– Bob Crouse /
Bannock or Frying Pan Bread
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
Water
Thoroughly mix dry ingredients. Add just enough cold water to make a stiff dough. Working dough as little as possible, form a l-inch thick cake. Lay the cake on a greased, pre-warmed skillet. Brown the bottom of the cake lightly and flip or turn with a spatula to brown the other side. When both sides are lightly browned, prop the skillet in front of the fire and let it bake. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness. An alternative test is to jab the cake with a twig or matchstick. If the twig comes out clean (no clinging dough), the cake is done.
Hoecakes or Johnnycakes
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
Water
Combine the dry ingredients and mix well. The flour is optional, but it will improve the texture of the cake. Add just enough cold water to make a stiff batter. Drop large spoonfuls of batter onto a lightly greased skillet and cook slowly.
Ash Cakes
1 cup white cornmeal
1/2 cup flour (optional)
1/2 tsp. salt
Water
Mix dry ingredients. Add enough cold water to make a firm dough. Form the dough into thin cakes. Clear coals from an area of the campfire and lay the cakes on the hot earth. Rake coals and ash over the cakes and let them bake for about five minutes. Test for doneness by thumping the cake with a spoon handle or stick. A hollow ringing sound indicates doneness.
Hardtack
2 cups stone ground flour
1 cup water
Combine the flour and water. Knead until smooth. Sprinkle some flour on a smooth surface and roll the dough flat until it is 1/4 inch thick. Cut biscuits out with a can or a glass making each biscuit about 3-4 inches in diameter. Poke holes into each biscuit with a fork. Place on a floured cookie sheet. It should come out hard and dry. Bake at 400 F for 35-45 minutes.
Indian Meal Pudding
Rub a tablespoonful of butter round the bottom and sides of a smooth iron kettle, when melted, add half a cup of boiling water. This will prevent the milk from burning. Add one quart of milk. Let it boil up, and almost over the kettle; then sift in one pint of fine yellow granulated corn meal, sifting with the left hand, and holding the meal high, that every grain may be thoroughly scalded. Stir constantly; add half a teaspoonful of salt, and set away till cold. Then add half a pint of molasses and one quart of cold milk. Put into a well-buttered deep pudding-dish, cover with a plate, and bake very slowly ten or twelve hours. Let it remain over night, and serve for a breakfast.
Fried Camp Apples
Apples
Sugar
Cinnamon
Lard or meat drippings
Slice the apples, peel core and all, against the core, about ¼ inch thick. In a heavy skillet, heat a thin layer of lard or dripping until apples will sizzle in the pan. Add the apples in a single layer, turning frequently until golden brown. Serve hot, sprinkled with sugar and cinnamon
Ranch Pickles
Fill a large jar (about one gallon) with small to medium cucumbers. Add two tablespoons of salt, and a large bunch of dill. Fill the jar with boiling water, put the lid on, and set in the sun for about two weeks.
After the pickles were gone, the cook would sometimes add some hard boiled eggs to the pickle juice and let it set for a week or so, and offer the cowboys another treat.
Extra Credit Challenge! – 30 EXTRA CREDIT POINTS
Using the previous recipes for inspiration, create your own Pioneer recipe for the class to try! You can vary recipes from above, research others, or just come up with your own! Here are the rules:
1. You must share the recipe with the class (have a copy for everyone)
2. It must be something that the Pioneers would have eaten during the time (sorry, no deep fried oreos!)
3. You must bring enough for everyone to try!
4. All of these things must be completed and brought to class on Friday, May 13th!
5. You must write a short paragraph (5 sentences) explaining why you chose this recipe, whether you like the recipe, and whether you think you could have eaten it for breakfast and dinner for months while on the trail, AND WHY!
On Wednesday, we will share our recipes, our food, and our paragraphs about the recipe. This assignment is completely optional, but does gain you some extra credit. I will say that the more who participate the more fun class on Wednesday will be! Good luck, and get creative.
*********BONUS – an additional 5 POINTS will be rewarded to the recipe/food voted best by the class!! REMEMBER, it must be something that would/could be eaten in the time period. If you are unsure, you can always ask!