Taste Tests

• 15-ounce can of sliced beets
• 3 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable or olive oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups unbleached white flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda

1. Drain the beets, reserving 1/2 cup of the juice. In a blender, puree the beets with the reserve juice to make about 1 1/4 cups of puree. Set aside.
2. In a large bowl, beat the eggs well. Thoroughly whisk in the sugar, oil, vanilla, salt, and beet puree until very smooth.
3. In a separate bowl, sift together the flour, cocoa powder, and baking soda.
4. Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth.
5. Pour the batter into the cupcake tin and bake for 25 minutes. Set aside to cool.
   

• 1/2 stick unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups rolled oats (I used Quaker Old Fashioned Oats.)
• 1 1/2 cups raisins

1. Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.
2. In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.
3. Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture.
   
4. Stir in raisins and nuts.
   
5. Stir in oats.

   
   

6. Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
7. Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

Makes about 2 dozen cookies.