Once in a very great while, i make a substitution in a recipe and it works! This is one. Still working on those uses for zucchini.
I simply substituted half the butter with shredded zucchini and no other changes. If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.
Gingersnap Cookies (Soft & Chewy)
Prep Time: 15 mins Total Time 25 mins Serves 24
- 1 cup white sugar
- 1 cup butter*
- 1 egg
- ¼ cup molasses
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup sugar on a plate for later
In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes. Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand. Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball. On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.
Bake at 350°F for 10-12 minutes on cookie sheet. Adjust time as needed.
*during zucchini season, try substituting squeezed out shredded zucchini for half the butter. It is excellent!
Great recipe for using up my 5 lbs of powdered buttermilk, serve with local butter and maple syrup. yummy!! from Completely Delicious
Easily make homemade pancakes whenever the mood strikes! One batch of pancakes make 10 4-inch pancakes.
- 6 cups (720 grams) all-purpose flour
- 1 1/2 cup (300 grams) powdered buttermilk
- 1/3 cup (65 grams) granulated sugar
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 3 teaspoons salt
TO MAKE A BATCH OF PANCAKES:
- 1 1/3 cup ( grams) pancake mix, above
- 1 cup (250 ml) water
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
TO MAKE THE PANCAKE MIX:
- In a large bowl, whisk together all of the pancake mix ingredients. Store in an airtight container for up to several months.
TO MAKE PANCAKES:
- Combine 1 1/3 cup of the pancake mix with the water, egg, butter or oil, and vanilla (if using).
- Drop by 1/4 cup-full into a greased hot skillet set over medium heat. Cook until edges appear dry and bubbles appear on the surface, about 2 minute. Flip and cook another 1-2 minutes on the other side.
- Serve immediately as desired, or keep warm in a 200 degree oven until ready to serve.
baking tip:PANCAKE MAKING TIPS
- Starting with room temperature liquid and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.
- Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.
- I prefer to use a cast iron skillet or griddle for pancakes, as it creates a great golden exterior.
- To keep pancakes warm and crisp until you’re ready to serve, place them in a single layer on a sheet pan in a 200 degree oven.
- Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.