1 package (10-12 ounces) semisweet chocolate or butterscotch chips
To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.
1In a mixing bowl, cream butter and brown sugar. Beat in the egg, orange peel and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture alternately with zucchini. Stir in chips.
1Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 F. for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen.
1See other recipes at: www.havefunbaking.com
And also: www.lovetobakeandcook.blogspot.com
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats. Read more.
How to Make Zucchini Noodles
If you're looking for a way to use zucchini other than in the usual bread recipe, Spring Warren, author of The Quarter-Acre Farm, suggests an innovative way of serving it—as noodles!