lumicero/recipes-ing2inst huggingface dataset:
Title: Welsh Sunday Shortbread
Ingredients:
- 1 butter
- 2 flour
- 1/2 walnuts
- 1 pecans
- 1/2 granulated sugar
- 1/2 confectioners' sugar
- 1/2 hot water
- 2 1/2
Instructions:
1. Cream butter thoroughly adding sugar and working together until well mixed.
2. Add nuts; mix.
3. Sift flour and gradually work it into mixture until the consistency of short pastry.
4. Do not roll dough, but press lightly into two round cakes.
5. Place on greased cookie sheet.
6. Pinch edges neatly with thumb and finger to form a small ridge.
7. Cover cakes with raspberry jam.
8. With fork, jab tops of cakes thoroughly.
9. Bake in 400°oven for 20 minutes.
10. Drizzle glaze over warm cakes.
11. Cut each into 4 wedges.
Title: Chocolate Coconut Cupcakes
Ingredients:
- 1 flour
- 1/3 cocoa powder
- 1 1/2 baking powder
- 1/4 salt
- 1/4 shortening
- 1 coconut milk
- 3/4 sugar
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. Preheat over to 350 degrees.
2. Mix together the flour, cocoa, baking powder and salt.
3. Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
4. In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
5. Add the flour mixture in batches. Mix until smooth.
6. Fold in the coconut.
7. Fill cupcake liners 2/3 full.
8. Bake for 25 minutes until a toothpick inserted into the center comes out clean.
9. Cool on a wire rack.
Title: Easy Orange Cake Dessert
Ingredients:
- 18 eggs
- 1 1/2 heavy cream
- 2 powdered sugar
- 1/2 vanilla
- 1/2 mandarin orange sections
- 1
- 8
Instructions:
1. Beat 3 minutes, pour into greased and floured 9x13" pan. Bake in moderate oven 30-35 minutes. Cool.
2. Whip heavy cream, powdered sugar, and vanilla.
3. Spread on cooled cake and decorate with mandarin orange sections.
4. Keep refrigerated-Serve cold.
Title: Red Sauce - Strawberry Sauce - Norway
Ingredients:
- 1 frozen strawberries
- 1 water
- 1 1/2 cornstarch
Instructions:
1. Boil strawberries and water for 5 minutes.
2. Mix the cornstarch with a little cold water, then add it to the strawberry mixture.
3. Bring to a boil again, stirring all the time; it will thicken.
4. Remove from heat and cool.
5. Serve with rice pudding, ice cream or other dessert puddings.
Title: Cocoa Meltaway Cookies
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1 all-purpose flour
- 1/2 unbleached flour
- 1/4 cornstarch
- 1/2 ground pecans
- 1/2 vanilla
- 2 powdered sugar
- 1/4 butter
- 2 -3 milk
- 1/2 vanilla
Instructions:
1. Heat oven to 325 degrees F.
2. In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
3. Lightly spoon flour into measuring cup; level off.
4. Add flour, cornstarch and cocoa to creamed mixture.
5. Blend at low speed until all ingredients are moistened.
6. Add pecans and vanilla; mix well.
7. If necessary, refrigerate dough 30 minutes for easier handling.
8. Shape dough into 1-inch balls.
9. Place 2 inches apart on ungreased cookie sheet.
10. Bake at 325 degrees F.
11. for 8 to 12 minutes or until set.
12. Cool 1 minute; carefully remove from cookie sheets.
13. Cool completely.
14. FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
15. Frost cooled cookies.
16. Allow frosting to set before storing.
17. 3 dozen cookies.
Title: Grandma's Butternut Frosting
Ingredients:
- 1/2 butter
- 1 confectioners' sugar
- 1 cream cheese
- 8 pecans
- 1
Instructions:
1. Combine all ingredients in order (butter, flavoring, sugar, cream cheese, then pecans).
2. Mix well.
3. Use to frost pound cake or bake cake in 3 layers and frost the butternut pound cake.
Title: Applescotch Crisp
Ingredients:
- 4 cooking apples
- 2/3 brown sugar
- 1/2 flour
- 1/2 quick-cooking oats
- 1 butterscotch pudding mix
- 1 ground cinnamon
- 1/2 butter
Instructions:
1. place apples in slow cooker.
