Uncommonly Good

I can guarantee you that a recipe will always catch my eye when it makes use of an ingredient in an uncommon way. I have enjoyed split peas most of my life mainly due to the fact that my mother's favorite soup was split pea with ham. My mother made an enormous pot of that every month which meant we ate it a couple of times a week. Other than soup I have never made or seen split peas used in any other manner until now. I just think these are down right clever it makes you wonder if it will catch on the way that putting zucchini in bread did!

Split Pea Bars

2/3 c. dry split peas                                                                                                  photo/Rigib's/flickr
2 c. water
1 c. skim milk                                                                          
1/4 c. oil                                                                             
2 eggs (or 1/2 c. egg substitute)
2 1/2 c. flour
1 c. chocolate chips (opt.)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
3/4 c. sugar
1 c. raisins
1/2 c. chopped nuts
1 tsp. nutmeg

Combine split peas and water; cook about 1 hour over low heat to make a thick soup. (You may need to add a little more water to keep it from getting too thick to stir.)

Combine thick soup and milk. Combine oil, sugar and eggs. Beat well. Sift two cups in flour with other dry ingredients. Add sifted ingredients alternately with liquid, beating well. Dredge raisins and nuts (and chocolate chips, if used) in the remaining 1/2 cup flour and stir into batter. Spread into greased jelly roll pan and bake at 350 degrees for 25 to 30 minutes. Cut while still warm.