Prep Time: 20 minutes
Cook Time: 11-12 minutes
Yield: About 2 dozen
Ingredients:
1 3/4 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1//4 c butter, softened, 1/4 c butter-flavored Crisco
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (I grated as small as possible) from about 1 medium
1 cup quick oats
3/4 cup chopped pecans or walnuts, optional
1 2/3 cups milk chocolate chips
Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and
salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter,
granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and
with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate
chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before
baking, just for looks which is totally optional).
Shape dough into balls, 2 Tbsp each, then transfer to a parchment paper lined baking sheets,
spacing cookies 2inches apart. Bake in preheated oven 11 12 minutes until edges are lightly
golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in
an airtight container.
Recipe Source: adapted with slight changes from Nestle
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Wednesday, September 2, 2015
Tuesday, July 7, 2015
Spicy Squash Pickles
3/4 pound zucchini, cut into 1/4-inch-thick slices
3/4 pound yellow squash, cut into 1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper
1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
In SisteRSpeak July 2015.
3/4 pound yellow squash, cut into 1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper
1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
In SisteRSpeak July 2015.
Tuesday, August 5, 2014
Glazed Lemon Zucchini Bread
Ingredients:
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini
Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk
Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
From SisteRSpeak August 2014
2 C cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 C canola oil
1 1/3 C sugar
2 T lemon juice
1/2 C buttermilk
zest of 1 lemon
1 C grated zucchini
Glaze ingredients:
1 C powdered sugar
2 T lemon juice
1 T milk
Instructions
1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
From SisteRSpeak August 2014
Tuesday, September 4, 2012
Wanda Johnson's Zucchini Chocolate Cake
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup sour milk*
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips
In a mixing bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in Zucchini. Pour into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
*Editors Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add milk to equal 1/2 cup.
Wanda Johnson?
Sept 2012 "Sister Speak"
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground cloves
1/2 cup sour milk*
2 cups shredded peeled zucchini
1/2 cup semisweet chocolate chips
In a mixing bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in Zucchini. Pour into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
*Editors Note: To sour milk, place 1-1/2 teaspoons white vinegar in a measuring cup. Add milk to equal 1/2 cup.
Wanda Johnson?
Sept 2012 "Sister Speak"
Saturday, May 5, 2012
Brussel Sprouts with Balsamic and Cranberries
This recipe is from the pioneerwoman.com. A few of the ladies in the ward have tried it and loved it!
Ingredients
3 lbs Brussel Sprouts
1/2 C Olive Oil
Salt and Pepper
1 C Balsamic Vinegar
1/2 C sugar
1 C dried cranberries
Preparation Instructions
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
Shared May 2012
Ingredients
3 lbs Brussel Sprouts
1/2 C Olive Oil
Salt and Pepper
1 C Balsamic Vinegar
1/2 C sugar
1 C dried cranberries
Preparation Instructions
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
Shared May 2012
Monday, January 23, 2012
Won Ton Soup
3 1/2 qts water
10 chicken bouillon cubes
2 TBSP vinegar**
2 TBSP soy sauce
cayenne pepper
1-2 cups broccoli cut into bite sized spears
1-2 cups carrots cut into large match sticks
chopped green onions (we love these so I do quite a few)
Won tons: Fry 1 lb. sausage until completely cooked. Drain and rinse off fat. Cool enough to handle. Put 1 piece of sausage on a won ton square and seal up according to package directions. Set on cookie sheet until ready to cook.
Combine the broth ingredients and simmer together. Add carrots and cook until carrots are tender. Right before serving bring broth to boil. Add just enough broccoli and won tons that you will serve and simmer until broccoli is slightly tender and won tons float. Spoon into bowls removing all broccoli and won tons from pan. Sprinkle green onions in bowls and stir to cook slightly.
2 TBSP vinegar**
2 TBSP soy sauce
cayenne pepper
1-2 cups broccoli cut into bite sized spears
1-2 cups carrots cut into large match sticks
chopped green onions (we love these so I do quite a few)
Won tons: Fry 1 lb. sausage until completely cooked. Drain and rinse off fat. Cool enough to handle. Put 1 piece of sausage on a won ton square and seal up according to package directions. Set on cookie sheet until ready to cook.
Combine the broth ingredients and simmer together. Add carrots and cook until carrots are tender. Right before serving bring broth to boil. Add just enough broccoli and won tons that you will serve and simmer until broccoli is slightly tender and won tons float. Spoon into bowls removing all broccoli and won tons from pan. Sprinkle green onions in bowls and stir to cook slightly.
Submitted by Darcee Waddoups, in honor of Chinese New Year 2012.
**Tom likes much more vinegar than me and adds it to his taste in his own bowl afterwards. I hold my breath and close my eyes because I find that quite unpalatable, but true Chinese would likely add much more vinegar that me. You can decide for yourself.
Sunday, September 4, 2011
Baked Asparagus with Balsamic Butter Sauce
Asparagus is in season and here is our favorite:
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 T butter
1 T balsamic vinegar
1 t soy sauce
Arrange asparagus on baking sheet. Spray with cooking spray and season with salt and pepper.
Bake for 12 minutes at 400 degrees or until tender.
Melt butter in a sauce pan over medium heat. Brown slightly. Remove from heat and stir in vinegar and soy sauce. Pour over asparagus.
Darcee Waddoups
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 T butter
1 T balsamic vinegar
1 t soy sauce
Arrange asparagus on baking sheet. Spray with cooking spray and season with salt and pepper.
Bake for 12 minutes at 400 degrees or until tender.
Melt butter in a sauce pan over medium heat. Brown slightly. Remove from heat and stir in vinegar and soy sauce. Pour over asparagus.
Darcee Waddoups
Thursday, June 10, 2010
Strawberry Spinach Salad
1 head romaine lettuce
2 bunches (or 1 bag) fresh spinach
1 pint fresh strawberries, sliced
1 purple onion, sliced
1/2 C mayonnaise
2 T white wine vinegar
1/3 C white sugar
1/4 C milk
2 T poppy seeds
In a large salad bowl, combine the lettuce, spinach, strawberries and sliced onion.
Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a container with a tight fitting lid. Shake well and pour over salad. Toss until evenly coated.
May 2, 2010
2 bunches (or 1 bag) fresh spinach
1 pint fresh strawberries, sliced
1 purple onion, sliced
1/2 C mayonnaise
2 T white wine vinegar
1/3 C white sugar
1/4 C milk
2 T poppy seeds
In a large salad bowl, combine the lettuce, spinach, strawberries and sliced onion.
Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a container with a tight fitting lid. Shake well and pour over salad. Toss until evenly coated.
May 2, 2010
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