2. combine remaining ingredients, and cut in butter, until mixture resembles course crumbs, and stir over apples.
3. Cover and cook on low for 5-6 hours.
4. Serve over ice cream.
Title: Tarartir-At-Turkman (Bonnets of the Turks)
Ingredients:
- 5 salt
- 1 caster sugar
- 3 brandy
- 1 yoghurt
- 2 self-raising flour
- 16 icing sugar
Instructions:
1. Beat the egg yolks and salt until thick and lemon coloured.
2. Add the sugar and brandy and continue to beat; add the yoghurt; then stir in the sifted flour, working by hand into a dough.
3. Knead the dough on a floured board until the dough begins to blister, then roll it out as thinly as possible.
4. Cut the dough into ribbons about an inch wide, then divide it into 3 inch long strips.
5. Make a down the centre of each strip and carefully pull one end through.
6. Fry the pastries in heated oil until they are puffed and just golden, turning them once.
7. Drain them on absorbent paper and once they have cooled, dust them with sifted icing sugar.
Title: My Cupcake Addiction DIY Home Baked OREO Cookie
Ingredients:
- 1 butter
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 butter
- milk
- half-and-half
- vanilla extract
- powdered sugar
Instructions:
1. Cookies:
2. Cream butter and sugar together until light and fluffy (approx 3 minutes on high).
3. Add egg and vanilla and beat quickly to combine.
4. Sift together your dry ingredients and stir to combine.
5. Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage).
6. Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes).
7. Divide dough into 3 portions and wrap each one seperately.
8. Chill in the fridge for 30mins – 1 hour prior to cooking.
9. Once dough is chilled, preheat oven to 350 degrees faranheit / 175 degrees celsius.
10. Apply a liberal amount of plain flour to your bench and roll your dough out using a rolling pin – approx 2-3mm thickness is good.
11. Cut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paper.
12. Bake approx 8-10 minutes until they are just starting to firm in the centre. Don’t wait for them to get completely hard in the oven as they will firm up more upon standing.
13. Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wire.
14. Filling:
15. Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffy.
16. Add approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffy.
17. Repeat with the second third of your sugar, and beat a further 2 minutes.
18. Add final amount of sugar and beat for a final 2 minutes – if your mixture is too firm, add milk a little at a time. If you are happy with the consistency, there is no need to add the milk – it is merely there for adjusting the texture and consistency of your finished product.
19. Note: A slightly firmer frosting is better for these cookies, as a softer frosting will cause your cookies to go soft quicker and will spill out the sides when the cookies are eaten.
20. Makes approximately 24 completed, filled cookies.
Title: Mango, Nectarine and Raspberry Crumble
Ingredients:
- 4 nectarines
- 2 mangoes
- 400 raspberries
- 1 1/2 plain flour
- 110 caster sugar
- 2 lime juice
- 150 heavy cream
- 1 plain flour
- 75 baking powder
- 100 demerara sugar
- 75 butter
Instructions:
1. Preheat oven to 170C (350F).
2. Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
3. For the topping, place all ingredients in a food processor, pulse until just combined.
4. Place the nectarine and mango mixture in a 2 litre baking dish.
5. Cover the fruit with the topping and bake for 45 minutes or until golden.
6. Serve with cream.
Title: Almond Sandwich Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/2 powdered sugar
- 1 butter
- 2 milk
- 1/4
- 4
- 1/4
- 1
Instructions:
1. Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended.
2. Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.
3. Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently. Store in refrigerator.
Title: Pineapple Orange Pound Cake
Ingredients:
- 19 1/4 vanilla instant pudding mix
- 3 eggs
- 4 orange zest
- 1 granulated sugar
- 1/3
- 1
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350*.Grease and flour 10" bundt pan -- set aside.
