Voici la recette qui vous fera aimer la courge en conserve.... ou pas :)
J'ai du mal avec ce principe alors que les lentilles en conserve ca ne me derange pas du tout... Evidemment cette recette marche aussi tres bien avec de la courge cuite a la vapeur et epluchee a la main!
Cette recette non modifiee provient de la femme d'un collegue, qui nous apporte toujours de delicieux gateaus/pain/brioche/tarte/salade... au labo.
pumpkin drop cookie recipe:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup butter
1 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Preheat over to 375 degrees
Grease two cookie sheets.
Stir together flour, baking powder, cinnamon, baking soda, and nutmeg.
(Personally, I always use a touch more cinnamon and nutmeg then called for.
Sometimes I'll add 1/4 teaspoon of cloves to the mixture.)
In a mixer bowl beat butter for 30 seconds; add brown sugar and beat until fluffy.
Add egg, pumpkin and vanilla; beat well.
Add dry ingredients to beaten mixture, beating till well combined.
Stir in raisins and walnuts, if you are using them.
Dough will be soft.
Drop from a teaspoon 2 inches apart onto a greased cookie sheet.
(I usually use a spoon or just mold the dough into 1 and 1/2 inch balls before
placing them on the cookie sheet.)
Bake in a 375 degree oven for 8 to 10 minutes.
(I find they usually need 10 to 12 minutes, depending on the size of the cookie and
the type of oven/baking sheet used.)
