From: email@example.com (David H. Bennett) Date: 17 Oct 1995 18:48:08 -0600 Cook carrots in small amout of boiling slated water rill tender. Drain and mash (should measure 1 cup). Cool. Cream butter and sugar. Add egg and vanilla, beat till fluffy. Stir in carrots. Stir together flour, baking powder and salt, blend into batter. Drop from teaspoon onto ungreased cookie sheet. Bake 375-f for 12 minutes. Cool and spread with frosting. Pineapple Frosting: Blend 1-1/4 cup sifted powdered sugar, 2 tablespoons softened butter or oleo, 2 tablespoons pineapple preserves until smooth. Add enough milk till spreading consistency. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 36|
|Calories from Fat: 43 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 17.9mg||5 %|
|Sodium 60mg||2 %|
|Potassium 39.6mg||1 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 25g|
|Protein 1.2g||2 %|
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Calories per serving: 147
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