Saturday, July 10, 2010

3/4 cup melted butter

1 cup sugar

1/4 cup molasses

1 c. zucchini, shredded

1 egg

2 cups flour

2 teaspoons baking soda

1/2 teaspoon each of ground cloves, ginger and salt

1 teaspoon cinnamon

1 tsp. vanilla
Extra sugar for rolling

1. Combine butter, sugar, vanilla molasses and egg in large mixing bowl, the add in shredded zucchini,

2. Combine flour, baking soda and spices in medium bowl

3. Add flour mixture to butter mixture and stir until well combined

4. Put in refrigerator until dough has hardened.

5. Scoop out dough (I find an ice cream scoop works well for this) and roll into 1 inch balls

6. Roll balls in sugar and place on cookie sheet, well-spaced apart

7. Press down slightly on cookie dough with the bottom of a glass or jar

8. Bake for 8-10 minutes in a 375 degree oven. Cool on rack.


1 c. (2 sticks) butter

1 c. peanut butter

1/2 c. sugar

1 c. brown sugar, packed

2 eggs

1 tsp. vanilla

1 c. zucchini, shredded

3 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. nutmeg

1 c. nuts, chopped

1 (12 oz.) bag chocolate chips

In mixer, blend together first 7 items. In another bowl, blend remaining items, except chocolate chips and nuts. Blend the two bowls together, then add nuts and chocolate chips. Stir. On a greased cookie sheet, drop by spoonfuls. Bake at 350 degrees for 12 to 15 minutes.

Taffy Apple Salad

20-oz. can Pineapple Chunks, cut into smaller chunks

4 cups Miniature Marshmallows

1/2 cup Granulated Sugar

2 Tbs. All-purpose Flour

1-1/2 tsp. Vinegar

1 large Egg, well beaten

8 oz. Whipped Topping

1 1/2 cups Cocktail Peanuts

4 cups Granny Smith Apples, diced and peeled

Prepare the salad one night in advance of serving.

Drain the pineapple and keep the juice. In a large mixing bowl, blend together the pineapple chunks and miniature marshmallows. Refrigerate overnight.
In a saucepan over moderate heat, warm the pineapple juice with the sugar, flour, vinegar, and egg. Stirring constantly, cook until thickened. Refrigerate the mixture overnight.
On the day of serving, blend the pineapple and marshmallow mixture with the sauce, and add the whipped topping, cocktail peanuts, and diced Granny Smith  apples. Blend well. Refrigerate until you are ready to serve.

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