Lentil Cookies - Revision history

Dhanson at 20:22, 18 August 2009

2009-08-18T20:22:55Z

2009-04-20T15:31:07Z

← Older revision		Revision as of 15:31, 20 April 2009
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	=== Ingredients ===		=== Ingredients ===
			[[Image:Lentil cookies.jpg\|right]]
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2009-02-14T22:29:58Z

Ingredients

← Older revision		Revision as of 22:29, 14 February 2009
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	\| 9 1/2 ~~ounces~~ whole-wheat pastry flour, approximately 2 cups ''(see Cook's note below)''		\| 9 1/2 oz \|\| whole-wheat pastry flour, approximately 2 cups ''(see Cook's note below)''
	\|-		\|-
	\| 1 t \|\| baking powder		\| 1 t \|\| baking powder

2009-02-14T22:29:45Z

Ingredients

← Older revision		Revision as of 22:29, 14 February 2009
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	=== Ingredients ===		=== Ingredients ===

	* 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups ''(see Cook's note below)''		{\|
	* 1 ~~teaspoon~~ baking powder		\|-
	* 1 ~~teaspoon~~ salt		\| 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups ''(see Cook's note below)''
	* 1 1/2 ~~teaspoons~~ ground cinnamon		\|-
	* 1/2 ~~teaspoon~~ ground allspice		\| 1 t \|\| baking powder
	* 8 ~~ounces~~ sugar, approximately 1 cup		\|-
	* 6 ~~ounces~~ unsalted butter, room temperature, approximately 3/4 cup		\| 1 t \|\| salt
	* 1 egg		\|-
	* 2 ~~teaspoons~~ vanilla extract		\| 1 1/2 t \|\| ground cinnamon
	* 1 1/2 cups lentil puree, recipe follows		\|-
	* 3 1/2 ~~ounces~~ rolled oats, approximately 1 cup		\| 1/2 t \|\| ground allspice
	* 4 ~~ounces~~ dried fruit, approximately 1 cup		\|-
	* 2 1/4 ~~ounces~~ unsweetened dried shredded coconut, approximately 1 cup		\| 8 oz \|\| sugar, approximately 1 cup
			\|-
			\| 6 oz \|\| unsalted butter, room temperature, approximately 3/4 cup
			\|-
			\| 1 \|\| egg
			\|-
			\| 2 t \|\| vanilla extract
			\|-
			\| 1 1/2 cups \|\| lentil puree, recipe follows
			\|-
			\| 3 1/2 oz \|\| rolled oats, approximately 1 cup
			\|-
			\| 4 oz \|\| dried fruit, approximately 1 cup
			\|-
			\| 2 1/4 oz \|\| unsweetened dried shredded coconut, approximately 1 cup
			\|-
			\|}

	=== Directions ===		=== Directions ===

2008-11-26T03:04:28Z

← Older revision		Revision as of 03:04, 26 November 2008
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	\|Yield=About 4 1/2 dozen		\|Yield=About 4 1/2 dozen
	\|Rating=Good		\|Rating=Good
			\|Source=[http://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe/index.html Food Network]
	}}		}}

	~~''(from [http://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe/index.html Food Network])''~~

	=== Ingredients ===		=== Ingredients ===

2008-09-30T14:36:13Z

Comments

← Older revision		Revision as of 14:36, 30 September 2008
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	=== Comments ===		=== Comments ===
	* Mike and Jess Epp made these. They are very comparable to oatmeal cookies.		* Mike and Jess Epp made these. They are very comparable to oatmeal raisin cookies.


	[[Category:Cookies]]		[[Category:Cookies]]

2008-09-30T14:35:34Z

← Older revision		Revision as of 14:35, 30 September 2008
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			{{RecipeSummary
			\|PrepTime=45 min
			\|CookTime=15-17 min (per run)
			\|Yield=About 4 1/2 dozen
			\|Rating=Good
			}}

	''(from [http://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe/index.html Food Network])''		''(from [http://www.foodnetwork.com/recipes/alton-brown/lentil-cookies-recipe/index.html Food Network])''

2008-09-30T14:23:29Z

← Older revision		Revision as of 14:23, 30 September 2008
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	Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.		Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.


	=== Lentil Puree ===		=== Lentil Puree ===
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	Yield: 1 1/2 cups lentil puree		Yield: 1 1/2 cups lentil puree

			=== Comments ===
			* Mike and Jess Epp made these. They are very comparable to oatmeal cookies.


	[[Category:Cookies]]		[[Category:Cookies]]

2008-09-30T13:58:19Z

← Older revision		Revision as of 13:58, 30 September 2008
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	=== Ingredients ===		=== Ingredients ===

	* 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*		* 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups ''(see Cook's note below)''
	* 1 teaspoon baking powder		* 1 teaspoon baking powder
	* 1 teaspoon salt		* 1 teaspoon salt

2008-09-30T13:57:46Z

Lentil Puree

← Older revision		Revision as of 13:57, 30 September 2008
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	=== Lentil Puree ===		=== Lentil Puree ===

	* 4 ounces lentils, approximately 2/3 cup, picked over and rinsed		* 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
	* 2 cups water		* 2 cups water

	In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.		In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.