Saturday and Pumpkins

I finally cooked a pumpkin I've had since fall. Thankfully it wasn't rotten by now  :). My mom inspired me to get this done. Thanks Mom!
I pured the pumpkin after cooking it and made a recipe called Hearty Pumpkin Squares.
I got this recipe from a little news letter called "Penner's Point of View". This news letter brought back thoughts of the 80's, in the days of when I worked at Penner Foods.
I spent some of my time at the local grocery store typing recipes for Toby Oswald, the home economist. I was Toby's assistant for a few months when her usual gal went on maternity leave. I really enjoyed my 8 years working at Penner Foods. It was nice to have varied jobs and wonderful people to work with. Good times!

I'll share one of the recipes that may have been typed out by me, on the old system of typewriters for the news letter.
The square is delicious!

1/2 cup butter
2 cups sugar
2 cups pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup walnuts (optional)

Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Add combined dry ingredients; mix well. Stir in nuts. Spread mixture into greased and floured 15 1/2x 10 1/2 inch jelly roll pan. Bake at 350 for 40 min. or until wood pick inserted in centre comes out clean. Cool. Sprinkle with confectioner's sugar, if desired. Cut into squares.