaker Oats, uncooked
1 (16-oz) can solid pack pumpkin
¾ cup flour
½ cup Karo light or dark syrup
1 cup sugar
2 tsp cinnamon
Heat oven to 350°. Grease 13 x9 inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour; mix well. Spread evenly onto bottom of prepared pan. Bake 18-20 min or until light golden brown. Cool slightly, beat cream cheese and sugar at medium speed of electric mixer until fluffy. Add eggs one at a time. Beating well after each. Add remaining ingredients; mix until smooth. Pour over partially cooled crust. Bake an additional 45-50 min or until center appears set. Cool completely on wire rack. Chill. Serve with whipped cream.
See last week’s recipe: Pumpkin BreadTags: Disaster Services, Food