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On 20 Jul 2007 at 17:48, Cherylanne wrote:
> hi, i'm cherylanne. i am looking for a recipe for lentil
> brownies.lentil puree replaces some of the fat so they are a healthier
> brownie. i made them for my kids when they were little and they
> thought it was regular brownies. the recipe is about 15 years old but
> i can't remember where i got it. it's kind of sentimental so i hope
> you can help me. thanks, cherylanne newton
Hello Cherylanne,
See below for three different ones.
Phaed
Lentil Brownies
4 large eggs 4
2 cups sugar 500 mL
1 cup salad oil 250 mL
2 tsps vanilla 10 mL
1 1/2 cups flour 375 mL
1/2 cup + 2 tbsp cocoa 155 mL
1 tsp salt 5 mL
1 cup chocolate chips 250 mL
1/2 cup pureed lentils 125 mL
1 cup mini marshmallows 250 mL
* Preheat oven to 350° F (180°C).
* Beat the eggs and sugar. Add in the oil and vanilla. Sift the dry
ingredients and add to the sugar and egg mixture. Stir in the chocolate
chips, cooked lentils, and marshmallows. Bake in a 9 x 13 inch pan for
35 minutes.
------------------------------------
Lentil Brownies
1/2 c butter or margarine
1/2 c pureed lentils *
3/4 c cocoa
2 c sugar
3/4 tsp. salt
3 eggs
1 tsp vanilla
1 c flour
1 c choc chips
1 c walnuts (optional)
Melt butter, mix in lentils, cocoa, sugar and salt.
Add eggs, 1 at a time. Mix in vanilla, flour, choc. Chips and walnuts.
Baked in a greased 9x13 inch pan at 350 degrees for 22 min. or until
a toothpick inserted in the center comes out clean.
These brownies have 1/2 as much butter as other recipes and stay scrumptiously
soft for days.
*Boil 1/2 c lentils in 1/2 c of water for 45 min or until soft. Puree the cooked
lentils in a food processor or blender.
-----------------------------------
Lentil Brownies
3/4 cup butter
1 cup sugar
2 tsp vanilla
2 eggs
1 cup green lentils cooked until soft and roughly pureed
1 cup pl. flour
2 tbsp cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup pecans chopped
Blend butter, sugar and vanilla.Add eggs and lentil puree, mix well.
In a separate bowl combine flour, cocoa, baking powder and salt .Gradually
blend into egg mixture. Lastly add the pecans.
Put into a lined and greased 8 " square pan and bake in a 180 degree
oven 30 -35 mins until cooked
On 21 Jul 2007 at 10:47, Joyce wrote:
> My Grandmother made a dish using cooked tomatoes and bread during
> WWII. I do not know what other ingredients she used. She has long
> since died, and my dad wants the recipe. I have made tomato
> dumplings, and just putting bread in cooked tomatoes, but he says it
> isn't the same. Can you help?
>
> --
> Joyce
>
Hello Joyce,
The only thing that I know of that it might be is "tomato gravy".
This dish was popular in the South during the Depression when meat
was expensive and during WWII when meat was rationed. It's still a
popular quick lunch or breakfast in the South. Tomato gravy is served
over bread, toast, or biscuits. See below for a recipe.
Phaed
TOMATO GRAVY
3 tbsp. bacon drippings
1 tbsp. flour
1 can tomatoes (15 oz.)
1 tsp. sugar
Add flour to bacon drippings and cook over low heat until mixed good;
add tomatoes and sugar, continue cooking until slightly thick. Serve
over hot buttered biscuits or toast for breakfast.
------------------
I have an old recipe for Tomato Gravy with Gravy.
Timm in Oregon
Tomato Gravy with Dumplings
Ingredients:
For the Tomato Gravy:
5 large tomatoes, peeled and seeded
1 medium onion, chopped
1/2 cup vinegar
1/2 cup sugar
2 teaspoon salt
1 teaspoon ginger
5 whole allspice berries
1 bay leaf
1-1/2 quarts broth or water
For the thickener:
3 tablespoons flour
2 tablespoons fat
For the Dumplings:
1 large egg, lightly beaten
Milk as needed
Herbs of choice, chopped
1 cup cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
Instructions:
For the Tomato Gravy: Combine all of the ingredients and simmer for
1/2 hour. To thicken, brown 3 tablespoons flour in 2 tablespoons fat
and stir into the tomatoes and cook for 15 minutes.
