| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Drop-, Cky | 30 | Servings | |
INGREDIENTS
| 3/4 | c | All purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Grated orange zest |
| 1/2 | ts | Ground cinnamon |
| 1/3 | c | Vegetable oil |
| 1 | lg | Egg |
| 1/3 | c | Sugar |
| 1/3 | c | Cooked and pureed carrots |
| 1/4 | c | Golden raisins |
INSTRUCTIONS
Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients. Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown. Yield: 2 1/2 dozen Busted by Gail Shermeyer <[email protected]> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6659 Posted to MC-Recipe Digest V1 #793 by [email protected] (Shermeyer-Gail) on Sep 19, 1997
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