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Cooking With Acorns Recipes

Cooking With Acorns Recipes

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Published by: Jeremy Williams on Feb 29, 2012
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(NCL) CONTEMPORARY ACORN BREAD(NCL) CONTEMPORARY ACORN BREAD(NCL) CONTEMPORARY ACORN BREAD(NCL) CONTEMPORARY ACORN BREAD
1111cupcupcupcupacorn mealacorn mealacorn mealacorn meal1111cupcupcupcupall-purpose flouall-purpose flour all-purpose flour all-purpose flour 2222tablespoontablespoontablespoontablespoonbaking powdebaking powder baking powder baking powder 1/21/21/21/2teaspoonteaspoonteaspoonteaspoonsaltsaltsaltsalt3333tablespoontablespoontablespoontablespoonsugasugar sugar sugar 1111egg, beatenegg, beatenegg, beatenegg, beaten1111cupcupcupcupmilkmilkmilkmilk3333tablespoontablespoontablespoontablespoonoiloiloiloilSift together, acorn meal, white flour, baking powder, salt andSift together, acorn meal, white flour, baking powder, salt andSift together, acorn meal, white flour, baking powder, salt andSift together, acorn meal, white flour, baking powder, salt andsugar. In separate bowl, mix together egg, milk, and oil. Combine drysugar. In separate bowl, mix together egg, milk, and oil. Combine drysugar. In separate bowl, mix together egg, milk, and oil. Combine drysugar. In separate bowl, mix together egg, milk, and oil. Combine dryingredients and liquid ingredients. Stir just enough to moisten dryingredients and liquid ingredients. Stir just enough to moisten dryingredients and liquid ingredients. Stir just enough to moisten dryingredients and liquid ingredients. Stir just enough to moisten dryingredients. Pour into a greased pan and bake at 400F. for 30 minutes.ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.From: "Mignonne " <mignonne-Al@e...> Date:From: "Mignonne " <mignonne-Al@e...> Date:From: "Mignonne " <mignonne-Al@e...> Date:From: "Mignonne " <mignonne-Al@e...> Date:Yield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings
ABOUT ACORNSABOUT ACORNSABOUT ACORNSABOUT ACORNS
1111acornsacornsacornsacornsThere are more than 60 species of oak trees throughout North America,There are more than 60 species of oak trees throughout North America,There are more than 60 species of oak trees throughout North America,There are more than 60 species of oak trees throughout North America,and all produce edible acorns. Oaks are broadly divided into twoand all produce edible acorns. Oaks are broadly divided into twoand all produce edible acorns. Oaks are broadly divided into twoand all produce edible acorns. Oaks are broadly divided into two groups: red (or black) oaks, which produce nuts with a bitter taste groups: red (or black) oaks, which produce nuts with a bitter taste groups: red (or black) oaks, which produce nuts with a bitter taste groups: red (or black) oaks, which produce nuts with a bitter taste(a result of high tannin content), and white oaks, which contain less(a result of high tannin content), and white oaks, which contain less(a result of high tannin content), and white oaks, which contain less(a result of high tannin content), and white oaks, which contain lesstannin and are considerably sweeter. The annual nut crop from oaktannin and are considerably sweeter. The annual nut crop from oaktannin and are considerably sweeter. The annual nut crop from oaktannin and are considerably sweeter. The annual nut crop from oaktrees in North America surpasses the combined yearly yield of alltrees in North America surpasses the combined yearly yield of alltrees in North America surpasses the combined yearly yield of alltrees in North America surpasses the combined yearly yield of allother nut trees, both wild and cultivated. Acorns provide a completeother nut trees, both wild and cultivated. Acorns provide a completeother nut trees, both wild and cultivated. Acorns provide a completeother nut trees, both wild and cultivated. Acorns provide a completevegetable protein, up to 7 percent by weight in some species of oak.vegetable protein, up to 7 percent by weight in some species of oak.vegetable protein, up to 7 percent by weight in some species of oak.vegetable protein, up to 7 percent by weight in some species of oak.More than half their bulk consists of energy-rich carbohydrates.More than half their bulk consists of energy-rich carbohydrates.More than half their bulk consists of energy-rich carbohydrates.More than half their bulk consists of energy-rich carbohydrates.From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003 15:07:16From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003 15:07:16From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003 15:07:16From: "Manyfeathers1" <manyfeathers1@yadate: Fri, 31 Oct 2003 15:07:16~0000~0000~0000~0000Yield: 4 servingsYield: 4 servingsYield: 4 servingsYield: 4 servings
