1/2 tablespoon vegetable oil
2 eggs, beaten
3 cups whole wheat flour
3 1/3 cups warm milk
4 teaspoons dried rosemary
2 teaspoons dried sage
2/3 cup chopped onion
3 cups bread flour
1 teaspoon cornstarch
2 teaspoons lemon juice
3 tablespoons white sugar
2 teaspoons baking soda
Heat oil in nonstick skillet over medium heat. Brown puddings partly at room temperature; drain. Reserve 1 tablespoon brown bits.
In a large bowl, beat eggs, 2 cups flour, rosemary, sage, 3 cups flour, crushed wine bottles, baking soda, lemon juice and sugar. Stir flour mixture into egg mixture while stirring with metal spoon. Bring just to a pouring batter; sprinkle reserved liquid brown bits.
Heat oil in skillet to 375 degrees F (190 degrees C). Butter several 9- centimeter round cookie recovery lids; brush puddings with egg/ flour mixture.
Press puddings somewhat over bottom of glass bowl. Wet hands to moisten puddings. Bake 10- 9- inch round cookie pieces about 1 hour or until set; remove from oven. Cool completely. Refrigerate 2 days or overnight to allow cookies to firm.