Fry Bread with Cinnamon Honey Butter

 

Ingredients
  • 2 cups all-purpose flour 
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter , melted
  • ¾-1 cup warm water 
  • Vegetable oil for frying
  • Powdered sugar
CINNAMON HONEY BUTTER:
  • ½ cup unsalted butter , at room temperature
  • 2 tablespoons honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon coarse salt

     
  • Instructions

  • In a medium bowl, combine the flour, baking powder, sugar, and salt. Add the melted butter and 3/4 cup warm water. Mix with a spoon until dough comes together into a ball. Dough should be moist but not sticky. Add water 1 tablespoon at a time if needed. Cover dough and let rest for one hour.

  • Pour enough vegetable oil into a wide skillet so that it's 2 inches deep. Set over medium high heat. Insert a thermometer and heat oil to 375°F.

  • Meanwhile, roll out the dough. Pinch off a tablespoon sized ball of dough at a time and roll it out on a lightly floured surface with a rolling pin. Stretch and pull with your hands if necessary. Dough should be about 1/4 inch thick.

  • Fry bread in batches of 2 or 3 until golden brown, about 2 minutes on each side. Remove from oil with tongs or a slotted spoon and place on a sheet pan lined with paper towels to drain any excess oil.

  • Sprinkle with powdered sugar and serve immediately with the cinnamon honey butter or other desired topping.

  • TO MAKE THE CINNAMON HONEY BUTTER:

  • Beat all ingredients with an electric mixer until smooth and somewhat creamy, about 2 minutes. Store any leftovers in the fridge for up to 1 week.

    Submitted By : Online Submission 


Cinnamon Buns
Lii pchi paeñ di Sinnamon

Courtesy of Marie Geiger


Ingredients: 1 cup hot mashed potatoes (instant) 1 cup butter 2 cups scalded milk 1 cup white sugar 7 cups of flour (or more) 1¹⁄₂ tsp. salt 2 packages of yeast 4 large eggs Cinnamon and butter to spread on dough

Instructions: • Combine milk, potatoes and 1 cup flour. Cool to lukewarm. Stir in yeast. • Cover and let rise until light then stir down with wooden spoon. • In a separate bowl, cream butter and sugar together. Add the eggs and salt. Beat thoroughly. • Stir the butter and sugar mixture into yeast mixture, along with the remaining flour to make a soft dough. • Knead the dough and place in buttered bowl. Let rise until light. • Turn out the dough on a floured board then roll out, spread with butter, brown sugar and cinnamon. Slice. • Let rise until the slices have double. • Bake at 375ºF for 20 minutes or until golden brown


Submitted By : Online Submission Metis Cookbook

SASKATOON BERRY BUTTER TARTS

Courtesy of Marie Geiger

Ingredients

SASKATOON BERRY PIE FILLING:

  • 2 cups Saskatoon berries

  • 2 tbsp water

  • 1 tbsp fresh lemon juice

  • 6 tbsp sugar

  • 1 1/2 tbsp corn starch (or flour)

BUTTER TART FILLING:

  • 2 eggs

  • 1/3 cup butter

  • 1 cup white sugar

  • 1 tsp vanilla

  • 4 tbsp cream

  • 1 cup raisins (seedless)

     

  • PIE CRUST:

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  • 2 cups flour

  • 1/2 tsp salt

  • 2/3 cup shortening (lard)

  • 1/4 cup water

     

  • instructions

  • MAKING THE SASKATOON BERRY FILLING:

  • In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.

  • In a separate bowl, mix together the sugar and cornstarch.

  • Then add the sugar/flour mix to the berries and combine.

  • Stir in the lemon juice.

  • Simmer until the mixture slightly thickens.

  • Set aside to cool.

  • MAKING THE BUTTER TART FILLING:

  • First beat together the eggs.

  • In a saucepan, melt the butter.

  • Then add the sugar, vanilla, cream, raisins and beaten eggs to the saucepan and bring to a boil over medium heat, and boil for 3 minutes.

  • Set aside.

  • MAKING THE PIE CRUST:

  • Sift flour and salt into a bowl.

  • With a pie cutter, cut in shortening until the particles are pea sized.

  • Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.

  • Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

  • PUTTING THE TARTS TOGETHER:

  • Preheat your oven to 375 degrees.

  • Using a rolling pin, roll out the pie dough to about an 1/8 of an inch thickness.

  • Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells, either 12 or 15.  I rework any extra dough to make more tarts.

  • Place the tart shells into a muffin tin.

  • Add a heaping tablespoon of the butter tart mixture into the shell, then add a tablespoon of the Saskatoon pie filling on top of the butter tart filling. Do NOT mix.

  • Bake for 18 – 20 minutes, or until the crust is slightly browned.

  • Let the tarts cool in the pan for about 5 minutes, then remove them onto a cooling rack.

    Submitted Online 

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