History of Frybread

Frybread is a Native American bread used as a staple during many ceremonies such as Powwows, sweats, and Honor dinners. This particular recipe comes from the is from Tall Mountain and Summerwolf (French/Danish/English/Lenape).
-from American Indians By Jack Utter

Frybread - photo by Isaac Wedin 2.0 CC license

Legislature on Frybread

Ingredients for Native American Frybread

• 3 cups unbleached flour
• 1 Tbsp. baking powder
• 1 Tsp. salt
• 1-1/2 cups “warm” water

Preparation of Native American Frybread

1. Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together.
2. Add the “warm” water to this mixture and stir until all the dry ingredients are mixed well.
3. Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
4. When the dough is smooth & soft, rub oil over the top of your dough.
5. Place back into the bowl, cover with a dry cloth & let rest for 30 minutes.
6. Begin heating your lard, oil, or grease so it is very hot.
7. Pull the dough at its edges until you have small circles.
8. Drop circles into the hot grease until golden brown, then turn over until golden brown on
   the other side as well.
9. Add enough grease/oil so the dough can deep fry.
10. Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat.

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Raisin Scone

Whether St. Patrick’s Day right around the corner or you are just in the mood for amazing Irish scones, Ashford Castle has sent us an easy traditional raisin scone recipe from Executive Chef Stefan Matz that is sure to bring Irish tradition and great taste to your home. Using California raisins, a major California agricultural crop, the scones will be full of flavor, and authentic as a trip to Ireland.

To learn about Ashford Castle, please visit their website.

Ingredients for Raisin Scones from Ashford Castle

Directions for Raising Scones from Ashford Castle

Combine 1 cup pastry flour, 2 ½ tablespoons sugar, 1 ½ tablespoons butter, ¼ cup raisins, 1 tablespoon baking powder, and 3 ounces buttermilk into an electric mixer. Mixing on low speed, add 2 additional ounces of buttermilk and mix until smooth. Roll dough out to 1 ½ inches thick. Cut with a round cutter and brush each piece with egg yolk. Bake at 390˚F for 20 minutes.

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The Greening Apple is the official state fruit of Rhode Island. This particular variety of apple is especially well suited to being cooked. This is because the Greening Apple doesn’t get mealy when cooked, and its sugar content intensifies its flavor as it bakes. Try this simple apple cornbread recipe for a delicious twist on classic cornbread.

Ingredients for Greening Apple Cornbread

Dry Ingredients

• 1 cup cornmeal
• 1 cup sifted flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
  Wet Ingredients
  

• 1 egg, beaten
• 1 cup milk
• 1/4 cup melted shortening
  Other Ingredients
  

• 1 apple, finely diced

Directions

1. Preheat oven to 425°F
2. Mix all of the dry ingredients together in a bowl.
3. Mix together all of the wet ingredients in a separate bowl.
4. Mix the two groups of ingredients together.
5. Lightly fold the diced apples into the mixture.
6. Pour mixture into a well-greased 9 inch square baking pan.
7. Bake at 425°F for approximately 20-25 minutes.
8. Slice into squares and serve

Recipe from the Rhode Island Fruit Growers Association

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Hot Cross Buns - From Mother Goose:

Hot cross buns! Hot cross buns!
One ha” penny, two ha” penny,
Hot cross buns!

If you have no daughters, Give them to your sons
One ha” penny, Two ha” penny,
Hot Cross Buns!

History of the Hot Cross Bun

Originally these buns were supposed to be a Saxon tradition, marked with a cross in honor of the goddess Eostre, with the four quarters representing the four stages of the moon.  Early Christians adopted the buns as a way to honor the crucifixion of Christ.
These buns are traditionally eaten on Good Friday before Easter.

Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two shall goodwill be” is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten.

Massachusetts – Agricultural Tie-In

Hot cross buns are popular in the state of Massachusetts where both grapes (raisins) and currants are grown as part of the state’s agricultural crop.

Hot Cross Buns

Cooking and Preparation Time: 3-1/2 hours

Yields: 24 buns

Ingredients

• 1 cup lowfat or whole milk
• 2 Tbsp yeast
• 1/2 cup sugar
• 2 tsp. salt
• 1/3 cup butter, melted and cooled
• 1-1/2  tsp. cinnamon
• 1/2 tsp. nutmeg
• 4 eggs and 5 cups of flour
• 1-1/3 cup currants or raisins
• 1 egg white

Directions for Buns

1. In a small saucepan heat milk to approximately 110 degrees (very warm but not hot).
2. Pour milk into glass or ceramic bowl and dissolve yeast into the milk.
3. Let sit for approximately 5 minutes.
4. Add eggs, sugar, salt, butter, cinnamon, and nutmeg, beat at a medium speed.
5. Mix in flour gradually. Dough will be sticky at first.  Take out dough and knead for about 5-10 minutes, or until smooth.
6. Let dough rest in the bowl in a warm place, covered with plastic wrap, for about 35-45 minutes.
7. Knead the dough again until it’s smooth; approximately 3-5 minutes.
8. Knead in raisins or currants, and form dough into a ball, place it in a well-greased bowl, cover with plastic wrap, and refrigerate overnight.
   
   Note: The dough will be somewhat sticky when you refrigerate it, but the extra liquid will be absorbed by the morning.
9. Take out the dough the next morning and let it warm up to room temperature (at least 40 minutes or so).
10. Punch it down, knead it until smooth, divide the dough into 24 pieces (just keep dividing it in half). Shape the dough into balls, place on a parchment lined cookie sheet, then cover and let rise in a warm place (85°F), free from drafts, 1-1/2 to 2 hours or until doubled in bulk.
11. When they have risen, preheat the oven to 400°F, cut the tops of the buns in the shape of a cross, brush with egg white, and bake in oven for 10 minutes.
12. Reduce oven to 350°F and bake for approximately 15 minutes, until golden brown.  Let cool slightly.
13. Glaze buns (see below)

Ingredients for the Glaze (you can use this one or your favorite)

• 1-1/3 cup confectioner’s sugar
• 1-1/2 tsp. finely chopped lemon zest
• 1/2 tsp. lemon extract
• 1-2 Tbsp milk

Directions for Glaze

1. Mix together the glaze ingredients with a whisk.
2. Spoon or pipe glaze over the hot cross buns along the sliced cross shape, while they’re warm.

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Photo courtesy of Ukanda.

The schoolchildren of Massachusetts petitioned the State Legislature to make the Corn Muffin, a staple of New England cooking, an official state symbol. In 1986 the state legislature.

Corn Muffins – Massachusetts State Muffin

Cooking and Preparation Time: 30 minutes

Servings: 9-18 Muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 2/3 cup sugar
• 1/2 cup corn meal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1-1/4 cups milk
• 2 large eggs, lightly beaten
• 1/3 cup vegetable oil
• 3 tablespoons butter or margarine, melted

Directions

1. Preheat oven to 350°F (175° C).
2. Grease or paper-line 18 muffin cups.
3. Combine flour, sugar, corn meal, baking powder and salt in medium bowl.
4. Combine milk, eggs, vegetable oil and butter in small bowl; mix well.
5. Add to flour mixture; stir just until blended.
6. Pour into prepared muffin cups, filling 2/3 full.
7. Bake for 8 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

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