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The Story Of The Last Zucchini Cookie – Monthly Food Column
Zucchini squash grow to the size of boats. That’s not the real problem; there are so many of them. It seems that everyone in the valley is awash with them. And every year, we wish we had more zucchini recipes.
My mother made an applesauce cookie that was cakey and moist. She loaded it with raisins and nuts sometimes and sometimes chocolate chips. I loved those cookies. I wanted to…
1 cup butter
2 cups brown sugar
3 eggs, separated
2 squares bitter chocolate, melted
1 cup raisins
2 teaspoons Watkins cinnamon
1 teaspoon Watkins cloves
4 cups sifted flour
1 cup strawberry jam
1 cup chopped nuts
2 teaspoons Watkins baking powder mixed in 1 cup buttermilk
Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves, and flour, stir. Stir in nuts and jam.
Now add the baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stiffly beaten egg whites.
Quickly pour mix into angel food cake pan which has been sprayed with Watkins Cooking Spray and floured. Bake at 350 degrees until cake stops singing, about 45 minutes.
Make sure you time this so your guests are present during the baking. Once the cake is baked, the effect is over.
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