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Cooking With Acorns


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Pioneer Acorn Pancakes Preparation: Use the above recipe for Pioneer Acorn Bread, but use 2 eggs and 1 1/4 cups milk.

Cook: Drop batter from a ladle onto a hot greased grill. When bottom is brown, turn once and brown other side. Serve with butter, or syrup, or honey, or jelly, or fresh fruit.

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Acorn Pancakes

 

1 cup acorn flour

 

1 cup white flour

 

1 tsp salt

 

2 tsp baking powder

 

2 eggs

 

¼ cup oil

 

½ cup honey

 

2 cups milk

 

 

1. Mix dry ingredients first.

 

2. Add wet ingredients and mix together thoroughly (Note: the secret of keeping pancake batter from getting lumpy is to be sure to add all the wet ingredients before mixing.)

 

3. Adjust consistency by adding a little more milk or a little more flour if it’s too thick or thin. Pancake batter should be thin enough to pour, but not runny.

 

4. Cook on oiled grill.

 

5. Top with butter and Maple Syrup.

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Apache acorn cakes:

 

1 cup acorn meal, ground fine

1 cup cornmeal

1/4 cup honey

pinch of salt

 

Mix the ingredients with enough warm water to make a moist, not sticky dough. Divide into 12 balls. Let rest, covered, for 10 minutes or so. With slightly moist hands, pat the balls down into thick tortilla-shaped breads. Bake on an ungreased cast iron griddle over campfire coals or on clean large rocks, propped up slightly before the coals. If using the stones, have them hot when you place the cakes on them. You’ll have to lightly peel an edge to peek and see if they are done. They will be slightly brown. Turn them over and bake on the other side, if necessary.

 

These cakes were carried on journeys dry and eaten alone or with shredded meat. We cheat and add homemade butter, too. But then, we are spoiled.

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Acorn Griddle Cakes

  • 2/3 C finely ground leached acorn meal
  • 1/3 C unbleached flour
  • 1 tsp. baking powder
  • 1/3 tsp. salt
  • 1 Tbl honey
  • 1 egg, beaten
  • 3/4 C milk
  • 3 Tbl melted butter
Combine dry ingredients. Mix together egg and milk, then beat into dry ingredients, forming a smooth batter. Add butter. Drop batter onto hot, greased griddle. Bake, turning each cake when it is browned on underside and puffed and slightly set on top. Makes 12 to 15.

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recipe for acorn pancakes Nov 16th, 2007 by feralkevin

 

The thing I like about this recipe the most (besides the deliciousness!) is that it uses a lot of acorn meal. Most wild food recipes I come across only suggest adding wild foods to ordinary recipes in rather small quantities. I have acorns. I want to eat them. I don’t want to just disguise them in my convential dishes. This recipe is satisfying for that reason.

 

1.5 cups leached acorn meal

.5 cups sprouted flour (or regular flour)

3/4 cup dried huckleberries

1 tsp sea salt

1 heaping tsp baking soda

1 egg

1 or 2 cups milk (try acorn milk!) add to consistency

 

it’s also good without the huckleberries.

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http://earthhomegarden.blogspot.com/2007/1...sing-class.html

 

Pancakes: Fritters for Two:

1/3 c wheat or buckwheat ½ to 2/3 c acorn grits

1/3 c cornmeal 1 to 2 eggs

1/3 c acorn meal 1/3 c buttermilk

pinch baking powder 1 tsp miso paste

salt 1/2 onion

egg handful chopped parsley

milk or water to thin 1 heaping tb parmesan cheese

salt & pepper

 

Cornbread: Cornbread recipes usually call for half cornmeal & half wheat flour. Replace wheat flour in your favorite recipe with half to all acorn flour.

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Mush:

Cornmeal and acorn mush:

 

4 cups water

1 tsp. salt

1/2 cup acorn meal, ground

about 1 cup cornmeal

 

Bring salted water to a boil and sprinkle the acorn meal into the boiling water, stirring briskly with a wire or twig whisk. Then add the cornmeal. Add just enough cornmeal to make a thick, bubbling batch in which a wood spoon will stand up fairly well. Place the saucepan in a larger container holding two inches or more of boiling water. (Use a double boiler, if you have one.) Simmer the mush until quite thick, about 45 minutes, stirring occasionally to keep it from lumping.

 

Cornmeal and acorn mush is very good for breakfast on a cold morning. It can be served with sweetened milk and a dab of wild fruit jam or homemade butter. But it is also great as a main course lunch or dinner. You can also add salsa or bacon bits and grated cheese on top to get great variety. This mush is very filling and will stick to your ribs.