2. FOR CAKE:
3. combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in large bowl.
4. Beat at medium speed with electric mixer for 2 minutes.
5. Pour into pan.
6. Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
7. Cool 25 minutes in pan.
8. Invert onto serving plate.
9. FOR GLAZE:
10. Combine sugar and 1/4 cup orange juice in small pan --
11. Simmer 3 minutes.
12. Brush warm glaze over cake.
Title: Fluffernutter Cake
Ingredients:
- 3/4 butter
- 1 1/2 white sugar
- 2 flour
- 2 baking powder
- 1/4 salt
- 6 milk
- 3/4 vanilla bean paste
- 2 marshmallow cream
- 1 butter
- 1 powdered sugar
- 4 milk
- 2
Instructions:
1. Note: For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the addition of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting.
2. Cake:In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.
3. Pour the batter into two greased and floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
4. Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.
5. Frosting: In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking.
6. Put cream in the center.
7. Frost the cake liberally and sprinkle the top with additional peanut butter chips.
Title: Blueberry Stack Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 milk
- 2/3 vanilla extract
- 1 sugar
- 1/2 cream cheese
- 1 1/2
- 8
- 1
Instructions:
1. Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
2. Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
3. Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
4. Cream together sugar and cream cheese; fold in whipped topping until smooth.
5. Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
6. Repeat until all layers are used.
7. When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
8. Chill for at least 2 hours before serving; store cake in refrigerator.
9. **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
10. Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
11. Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.
Title: Coffee, Vanilla and Chocolate Stripes
Ingredients:
- 1 1/2 sugar
- 6 cornstarch
- 3 3/4 milk
- 3 unsalted butter
- 6 instant coffee powder
- 1 vanilla extract
- 2 cocoa powder
- 2
Instructions:
1. To make the coffee layer, place 1/2 cup of the sugar and 2 tablespoons of the cornstarch in a heavy saucepan. Gradually add one-third of the milk, whisking until well blended. Over medium heat, whisk in one of the egg yolks and bring to a boil, whisking. Boil for 1 minute.
2. Remove the pan from the heat. Stir in 2 tablespoons of the butter and the instant coffee powder. Set aside in the pan to cool slightly.
3. Divide the coffee mixture among six wine glasses. Smooth the tops before the mixture sets.
4. Wipe any dribbles on the insidesand outsides of the glasses with damp paper towels.
5. To make vanilla layer,place half of the reamaining sugar and cornstarch in a heavy saucepan. Whisk in 1 1/4 cups of the milk. Over medium heat, whisk in another egg yolk and bring to a boil , whisking. Boil for 1 minute.
6. Remove the pan from the heat and stir in 2 tablespoons of the butter and the vanilla. Lt cool slightly, then spoon into the glasses on top of the coffee layer. Smooth the tops and wipe glasses with paper towels.
7. To make the chocolate layer, place the remaining sugar and cornstarch in a heavy saucepan. Gradually whisk in the remaining milk and continue whisking until blended. Over medium heat, whisk in the last egg yolk and bring to a boil, whisking constantly. Boil for 1 minute, Remove from the heat and stir in remaining butter and the cocoa. Let cool slightly, then spoon into glasses on top of vanilla layer. Chill until set.
8. Pipe swirls of whipped cream on top of each dessert just before serving.
Title: Double Chocolate Orange Torte
Ingredients:
- 1/2 dark chocolate
- 1/2 cocoa powder
- 1/4 sea salt
- 1/2 eggs
- 3 orange zest
- 1/2 dark chocolate
- 1/2
- 1
- 1/2
Instructions:
1. Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
2. Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
3. Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest.
