B Lentil and Chocolate Chip...
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Photo Courtesy of the US Dry Pea & Lentil Council (Pictured Above) Makes 7 dozen, approximately 3 cookies per serving. Lentils give a rich, nutty flavor and cakelike softness to this classic cookie. 1 ½ cups butter, softened 2 ½ cups brown sugar, packed 1 cup sugar 4 teaspoons vanilla 5 eggs 1 ½ cups lentil puree’ 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 5 cups of quick-cooking oatmeal 2 cups semi-sweet chocolate chips 1 cup chopped walnuts Preheat oven to 375 degrees. In a large mixing bowl, cream together butter, brown sugar, and white sugar. Add vanilla and eggs; beat until smooth. Cream lentil puree into butter mixture. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and blend lightly. Gently blend in oatmeal, chocolate chips and nuts just until evenly mixed. Chill dough until ready for handling. Drop dough in rounded teaspoons onto an ungreased cookie sheet. Bake 5 minutes; turn pan and bake another 5 minutes, or until cookies are lightly browned. Cool on wire racks. y adding lentil or split pea puree’ to the batter of your baked goods, you not only increase the protein and fiber, but also creates a moist finished product! To make a lentil or split pea puree’: Add ½ cups of water per cup of split peas or 2 cups of water per cup of lentils. Bring to a boil, reduce the heat, cover and simmer. Simmer for 10 to 20 minutes for decorticated (skinned) lentils, 35 to 40 minutes for whole lentils, and 45 to 55 minutes for split peas. Cook lentils or split peas until they are very soft but not falling apart. When cooking is complete, remove from the heat and let cool slightly—do not drain. In small batches, puree the lentils or split peas with a sieve, food mill, blender, food processor or potato masher. Puree’ should be the consistency of canned pumpkin. Add water to thin if necessary. Covered and refrigerated, the puree’ should keep three to four days. It also freezes well. B Lentil and Chocolate Chip Cookies Calories 446 Protein 8 g Carbohydrates 61 g Fiber 3 g Total Fat 19 g Saturated Fat 10 g Iron 3 mg Sodium 306 mcg Folate 62 mcg Calcium 69 mg Magnesium 39 mg Recipes and information from The Pea & Lentil Cookbook-From Everyday to Gourmet
Transcript of B Lentil and Chocolate Chip...
Photo Courtesy of the US Dry Pea & Lentil Council
(Pictured Above) Makes 7 dozen, approximately 3 cookiesper serving. Lentils give a rich, nutty flavor and cakelikesoftness to this classic cookie.
1 ½ cups butter, softened2 ½ cups brown sugar, packed1 cup sugar4 teaspoons vanilla5 eggs1 ½ cups lentil puree’4 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda5 cups of quick-cooking oatmeal2 cups semi-sweet chocolate chips1 cup chopped walnuts
Preheat oven to 375 degrees.
In a large mixing bowl,cream together butter, brownsugar, and white sugar. Addvanilla and eggs; beat untilsmooth. Cream lentil pureeinto butter mixture.
In a separate bowl, sifttogether flour, salt, andbaking soda. Add to creamed mixture and blend lightly.Gently blend in oatmeal, chocolate chips and nuts just untilevenly mixed.
Chill dough until ready for handling. Drop dough inrounded teaspoons onto an ungreased cookie sheet. Bake 5minutes; turn pan and bake another 5 minutes, or untilcookies are lightly browned. Cool on wire racks.
y adding lentil or split pea puree’ to the batter of your baked goods,you not only increase the protein andfiber, but also creates a moist finishedproduct! To make a lentil or split peapuree’:
Add ½ cups of water per cup of splitpeas or 2 cups of water per cup oflentils. Bring to a boil, reduce the heat,cover and simmer. Simmer for 10 to 20minutes for decorticated (skinned)lentils, 35 to 40 minutes for whole lentils,and 45 to 55 minutes for split peas.Cook lentils or split peas until they arevery soft but not falling apart. Whencooking is complete, remove from theheat and let cool slightly—do not drain.In small batches, puree the lentils or splitpeas with a sieve, food mill, blender,food processor or potato masher. Puree’should be the consistency of cannedpumpkin. Add water to thin if necessary.
Covered and refrigerated, the puree’should keep three to four days. It alsofreezes well.
BLentil and Chocolate Chip Cookies
Calories 446Protein 8 gCarbohydrates 61 gFiber 3 gTotal Fat 19 g Saturated Fat 10 gIron 3 mgSodium 306 mcgFolate 62 mcgCalcium 69 mgMagnesium 39 mg
Recipes and information from The Pea & Lentil Cookbook-From Everyday to Gourmet
Serves 16. Spice cake with a crunchy coconut topping.
Cake1 ½ cups boiling water1 cup instant oatmeal¾ cup margarine or butter½ cup lentil puree’2 eggs, slightly beaten1 cup brown sugar1 cup sugarPinch of salt1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon ground nutmeg1 ¾ cups unbleached white flour
Oatmeal Spice Cake
Makes two loaves, approximately 20 servings. Nuts and spice in aloaf that slices like a dream.
2/3 cup shortening2 cups sugar4 eggs2 cups split pea puree’2/3 cup water3 1/3 cup sifted all-purpose flour2 teaspoons baking soda1 teaspoon salt½ teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon ground cloves½ teaspoon ground nutmeg1 cup chopped walnuts or pecans
Topping6 tablespoons melted butter½ cup sugar¼ cup sweetened condensed milk1 teaspoon vanilla extract1 cup shredded coconut1 cup chopped nuts
Preheat oven to 350 degrees. Stir together boiling water, oatmeal, and butter. Let stand untilmargarine melts. Mix with remaining cake ingredients. Pour batter into a greased and floured13x9-inch baking pan and bake for about 45 minutes or until cake springs back when lightlytouched. Cool slightly in pan. Heat all topping ingredients in a saucepan; do not boil. Spreadtopping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until toppingis hot and slightly brown. Watch carefully to avoid burning. This cake was adapted from Mary JoChandler’s winning recipe at the 1996 National Lentil Festival Cook-Off, Pullman, Washington.
Best-Ever Nut Bread
Preheat oven to 350 degrees. Cream together shortening and sugar. Beat in eggs, one at a time. Add split pea puree’ and water.In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with nuts. Bake in 2 well-greased 5x9-inchloaf pans for 60 to 70 minutes. When a toothpick inserted into the center of the loaf comes out clean, the bread is done. Cool loaves andstore in airtight plastic bags.
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Recipes and information from The Pea & Lentil Cookbook-From Everyday to Gourmet
Calories 297Protein 7 gCarbohydrates 42 gFiber 3 gTotal Fat 12 g Saturated Fat 2 gIron 2 mgSodium 269 mcgFolate 86 mcgCalcium 27 mgMagnesium 25 mg
Calories 438Protein 5 gCarbohydrates 54 gFiber 2 gTotal Fat 24 g Saturated Fat 8 gIron 2 mgSodium 301 mcgFolate 37 mcgCalcium 49 mgMagnesium 32 mg
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