"Cherokee Huckleberry Bread"
Ingredients:
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries or blueberries
1 egg
1 stick butter
1 tsp. vanilla extract
Directions:
Cream eggs, butter, and sugar together.
Add flour, milk, and vanilla. Sprinkle flour
on the berries to prevent them from going
to the bottom, then add them to the mixture.
Put in a baking pan and bake in the oven
at 350º for approximately 40 min. or til done.
"Baked Indian Pudding"
Ingredients:
1/2 cup Cornmeal, yellow
4 cups Milk, whole; hot
1/2 cup Maple syrup
1/4 cup Molasses, light
2 Eggs; Slightly Beaten
2 Tbsp Butter/Margarine; Melted
1/3 cup Sugar, brown; packed
1 tsp Salt
1/4 tsp Cinnamon
3/4 tsp Ginger
1/2 cup Milk, whole; cold
Directions:
In top of double boiler, slowly stir
cornmeal into hot milk. Cook over boiling
water, stirring occasionally, 20 minutes.
Preheat oven to 300 F.
Lightly grease 2-qt. baking dish..8 1/2" round
In small bowl, combine rest of ingredients,
except cold milk; stir into cornmeal
mixture; mix well.
Turn into prepared dish; pour cold milk
on top, without stirring. Bake, uncovered, 2
hours, or just until set but quivery on top.
Do not overbake.
Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or half n' half.
"Snow Food"
The Iroquois froze maple syrup in the
snow to make "snow candy."
Maple-coated popcorn was called "snow food."
It is said that the Pilgrims were amazed
during their first Thanksgiving when
Native Americans dramatically popped
popcorn over a blazing fire for them.
Ingredients:
1 tablespoon margarine or butter
1 cup maple syrup
1/2 tsp salt
1/2 cup broken pecans
8 cups popped popcorn
Cooking spray
Directions:
Lightly spray a large shallow pan and
spread with popcorn and pecans.
In a medicum saucepan, combine butter,
syrup, and salt.
Cook over medium high heat, stirring
frequently, until mixture reaches 260°,
the hard-ball stage on a candy thermometer.
Pour hot syrup in a thin stream over
popcorn and nuts, and toss gently to coat.
When cool, break into pieces.
Makes 8 cups.
"Wild Apple Cornbread"
Ingredients:
2 cups Yellow cornmeal
1 Tbsp Cold water
2 Eggs, beaten
2 cups Buttermilk
1/4 cup Granulated sugar
1 cup Wild apples, peeled & grated
1 tsp Baking soda
2 Tbsps Margarine, melted
1/2 tsp Salt
Honey
Mix together in top of double boiler the
cornmeal, sugar, salt, milk and margarine. Set
over hot water and cook for 10 minutes. Cool.
Add eggs, soda (dissolved in water), and apples.
Pour into greased baking dish and bake in
preheated oven at 400 degrees for 30 minutes.
Serve with wild honey.
"Fresh Herb Jelly"
Yield: 32 Ounces
Ingredients:
2 cups Water
3/4 cup Freshly squeezed lemon juice
1 pk Powdered pectin (1 3/4 oz)
4 cups Sugar
1/4 cup Fresh chives, finely chopped
1/4 cup Fresh thyme leaves, finely chopped
1/4 cup Fresh oregano leaves, finely chopped
1/4 cup Fresh basil leaves, finely chopped
1/4 cup Fresh tarragon leaves, finely chopped
Directions:
In a large saucepan, stir together the water,
lemon juice and powdered pectin.
Scrape the sides of the pan to make sure
all the pectin has dissolved.
Place the saucepan over high heat and
bring to a boil. Stir constantly to prevent scorching.
Add the sugar and herbs while stirring.
Bring the mixture to a full, rolling
boil 4 minutes, then remove from the heat.
Skim the foam off the top of the mixture
and pour into clean, sterilized jars.
Seal with parrafin, if desired, and
allow to set overnight.
~NOTE~
If the herb jelly does not set overnight,
remove the parrafin and reheat the
mixture over high heat.
Bring to a hard rolling boil 2 minutes,
repour into the jars, and reseal.
Because you are working with herbs and
not fruit, sometimes the pectin doesn't
react the first time and needs to be reboiled.
