Fresh Peaches and Dark Chocolate Squares
Small White Peaches, washed and cut in half (take out pit)
Premium Dark Chocolate Bars
Arrange Peach Halves on a platter, and place one square of Premium Dark Chocolate in each half, upright.
Feast Day Cookies
The Pueblo Indians make these for Kiva parties, Kachina or Corn Dances,
Weddings, Pueblo Saint’s Day, and Field Parties for planting or
2/3 C plus ¼ C granulated Sugar
2/3 C Lard or Vegetable Shortening
2 C Unbleached Flour, sifted
4-1/2 t Baking Powder
½ t Vanilla Extract
½ t Aniseed
1/3 C Milk
½ C Pinon (Pignoli) Nuts, chopped
1 t Ground Cinnamon
Preheat oven to 350 degrees F.
In a mixing bowl, cream 2/3 C Sugar and Lard. Add Egg and blend
thoroughly. Stir in Flour, Baking Powder, Vanilla Extract and
Aniseed, blending thoroughly. Gradually add milk until a stiff
dough is formed. Mix in the Pinon Nuts.
Roll dough out on a lightly floured board to a ½-inch thickness.
Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with
mixture of the remaining Sugar and Cinnamon. Bake cookies on a
well-greased baking sheet for about 15 minutes, or until golden.
Cool on a rack.
Yield: 2 dozen 2-inch cookies.
Cream Cheese Cookies
Helen Stewart, of the Board of Trustees of the Wilshire United
Methodist Church & Native American Fellowship, always makes these
for desserts at our Concerts (as well as a care package for
Stephanie! These remind me of the baked pie crust bits my
Grandmother used to make for me as a child):
2 C sifted all-purpose Flour
¼ t Salt
1 C Margarine (can substitute Butter)
8 oz. Cream Cheese (or you can substitute Ricotta Cheese or Sieved Cottage Cheese)
Sugar-free Jam of your choice, or other Fruit/Berries
Sift together Flour and Salt into bowl and reserve.
Place Margarine/Butter in large bowl of electric mixer. Add
softened Cream Cheese. Cream until light and fluffy. Blend
in reserved Flour mixture.
Chill several hours, or until firm enough to roll. (Can mix dough ahead and freeze it).
Roll to 1/8 inch thickness on a board sprinkled with flour. Cut
in trapezoid shapes with a knife, making shapes about 2 inches across
the widest side. Place a dollop of Jam in the center and
fold over so sides meet. Place on ungreased cookie sheet.
Bake in moderate oven (375 degrees) about 15 minutes, until golden brown.
Sprinkle with confectioner’s sugar if desired. (Use sugar free
jam or fruit and omit the confectioner’s sugar for a sugarless treat).
Yield: 4 dozen. Store in an air-tight container and keep refrigerated.
Melting Chocolate Cake
Here is the decadent recipe for the famous Melting Chocolate Cake (we
dubbed it “Melting, Melting”), we couldn’t get enough of on the 2009
Powwow Cruise with Mary Youngblood. Courtesy of the Chefs of the
Carnival Cruise Line.
12.5 oz. Premium Dark Chocolate, 88% Cocoa content or higher
12.5 oz. Butter
10 Whole Fresh Eggs
10 oz. Granulated Sugar
6 oz. Flour H & R
Melt the chocolate and butter in a saucepan.
Mix the eggs and sugar and whisk for a few minutes; add the flour.
Add the egg mixture to the melted chocolate mixture and mix.
Pour the mix into a buttered ramekin. Bake in the oven at 200
degrees Celsius for 14 minutes. Dust with Powdered Sugar.
Excellent all by itself, or when served with Raspberries, Vanilla Ice
Cream, or Whipped Cream.
Note: Make sure that the Eggs are at room temperature and the Chocolate is warm enough while making the mixture!
(Gluten & Dairy Free)
Here is a wonderful recipe for Coconut Macaroons from the kitchen at
Camp Burton, who cook for us at the annual Pacific Northwest Flute
Gathering at Vashon Island, WA.
