Fry Bread with Cinnamon Honey Butter
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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1 tablespoon granulated sugar
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2 tablespoons unsalted butter , melted
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¾-1 cup warm water
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Vegetable oil for frying
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Powdered sugar
CINNAMON HONEY BUTTER:
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½ cup unsalted butter , at room temperature
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2 tablespoons honey
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½ teaspoon ground cinnamon
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¼ teaspoon coarse salt
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Instructions
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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.
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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.
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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.
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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.
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Sprinkle with powdered sugar and serve immediately with the cinnamon honey butter or other desired topping.
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TO MAKE THE CINNAMON HONEY BUTTER:
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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:
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2 cups Saskatoon berries
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2 tbsp water
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1 tbsp fresh lemon juice
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6 tbsp sugar
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1 1/2 tbsp corn starch (or flour)
BUTTER TART FILLING:
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2 eggs
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1/3 cup butter
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1 cup white sugar
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1 tsp vanilla
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4 tbsp cream
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1 cup raisins (seedless)
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PIE CRUST:
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SEE MORE
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2 cups flour
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1/2 tsp salt
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2/3 cup shortening (lard)
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1/4 cup water
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instructions
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MAKING THE SASKATOON BERRY FILLING:
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In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
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In a separate bowl, mix together the sugar and cornstarch.
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Then add the sugar/flour mix to the berries and combine.
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Stir in the lemon juice.
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Simmer until the mixture slightly thickens.
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Set aside to cool.
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MAKING THE BUTTER TART FILLING:
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First beat together the eggs.
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In a saucepan, melt the butter.
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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.
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Set aside.
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MAKING THE PIE CRUST:
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Sift flour and salt into a bowl.
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With a pie cutter, cut in shortening until the particles are pea sized.
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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.
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Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
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PUTTING THE TARTS TOGETHER:
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Preheat your oven to 375 degrees.
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Using a rolling pin, roll out the pie dough to about an 1/8 of an inch thickness.
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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.
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Place the tart shells into a muffin tin.
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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.
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Bake for 18 – 20 minutes, or until the crust is slightly browned.
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Let the tarts cool in the pan for about 5 minutes, then remove them onto a cooling rack.
Submitted Online
