What a fantastic time of year. I can’t believe that Thanksgiving is only a week away. Where does the time go? I must say, with the steady stream of holidays and family time in the next few months, it has to be the one of the best times of year. Bake lots and watch them disappear. We have so much to be thankful for! Thanks to all of you for your letters and emails. I enjoy each and every one!
Ingredients
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin
1 large egg
2 teaspoons vanilla extract
1 (12 ounce) package white chocolate chips
2/3 cup coarsely chopped macadamia nuts
Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Lemon Zucchini Bars
Ingredients
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 3/4 cups grated zucchini
2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1/3 cup confectioners’ sugar for decoration
Directions: In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini. Combine in another bowl, flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in the walnuts.
Pour batter into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool.
Sprinkle top with sifted confectioners’ sugar and cut into bars.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