ACORN 2ACORN 2ACORN 2ACORN 2
1111info acorninfo acorninfo acorninfo acorn
 
PagePagePagePage 2222I have made flour from acorns for years but never boiled them.I have made flour from acorns for years but never boiled them.I have made flour from acorns for years but never boiled them.I have made flour from acorns for years but never boiled them.I always use the acorns from the white oak and soak them for three days. II always use the acorns from the white oak and soak them for three days. II always use the acorns from the white oak and soak them for three days. II always use the acorns from the white oak and soak them for three days. Ichange the water every day. Then I lay them on a screen to dry for change the water every day. Then I lay them on a screen to dry for change the water every day. Then I lay them on a screen to dry for change the water every day. Then I lay them on a screen to dry for sometimes two weeks or roast them in the oven (which has a distinct nuttysometimes two weeks or roast them in the oven (which has a distinct nuttysometimes two weeks or roast them in the oven (which has a distinct nuttysometimes two weeks or roast them in the oven (which has a distinct nuttyodor). It always depends on how much time I have. I would think thatodor). It always depends on how much time I have. I would think thatodor). It always depends on how much time I have. I would think thatodor). It always depends on how much time I have. I would think thatboiling them would remove some of the flavor.boiling them would remove some of the flavor.boiling them would remove some of the flavor.boiling them would remove some of the flavor.
ACORN BAKINGACORN BAKINGACORN BAKINGACORN BAKING
infoinfoinfoinfoSeveral other ethnic food enthusiasts like to substitute acorn mealSeveral other ethnic food enthusiasts like to substitute acorn mealSeveral other ethnic food enthusiasts like to substitute acorn mealSeveral other ethnic food enthusiasts like to substitute acorn mealfor corn meal when making muffins -- usually using 1/2 corn meal andfor corn meal when making muffins -- usually using 1/2 corn meal andfor corn meal when making muffins -- usually using 1/2 corn meal andfor corn meal when making muffins -- usually using 1/2 corn meal and1/2 acorn. Some have substituted 1/2 of the flour in a biscuit recipe1/2 acorn. Some have substituted 1/2 of the flour in a biscuit recipe1/2 acorn. Some have substituted 1/2 of the flour in a biscuit recipe1/2 acorn. Some have substituted 1/2 of the flour in a biscuit recipewith 1/2 acorn meal. Experiment carefully, remembering that a goodwith 1/2 acorn meal. Experiment carefully, remembering that a goodwith 1/2 acorn meal. Experiment carefully, remembering that a goodwith 1/2 acorn meal. Experiment carefully, remembering that a goodportion of the work performed by flour has to do with the gluten inportion of the work performed by flour has to do with the gluten inportion of the work performed by flour has to do with the gluten inportion of the work performed by flour has to do with the gluten inthe floor. Sorry, acorn has no gluten, so you'll have to keep thisthe floor. Sorry, acorn has no gluten, so you'll have to keep thisthe floor. Sorry, acorn has no gluten, so you'll have to keep thisthe floor. Sorry, acorn has no gluten, so you'll have to keep thisin mind. Here is a modern Acorn Bread recipe from the bookin mind. Here is a modern Acorn Bread recipe from the bookin mind. Here is a modern Acorn Bread recipe from the bookin mind. Here is a modern Acorn Bread recipe from the bookCooking with Spirit, North American Indian Food and FactCooking with Spirit, North American Indian Food and FactCooking with Spirit, North American Indian Food and FactCooking with Spirit, North American Indian Food and Factby Darcy Williamson and Lisa Railsback,by Darcy Williamson and Lisa Railsback,by Darcy Williamson and Lisa Railsback,by Darcy Williamson and Lisa Railsback,Copyright 1987 by Darcy Williamson. Published byCopyright 1987 by Darcy Williamson. Published byCopyright 1987 by Darcy Williamson. Published byCopyright 1987 by Darcy Williamson. Published byMaverick Publications, Drawer 5007, Bend, Oregon 97701.Maverick Publications, Drawer 5007, Bend, Oregon 97701.Maverick Publications, Drawer 5007, Bend, Oregon 97701.Maverick Publications, Drawer 5007, Bend, Oregon 97701.Used for a children's class in California Indian Culture which I doUsed for a children's class in California Indian Culture which I doUsed for a children's class in California Indian Culture which I doUsed for a children's class in California Indian Culture which I doperiodically.periodically.periodically.periodically.
