Over a Cup of Coffee: Zany zucchini cookies | CraigDailyPress.com

Over a Cup of Coffee: Zany zucchini cookies

Diane Prather/For Craig Press

The Moffat County Fair is on, and I’m wondering how many garden vegetables are being exhibited this year after the strange spring we experienced. I know that we will have zucchini soon so this week’s column features a recipe for cookies made with grated zucchini. My family doesn’t care much for raisins so I might consider leaving them out and adjusting the recipe a little bit. Also included in the column is a recipe for a “different” cake.

Zucchini Raisin Cookies

• 1 cup grated unpeeled zucchini

• 1 cup granulated sugar

• ½ cup margarine

• 1 egg, beaten

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon nutmeg

• ½ teaspoon cloves

• 1 teaspoon cinnamon

• 1 cup raisins

• ½ cup chopped nuts

• 1 teaspoon salt

Beat zucchini, sugar, and soft margarine together in a large bowl. Stir in egg and vanilla. Stir flour, soda, salt, and spices together and add to liquid mix. Mix well. Add raisins and nuts. Mix. Drop by spoonfuls onto a greased baking sheet. Bake for 15 minutes at 350 degrees. Makes about four dozen 2-inch cookies.

Dump Cake

• 3 cups all-purpose flour

• 2 cups sugar

• ½ cup Nesquik

• 1 teaspoon salt

• 2 teaspoons baking soda

• 2 teaspoons vanilla extract

• 2 teaspoons vinegar

• 2/3 cup salad oil

• 2 cups water

Preheat oven to 350 degrees. Do not grease a 9×13-inch cake pan. Dump the flour, sugar, Nesquik, salt, and baking soda into the cake pan. Make 3 holes in the mixture. In one put the 2 teaspoons of vanilla extract. In another hole put the 2 teaspoons of vinegar. In the last hole, put the 2/3 cup of salad oil. Pour the 2 cups of water over all. Stir with a fork until well-blended. Bake at 350 degrees for 30 to 35 minutes. Sprinkle with powdered sugar as soon as the cake comes out of the oven.

Note: You can make a vanilla cake by omitting the Nesquik. You can make a spice cake by adding spices, raisins, and nuts. Just think — a cake without using a bowl to mix it in.

This week’s recipes come from my recipe book without a cover. If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig CO 81626.


Prather’s Pick: A cuddly picture book

August 21, 2019

“A Long Time That I’ve Loved You,” this week’s picture book for children was written by Margaret Wise Brown, the author of “Goodnight Moon,” published in 1947 — a classic in children’s literature. The illustrations for this week’s book, done by Kate Hudson, are breathtaking.

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