Special Interests - Groups & Societies > The Pantry

Recipes for quick breads

(1/4) > >>

Capt. Hamp Cox:
As I'm sure you are aware, many trail drives started in deep South Texas, with substantial numbers of Mexican vaqueros and more than a few real live Mexican Cocineros.  The following is a trail bread recipe that definitely rates a PC.  For you old hickory wood snobs, this bread tastes best when cooked over and under mesquite wood coals ;D.

basic recipe           half batch           quarter batch   

5 lbs.    flour             2.5 lbs             1.25 lbs       
1 lb.     butter             .5 lb               .25 lb         
4 tsp.    salt              1   tsp              .5  tsp       
4 tblsp   bak. pwdr     2   tblsp          1    tblsp     
water                       water              water     

Pre heat the dutch oven over hot coals.
Mix all ingredients in a large bowl, adding just enough water to allow the dough to form a ball. Knead as for tortillas. Pat dough into flat cakes about 1/2 inch to 3/4 inch thick and large enough to cover the bottom of the dutch oven.
Grease or oil inside bottom of the dutch oven with oil, lard or shortening.
Put in the bread. Replace the top on the dutch oven and cover the top with coals. Cook until done, usually 15 to 30 minutes depending on how hot the oven is. When it is done it is light brown and cooked through.

Capt. Hamp Cox:
1 cup flour
1 cup starter
1 tablespoon butter or lard
1 teaspoon sugar
1/2 teaspoon soda
1/2 teaspoon salt
1 egg

Mix everything together, adding water until batter looks right.  Pour or spoon pancake size amounts onto skillet and cook until the edges start to look like they are starting to crisp up a bit, flip, and cook until brown.  Have plenty of butter and syrup, honey, or preserves available, and watch 'em disappear.

Ozark Tracker:
Indian Fry Bread,   I got this out of a Cherokee newspaper I get

3 Cups Flour
2 teaspoons baking powder
(increase to 3 teaspoons at high altitude)
1 teaspoon salt
1 1/2 cups warm water or milk
in a mixing bowl combine all ingredients and kneed until smooth rub oil over dough cover and let sit for 30 minutes.
Pat or roll out enough dough to fin in the plam of your hand and deep fry in hot oil or shortening makes 10 to 12 fry breads

When my wife cooks this she cuts it in half for the 2 of us.  It will save in the refridgerator

roll it out about the thickness of a toritilla, it will puff up real good.

then just add some refried beans,    fried hamburger meat,   cheese,   lettuce, tomatoes and onions,  some hot sause ( your choice) and boy you can make a meal right there.
with a little practice you can make them just the size of your plate.  lol


Real Sourdough Biscuits

The down and dirty (did I say that) way of makin' sourdough biscuits, the way cosie would have done it on the trail drive or roundup.

Sourdough Biscuits

4-5 handfuls of flour a pinch of salt
2-3 pinches saleratus (baking soda, sodioum bicarbonate, NaHCO3)
1 or more tablespoons of sweetener if desired. (Sugar, brown sugar, honey, molasses or sorghum syrup)

Mix in bowl by hand a lump of lard the size of a medium chicken egg
Work into dry mix till mealy

Add enough sour dough starter to make a slightly sticky dough. 
Work just enough to mix, over working will make them tough.
Flatten dough by hand on cutting board, cut with tin biscuit cuttert or a tin can with an end removed. 
Place in pre-heated 14 inch shallow dutch oven, let rise about 5 minutes and bake about 15 minutes in a hot oven (bout 400 degrees) till nice and brown.

Some of the best food in the world is sourdough biscuits. Thow some meat and cheese on them, ya can make a better meal than any fast food in about 20 minutes using the oven at home. Use canned corned beef and some cheddar cheese and ya gots period correct fast food. Don't be afraid ta add some stone ground mustard and some ground horse radish.

Some good bulk sausage and a can or two of canned cow will make a wonderful meal also, gravy and biscuits is good food.

Shave some sirloin steak, slice some onions, grill in a cast iron skillet, thow some grated cheese in just before you are done and ya got "Cosie Cheese Steaks" on sourdoughs.

If yer personna is late 1890's ya can throw some peanut butter on them, but folks might think yer sick cause it was developed as invalid food.

Put some real butter on them and some sorghum lasses and ya got dessert. If your local store ain't got sorghum lasses, go somewhere else cause they be heathens.

If ya can't get sorghum lasses the slap some honey on them fer dessert. 

Sorghum (It's a molasses made from cane sorgum, similar to milo. I can get it in several local stores, but any dark molasses will work.)

Sourdough Pancakes
2 cups of sourdough starter
1 beaten egg
couple double pinches of brown sugar
a couple a tablesppons melted lard
a couple a cups of flour
a good double pinch of salertus (bakin' sody)

Beat egg and add to starter, stir in the sugar, stir in enough of the flour to make the bater as thick as desired. A slightly thick batter will make a good pancake, a thin one will make on a them whipy things like the serve at the pancake house. Beat in the melted lard, when ready to cook beat in the salertus and cook on yer cast iron griddle.

Best if served with real butter and sorghum mollasses.


[0] Message Index

[#] Next page

Go to full version
Powered by SMFPacks Ads Manager Mod
Powered by SMFPacks Likes Pro Mod
Powered by SMFPacks Menu Editor Mod