ACORN BREADACORN BREADACORN BREADACORN BREAD
1111xxxxno ingredientsno ingredientsno ingredientsno ingredients>>> Part 2 of 2...>>> Part 2 of 2...>>> Part 2 of 2...>>> Part 2 of 2...: 1 c Acorn meal: 1 c Acorn meal: 1 c Acorn meal: 1 c Acorn meal: 1 c Flour : 1 c Flour : 1 c Flour : 1 c Flour : 2 tb Baking powder : 2 tb Baking powder : 2 tb Baking powder : 2 tb Baking powder 1/2 ts Salt1/2 ts Salt1/2 ts Salt1/2 ts Salt: 3 tb Sugar : 3 tb Sugar : 3 tb Sugar : 3 tb Sugar : 1 Egg, beaten: 1 Egg, beaten: 1 Egg, beaten: 1 Egg, beaten: 1 c Milk: 1 c Milk: 1 c Milk: 1 c Milk
 
PagePagePagePage 3333: 3 tb Oil: 3 tb Oil: 3 tb Oil: 3 tb OilSift together, acorn meal, white flour, baking powder, salt andSift together, acorn meal, white flour, baking powder, salt andSift together, acorn meal, white flour, baking powder, salt andSift together, acorn meal, white flour, baking powder, salt andsugar. In separate bowl, mix together egg, milk, and oil. Combinesugar. In separate bowl, mix together egg, milk, and oil. Combinesugar. In separate bowl, mix together egg, milk, and oil. Combinesugar. In separate bowl, mix together egg, milk, and oil. Combinedry ingredients and liquid ingredients. Stir just enough to moistendry ingredients and liquid ingredients. Stir just enough to moistendry ingredients and liquid ingredients. Stir just enough to moistendry ingredients and liquid ingredients. Stir just enough to moistendry ingredients. Pour into a greased pan and bake at 400F. for 30dry ingredients. Pour into a greased pan and bake at 400F. for 30dry ingredients. Pour into a greased pan and bake at 400F. for 30dry ingredients. Pour into a greased pan and bake at 400F. for 30minutes.minutes.minutes.minutes.Native Indian Wild Game, Fish and Wild Foods Cookbook Fox ChapelNative Indian Wild Game, Fish and Wild Foods Cookbook Fox ChapelNative Indian Wild Game, Fish and Wild Foods Cookbook Fox ChapelNative Indian Wild Game, Fish and Wild Foods Cookbook Fox ChapelPublishing Co. 1992 From: Bobby Queen Date: 08 Sep 99Publishing Co. 1992 From: Bobby Queen Date: 08 Sep 99Publishing Co. 1992 From: Bobby Queen Date: 08 Sep 99Publishing Co. 1992 From: Bobby Queen Date: 08 Sep 99Yield: 1 loaf Yield: 1 loaf Yield: 1 loaf Yield: 1 loaf 
ACORN BREADACORN BREADACORN BREADACORN BREAD
1111cupcupcupcupacorn mealacorn mealacorn mealacorn meal1111cupcupcupcupflouflour flour flour 2222tablespoonstablespoonstablespoonstablespoonsbaking powdebaking powder baking powder baking powder 1/21/21/21/2teaspoonteaspoonteaspoonteaspoonsaltsaltsaltsalt3333tablespoonstablespoonstablespoonstablespoonssugasugar sugar sugar 1111egg, beaten or egg substituteegg, beaten or egg substituteegg, beaten or egg substituteegg, beaten or egg substitute1111cupcupcupcupmilk (i use soy or rice milk- works; fine)milk (i use soy or rice milk- works; fine)milk (i use soy or rice milk- works; fine)milk (i use soy or rice milk- works; fine)3333tablespoonstablespoonstablespoonstablespoonsoiloiloiloilVery tasty, with a distinctive texture. Great for Thanksgiving! AmericanVery tasty, with a distinctive texture. Great for Thanksgiving! AmericanVery tasty, with a distinctive texture. Great for Thanksgiving! AmericanVery tasty, with a distinctive texture. Great for Thanksgiving! Americancolonists in