8 Egg Whites
1/8 t Salt
Beat until frothy on high speed, using whip
12 oz. Granulated Sugar
12 oz. Powdered Sugar
Combine Sugars and gradually add egg whites
2 t Vanilla
Add Vanilla. Beat on high speed until stiff.
1 lb 6 oz. Shredded Coconut
Carefully fold in Coconut on low speed. Portion with scoop onto
lightly greased or paper-lined cookie sheet. Bake at 325 degrees
for 15 minutes.
You can also add some Organic Cocoa Powder for delicious Chocolate Coconut Macaroons!
Yield: 9 Doz. ½ oz. cookies
Fresh Pear Crisp
8 large Anjou or Bosc Pears, peeled and sliced (adjust quantity up or down for size)
¼ C Lemon Juice
Spice Sauce, prepared
¾ C Brown Sugar
¾ C all-purpose Flour
¾ C Quick Cooking Oatmeal
¾ C Pecans, chopped
½ C Butter, softened
Preheat oven to 350 degrees F. Butter one 12 x 20 x 2-1/2-inch baking pan.
Pour Lemon Juice over sliced Pears to prevent browning. Place
Pears in prepared baking pan. Cover and bake for 30 minutes.
Combine and blend Sugar, Flour and Oatmeal with Butter until crumbly;
add Nuts. Remove Pears from oven and evenly sprinkle topping
mixture over Pears. Return to oven and bake uncovered until Pears
are tender and topping is golden brown.
½ lb. granulated Sugar
1-1/2 T Cornstarch
½ T Pumpkin Pie Spice
1/8 t Salt
¼ quart Water
Combine Sugar, Cornstarch, Pumpkin Pie Spice and Salt. Dissolve
in ½ quart Water. Cook and stir until thickened and clear.
Yield: 12 Servings
Note: The Pears can be substituted with Apples, or other fruit.
Here is a wonderful Cherokee recipe. Blueberries may be substituted for the Huckleberries.
½ C Buttered, softened
½ C granulated Sugar
½ C Honey
3 Eggs, beaten
½ C Milk
1-1/2 C plus 1 T unbleached Flour
2 t Baking Powder
1/8 t Salt
1 C fresh Huckleberries or Blueberries, or frozen or canned Berries, well-drained
Preheat oven to 350 degrees F.
In a mixing bowl, cream together Butter, Sugar and Honey. Beat in
Eggs and Milk. Sift in 1-1/2 C of the Flour, Baking Powder and
Salt. Combine thoroughly.
In a small bowl, toss Berries with remaining Flour. Gently fold
Berries into batter. Pour batter into a 9 x 5-inch loaf
pan. Bake for about 1 hour, until the cake is golden brown and a
wooden toothpick inserted in the center comes out clean.
No Fail Chocolate Truffles
½ C Butter, creamed
1/3 C Organic Cocoa Powder
¾ C Powdered Sugar
½ C chopped Nuts or Coconut (for coating outside of Truffle Log)
Cream Butter. Sift Cocoa Powder to make sure there are NO
LUMPS. Stir into creamed Butter. NO LUMPS. Sift and
add Powdered Sugar. Yup, NO LUMPS! Add Powdered Sugar to
obtain correct texture (a workable putty) and shape into desired pieces
or roll into a log. Roll pieces or log in Nuts or Coconut.
Chill at least 45 minutes, then Log can be sliced and placed on a wax
paper-covered plate (or leftover Nuts/Coconut-covered plate).
Maple Syrup Candy
This is called Maple “Snow Candy” in Vermont. It is an early
Eastern Woodland Native American treat. After the Syrup had been
boiled to the proper consistency, it was drizzled onto the snow and
left to harden.
1-1/2 t Butter
1 C Maple Syrup
Line a jellyroll pan with aluminum foil.
In a heavy saucepan, melt Butter over medium-high heat. Add syrup
and cook, stirring constantly, until 290 degrees F on a candy
thermometer, or until a few drops of syrup harden if placed in cold
water. Place saucepan in a pan of cold water to stop
cooking. Quickly pour hot syrup into aluminum foil in jellyroll
pan and allow to cool. Crack into bite-sized pieces. Place
cooled candy in an airtight container and store in a cool, dry place.
