Recipe Thread - Page 4

Jackie you and Carl just get right over here with that apple cake. LOL Sounds so yummy. I wonder how an apple filling would go over in frybread dough--sort of like those meat pies only a sweet filling? Hmmm. I have made different variations of the meat pies with cheese, onion and green pepper fillings and it turned out really good.............I might have to try a variation of sweet ones.

When we would go to Pow Wows we would make pigs- in-a-blanket with bison dogs & fry bread, also made stuffed fry bread with bison sloppy joe......Mmmmm!
I'll bet apple would be awesome!
jackie harris

The fried apple thing sounds real good! I bought a bag of apples after reading your posts, Jackie. They'll be next.

Okay, I had to make the sauce from the Roma's in the garden:







My prep help.... lol!

And I have to share this amazing demonstration of how to separate your yolks from your whites, by my son.

   

OK that's it I vote to make a road trip and go visit Jackie and Bee. Oh Jackie bison sloppy joes stuffed in fry bread. That sounds heavenly. The only thing I have ever seen at a powwow outside of regular bread was the meat pies and honestly they were way too bready and not enough meat.

And Bee that sauce looks so good--I love tomatoes and I love Italian sauce made fresh. And I love your helper. He is growing and looks so at home. So just throw some pasta on and I'll be right over. LOL.............

And then I tried something different... I dipped the eggplant in egg, then panko bread crumbs and baked them, instead of the usual frying.

This is how I make my fry bread and I will follow up with Indian Tacos. There are many many different bread recipes. The first thing I will tell you is any one of them with yeast is not authentic and way far off the mark. To me they taste like very bland donuts. The history of the bread is when the Plains Indians were rounded up to go on reservations and the government was supposed to be bringing them food and supplies, sometimes it didn't work out so well. They would take what flour they had with no bugs and mix it into a dough and then fry it in bison fat so it sort of had a meaty taste. I can make it from scratch but I can't give you the measurements so I am going to share how I make it with biscuit mix--like Bisquick. For some reason my computer wants to double space everything so I can't put it in a column form. OK, 2 cups Bisquick, 4 teaspoons baking powder, about a tablespoon sugar and milk. Mix all the dry ingredients and make a well. Add milk and make a dough, like biscuit dough. Take it out and knead it some. Put it back in the bowl, cover it and let it raise at least a couple of hours. Heat a skillet of grease--I prefer Crisco oil as it is the lightest. Take your bread on a real lightly floured surface, knead a little, make a ball and start mashing and pulling it out. Your dough should be real elastic. You want to get this as thin as possible--if it is too thick then your bread will be doughy when it is cooked. You can use a rolling pin-Grease should be about 350 or so--you want it to cook fairly fast--you want the grease to be sort of deep--drop your bread in the grease. As soon as it starts making big bubbles and floating, you want to turn it. A little bit longer and then take it out and stack it upright on paper towels to drain the grease. They should be light brown, sort of the color of a nice biscuit. Serve with a meal, jam (I prefer plum) or honey. Or it is yummy just by itself. For Indian Tacos, your bread is the bottom layer. You want to fry up some hamburger with salt, pepper and diced onions. I prefer not to add anything else because it takes away from the flavor of the whole thing. Then you need some red (pinto) beans--I like fresh cooked with a little bacon or salt pork for seasoning. I wouldn't use ham to season them because again it adds a different flavor. Or you can use canned pinto beans. (not as good) Then chop your veggies--lettuce, onions, tomatoes and shredded cheese. If you prefer you can also add jalapeno peppers. Layer your bread, hamburger meat, beans, veggies and ENJOY!!!!  You can top it off with salsa or sour cream. I eat mine plain with no peppers............
Be sure when you originally mix it up and take it out to knead it to LIGHTLY flour it. If you add too much extra flour it will make your bread tough and it also will cause your grease to burn.

 

Bee the way you fixed that eggplant is the only way I have ever had it and it was good. Yours look really good. Yummy..........Did you grow that?

Pumpkin Cinnamon Rolls Recipe Source: Compliments To The Chef

Dough:
1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

Filling:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

Cream Cheese Frosting:
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

Directions:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done!).
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.
9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

These are what I made today.... I let mine rise overnight and bake them in the am for breakfast. It's a new recipe, so I'll let you know in the am how they turn out :)

Melissa
 

I thought I just downloaded my entire moussaka, step by step and it didn't take, so I will redo it all tomorrow. Must have been almost a dozen downloads!!!  I'll leave you with the end, though, just because I'm tired. 

This thread is giving some good inspiration, and I'm not talking about myself! 





K9's on KP: