Over a Cup of Coffee: Using Garden Pumpkin and Zucchini | CraigDailyPress.com
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Over a Cup of Coffee: Using Garden Pumpkin and Zucchini

As promised, this week’s column features a “Pumpkin Chip Drops” recipe that I found among a bunch of papers this last week. Although there is nothing written on the clipping, I think the recipe was sent to me by the late Geraldine Coleman of Craig.

It’s a good way to use cooked pumpkin. Also in the column is a recipe for zucchini cookies, a good way to use all of the zucchini squashes from our gardens.

Pumpkin Chip Drops

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup cooked or canned pumpkin
  • 1 cup chocolate chips

In a mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. Combine flour, oats, baking soda, cinnamon, and salt; add to the creamed mixture, alternately with the pumpkin. Stir in the chocolate chips. Drop by teaspoonfuls 2 inches apart onto a greased baking sheet. Bake at 350 degrees for 9-12 minutes until golden brown. Makes 4 dozen.

Zucchini Raisin Cookies

  • 1 cup grated, unpeeled zucchini
  • 1 cup granulated sugar
  • ½ cup margarine, softened
  • 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. Sift flour, soda, salt, and spices together. Add to creamed mixture and mix. Add raisins and nuts; mix well and drop by spoonfuls onto a greased baking sheet. Bake for 15 minutes at 350 degrees. Makes 4 dozen 2-inch cookies.

Do you have recipes that you would like to share with readers? If you do, please write to me at Box 415, Craig 81626 or call me at 824-8809.


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