AMERICAN INDIAN
BREADS, TORTILLAS, & FLAPJACKS
. . BLUE CORN SCONES
. 1/2 cup Blue Corn Meal
. 1 3/4 cup all-purpose flour
. 1/3 tesp. baking powder
. 1/4 tesp. salt
. 1/4 lb. chilled butter
. 1/4 cup light brown sugar
. 1 egg
. 1/2 milk
. 1/2 tesp. vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal.
Beat the egg with the milk, sugar, and vanilla.
When smooth, stir into the other mixture until the dough holds together.
Knead briefly on a floured surface; pat into an 8" circle; place on baking sheet.
Using a pizza cutter or serrated knife, score circle into 8 wedges.
Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown.
Serve with honey, fruits, jams, or, as the British do, with clotted cream.
Best straight from the oven but still great the next day.
. . . . . BLUE CORN FLAPJACKS
. 2 eggs
. 1 1/2 cups milk
. 1 Tbl. butter
. 3/4 cup all-purpose flour
. 3/4 cup blue roasted cornmeal
. 1 1/2 tesp. baking soda
. 2 Tbls. sugar
. 1 tesp. salt
Mix all ingredients in a blender.
Let stand for 5 minutes.
Do not re-mix or stir.
Pour serving sized amounts from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado.
Remove from grill when second side is cooked.
Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever.
. . . . BLUE CORN & FLOUR TORTILLAS
. 1/3 cup sifted all-purpose flour
. 1 cup water
. 1 2/3 cups blue cornmeal
Combine flour and cornmeal in bowl.
Stir in water and make dough.
Shape into twelve balls and roll each between two sheets greased wax paper.
(Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.
. . . . WILD SAGE BREAD
. 1 package dry yeast
. 1 cup cottage cheese
. 1 egg
. 1 Tbl. melted shortening
. 1 Tbl. sugar
. 2 tesp. crushed dried sage
. 1/2 tesp. salt
. 1/4 tesp. baking soda
. 2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour.
Dissolve yeast in 1/4 cup warm water.
Beat egg and cottage cheese together until smooth.
Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well
after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour).
Punch dough down, knead for one minute and place in well-greased loaf pan.
Cover and let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes.
Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
Yields: one loaf.
. . . . . CORNBREAD
. 1/2 cup whole wheat flour
. 3/4 cup white flour
. 3/4 cup polenta or corneal
. 4 Tbls. sugar
. 5 tesp. baking powder
. 1/2 tesp. salt
. 1/3 cup + 2 Tbls. applesauce
. 1/2 cup low fat milk
. 1/2 cup water
Mix dry ingredients in a bowl.
Mix wet ingredients in another bowl.
Add wet to dry and stir well.
Pour into greased square cake pan.
Bake at 375� F. for about 30 minutes, or until golden brown.
. . . . CHEROKEE HUCKLEBERRY BREAD
. 2 cups self-rising flour
. 1 egg
. 1 cup sugar
. 1 stick butter
. 1 cup milk
. 1 tesp. vanilla extract
. 2 cups berries (huckleberries or blueberries)
Cream eggs, butter and sugar together.
Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom.
Add berries to mixture.
Put in bread pan and bake in over at 350 degrees for approximately 40 minutes or until done.
Makes; one loaf.
. . . . PUMPKIN MUFFINS
. 1 cup raisins
. 1/2 cup unsweetened orange juice
. 1/2 cup egg substitute
. 1 cup canned pumpkin
. 1/2 cup sugar
. 1/2 tesp. ground cloves
. 1 tesp. ground cinnamon
. 1/2 tesp. salt
. 1/3 cup oil
. 1 cup all-purpose flour
. 3/4 cup whole wheat flour
. 1 1/2 tesp. baking powder
. 1/2 tesp. baking soda
Soak raisins in orange juice for 5 minutes.
Do not drain.
In large mixing bowl, stir in pumpkin, egg substitute, sugar, cloves, cinnamon and salt.
Add oil, mix well.
Stir together flours, baking powder and baking soda.
Add to pumpkin mixture with the raisin-orange juice mixture and stir to mix.
Fill paper-lined muffin cups 2/3 full.
Bake at 400 F. for about 25 minutes.
Remove from muffin tins and cool on wire rack.
. . . . EASY MOLASSES BREAD
"This bread is made by the quick 'one-rise' method, which
does not require any kneading. Adding blackstrap molasses appears to give it a slight sweetness and also makes it more nutritious. It's suitable for freezing."
. butter or pure vegetable margarine
. 13 cups whole wheat flour
. 1 slightly heaping tesp. salt
. 2 packets instant yeast
. 1 slightly heaping Tbl. molasses
Grease three large bread pans or the equivalent, including cake pans, if you wish generously with butter or margarine.
Tip the flour and salt into a large bowl and add the yeast.
Mix gently.
Dissolve the molasses in a little tepid water taken from 6 1/4 cups.
Add this to the flour, then mix in the rest of the water, going carefully at the end in case you don't need quite all of it.
The finished mixture needs to be too wet to leave the sides of the bowl clean; it should feel 'slippery' but not completely sloppy.
Half fill the pans with the mixture, cover them with plastic wrap or a damp dish towel, and leave to rise.
Meanwhile set the oven to 400�F.
When the loaves have risen to within 1/2 inch of the tops of the pans, put
them in the oven.
Bake large loaves for 45 minutes, and small ones for about 35 minutes, or until they are brown and firm to the touch, and sound hollow when you slip
them out of the pans and tap them on the base with your knuckles.
If you wish, you can crisp the base and sides a bit more by putting the loaves back into the oven for a few minutes after you've taken them out of the pans.
Cool the bread on a wire rack.
Makes: 3 large loaves (2 lb)
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AMERICAN INDIAN RECIPES
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