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Apple-Cranberry Pie/Corn Meal Crust
This one is so easy though. The crust tastes just great to me and if you don't have cranberries
then use all apples. Something a lot of folks may not realize is that the Cherokee are one of the
largest growers of apples. Mom and I used to drive over to NC when I was a kid just to buy the
real good apples instead of those yucky kind they had in the grocery.. Vendors would be set up
all along the river from Bryson City and on into Cherokee. We made a day adventure of it
stopping every little bit to sample and buy. There are so many wonderful tasting apples that they
grow that are never seen in the grocery stores. Then we would head home with our treasures and
I knew that my mom would soon be making some of the best applesauce in the world.


Thanks to the native Wampanoags, the Pilgrims who landed at Plymouth Rock in 1620 were
quickly introduced to such important New World foods as cranberries and corn. The newcomers
returned the favor by planting apples, which flourished and were soon available in many
American varieties. This wonderful holiday pie, with its cornmeal crust and mixed-fruit filling,
celebrates that early culinary sharing. It's a delicious combination of some of our most traditional
American flavors.
2 C. all purpose flour
3/4 C. yellow cornmeal
5 T. sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 C. plus 2 T. solid vegetable shortening, room temperature
6 T. (about) buttermilk
1 C. fresh cranberries
1 C. plus 2 tablespoons sugar
2 tsp. pumpkin pie spice
3 lbs. Pippin apples, peeled, cored, cut into 1/2" thick slices
1/2 C. dried currants
5 T. all purpose flour
For crust:
Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse
meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together.
Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and
chill 45 minutes. (Can be make 1 day ahead.)
For filling:
Position rack in lowest third of oven and preheat to 375F. Coarsely chop cranberries with sugar
and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour
and toss well.
Roll out 1 dough disk between sheets of waxed paper to 13" round. Peel off top sheet of paper;
invert dough into 9 1/2" diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging
dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured
surface to 1/8" thick round. Using 3" long leaf cookie cutter, cut out leaves. Using knife, mark
veins in leaves. Slightly mound filling in pie dish. Arrangeleaves around edge of pie and all over
top, overlapping Brush pastry all over with buttermilk. Place pie on baking sheet. Bake 45 minutes.
Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35
minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with
ice cream.
Notes: The recipe calls for Pippin apples, but any good cooking apple will do. I ended up using
more than 6 T. buttermilk in the crust. This is something you will just kind of have to use your
own judgement with. My crust came out fine and I am definately not well experienced in that
department. I didn't have any pumpkin pie spice so I had to make my own. You can do this by
1 to 1 1/4 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
1/4 to 1/2 tsp. gound nutmeg
1/4 to 1/2 tps. ground cloves
Store what is left over for later use. Since I don't have a deep glass pie dish, I used one of my
round cake pans (It's great for pot pie recipes too) and I don't have a leaf cookie cutter either so I
just used my paring knife to cut out leaf shapes. Then instead of buttermilk to brush the crust
with I used one eggwhite mixed with a tsp. of water. And finally, although ice No extras needed.
Yield: 6 servings

Bean Cookies
Step 1
2 cups great northern beans
4 cups hot water

2 cups hot water
1/8 tsp. butter
Step 2
3/4 cup shortening
1 cup bean puree (see Step 1)
1 egg
1 tsp. vanilla
Step 3
1 1/4 cup flour
1 cup sugar
1/2 cup cocoa
1/8 tsp. dry mustard
1/3 cup dry milk
1/2 tsp. soda
1/2 tsp. salt
Step 1 - Puree: Soak the beans in 4 cups hot water for 1 hour. Add 2 cups hot water and 1/8 teas.
butter simmer for 1 1/2 hour, then drain. Put in sieve while hot or through food processor. Cool the
bean puree.
Step 2 - Wet/Moist Ingredients: Cream the Step 2 ingredients together.
Step 3 - Dry Ingredients and Finishing: Sift together Step 3 ingredients. Add to creamed mixture
and drop on greased cookie sheet....bake at 350 for 10 minutes.... Don't tell anyone what these
cookies are made from until after they've tried them....they are moist and delicious, look and taste
just like brownies! Enjoy! Any remaining bean puree can be frozen.

