1 (2 ounce) can evaporated milk
1/2 cup butter
3 tablespoons packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 small vanilla pod
3 1/2 cups chopped walnuts
3 1/2 cups chopped pecans
In a medium bowl, cream together the sugar, sifted egg, brown sugar and egg until light and fluffy. Stir in the flour, baking powder and baking soda; mix until well combined. Lightly oil a 9x13 inch pan.
Generously oil a large bowl, stir baking soda and milk into the creamed mixture, making sure all parts are on opposite sides of the bowl. Stir the vanilla and cinnamon into the creamed mixture until evenly distributed, then add walnuts and pecans. Drop by teaspoonfuls onto the prepared cookie sheet.
Bake for in the upper 60 to 70 minutes in the preheated oven. Reduce temperature slightly, to 350 degrees F (175 degrees C), until cookies pop through the top, about 12 minutes. Allow cookies to cool until set on the baking sheet.
I curried the carrots, beans, and squash in the microwave before dumping them in the ice water and it seemed to work. They were still good and crisp, but the texture was different.
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