For the Dumplings: Break 1 egg into a measuring cup and add the milk
to make 1/2 cup. You may add parsley or 1 tablespoon chopped fresh herbs.
Combine the flour, baking powder and salt. Add liquid ingredients to dry
the ingredients; beating well. Drop by large spoonfuls into the hot tomato
gravy. Cover and simmer for 5 minutes. Turn the dumplings and simmer 5 more
minutes. Serve hot over leftover meat.
On 23 Jul 2007 at 16:14, phyllis wrote:
> Wyatt's Cafeteria in Pasadena, Texas, served an eggplant casserole that
> was fabulous. Wyatt's is out of business and I've searched the
> internet and cannot find a recipe that sounds like the one I ate. It
> had no tomatoes, tomatoe sause, meat or seafood in it. It was topped
> with cheddar cheese. I have tried recreating it but I cannot do it.
> I don't particularly like eggplant but I really love this casserole.
> I would be eternally grateful if you could get the recipe for me.
>
Hello Phyllis,
See below.
Phaed
Wyatt's Baked Eggplant Casserole
1 lb eggplants, peeled
1/2 lb dried breadcrumbs
1/2 cup evaporated milk
1/4 cup whole milk
1/4 cup melted butter
1/4 cup finely chopped onions
1/4 cup finely chopped green peppers (I prefer red pepper)
1/4 cup finely chopped celery
1 medium egg, slightly beaten
1 tablespoon finely chopped pimiento
2 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 teaspoon sage (to taste)
1 1/2 cups grated cheddar cheese
Cut peeled eggplant into 1-inch cubes and soak in salt water in
refrigerator overnight or a few hours in order to draw out impurities.
Some say the secret to this good dish is the soaking of the eggplant,
first.
Drain eggplant and place in saucepan. Cover with water and simmer
until tender. Drain well and set aside.
In a small bowl, soak bread crumbs in milk.
Saute onion, green or red pepper and celery in melted butter until tender.
Add bread crumbs in milk and mix well.
Add slightly beaten eggs, pimiento and seasonings and blend well.
Place mixture in greased baking dish and bake at 350°F for 45 minutes.
Top with grated cheese and return to oven until cheese melts.
More Wyatt's Recipes
On 23 Jul 2007 at 18:10, Jane wrote:
> Dear Uncle Phaedrus,
>
> I am sorry; I think you have a recipe called Sombreros, but I wasn't
> able to find it.
>
> I am looking for a cookie recipe called Sombreros that was in a
> children's cookbook from the 1950's-early 1960's. It was basically a
> flat cookie, perhaps a brown sugar recipe, perhaps drop or slice and
> bake. On each cookie you put a large marshmallow, and stuck the
> cookies underneath the broiler just long enough for the marshmallows
> to get light brown. I learned from experience that if you have them
> under too long, the marshmallows will flatten against the cookies.
>
> If you are able to locate or have located this cookie, I would love to
> hear about it. Thank you very much.
>
> Sincerely,
>
> Jane
>
Hello Jane,
No, I don't have a recipe like that. I have a recipe for "Texas sombreros",
but that's a savory dish with ground beef.
I did a thorough search of the Internet and of all my resources for your
sombreros with marshmallows. I found sombrero cookies with gumdrops,
but none with marshmallows.
There a several requests posted for your marshmallow sombreros on message
boards around the Internet, with no replies.
Jane, all this indicates that the recipe that you seek is not on the Internet,
and that no one that has read any of those requests has ever heard of it.
Your best bet is to try to remember the name of that cookbook or the author
and then locate a copy of the cookbook.
Phaed
I have a couple of Sombrero Cookie recipes
Timm in Oregon
Sombrero Cookies
Ingredients:
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup oats
marshmallows
Instructions:
Put 1/4 cup of butter into bowl, beat until smooth; then slowly add the
brown sugar and white sugar, beating until fluffy. Beat in the vanilla
and salt and egg. Add the flour and oats. Drop on greased cookie sheet.
Bake 8 minutes at 375F degrees; remove from the oven and place one
marshmallow on each, then bake 3 more minutes.
Sombrero Cookies for Cinco de Mayo
Ingredients:
1 sugar cookie
White icing
Nonpareils, colored
White gumdrop
Instructions:
Frost the edge of a sugar cookie with white icing and roll it in colored
nonpareils. Next, coat the bottom and the lower edge of a small white
gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils,
then set the gumdrop in the center of the cookie.
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