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ANWA Member since Oct. 2003 - Chapter President of "Write to the Point" writing group.

Monday, October 6, 2014

Monday's Musings...

Due to popular demand I am posting these two recipes:
Apple Syrup:
2 Cups Apple Juice
1 Cup Sugar
2 TBSP Corn Starch
1/2 tsp Pumpkin Pie Spice
1/2 stick Butter/Marg.
Mix Corn Starch and Pumpkin Pie Spice together with 1/4 Cup Apple Juice until dissolved. Set aside.
Bring Apple Juice and Sugar to a slow boil until all sugar is dissolved. Slowly add Corn Starch mixture and continue cooking and stirring. When it becomes thick-ish add butter/margarine. Stir until dissolved and take off burner and use - best while hot.

Indian Fry Bread:
(Makes 24 wedges)
2 Cups Quick Mix
1 Cup White Flour
1/2 tsp Salt
2/3 Cups Milk/water (I use 1/3 Cup each)
Deep Cast Iron Skillet for cooking (or what ever is your favorite)
Cooking Oil abt 2 inches deep (I use Light Olive Oil)
While oil is heating to HOT (abt 375) - mix well the dry ingredients together well. Then add the liquid and mix well then knead a few times to get all the flour mixed in. split in half and roll out one half at a time on floured surface. Roll as you would a pie crust. Slice circle into 12 wedges. Do the same with second half.  By this time your oil should be hot... be careful not to burn yourself or to get the oil TOO hot. If you see its smoking then turn it off for a few minutes while you finish making your wedges.
Cook 3/4 wedges at a time until golden brown... drain on paper towels until all are cooked or if you serve while you're cooking - dig in. Serve with apple syrup and whipped cream/cool whip; powdered sugar; peanut butter; or even ice cream!


Quick Mix:
(13 cups mix)

8 1/2 Cups All-purpose Flour
1 TBSP Baking Powder
1 TBSP Salt
2 tsp Cream of Tarter
1 tsp Baking Soda
1 1/2 Cups Instant Nonfat Dry Milk
2 1/4 Cups Vegetable Shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks.  (OR Freeze for future use.)

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