Saturday, November 16, 2013

Canadian Food Project - A cookie fit for harvest

My dad was very particular about harvest suppers. Unlike some farm families, who stop the combine to eat a hot picnic supper in the field, my dad did not stop for anything. Short of a breakdown, the combine -- with dad on it -- operated nonstop from morning to near midnight.

Dad had one requirement for his harvest meals: that they be eaten with one hand. Sandwiches were de rigueur. Carrot sticks were ideal. An apple a day. Cookies were the perfect ending. Un-iced cake (no fork required) was a good substitute.

So, while we kids enjoyed harvest suppers of, perhaps, chicken and corn on the cob and a piece of cake with ice cream, dad was gulping down his supper before the next turn at the end of the field. Chicken sandwiches tomorrow.

This cookie was not in my mom's repertoire all those years ago, but I'm sure it would have met my dad's approval. And the kids' too. The black lentils look deceptively like mini chocolate chips.

Chocolate Lentil Cookies
1/2 cup soft butter
1 cup sugar
1 cup cooked black lentils
1 egg
1 cup flour
1/3 cup cocoa powder
1 tsp baking powder
1 cup quick oats
1 tsp vanilla
1 tbsp milk

Cream the butter, sugar and lentils. For the most part, the lentils will remain whole. Mix in the egg. Add the remaining ingredients and mix until well blended. Spoon the cookie batter onto baking sheets by the heaping teaspoon. Bake at 350F for about 15 min. Allow cookies to cool slightly then remove to a cooling rack. Makes about 34 cookies.

Visit the Canadian Food Experience Project for more harvest stories and recipes from foodies across the country.

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