 

I often make a double batch and pour the “extra” in a greased bread pan. When cooled in the fridge overnight, it becomes quite solid and can be sliced in half inch thick slices, dipped in flour and fried in oil, first one side, then turn and fry the other. Fried acorn and cornmeal mush is one of our absolutely favorite camp (or at-home) breakfasts. Serve it with butter, salt, and thick fruit jam or maple syrup. Of course, David likes his with catsup.

 

You might want to try your hand at a “modern” type of pemmican. It doesn’t keep on the trail for months, but it is pretty good.

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Acorn mush

 

* Two cups raw acorns (from white oak or black oak trees)

* Water

1. Shell the acorns and remove the skins.

2. Grind the acorns into a fine flour with a mortar and pestle.

3. Place the acorn flour in a cheesecloth, place the cheese cloth in a kitchen strainer, and run water through it repeatedly. This step is crucial as it removes the extremely bitter tannin from the flour.

4. Taste the flour. If it is still bitter, run more water through it.

5. Combine the flour with twice that amount of water in a large pot.

6. Bring to a boil, reduce heat, and simmer for five minutes

7. Serve-Serves 2

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CORN-A-CORN MUSH...VERY FILLING!

 

This is also an excellent base for burritos or veggie

burgers.

1 cup polenta or other corn meal

3 cups water

1/4 cup leached, pre-cooked, & strained acorns*

Simmer polenta in water until it absorbs all the water,

or cook in the microwave in a covered casserole dish

for about 15 minutes. The bright yellow polenta will

absorb the hot water. When done, add 1/4 cup or

more acorns*. You can go several ways with this.

You can eat it with honey on it, or I enjoy it with just

soy sauce. (You can also make it easy on yourself

and just boil leached acorns and polenta together.)

Variations: Cool the corn-a-corn mush. Add 2 egg

whites and spices like basil, thyme, parsley, garlic,

(chili powder, salsa and cheese for burritos), left-over

chopped broccoli etc., and make burgers by baking on

a lightly greased cookie sheet at 350° for 20 minutes,

flipping once after 10 minutes. Or, brown lightly in a

little oil.

...or sprinkle corn-a-corn mush with chili powder,

salsa, fresh tomatoes and cheese and spread on

tortillas and warm in microwave then top with

sprouts. If you’re a cilantro fan don’t forget that!

“The edible acorns of several species are used

as food for human beings especially in Asia; those of

nearly all species are used as feed for hogs and are

relished by game birds and mammals.”

Encyclopedia Americana Vol. 20, 1988

 

“The British oak is one of the largest trees of

the genus, though old specimens are often more

remarkable for the great size of the trunk and main

boughs than for very lofty growth. The spreading

branches have a tendency to assume a tortuous form,

owing to the central shoots becoming abortive, and

the growth thus being continued laterally, causing a

zigzag development, more exaggerated in old trees

and those standing in exposed situations; to this

peculiarity the picturesque aspect of ancient oaks is

largely due.”

 

Encyclopedia Britannica, Vol. XVII,1884

 

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Acorn and Corn Meal Mush

1/2 cup acorn meal4 cups water 1 cup corn meal1 tsp. salt Cook: Bring 4 cups of water to a boil in the top half of a double boiler. Add the salt. Sprinkle the acorn meal slowly into the boiling water and stir continuously. Then add the corn meal. When the mixture starts to bubble, it should be able to support a plastic or wooden stirring spoon in the center without the spoon falling over. If too thick, add a little water. If too thin, add a little more cornmeal.

Then put the mixture which is in the top half of the double boiler into the bottom half of the double boiler which contains boiling water. Simmer about 45 minutes, stirring occasionally to break up any lumps, until the mush becomes thick. Serve hot for breakfast, lunch, or supper.

Variation: May be served with a topping of milk, or butter, or grated cheese, or bacon bits, or honey, or sugar, or fruit, or jam.

Variation: Pour above finished, cooked mush into a greased loaf pan and put in the refrigerator for about 8 hours. It will become solid and then it can be sliced with a knife into 1/2 inch thick slices. Coat each slice with flour and fry in a very thin layer of oil, one side at a time. Serve with butter, or syrup, or jam (similar to French toast).

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Acorn Grits

Follow the tannin removal and drying instructions for acorn nutmeats above. Then pound or grind into course meal or grits. Acorn grits may be used in acorn recipes in place of chopped nuts.

 

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Muffins:

Acorn Muffins w/ Wild Apples and Hickory Nuts

 

This recipe uses 4 wild ingredients if you sweeten it with maple syrup. These are non-dairy muffins and very moist and good.

