Recipe for cooking pueblo pinon cakes
AmerIndian Recipes :: AmerIndian Desserts
1 c. piñon nuts 1/3 c. powdered milk 1 c. whole wheat flour 1/2 tsp. salt 1/2 c. water Canola (or other vegetable) oil Blend all ingredients in a food processor until a dough is formed, stopping once to scrape the bowl down. Heat 1/2 in. of oil in a skillet to 375 degrees fahrenheit. Shape 2 Tbsp. of dough into a ball. Flatten into a disk between your palms, then fry until brown on both sides, turning once. Do not cook so quickly that they brown on the outside and are uncooked on the inside. The total cooking time should not be much more than a minute. Drain on paper towels. Serve immediately with chile salsa for dunking. Eat cakes plain if you want to savor the unusual taste of the pine nuts.
|