4. Pulse all ingredients together until smooth.
5. Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
6. Transfer batter into a well oiled 10 inch springform pan.
7. Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Title: Tres Leches Cake With Berries Recipe
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 3/4 kosher salt
- 3 extra-large eggs
- 1 granulated sugar
- 5 granulated sugar
- 2 pure vanilla extract
- 1/2 heavy cream
- 1 1/4 evaporated milk
- 1 sweetened condensed milk
- 1 vanilla bean
- 1/2 fresh strawberries
- 8 confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
2. Sift the flour, baking powder and salt into a small bowl and set aside.
3. Place the eggs, 1 cup of granulated sugar and the vanilla extract in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
4. In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
5. To serve, toss the strawberries with the 5 tablespoons of granulated sugar.
6. Dust the cake with confectioners' sugar, cut in squares and place on dessert plates. Surround the cake with the strawberries, put a dollop of whipped cream on top and serve.
Title: Pumpkin Pudding
Ingredients:
- 1 pumpkin puree
- 2 fat free cream cheese
- 3 Splenda sugar substitute
- 1/8 - 1/4 vanilla
- cinnamon
Instructions:
1. In a microwave safe dish, heat cream cheese and pumpkin for about a minute, till warm.
2. Mix well.
3. Add splenda, cinnamon and flavoring and mix well.
4. Enjoy!
Title: Brownie Thins
Ingredients:
- 6 unsalted butter
- 2 sugar
- 1/2 egg
- 1 all-purpose flour
- 3 all-purpose flour
- 1 vanilla extract
- 1/4 kosher salt
- 1/4 pistachios
- 1
- 1/4
Instructions:
1. Position rack in lowest third of oven; preheat to 350 degrees.
2. Butter 2 baking sheets.
3. Place butter and chocolate in microwave safe bowl and microwave on med-high until almost melted (I use 30 sec intervals).
4. Whisk until smooth.
5. Add sugar and egg; whisk until smooth.
6. Add flour, both extracts, and salt; stir until almost blended.
7. Let batter stand for 10 minutes.
8. Scoop rounded teaspoonfuls of batter on to prepared sheets, spacing apart to allow 12 per sheet.
9. Spray sheet of wax/parchment paper with cooking spray and place sprayed side down over the cookies.
10. Press each mound to 2 1/2 - 2 3/4 inches round; remove wax/parchment paper.
11. Sprinkle chopped nuts over rounds.
12. Bake cookies one sheet at a time for approximately 7 minutes. The cookies are ready when the edges turn darker and the center is firm.
13. Cool on sheet for 2 minutes; transfer cookies to rack to cool completely.
Title: Delicious Cupcakes- a Mix Made Better
Ingredients:
- 1 eggs
- 2 unsalted butter
- 1/3 eggs
- 2 sour cream
- 1/4 water
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Prepare cupcake pans-I use cupcake wrappers - prepare 20.
3. Mix all the ingredients together ( in a stand mixer) and beat for 3-5 minutes or until light and fluffy.
4. Pour into pans.
5. Bake for 15-25 minutes or until light brown and toothpick comes out barely clean.
6. Cool in pans.
7. Frost when completely cool.
Title: Khir (Himalayan Rice Pudding
Ingredients:
- 1/2 butter
- 1 basmati rice
- 1/4 sugar
- 1/2 cardamom pods
- 1/2 golden raisin
- 3 -5 cashews
- 1/8
- 1/4
Instructions:
1. In a large pot, heat butter over low heat. Add rice and stir for 2-3 minutes.
2. Pour milk into the rice mixture. Add cream and sugar; stir thoroughly. Bring to a boil; reduce heat and allow to simmer over low heat, stirring frequently, for about 20 minutes, or until the rice has softened.
3. Add cardamom, coconut, raisins, and cashews; stir well. Cook for additional 15 minutes, or until the rice is cooked soft and the mixture has thickened to consistency of your liking.
4. Chill the pudding overnight in refrigerator. Garnish with handful of toasted cashews.
Title: Chunky Chocolate Jam Bars
Ingredients:
- 1 1/2 flour
- 1 light brown sugar
- 1 baking powder
- 1 butter
- 1 1/2 quick-cooking oats
- 1/2 sweetened flaked coconut
- 1/2 pecans
- 5
- 1
Instructions:
1. Preheat oven to 350. Mix flour, borwn sugar and baking powder in a large bowl. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs.