 

1 ½ cups grated wild apple, peeled and cored first

2 cups raisins

1 ½ cups boiling water

3 Tbsp. oil

1 cup + 2 Tbsp maple syrup (or honey)

1 ½ tsp cinnamon

1 ½ tsp allspice

½ tsp cloves

1 ½ tsp salt

1 ½ cups Acorn flour

1 ½ cups flour, white or wheat

1 ½ tsp baking soda

¾ cup hickory nuts (or walnuts)

 

1. Pour boiling water over grated wild apples and raisins. Top with oil and let stand for 10 minutes.

2. Add honey and spices (including salt), then allow to cool.

3. Sift together dry ingredients, add walnuts and combine with the wet ingredients.

4. Spoon into well-greased muffin pans.

5. Bake for 15-20 minutes at 350.

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Acorn Muffin Recipe

 

Ingredients

1/2 cup acorn starch flour

1/2 cup brown rice flour

1 cup white GF flour blend (such as Bette Hagman’s gourmet blend)

2 tsp baking powder

3/4 tsp baking soda

1 tsp salt

2 large eggs

1/4 cup honey

1/4 cup applesauce

1/4 cup butter, melted

1 cup buttermilk

Directions

Prepare a muffin tin by spraying with nonstick cooking oil. Preheat oven to 375.

 

Whisk dry ingredients in a large bowl. Then combine wet ingredients in a small bowl. Whisk until combined. Then make a well in the center of your mixed dry ingredients and pour in your wet ingredients, mixing until smooth.

 

Bake for 20-30 minutes or until muffins are brown and cooked through.

Rating: 8

 

Original Source: Based on (gluten-containing) a-corn bread recipe, but modified heavily

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Cookies:

 

ACORN CHOCOLATE CHIP RAISINWALNUT

 

COOKIES

 

There is no added oil in this recipe. Fats in here are in

 

the chocolate chips, walnuts and in the acorns.

 

Mix with spatula:

 

1 cup leached, pre-cooked, cooled, & strained acorns*

 

1/2 cup honey

 

2 egg whites

 

1 tsp. vanilla

 

Add & mix well:

 

2 cups whole wheat flour

 

1/2 tsp. salt

 

l tsp. baking soda

 

2/3 cup milk

 

Then add this too & mix well:

 

1 cup semi-sweet chocolate chips

 

1 cup raisins

 

1 cup walnut pieces

 

Drop by rounded teaspoons onto un-greased cookie

 

sheet. Bake at 350° for 10 to 12 minutes. Always

 

watch your cookies, oven temperatures vary.

 

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PEANUT BUTTER ACORN COOKIES

 

This is an old-fashioned cookie recipe that instead of

 

1 cup butter, I substituted 1 cup acorns. It works

 

beautifully!

 

Sift together:

 

2-1/2 cups whole wheat flour

 

1/2 tsp. baking soda

 

1 tsp. baking powder

 

1/2 tsp. salt

 

Mix together well:

 

1 cup leached, pre-cooked & cooled acorns*

 

1 cup honey

 

2 egg whites (or whole eggs if you eat them)

 

1 cup peanut butter

 

1 cup milk

 

Mix all the ingredients together. Drop by spoonfuls

 

on lightly greased cookie sheet. Bake at 325° for 10

 

to 12 minutes. Makes about 4 dozen medium-sized

 

cookies.

 

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Acorn Cookies Ingredients:

 

1 c Butter, melted 3/4 c Brown sugar, firmly packed 1 1/2 c Pecans, chopped fine,* 2 1/2 c All-purpose flour, sifted 1/2 ts Baking powder 1 c Semi-sweet chocolate chips Acorn Cookies Instructions:

 

* divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.

Preheat oven to 375 degrees.

In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended.

Add flour and baking powder and mix well, using low speed.

Shape dough into 1-inch balls.

Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.

Bake for 10-12 minutes at 375 degrees.

Remove from oven and cool on wire racks.

In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth.

Remove from heat; keep double boiler over water.

Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans.

Cool to set chocolate.

 

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Acorn Cookies

2 cups wheat flour1 cup white (or brown) sugar1 tsp. baking powder (or baking soda) 1 cup acorn grits1/2 cup shortening1 tsp. salt Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream the shortening and the sugar. Gradually blend in the dry ingredients. Then blend in the acorn grits. Pinch off walnut sized pieces of dough and roll into balls. Place 1.5" apart on a lightly greased baking sheet.

Cook: Bake at 350°F for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.

Variation: Add 1 egg and/or 1 tsp. vanilla extract.

 

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Acorn Molasses Cookies

 

These cookies are heavenly, although the spices and molasses tend to dominate the flavor of the acorns, so a person wouldn’t know they had acorns in them unless you told them. A good way to sneak some into a skeptic!