Yield: Approximately 1/3 pound.
Native American Pudding
4 C Milk
1 C Maple Syrup
¼ C Butter
2/3 C Cornmeal
½ t dried, ground Ginger
¼ t ground Nutmeg
1-1/2 C Raisins or dried Currants
Preheat oven to 300 degrees F. Butter a 2-quart casserole dish.
In a saucepan, combine 3 C of the Milk and all of the Maple Syrup over
medium heat. Heat until just boiling and add Butter.
In a separate bowl, combine Cornmeal, Ginger and Nutmeg.
Gradually stir Cornmeal mixture into hot Milk. Reduce heat to low
and cook until thickened, about 10 minutes.
Fold in Raisins or Currants. Spoon mixture into the casserole
dish. Pour remaining Milk over Pudding; do not stir. Bake
Pudding 2-1/2 hours, or until all of the Milk has been absorbed and the
top of the Pudding is golden brown. Serve warm, topped with Ice
Cream or Whipped Cream, if desired.
Pueblo Chile Balls
The Pueblo Indians of New Mexico have been making these for
centuries. They serve them as a dessert for feasts and weddings.
1 C chopped Green New Mexican Chile, roasted, peeled, stems and seeds removed
1 lb lean Ground Pork
¼ C chopped Onion
½ C Raisins
½ C granulated Sugar
2 Eggs, separated
3 T Flour
2 t Salt
Brown Pork; add Onions, then sauté until Onions are soft. Pour
off fat as it accumulates. Stir in Chile, Raisins and
Sugar. Beat Egg Whites until peaks form.
Combine Flour and egg Yolks and mix thoroughly. Gently fold
Egg-Yolk mixture into Whites until combined to form a batter.
Roll about 1 teaspoon of the Meat mixture in the Flour and shape into a
1-inch ball. When all of the Meat mixture has been shaped into
balls, dip the chile balls into the batter and deep fry at 350 degrees
F until golden. Drain on paper towels.
Take large fresh Strawberries*, rinse and then pat dry.
In a small saucepan, melt desired amount of Premium Dark (or Milk)
Chocolate; add 1-2 T butter and mix until butter is melted. This
gives the melted Chocolate that satiny sheen. When Chocolate is
melted, grasp Strawberry by the top and dip. Lay on waxed paper
and let Chocolate harden. Chill and serve.
*You can also use Dried Apricots, or any other fruit you choose. If you can dip it, you can use it!
Almond Crescent Cakes
1 C Almonds, ground to a cornmeal consistency
1-1/4 C unbleached Flour
½ C Powdered Sugar
2 drops or so of Almond Extract
½ C Butter
1 Egg Yolk
Mix Almonds, Flour and Powdered Sugar in a bowl. Mix Almond
Extract, Butter and Egg Yolk in a separate bowl until well mixed and
creamy. Mix Butter mixture into Almond mixture. Chill dough
for a couple of hours. Preheat oven to 325 degrees F.
Grease cookie sheets or line with parchment. Break off
walnut-sized pieces of dough and roll into balls, then pinch ends and
curve to form crescents. Place on cookie sheets and bake approx.
Sweet Blackberry Blue Corn Tamale
Try to get Blue Corn Masa Harina for this; White or Yellow will do, but
Blue looks prettier. Don’t use ordinary Cornmeal; Masa Harina is
treated with Lime Water and cooks differently. If you have dried
Corn Husks, you can steam the Tamales in them; otherwise use aluminum
¾ C strained Blackberry Puree
¼ C Water
½ C Sugar
½ T Maple Syrup or Molasses
1 C Blue Corn Masa Harina
2 T softened Butter
1 t fresh Lemon Juice
8 large dry Husks, or 10” aluminum foil squares
½ C finely chopped Pecans or Black Walnuts
2 T Maple Candy rolled into crumbs OR 2 T Almond Paste
¾ C Sour Cream (do NOT use Yoghurt)
¼ C Whipping Cream
1 t Vanilla
1 t Almond Extract
2 C fresh Blackberries, de-stemmed and washed
2 T Sugar
Bring Puree, Water, Sugar and Molasses to a boil. Whisk in Masa
Harina and stir mixture over low heat at a slow-popping bubble for 10
minutes. Stir in butter and lemon juice off heat. Mixture
should be a firm, dry dough; not sticky, not crumbly.