Indian Cake
6 cups water
2 cups precooked yellow corn meal
1 cup sprouted wheat
4 cups precooked blue corn meal
1/2 cups rasins
1/2 cup brown sugar
Put 6 cups of water in pan and boil. Add 4 cups precooked blue corn meal. Add 2 cups precooked
yellow corn meal. Add 1/2 cup rasins. Add 1 cup wheat, sprouted. Add 1/2 cup brown sugar.
Blend well; dissolve all lumps. Pour into baking pan that is lined with foil. Cover with foil. Bake at
250 degrees for 4 hours hours. Note: Cake must cook slowly! Yield: 5-10 servings

Indian Corn Meal Pudding
There must be several hundred recipes for this. East coast tribal people taught settlers how to
make it. Settlers sometimes calld it "Hasty pudding" kind of a joke, because the stone-ground
cornmeal required many hours of baking. This recipe adds a small amount of soy grits --
precooked soy beans ground up to a fine quick-cooking meal. Through protein complementarity,
that greatly increases the availability of proteins in this dessert.
4 cups milk
1 cup yellow cornmeal
1/4 cup soy grits soaked in 1/2 cup water
1/3 cup butter
1/2 cup brown sugar
2/3 cup light molasses
3/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 cup fine-chopped dried apples (optional)
2 eggs
In a big pan, bring the milk to a boil, then add the cornmeal and soy grits gradually stirring rapidly
to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about 5
minutes). Remove from heat. Add butter, sugar, molasses (can use maple syrup) and spices, let
cool somewhat. Stir in 2 beaten eggs. Pour into buttered baking dish, bake 50-60 minutes at 325,
until pudding is firm. Serve warm with cream, vanilla icecream, or plain yoghurt. If soy grits is
used: one serving is about 30% of a day's protein requirement. Some kinds of cornmeal (stone
ground) have more protein and other minerals and vitamins, though it depends on where/how it
was grown. Yield: 6

Locke-Ober Indian Pudding
1/4 cup cornmeal
2 cups whole milk; cold
2 cups whole milk; scalded
1/2 cup molasses
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon; or ginger
4 tablespoons butter
2 tablespoons white rum

Mix the cornmeal with enough of the cold milk to pour easily. Stir until smooth. Add slowly 2 cups
scalded milk and cook in the top of a double boiler for 20 minutes, or until thic
Add molasses, salt, sugar, cinnamon (or ginger), and butter. Pour into a buttered pudding dish
and pour over the balance of the cold milk and the rum.
CHEF'S NOTE: You may use one teaspoon cinnamon, or one teaspoon ginger, or 1/2 teaspoon of
Set in a pan of hot water and bake 3 hours in a 250-degree oven. Let stand 1/2 hour before
Serve topped with vanilla ice cream. This pudding should be very soft, and should whey, or
separate. Serving Ideas : Serve topped with vanilla ice cream. Yield: 6 servings Preparation Time:

Persimmon Cookies
1 cup of persimmon pulp
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
2 eggs
1 cup of raisins
1/2 cup of softened butter or shortening
1 teaspoon of baking soda
2 cups of all purpose flour
1 cup of sugar
1 cup of chopped nuts
Combine the persimmon pulp, baking soda and the eggs (well beaten). Cream the butter and the
sugar together. Add the flour, nuts, raisins and the spices and mix all together. Spoon on a lightly
greased and floured baking pan (or use parchment paper). Bake at 375 degrees for about 10 to 12

Prickly Pear Syrup
12 Prickly pears
1/4 c Honey
Wash and cut each prickly pear into quarters, leaving the skins on. Place the fruit in a food
processor and process until pulpy and thoroughly blended. Press the liquid through a fine sieve;
discard skin and seeds. Put the prickly pear juice into a saucepan with the honey and bring to a
boil over medium-high heat. simmer 10 minutes, until the mixture has thickened. Remove from the
heat and let cool. The syrup will thicken further as it cools. The syrup may be stored in the
refrigerator for up to 1 week. Prickly pears have a sweet, tangy flavor that makes a delicious sryrp,
excellent with the Pinon and Blue Cornmeal Hotcakes and also a wonderful topping for the Corn
and Honey Pastel Ice or Picuris Indian Bread Pudding. NOTE: prickly pear nectar or puree can be
purchased from several online cooking supply sites.

