Buckskin Bread Preheat oven to 400 degrees, grease or spray an 8-inch cast iron skillet or pie plate. If using the cast iron skillet only, put it in the oven while it preheats, greased but not filled. 2 cups flour 1 teaspoon sea salt 1 teaspoon baking powder 1 cup water Combine all the dry ingredients in a bowl and blend or whisk the water in quickly. Remove pre-heated skillet from oven very carefully and put dough in, press down a little to make it even, or, put dough in pie pan and also press down to make even. Bake for 30 to 35 minutes. Remove from oven and let cool some and serve warm. Sweet Potato Bread Preheat oven to 350 degrees, grease or spray a large baking sheet 6 sweet potatoes 3 tablespoons light brown sugar (or substitute equivalent) ½ teaspoon cinnamon 3 tablespoons flour 3 tablespoons softened butter Peel and boil sweet potatoes until soft, about 25 to 30 minutes. Cool some and mash until smooth, add butter, cinnamon and sugar, blend well. Add the flour to help the mixture hold together while you make it into large patties. Put the patties on the baking sheet and bake for 30-35 minutes. Note: Sweet potatoes keep very well, almost a month after purchase, as long as they are kept cool and not refrigerated. 45-55 degrees is best to store them dry. Do not peel until you’re ready to cook them. They contain beta-carotene and vitamins C and E. Nut Bread Preheat oven to 350 degrees. Grease and flour a loaf pan. 1 cup whole milk or water 1 cup honey ½ cup sugar (or substitute) ¼ cup softened butter 2 egg yolks 2-1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt ¾ cup crushed nuts (walnuts, pecans or hazelnuts) Put honey, milk or water in a saucepan and scald (bring almost to a boil). Add sugar and stir until it dissolves. Cool, then beat in butter and egg yolks. Add dry ingredients, beat well and add nuts. Put into the loaf pan and bake one hour. Cool on a rack. Flour Tortillas 2 cups of flour ¼ cup lard 1 teaspoon salt ½ cup lukewarm water Mix flour and salt together in a large bowl. Use your hands to work the lard into the flour mixture, then add the water, mixing and kneading the dough until it is smooth and elastic. Divide the dough into ten balls, pat them flat, stretch them and, if you have a rolling pin use it to make them really, really flat, then do it. Get a griddle or frying pan very hot and drop the tortillas one side at a time until it looks spotty or freckled, flip to do other side. Serve warm immediately, or store for later use.
Posted on: Fri, 18 Jul 2014 19:26:38 +0000
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