Acorn Flour Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Lee Peterson, Field Guide to Edible Wild Plants: Although a few white
oaks have acorns sweet enough to be eaten raw or roasted, most oaks
have extremely bitter acorns. Happily, the bitterness is due to an
abundance of tannin which is readily soluble in water. Whole kernels,
stripped of their shells and boiled in repeated changes of water
until the water no longer turns brown, can be roasted and eaten as
nuts or dipped in sugar syrup and eaten as candy. Dried and crushed
acorns can be placed in porous bags and put through same boiling
process to remove the tannin. They can then be redried, ground into
meal, and used to make excellent breads and muffins. Rich in protein
and fat.
Title: Sweet Potatoe Biscuits
Categories: Breads, Holidays
Yield: 1 Servings
1 Sweet potato (about 12 oz),
-cut into large chunks
1 c All purpose flour
1 T Baking powder
1 T Sugar
1/2 t Pumpkin pie spice
1/2 t Salt
6 T Butter, at room temperature
Place the sweet potato in a small saucepan and cover with cold water
by about 1 1/2 inches. Bring to a boil, then cover and boil slowly
over medium-high heat until tender, about 20 minutes. Drain the
potato and mash until smooth. Measure out 1 cup and set aside.
Preheat oven to 425
F.
Combine the flour, baking powder, sugar, pumpking pie spice, and salt
in a large bowl until well blended. Cut in the butter with a pastry
blender or two knives until the mixture resembles coarse crumbs.
Stir in the sweet potatoe until well blended. The dough will be very
soft. Turn out ont a floured surface and knead about 10 minutes. Roll
or press the dough to a 1/2-inch thickness. Cut into rounds with a
floured 1 1/2-inch biscuit cutter, placing the biscuits on a baking
sheet that has been lightly greased or coated with nonstick vegetable
spray. Reroll the scraps and cut the remaining biscuits.
Bake for about 15 minutes, or until the biscuits are starting to
color and are firm to the touch. Remove from the oven and serve
immediately.
From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991
Entered by: Lawrence Kellie
Source from luhu.jp
oaks have acorns sweet enough to be eaten raw or roasted, most oaks
have extremely bitter acorns. Happily, the bitterness is due to an
abundance of tannin which is readily soluble in water. Whole kernels,
stripped of their shells and boiled in repeated changes of water
until the water no longer turns brown, can be roasted and eaten as
nuts or dipped in sugar syrup and eaten as candy. Dried and crushed
acorns can be placed in porous bags and put through same boiling
process to remove the tannin. They can then be redried, ground into
meal, and used to make excellent breads and muffins. Rich in protein
and fat.
Title: Sweet Potatoe Biscuits
Categories: Breads, Holidays
Yield: 1 Servings
1 Sweet potato (about 12 oz),
-cut into large chunks
1 c All purpose flour
1 T Baking powder
1 T Sugar
1/2 t Pumpkin pie spice
1/2 t Salt
6 T Butter, at room temperature
Place the sweet potato in a small saucepan and cover with cold water
by about 1 1/2 inches. Bring to a boil, then cover and boil slowly
over medium-high heat until tender, about 20 minutes. Drain the
potato and mash until smooth. Measure out 1 cup and set aside.
Preheat oven to 425
F.
Combine the flour, baking powder, sugar, pumpking pie spice, and salt
in a large bowl until well blended. Cut in the butter with a pastry
blender or two knives until the mixture resembles coarse crumbs.
Stir in the sweet potatoe until well blended. The dough will be very
soft. Turn out ont a floured surface and knead about 10 minutes. Roll
or press the dough to a 1/2-inch thickness. Cut into rounds with a
floured 1 1/2-inch biscuit cutter, placing the biscuits on a baking
sheet that has been lightly greased or coated with nonstick vegetable
spray. Reroll the scraps and cut the remaining biscuits.
Bake for about 15 minutes, or until the biscuits are starting to
color and are firm to the touch. Remove from the oven and serve
immediately.
From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing
Company, 1991
Entered by: Lawrence Kellie
Source from luhu.jp