Your Reading List

Do You Have Pumpkin Recipes To Share?


Sandi Knight of Macdonald kindly responded to our call last week for a Gorp Bar recipe, sending us this one for Crunch Trail Mix Bars, which she clipped from a Today’s Parent magazine a couple of years ago. Sandi writes that the original recipe also called for three-quarters of a cup of sugar but she finds it is not necessary as the honey makes these bars sweet enough. The bars hold together well making them great for school lunches (if there are no nut allergies in the classroom). Add chocolate chips if you like.

Place rack in centre of oven. Preheat to 350F. In medium bowl, mix coconut, oats, brown sugar, bran cereal and cinnamon. Add lentil purée, oil and vanilla. Mix until dry ingredients are just moistened. Spread over a 10-1/2 x 16-inch non-stick cookie sheet. Bake 30 minutes, or until lightly browned. While bars are still warm, drizzle chocolate over top and cut into bars.

Makes 35 bars.

We are looking for recipes using cooked pumpkin for Co-operator reader Alberic Brunette of Holland. He would like to freeze pumpkin this fall and use it later in recipes.

Do you have a favourite pumpkin recipe to share? Send recipes or recipe requests to: Manitoba Co-operator Recipe Swap, Box 1794, Carman, Man. R0G 0J0

or e-mail [email protected]

This recipe has a five-bean rating on Pulse Canada’s website (

where you can find other recipes using beans, peas, chickpeas and lentils.

2/3 c. shredded coconut

2 c. quick-cooking rolled oats

1 c. brown sugar, lightly packed

1/3 c. pellet-like bran cereal

1/2 tsp. cinnamon

Thanks again to readers who’ve begun sending us recipes for our new recipe swap. We’re looking for your best recipes. Do you have a recipe that frequently receives compliments? We’d love to publish it here. Tell us something about it as well. Or, are you looking for a recipe, or for ideas to use up something you may have in abundance? Do send us your recipe or idea requests and we’ll publish them too.

3/4 c. lentil purée

1/2 c. canola oil

1 egg, beaten

1/2 tsp. vanilla extract

1/4 c. semi-sweet chocolate chips


3 c. Rice Krispies

3 c. Cheerios

1-1/2 c. dried cranberries or raisins

1/2 c. sunflower seeds


Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

1 c. honey

2 c. chunky peanut butter

1 tsp. vanilla

Lightly grease a 10 x 15-inch baking sheet that has one-inch sides. In a large bowl, stir together the Rice Krispies, Cheerios, cranberries and sunflower seeds. In a medium saucepan, melt the honey, bring to a full rolling boil over medium heat, then lower the heat and continue boiling for one minute, stirring constantly. Add the peanut butter and vanilla, stirring until the peanut butter has liquefi ed and the mixture is fairly smooth. Pour over the cereal mixture and stir to combine. Pour into the prepared baking pan, patting it down into a compact, even layer. Refrigerate until firm, cut into bars and store in a covered container in the fridge. Makes about 40 bars.

Here’s a treat made with layers of caramel and chocolate over a cookie crust. This recipe is found on CanolaInfo’s website at

To make base:

1/2 c. canola margarine

1-1/4 c. all-purpose flour

1/4 c. granulated sugar

To make filling:

1/2 c. brown sugar

2 tbsp. corn syrup

1/2 c. canola margarine

1/2 c. condensed milk To make topping:

1 pkg. (6 oz./170 g)

chocolate chips

12 tsp. canola margarine

In a bowl mix together canola margarine, flour and sugar. Press into a 9 x 9-inch pan and bake at 350F for 10 to 12 minutes or until golden brown. Combine brown sugar, corn syrup, canola margarine and condensed milk in a saucepan. Bring to a boil, stirring constantly for five minutes. Remove from heat and pour over cooled base. Refrigerate until set. In another saucepan melt the chocolate chips and margarine over low heat. Pour over cooled filling. Refrigerate or freeze.

Yields 36 squares.



Stories from our other publications