Roll and pat dough into 8 squares on the foil or Husks, leaving a
1-inch edge margin at the sides and slightly more at the ends (to tie
up or twist-tie closed). Use about 4 T of dough per
Tamale. The dough should be about ½ inch thick or less. Now
lay out a row of Filling along the long center of the Tamale (parallel
to the long sides of Husk, if used). Fold up each edge around it
to meet in the middle – a fat rectangle, rather than a roll – and press
edges of Tamale closed at ends and top. Fold up and tie Husk ends
(if using), or fold up and seal foil shut. Steam Tamales for 10
minutes in a steamer or a wok.
While steaming, whip Cream, starting with Whipping Cream and adding
Sour Cream, to form soft peaks. Add Sugar and flavorings.
Remove Tamales, cool slightly, open them up and put on large serving
plates. Pour a little juice from the Berries (if some has formed)
over each Tamale, top with some Berries (1/4 C each) and the cream,
saving a few Berries to garnish each dish.
Note: If you are unable to find blue Corn Masa Harina, these
Tamales will be a very interesting purple colour from the Corn and
Berries. It’s prettier if you use Maple Syrup, not
Molasses. Note that you can use several other kinds of
fillings: Blackberry Jam mixed with Nuts; just Nuts with Sugar
(but it tends to fall apart); Nuts with some Sugar and Egg to hold it
together; etc. You can also use a different kind of Jam or Jelly
(Strawberry, Raspberry) with the Nuts for a red colour when the Tamale
is broken open. In my opinion, using Jam or Jelly makes it too
sweet and overpowers the Corn/Blackberry flavours. You can also
use Raspberries instead of Blackberries, but they are more sour, so use
Jam or Jelly with the Nuts, and don’t use Blue Corn Masa Harina, use
White or Yellow Corn Masa Harina, so the Tamale will be pink.
Navajo Peach Pudding
½ C Honey
1 lb. fresh Peaches, pitted and peeled
1 pkg. Unflavoured Gelatin
1 C Water
1 C Whipping Cream
In a food processor, puree the Honey and Peaches together. Set aside.
In a small saucepan, mix together the Water and Gelatin and let stand 1
minute. Over medium-low heat, stir mixture until the Gelatin has
completely dissolved, about 5 minutes. Remove from heat and
slowly add the Gelatin mixture to the Peach Honey, and blend
thoroughly. Allow to cool to room temperature, about 5 minutes.
While the Peach mixture is cooling, beat the Whipping Cream until firm
peaks form, around 2 minutes. Fold the Whipped Cream gently into
the Peach Pudding mixture in a circular motion, leaving swirls of white
cream in the Peach Pudding. Do not mix together completely.
Place the Pudding in the refrigerator and chill until firm. Serve
Maple Popcorn Balls
This is an old Algonquian treat – the original Cracker Jack!
¼ C plain (unsalted and un-buttered) Popping Corn
½ t Salt (optional)
1 C Maple Syrup
1-1/2 t Butter
Pop Corn according to package directions. Season with salt, if desired.
Heat Syrup and Butter in a heavy saucepan over medium-high heat,
stirring constantly until temperature reaches 250 degrees F on a candy
thermometer, or until a few drops form soft balls when dropped in cold
Remove pan from heat and pour mixture over Popcorn. When mixture
is cool enough, toss Popcorn with Syrup and mold into balls, then cool
on a buttered baking sheet. Store cooled Popcorn Balls in an
Yield: About 8 Popcorn Balls
Pueblo Pumpkin Candy
(Gluten Free & Dairy Free)
This is an old Pueblo treat. Traditionally, the strips of Pumpkin
are soaked in a bath of water and Wood Ashes to soften. Today,
many Indian cooks substitute Baking Soda for the Ashes. If you
prefer a less sweet candy, add the Lemon Juice and think strips of
Lemon Zest to the Sugar Syrup with Cilantro. If you have a sweet
tooth, roll the dried candy in coarse Sugar.
