Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Pumpkin Spice Bars

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Ingredients:

• 1 package spice cake mix
• 16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1 lb confectioners' sugar
• 1 cup flaked coconut lightly toasted
• 1/2 cup vegetable oil or 1/2 cup canola oil
• 4 large eggs
• 1 teaspoon cinnamon

Steps:

• Preheat oven to 350F degrees
• Grease a jelly roll pan large baking sheet with a small edge all the way around
• In a large bowl using a mixer at low speed blend cake mix with salad oil eggs and pumpkin
• Blend until moistened
• Then mix at medium speed for 2 minutes
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes
• Meanwhile at low speed beat cream cheese vanilla and cinnamon
• Add confectioners sugar; beat until smooth
• spread evenly over completely cooled cake
• Sprinkle with toasted coconut
• To serve cut in 2 inch bars