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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 16 |
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I have not tried this recipe. I am adding it here for safe keeping. A friend gave this to me and it is her Grandma Hennig's family recipe. It sounded like a good way to use excess beets from the summer garden. If you make these, please review and let me know if you like them. Ingredients:
2 cups flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup unsweetened cocoa |
3/4 cup sugar |
1/4 cup honey |
2 eggs, beaten |
3/4 cup margarine, melted |
1/2 cup red beet, cooked, grated |
1 teaspoon vanilla extract |
1/2 cup butterscotch chips |
1/4 cup semisweet chocolate piece |
3/8 cup walnuts, chopped |
Directions:
1. Mix together first 5 ingredients. Stir together next 5 ingredients in separate bowl. Then combine 2 mixtures alternately, mixing well after each addition. Fold in remaining ingredients.
2. Drop by level tablespoonful 1-1 1/2 apart on greased cookie sheet.
3. Bake in preheated oven at 375 degrees for 10-12 minutes.
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