1 (2- to 3-lb.) Pumpkin
1-1/2 t Baking Soda
2-1/2 C granulated Sugar
½ C Water
Juice and Zest of 1 small Lemon
3-4 sprigs fresh Cilantro (optional)
Peel and seed Pumpkin and cut into 2 x 4-inch strips. Stir Baking
Soda into enough water to cover strips. Add Pumpkin strips and
let stand 12 hours.
Drain and rinse Pumpkin in running water. Drop strips into a pot
of boiling water and cook until tender but not soft. Remove
Pumpkin strips, crisp in ice cold water, then drain.
Combine sugar with ½ C water, Lemon Juice and Zest, and Cilantro in a
saucepan. Heat, stirring, until Sugar is dissolved, then boil
slowly without stirring for 10 minutes. Add Pumpkin strips, cover
the pot, and simmer for about 20 minutes, until Syrup is thick and
strips are brittle. Spread candy out on a rack or on a wax
paper-covered tray to dry for at least 10 hours.
Roll in additional sugar, if desired, and store in an airtight container.
Yield: Approximately 1 pound
Sautauthig (Cornmeal Blueberry Mush)
Sautauthig (pronounced sawi-taw-teeg) was a favourite dish of the
Native Americans during Colonial times. It is a simple pudding
made with dried, crushed Blueberries; dried, cracked Corn (or Samp);
and water. Later, the settlers added Milk, Butter and Sugar when
they were available. The Pilgrims loved Sautathig, and many
historians believe that it was part of the first Thanksgiving
feast. In a letter to friends back in England, one Colonist
describes how Sauthauthig was prepared:
“. . . this is to be boyled or stued with a gentle fire, till it be
tender, of a fitt consistence, as of Rice so boyled, into which Milke,
or butter be put either with sugar or without it, it is a food very
pleasant . . . but it must be observed that it be very well boyled, the
longer the better, some will let it be stuing the whole day:
after it is Cold it growth thicker; and is commonly Eaten by mixing a
good Quantity of Milke amongst it.”
Here’s a recipe that gives us an idea of what Sautathig tasted like. We call it Cornmeal Blueberry Mush:
1-1/2 C Water
1-1/2 C Milk3/4 C Cornmeal or quick cooking Grits
½ t Salt
3 T Maple Syryp or Honey
2 C fresh, frozen or canned Blueberries OR ½ C Dried Blueberries*
In a 2-quart saucepan, heat Water and Milk until bubbles form around
the edge of the pan. Stirring constantly, slowly add Cornmeal or
Grits and Salt until well-combined. Reduce heat to low.
Cover and simmer, until thickened, about 10 minutes, stirring
Stir in Maple Syrup or Honey until well-combined. Gently stir in Blueberries.
*Note: Today, we don’t have to pick and dry Blueberries in the
summer to enjoy them year round. We can always find them in our
local supermarket – either fresh, frozen or canned, sometimes even
dried. If you are using frozen Blueberries in this recipe,
defrost them between 2 layers of paper towels to absorb excess
liquid. If you are using canned Blueberries, drain well.
Fresh or frozen Blueberries can be dried on a cookie sheet in a 250
degree F oven for about 1-1/2 hours.
Yield: About 6 regular servings or 12 tasting-size servings (about 4-3/4 C)
Espresso Cake in a Mug
The following recipe makes one serving (for those late nights after
playing the Native American Flute!), and can be adapted for the desired
number of people and mugs.
