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Oma's Hirseauflauf (Grandma's Millet Casserole)

150 g (3/4 cup) millet
3/4 l (3 cups) milk
paste from 1/2 vanilla bean (or 1/2 pkt Vanilla sugar)
pinch of salt
150 g (1/2 cup) butter
100 g (1/3 cup) sugar
3 egg yolks
grated lemon peel from 1 lemon
50 g. (2 oz.) chopped almonds
3 egg whites, whipped

Wash the millet and let it drain. Bring the milk, vanilla and salt
to a boil. Slowly mix in the millet, bring it back to a boil, and
simmer for at least 15-20 minutes, or until the milk is absorbed
and the millet is soft. Stir occasionally while simmering. Remove
from heat and allow to cool. Blend butter until soft. Mix in sugar,
egg yolks and lemon peel, one after the other, and whip until
creamy. Gradually add in the cooked, cooled millet. Fold almonds
into the millet mixture. Fold in egg whites. Pour mixture into a
buttered casserole dish. Sprinkle more chopped nuts and some dabs
of butter on the top of the casserole.

Optional: Add chopped apples in after the egg whites, or add a
layer of apples after a layer of millet mixture, then top with
another layer of millet mixture. Bake at 175-200 C (350 F) for
30-45 minutes, or until golden brown. Serve with canned peaches
or apple sauce.

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