Native Bread Recipes
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract
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 baking pan and bake in oven at 350 degrees F. for approximately 40 minutes (until done).
2 Cups cornmeal
2 Cups water
2 Tablespoons butter
2 Teaspoons salt
1 Tablespoon fresh dill, chopped
Preheat oven to 375 degrees F.
Bring water to boil in a saucepan.
Add cornmeal, butter, salt, and chopped dill.
Place mixture in buttered 8 inch by 8 inch cake pan; bake for 25 minutes or until done.
Cut into squares and serve.
3 1/4 cups sunflower seeds, shelled
3 1/4 cups water
2/3 cups corn oil
6 Tablespoons corn flour
2 tsp. salt, or to taste
Place the sunflower seeds, water, and salt into a pan; cover and let simmer for 90 minutes.
When well cooked, crush the seeds to make a paste, add corn flour, one tablespoon at a time, to thicken, while working seed dough with your hands.
Let cool and make small, 5 inch in diameter flat pancakes. Heat oil and fry both sides
Drain well and serve.
1 1/4 cup white flour
3/4 cup whole wheat flour
1/2 cup corn oil
1 1/4 cups brown sugar
2 eggs
1/3 cup water
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup golden raisins
3/4 cup chopped walnuts
1 tsp. salt
1/2 tsp. of nutmeg, cinnamon, ground cloves, allspice
Mix the dry ingredients and add to the pumpkin mixture, stirring until moistened.
Pour mixture into a greased loaf pan; bake at 350 degrees F for approximately 1 hour.
Cool and serve.
1 1/2 cup oat or bean flour
1 1/2 cup rice flour
1 tablespoon sugar
3 teaspoons xanthan gum
2 tablespoons baking powder
2 teaspoons shortening
1 1/2 cup cold water
oil
Mix dry ingredients together; add in shortening.
Add enough water to make thick dough and knead well.
Heat oil in deep fryer to 350 degrees.
Break off portions and fry until golden brown.
1 cup cornmeal
1/2 cup flour
3 Tbs. baking powder
2 Tbs. sugar, or to taste
1/3 cup applesauce
3/4 cup milk (regular or skim is fine)
2 egg whites
Salt to taste
Preheat oven to 425 degrees F. Grease 9" square glass pan; put in oven to preheat.
Mix ingredients and put batter into heated pan.
Bake about 20 minutes or until done.
Best served warm.
2 Tbs. melted butter
1/2 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Pepper to taste
1 Tbs. honey
3 eggs, beaten until light and foamy
1/2 cup milk
1/2 cup whole kernel corn
1 small onion, diced
1 clove garlic, diced
1 small jalapeno pepper, diced
1/2 cup chopped tomatoes
1/2 cup cheddar cheese, grated
Preheat oven to 425 degrees F.
Generously coat a 9-inch cast-iron skillet with butter; place in oven while the oven preheats.
Blending well, combine all of the remaining ingredients except for the cheese.
When butter has melted and the skillet is thoroughly heated, removed the skillet from the oven and gently pour the batter into it, spreading it out evenly.
Sprinkle the cheese over the batter. Return the skillet to oven and bake for 30 minutes or until a knife inserted in the center comes out clean.
Remove from the oven and cool for about 5 minutes. Best if served warm.
This is a more contemporary Native recipe.
Chocolate was known to the Aztecs before contact.
3 eggs, beat until fluffy
1/3 cup oil
2 1/2 cups sugar
1/2 cup sour cream
3 tablespoons vanilla
2 cups grated, peeled zucchini
3 cups flour
1 teaspoon baking soda
3 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped nuts
milk chocolate chips
Stir together eggs, sugar, oil, sour cream and zucchini.
Sift flour, soda, salt, cinnamon and baking powder.
Add to mixture. Stir in vanilla, nuts and chocolate chips.
Bake in large loaf pan at 350 for 1 hour and let cool.
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