1 t Instant Coffee Granules
1 mini Semi-Sweet Chocolate Chips
2 T Devil’s Food Cake Mix
1 T Fat-free Sour Cream
1 T Fat-free Liquid Egg Substitute
¼ t Vanilla Extract
¼ t Baking Powder
1 no-cal Sweetener packet
Dash of Salt
Place Coffee and Semi-Sweet Chocolate Chips in a microwave-safe mug
sprayed with nonstick spray. Add other ingredients and mix
well. Microwave for 1 min. 45 seconds. Cool slightly and
enjoy! (147 Calories).
This is a traditional Cherokee Recipe from North Carolina.
1 C Flour
1-1/2 t Baking Powder
2 t Sugar
1/4 t Salt
1 T Shortening
1/2 C Grape Juice
Mix Flour, Baking Powder, Sugar, and Salt. Add Shortening.
Add Juice and mix into stiff dough.
Roll dough very thin on floured board and cut into strips 1/2" wide (or roll dough in hands and break off pea-sized bits).
Drop into boiling Grape Juice and cook for 10-12 minutes.
Cherokee Bread Pudding
2-1/2 C toasted Bread Cubes
2-1/2 C scalded Milk
1 C Butter
1/2 C Sorghum
pinch of Salt
2 Eggs, beaten
1 T pure Maple Syrup
Preheat oven to 350°F.
Lightly grease a casserole dish; add Bread Cubes.
Pour scalded Milk over Bread; let stand 5 minutes.
Heat Sorghum, Butter, and Salt in a saucepan.
Gradually pour over Bread mixture. Cool.
Gradually pour Eggs over Bread mixture.
Stir in Maple Syrup.
Place dish in pan of hot water and bake in oven for 50-60 minutes or until firm.
Wojapi or ChokeCherry Gravy
(Gluten & Dairy Free)
4 lbs. ChokeCherries (can substitute Strawberries, or another Berries, or even Peaches)
4 C Water
2 C Sugar
1/2 package of Cornstarch or Arrowroot to thicken
Mash the Fruit (when using Peaches, it is good to partially cook them
first). Reserve some of the water to mix with the Cornstarch or
Arrowroot. Put mashed Fruit, Sugar and Water into pan and bring
slowly to a boil. Remove from heat and stir in Cornstarch or
Arrowroot mixture. Watch for lumps! Place back on low heat
and stir well, until thickened to the consistency of pudding.
Serving suggestions: This is good over Fry Bread, Ice Cream, Biscuits or Dumplings.
Yield: 5 - 10 Servings
is an absolutely delicious traditional recipe from our dear friend,
Furkan Erkan, who has been visiting us all year (2011-2012) from
Turkey. Furkan says that he usually doubles the ingredients to make
more Carrot Balls, as they go very quickly!
1 lb. of Carrots
Half a water glass of Sugar
Half a water glass of Water
3/4 of a water glass of Walnuts
1/4 of a water glass of Pistachios (optional, or can use Almonds)
5-6 oz. Lorna Doone Shortbread Bisquits
1 t Cinnamon
Shredded glazed Coconut
Grate the Carrots with the smallest hole-side of a grater. Put them
into a pot, add the Water and the Sugar, and cook on low heat until all
of the moisture is absorbed by the Carrots, stirring occasionally. Cool
cooked Carrots for 60-90 minutes. (Usually the Carrots get cold in
around a half an hour; however, if you wait longer, the Carrots will be
less moist, more delicious, and easier to roll into balls.
the Biscuits, Walnuts, and Pistachios until they are granulated, and
add to the cooled, cooked Carrots. Add the Cinnamon. Mix well, then
take a small amount of the mixture (about the size of a golf ball), and
roll into a ball, then roll the ball in the shredded Coconut and place
on a cookie sheet lined with wax paper. Chill in refrigerator for at
least 2-3 hours. Enjoy!
Last, but not least, another favourite dessert that is also gluten,
dairy, and sugar free, is a platter of fresh fruits of the
season. Use any combination of Raspberries; Blueberries;
Blackberries; Marion Berries; sliced Organic Apples; Red and Green
Grapes; and cubed Watermelon, Honeydew Melon, and/or Cantaloupe.
AND OF COURSE, WE ALWAYS LOVE ANYTHING WITH CHOCOLATE!!!!!!