Archive for the 'Native American' Category
Hoe cakes
Hoe Cakes
The Algonquians call these Nokake. The dough was spread on a
board and set beside the fire to bake. When it was cooked on one
side, it was turned over and baked on the other side. The blade of
a hoe was often used to prop up the board beside the fire for
baking and to lean baked […]
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Huckleberry fritters
Huckleberry Fritters
2 cups huckleberries or blueberries
3 cups unbleached flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
3 eggs
1/2 cup water
Oil (for deep frying)
Wash berries and allow to drain well. Sift dry ingredients
together into a mixing bowl. Beat eggs with water until foamy. Mix
quickly into dry ingredients. Fold in berries.
Heat oil or shortening in deep heavy skillet […]
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Huckleberry-honey cake
Huckleberry-Honey Cake
This is a wonderful Cherokee recipe. Blueberries may be
substituted for the huckleberries.
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup honey
3 eggs, beaten
1/2 cup milk
1 1/2 cups plus 1 tablespoon unbleached flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup fresh huckleberries or blueberries, or
frozen or canned berries, well drained
Preheat oven to 350 […]
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Paper Bread - piki
Paper Bread (Piki)
5 tablespoons Masa HarinaÂ
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup hot water
Mix dry ingredients in a bowl. Pour in the hot water and whisk
the batter for a few seconds until it is smooth. Heat a nonstick
skillet over low heat until it is warm. Remove the skillet from the
heat. With a pastry brush, brush on […]
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Popped corn
Popped Corn
1 tablespoon corn oil
1/4 to 1/2 cup corn kernels
1/4 to 1/2 teaspoon salt
2 to 4 tablespoons butter
1/2 to 1 teaspoon pure ground chile
Use a heavy cast-iron skillet with a lid. Fill the skillet with
a single layer of kernels, and heat the oil before you add the
corn. Use the smaller ingredients for a 9-inch skillet, […]
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