Post by Moon Seeker on Aug 31, 2006 12:58:57 GMT -5
The Associated Press
Indian bread is the tortilla of American Indians of the Northeast. The dense, chewy bread tastes like a cross between a dumpling and a muffin and is eaten with everything. It is especially good dunked in molasses or accompanying baked beans.
This recipe was provided by Margaret Ann Milliea, a 52-year-old Micmac from Elsipogtog, New Brunswick, who travels every year to Maine to participate in the annual blueberry harvest.
At the end of the harvest, Sara Simon, another Micmac and wife of one of the crew leaders for Northeastern Blueberry Co., bakes a blueberry cake for the drivers of the trucks who deliver the berries to the processors. The drivers often work through the night trying to clear the fields of filled blueberry bins before the harvesters resume their work at dawn.
INDIAN BREAD
Start to finish 45 minutes
Vegetable oil
3 cups all-purpose flour
1/2 teasp salt
1 1/4 teasp baking powder
1 1/2 cups water
Preheat oven to 350 degrees. Liberally oil a 9x9-inch baking pan.
Combine the dry ingredients in a medium bowl and mix. Add the water and mix well. The dough should resemble a very thick pancake batter. Transfer the dough to the baking dish and spread evenly.
Bake 30 minutes, or until the bread is firm. Increase heat to 450 degrees and bake another 5 to 10 minutes, or until lightly browned. Served warm or cooled.
Makes 9 servings.
BLUEBERRY CAKE
Start to finish 1 hour
1 cup sugar
1/4 cup margarine
2 eggs
1 teasp vanilla
2 cups all-purpose flour
2 teasp baking powder
1/4 teasp salt
1 cup milk
1 cup blueberries, lightly dusted with flour
Preheat oven to 350 degrees. Lightly oil a 9x12-inch cake pan.
In a large bowl, use a mixer to cream the sugar and margarine. Add the eggs and vanilla and mix until smooth.
In another bowl, mix together the flour, baking powder and salt. Add the milk and mix well. Add the flour and milk mixture to the sugar and butter and mix by hand. Fold in the blueberries.
Transfer the batter to the cake pan. Tap lightly on the counter to release any air bubbles. Bake 45 minutes, or until a toothpick inserted at the center comes out clean.
Makes 12 servings.
www.clarionledger.com/apps/pbcs.dll/article?AID=/20060830/FEAT02/608300315/1019
***************
Note! If you have a Native recipe you'd like to share, please do submit to the site for posting!
www.tribal-unity.com/Recipes.html
Indian bread is the tortilla of American Indians of the Northeast. The dense, chewy bread tastes like a cross between a dumpling and a muffin and is eaten with everything. It is especially good dunked in molasses or accompanying baked beans.
This recipe was provided by Margaret Ann Milliea, a 52-year-old Micmac from Elsipogtog, New Brunswick, who travels every year to Maine to participate in the annual blueberry harvest.
At the end of the harvest, Sara Simon, another Micmac and wife of one of the crew leaders for Northeastern Blueberry Co., bakes a blueberry cake for the drivers of the trucks who deliver the berries to the processors. The drivers often work through the night trying to clear the fields of filled blueberry bins before the harvesters resume their work at dawn.
INDIAN BREAD
Start to finish 45 minutes
Vegetable oil
3 cups all-purpose flour
1/2 teasp salt
1 1/4 teasp baking powder
1 1/2 cups water
Preheat oven to 350 degrees. Liberally oil a 9x9-inch baking pan.
Combine the dry ingredients in a medium bowl and mix. Add the water and mix well. The dough should resemble a very thick pancake batter. Transfer the dough to the baking dish and spread evenly.
Bake 30 minutes, or until the bread is firm. Increase heat to 450 degrees and bake another 5 to 10 minutes, or until lightly browned. Served warm or cooled.
Makes 9 servings.
BLUEBERRY CAKE
Start to finish 1 hour
1 cup sugar
1/4 cup margarine
2 eggs
1 teasp vanilla
2 cups all-purpose flour
2 teasp baking powder
1/4 teasp salt
1 cup milk
1 cup blueberries, lightly dusted with flour
Preheat oven to 350 degrees. Lightly oil a 9x12-inch cake pan.
In a large bowl, use a mixer to cream the sugar and margarine. Add the eggs and vanilla and mix until smooth.
In another bowl, mix together the flour, baking powder and salt. Add the milk and mix well. Add the flour and milk mixture to the sugar and butter and mix by hand. Fold in the blueberries.
Transfer the batter to the cake pan. Tap lightly on the counter to release any air bubbles. Bake 45 minutes, or until a toothpick inserted at the center comes out clean.
Makes 12 servings.
www.clarionledger.com/apps/pbcs.dll/article?AID=/20060830/FEAT02/608300315/1019
***************
Note! If you have a Native recipe you'd like to share, please do submit to the site for posting!
www.tribal-unity.com/Recipes.html