Pumpkin Indian Cakes Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Take equal portions of Indian meal and stewed pumpkin that has been
well mashed and drained very dry in a sieve. Put the pumpkin in a
pan, stir the meal into it gradually, a spoonful at a time, adding a
little butter as you proceed. Mix the whole throughly, stirring it
very hard. if not thick enough to form a stiff dough, add a little
more meal. Make it into round, flat cakes, about the size of a
muffin, and bake them over the fire on a hot griddle.
source: Woodstove Cookery typos by Neysa
Title: Dutch Oven Bisquits
Categories: Breads, Camping, Neysa
Yield: 1 Batch
2 c Flour
1/2 ts Salt
3 ts Baking powder
4 tb Solid shortning
1 c Milk (diluted canned ok)
Blend flour, salt, baking powder and mash in shortning with a fork
until crumbly. Add milk and stir until the dough sags down into
trough left by spoon as it moves around the bowl.
Turn dough out on a floured surface, knead for 30 seconds, pat out
gently until it is 1/2 inch thick. Cut with a round cutter or pinch
off pieces of dough and form by hand.
Put bisquits into a greased Dutch Oven, cover, and bury in bright
coals for 5 or 10 minutes or until golden brown.
source: Complete book of Outdoor Cookery typos by Neysa
Source from luhu.jp
well mashed and drained very dry in a sieve. Put the pumpkin in a
pan, stir the meal into it gradually, a spoonful at a time, adding a
little butter as you proceed. Mix the whole throughly, stirring it
very hard. if not thick enough to form a stiff dough, add a little
more meal. Make it into round, flat cakes, about the size of a
muffin, and bake them over the fire on a hot griddle.
source: Woodstove Cookery typos by Neysa
Title: Dutch Oven Bisquits
Categories: Breads, Camping, Neysa
Yield: 1 Batch
2 c Flour
1/2 ts Salt
3 ts Baking powder
4 tb Solid shortning
1 c Milk (diluted canned ok)
Blend flour, salt, baking powder and mash in shortning with a fork
until crumbly. Add milk and stir until the dough sags down into
trough left by spoon as it moves around the bowl.
Turn dough out on a floured surface, knead for 30 seconds, pat out
gently until it is 1/2 inch thick. Cut with a round cutter or pinch
off pieces of dough and form by hand.
Put bisquits into a greased Dutch Oven, cover, and bury in bright
coals for 5 or 10 minutes or until golden brown.
source: Complete book of Outdoor Cookery typos by Neysa
Source from luhu.jp