Fresh Peaches and Dark Chocolate Squares
(Gluten Free)

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 harvesting crops.

2/3 C plus ¼ C granulated Sugar
2/3 C Lard or Vegetable Shortening
1 Egg
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
(Sugar Free)

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!


Coconut Macaroons
(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
(Dairy Free)

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.

Spice Sauce:
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.


Huckleberry-Honey Cake

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
(Gluten Free)

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
(Gluten Free)

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
(Dairy Free)

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
Vegetable Oil

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.


Chocolate-Covered Strawberries*
(Gluten Free)

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. 20 minutes.


Sweet Blackberry Blue Corn Tamale
(Gluten Free)

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 foil.

Tamale Dough:
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.

Serves 8.


Navajo Peach Pudding
(Gluten Free)

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 chilled.


Maple Popcorn Balls
(Gluten Free)

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 water.

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 airtight container.

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 occasionally.

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.
Grape Dumplings
(Dairy Free)
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

This 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!

Carrot Balls
(Dairy Free)

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.
Crush 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.