Reservation Bread Pudding
1/2 stick butter
1/2 cup sugar
2 cups milk
1/2 tsp. cinnamon
1 quart day old Adobe bread
1/2 tsp. nutmeg
1/2 cup prickly pear fruit cubed
1 tsp. vanilla
1/2 cup raisins
2 eggs beaten
1/4 tsp. salt
Combine milk and butter in a saucepan and heat until butter is melted. In large mixing bowl,
combine bread, fruit and raisins. Add milk and butter. Mix and let stand several minutes to let
bread absorb liquid. Combine sugar, salt and spices. Add beaten eggs and vanilla and mix well.
Pour over bread-milk mixture and stir until well mixed. Pour into a well greased (use butter) 1 1/2
quart baking dish. Bake at 350 degrees for 40 minutes. Serve warm. Yield: 1 recipe

Sonoran Oatmeal Cookies
2 c whole wheat flour
1 c sugar
1/2 c PROMEZ mesquite meal
2 eggs
1 c oats
1 cup margarine or butter
2 t baking soda
1/2 cup chopped nuts
2 t baking powder

* Preheat oven to 400 0F * Blend first five dry ingredients (flour, meal, oats, soda and baking
powder ) in medium bowl * Blend margarine ( or butter ) and sugar, add eggs * Combine all
ingredients until well blended * Drop on un-greased cookie sheet * Bake by rounded teaspoons
for 25 minutes or until lightly browned

Fruits--Wild Choke Cherry, plum, sand cherry, currant, buffalo berry, or grape. All wild, all found
on the Great Plains.
Recipe: Ingred-- Fruit, Wild Corn Flour, Honey
Mash fruit, boil pulp for about one hour at low heat, strain through a cheese cloth type cloth,
(This first cut is used for fine jelley) Boil again for an hour, remove seeds and half the pulp, add a
white sauce of water and flour to boiling fruit and water. Thicken and add honey to taste. (This
second cut is wojapi) Crush seeds and remaining pulp, boil for hour. Strain juice and add
thickener, salt and a small amount of wild honey. (this final cut is meat dressing or B-bQ sauce)
There you have it.
You can sub corn starch for wild corn flour if you have to. Sugar or reg. honey for wild honey.
Will taste different and won't be as natural or nutritious, though.

Wojapi and Wild Honey Cakes
Blueberry Wojapi
5 cups blueberries
water to cover
1 cup sugar
1/2 cup corstarch (mixed with water)
2 tbl lemon juice
add sugarand water to blueberries, cover and simmer until cooked. Add corstarch water mixture
slowly while stiring until thick. Add lemon juice. Cool and blend with a blender until smooth.
Wild Honey Cake
1 cup water
1/3 cup wild honey
1/3 cup oil
3 eggs
1 box Duncan Hines yellow cake mix
1/3 cup mesquite flour
2 tbl flour (add only at high altitude)
1/4 cup wild honey
1/4 cup orange juice
1/4 cup sun flower seeds
Mix first four ingreadients then add mix, mesquite and flour (if needed). Mix slowly until smooth
then beat 2 minutes at medium speed. Pour into cupcake pans and bake at 375F, about 15 -18
minutes. Mix glaze and use while cupcakes are hot and spinkle with sunflower seeds. To
assemble dessert (all served cold). On a dessert dish make a design with wojapi using a squeeze
bottle place one cupcake in middle of design, top with a little whip cream and a sprig of mint