the Northeast used all available food sources- acorn bread iscolonists in the Northeast used all available food sources- acorn bread iscolonists in the Northeast used all available food sources- acorn bread iscolonists in the Northeast used all available food sources- acorn bread isan adaptation of a Native American recipe which was somewhat common in thean adaptation of a Native American recipe which was somewhat common in thean adaptation of a Native American recipe which was somewhat common in thean adaptation of a Native American recipe which was somewhat common in thelate 17th century until the mid 19th among the poorer working classes.late 17th century until the mid 19th among the poorer working classes.late 17th century until the mid 19th among the poorer working classes.late 17th century until the mid 19th among the poorer working classes.1. Heat oven to 400 degrees.1. Heat oven to 400 degrees.1. Heat oven to 400 degrees.1. Heat oven to 400 degrees.2. Grease a loaf pan.2. Grease a loaf pan.2. Grease a loaf pan.2. Grease a loaf pan.3. Sift together dry ingredients in a bowl.3. Sift together dry ingredients in a bowl.3. Sift together dry ingredients in a bowl.3. Sift together dry ingredients in a bowl.4. In a separate bowl, combine egg, milk, and oil.4. In a separate bowl, combine egg, milk, and oil.4. In a separate bowl, combine egg, milk, and oil.4. In a separate bowl, combine egg, milk, and oil.5. Combine dry and liquid ingredients.5. Combine dry and liquid ingredients.5. Combine dry and liquid ingredients.5. Combine dry and liquid ingredients.6. Stir just enough to moisten dry ingredients.6. Stir just enough to moisten dry ingredients.6. Stir just enough to moisten dry ingredients.6. Stir just enough to moisten dry ingredients.7. Batter will be a bit lumpy.7. Batter will be a bit lumpy.7. Batter will be a bit lumpy.7. Batter will be a bit lumpy.8. Pour into a greased pan, bake at 400 degrees for 30 minutes.8. Pour into a greased pan, bake at 400 degrees for 30 minutes.8. Pour into a greased pan, bake at 400 degrees for 30 minutes.8. Pour into a greased pan, bake at 400 degrees for 30 minutes.9. Acorns are very easy to use, similar to chestnuts.9. Acorns are very easy to use, similar to chestnuts.9. Acorns are very easy to use, similar to chestnuts.9. Acorns are very easy to use, similar to chestnuts.10. First examine the acorns as you pick/gather them.10. First examine the acorns as you pick/gather them.10. First examine the acorns as you pick/gather them.10. First examine the acorns as you pick/gather them.11. Throw away any that are wormy/moldy/cracked/etc.11. Throw away any that are wormy/moldy/cracked/etc.11. Throw away any that are wormy/moldy/cracked/etc.11. Throw away any that are wormy/moldy/cracked/etc.12. Next, shell them.12. Next, shell them.12. Next, shell them.12. Next, shell them.13. Early in the season (August-September) the shell is usually soft enough13. Early in the season (August-September) the shell is usually soft enough13. Early in the season (August-September) the shell is usually soft enough13. Early in the season (August-September) the shell is usually soft enoughto cut through.to cut through.to cut through.to cut through.

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