Thursday, September 16, 2010

Zucchini Butterscotch Cookies

This recipe came from

Zucchini Butterscotch Cookies

1 1/4 c. packed brown sugar
1/2 c. soft butter
1 t. baking powder
1/2 t. salt
1/2 t. cloves
1/2 t. nutmeg
2 eggs
1/4 c. milk, omit if using frozen zucchini
2 1/2 c. flour
1 t. cinnamon
1 c. shredded zucchini
1 c. butterscotch chips
1/2 c. raisins (optional)
1/2 c. chopped nuts (optional)

Cream sugar and butter; add eggs and milk, beat well.  Mix and add dry ingredients.  Stir in zucchini, chips, raisins, nuts.  Drop by spoonfuls on greased cookie sheet.  Bake at 375 for about 12 minutes.

Our Review:  These were very good.  I did not put in raisins or nuts.  Watch the cookies as 12 min. seemed too long for my first batch.  Made almost 3 dozen.

Pop Up Pancakes

I don't remember where this one came from but thank you!

Pop Up Pancakes

1 c. milk
1 c. flour
6 eggs
1/4 c. melted butter
dash of salt

Preheat oven to 400.  Blend all ingredients.  Grease muffin tins.  Bake 15 minutes or until puffy & golden.  The pancakes will puff up in the oven and then will sink once removed from the oven.  Makes 24.

We served this with bacon, sausage, syrup and powdered sugar.

Our Review:  These were loved by ALL.  Lexy ate more than the rest of us!  Next time I'll try using cupcake liners or grease the muffin tins better as they tried to stick.  We think these taste like a cross between a pancake and french toast, YUM!!