Joy the Baker | Russian Grandmothers' Apple Pie Cake. I didn't actually chill the dough, as recommended, and it came out just fine.
The Way the Cookie Crumbles | Mushroom Farro Soup. Made with barley instead of farro 'cause that's what we had around. And a bit more tomato paste than the recipe calls for. Particularly good as left-overs.
smitten kitchen | cinnamon brown butter breakfast puffs. We just sprinkled cinnamon sugar on the tops of these muffins, rather than rolling them in butter, and thought they came out very tasty all the same.
smitten kitchen | nutmeg maple butter cookies. As it says on the tin. We found these worked best as tiny cookies, since they're basically maple shortbread ... a couple of bites go a long way!
Makes: 8 x 8 baking dish (four to six servings, depending on whether main- or side dish)
1 3/4 cups cooked lentils, any kind
1 medium onion, chopped
1 clove garlic, crushed
olive oil, for frying
1 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup milk
1/3 cup feta, crumbled
1 1/2 cups bread crumbs
1. Heat oven to 350 degrees; lightly oil 8 x 8 glass baking dish and set aside.
2. Saute onion and garlic in olive oil until onions are translucent, add curry powder, salt and pepper.
3. In a medium bowl, combine crumbled feta, lentils, eggs, milk, and 1 cup of breadcrumbs.
4. Add sauteed onion mixture to bowl, stir until well combined.
5. Spoon mixture into baking dish and spread evenly, sprinkle remaining 1/2 cup of breadcrumbs on top.
6. Bake for 35 minutes until edges are browning and casserole is firm to the touch.
The casserole is excellent hot or cold, and stores well for left-overs (we've made it twice now and it packed well for lunch at work.