2. Add oats, coconut, and pecans; mix well.
3. Press half the crumb mixture firmly onto the bottom of a greased 9x13-inch baking pan; sprinkle with chopped chocolate.
4. Spoon jam over top; sprinkle with remaining crumb mixture.
5. Bake 25 to 35 minutes pr until lightly browned. Cool completely on wire rack.
Title: Rolo Rageous
Ingredients:
- 4 1/2 flour
- 1 1/2 baking soda
- 2 sugar
- 2 brown sugar
- 80 oleo
- 2 vanilla
- 2 eggs
- 4
Instructions:
1. heat oven to 375.
2. shape dough around 1 candy covering completely.
3. bake 7 to 10 minutes.
Title: Hazelnut Pumpkin Pie
Ingredients:
- 2 graham crackers
- 3 sugar
- 3 butter
- 1/2 cream cheese
- 8 brown sugar
- 3/4 eggs
- 3 pumpkin puree
- 1 heavy cream
- 1/2 allspice
- 1/4 salt
- 1/2
Instructions:
1. Heat oven to 350.
2. To make crust mix graham crackers, sugar, 1 tbs of hazelnut creamer and butter until combined.
3. Press into a 9" or 10" spring form pan or cake pan, press evenly along bottom and up sides of pan.
4. Filling: mix in order, cream cheese, brown sugar, eggs (1 by 1) and pumpkin puree.
5. In a small cup or bowl mix 2 tbs coffee creamer, allspice and salt into the heavy cream and pour into pumpkin mixture blending until combined.
6. Pour into crust and bake for 35 minuets or until center is set.
7. Allow to cool before serving.
Title: Crispy Lemon Angels
Ingredients:
- 1 egg
- 1/2 buttermilk
- 5 baking soda
- 1/2 vanilla
- 1 lemon juice
- 1 1/4 sugar
- 7/8 all-purpose flour
- 8 butter
Instructions:
1. Preheat oven to 375 degrees.
2. 1: In a small bowl beat the egg until foamy.
3. 2: Add the buttermilk and vanilla and blend well.
4. 3: Add the baking soda one teaspoon at a time, sprinkling it in and beating until the mixture is smooth. The consistency should resemble light cream.
5. 4: Add the lemon juice all at once and blend into mixture. Stir, do not beat, (You want the mixture smooth an creamy without added air.
6. 5: The mixture will combine into a pasty lump. Scoop it out of the bowl with a spatula and spread on a floured surface.
7. 6: Sift the flour and 3/4 cup of the sugar together and use your fingertips to work it into the egg-lemon mixture. Do this carefully so as not to work in too much gluten.
8. 7: With a floured rolling pin, roll the dough to 1/32 inch thickness. With the tip of a very sharp knife cut out the "Angel" shapes, or any other fun shapes you'd like. Be creative.
9. 8: Brush each angel with melted butter.
10. 9: Place angels one inch apart on ungreased baking sheet, and bake for 12 minutes or until golden brown.
Title: Peach Elizabeth
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 lemon peel
- 1 lemon juice
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2
- 9
Instructions:
1. Heat oven to 350°F.
2. Generously grease an 8-inch square pan.
3. In a large bowl, beat butter, brown sugar, lemon peel and lemon juice until light and fluffy.
4. Add flour, baking soda, salt, cinnamon and nutmeg to butter mixture, beat until well blended.
5. Stir in cereal until mixture resembles coarse crumbs.
6. Press half of mixture in bottom of greased pan.
7. Arrange pecan halves, cut side down over crust and sprinkle with remaining crumb mixture.
8. Bake at 350°F for 45 to 50 minutes or until golden brown.
9. Serve warm or cold with ice cream or whipped cream.
Title: Zucchini Oatmeal Cookies
Ingredients:
- 1/2 butter
- 3/4 white sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/2 zucchini
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 ground cinnamon
- 2 quick-cooking oats
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips.
3. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.