 

¾ cup brown sugar

¾ cup butter

1 lg. egg

¾ cup molasses

1 1/4 cups acorn flour

1 ½ cups flour

1 tsp baking soda

½ tsp salt

1 ½ tsp ginger

1 tsp cinnamon

1 tsp nutmeg

½ tsp allspice

 

1. Cream the brown sugar and butter together.

2. Add egg and molasses, and mix thoroughly.

3. In a separate bowl, mix together flour, acorn flour, baking soda, salt and spices.

4. Add dry ingredients to wet and mix thoroughly. Batter should be soft rather than stiff, but not runny.

5. Drop by rounded spoonfuls on to a cookie sheet. Flatten then with your palm and sprinkle with sugar crystals.

6. Bake at 325 for 8-10 minutes. Be sure not to over-bake, as the bottoms burn easily.

 

To make these cookies extra special good, cream together 1 package of softened cream cheese and 3 Tablespoons of maple syrup. Frost the bottom side of a cookie and stick another cookie on, creating a cookie sandwich. Scrumpdillyiscious!!!!

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Persimmon-acorn cookies I finally found this recipe this morning -- someone asked for it a long time ago, but my notes were hiding on the back of a different recipe card.

 

1 cup sugar

1/2 cup oil

1 egg

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground cloves

pinch ginger and allspice

1/4 cup persimmon puree

1/2-1 cup chopped, leached, roasted acorn

water

 

Cream together the oil and sugar, stir in egg. Sift in the dry ingredients and stir. Add puree, then water just until "drop cookie" consistency. Stir in acorns. Drop by rounded teaspoonsful onto greased cookie sheet. Bake at 375 dgrees for 12 minutes. Makes 3 dozen.

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Acorn Gingerbread

 

I got inspired to make this recipe after making the Acorn Molasses cookies. Acorns and molasses are a match made in heaven!

 

1 ¼ cups Acorn flour

1 ¼ cup flour (wheat or white)

2 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

2 eggs

½ cup sugar

1 cup molasses

½ cup oil

1 cup boiling water

 

1. Sift dry ingredients together

2. Combine eggs, sugar, molasses, and oil in separate bowl.

3. Mix together, add boiling water and stir until smooth.

4. Bake at 350 for 40 minutes,

 

 

Acorn Gingerbread is really good served warm with fresh whipped cream on top!

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Chocolate Acorn Cake 1 cup mashed bananas, or applesauce

2 eggs

1/3 cup pure maple syrup or honey

1/3 cup butter or coconut oil, melted

1 teaspoon vanilla extract

1/3 cup acorn meal

1/3 cup dutch process cocoa

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

 

Combine all the wet ingredients with a whisk or a fork. Sift together all the dry ingredients except the acorn meal. Stir everything together, them add the acorn meal and stir. Pour into a greased 8” cake pan and bake at 325 degrees for about 30 minutes. Start checking it at about 20 minutes to see how it’s doing. Remove from the oven when the middle of the cake has just begun to firm up, but is a little less than solid. Try not to overcook it. If you do, douse it with a little Kahlua, or top it with the following ganache, and all will be well.

Acorn Ganache

This is so fantastic, with the preceeding cake, or on any regular chocolate cake or banana cake. It’s also very delicious on its own, or served with fresh pears, coconut, or baked apples, fresh dates, or what have you. Feel free to play with it and make your own variations!

 

6 tablespoons acorn meal

3-4 tablespoons honey

2 tablespoons butter

3 tablespoons pure cocoa powder

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

3/4 cup water

 

Stir all ingredients together in a small pot. Cook over medium heat, stirring constantly until well thickened. Be careful not to burn it! Enjoy!

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How to Make Acorn Bread Pudding

In celebration of the Acorn Festival in North Carolina, here's a new take on an old standby. By taking the time to infuse milk with the flavors of sweet acorns elevates this traditional recipe to heavenly status. Make some of this dessert for your next family gathering.

 

Difficulty: Moderate Instructions Things You'll Need:

[*] 1 loaf of day-old French bread

[*] ½ c candied acorns

[*] 4 c milk

[*] 3 eggs

[*] 1 c bakers sugar

[*] ½ tsp cinnamon

[*] 1 tsp almond extract

[*] 1 Tbsp unsalted butter

[*] Above ingredients

[*] Medium sauce pan

[*] Whisk

[*] Large bowl

[*] Baking pan

[*] Step 1 the stale bread into 1-inch cubes. Set aside.

[*] Step 2 the acorns into pieces no larger than ½-inch in size. Set aside.

[*] Step 3 Grease the inside of a 9x13-inchbaking pan with the butter. Set aside.

[*] Step 4 Heat your oven to 350 degrees.

[*] Step 5 In a medium-sized sauce pan, heat the milk to just boiling. Add the acorns to the milk and take the pan off the heat. Let the acorns infuse the milk for approximately 15 minutes. The milk should be very aromatic at this point.

[*] Step 6 Place the bread into a large bowl and pour the infused milk and acorns over the bread.

[*] Step 7 Let the bread soak up the milk and soften. All of the bread should be soaked with milk. Stir the mixture until all of the milk is absorbed by the bread.

[*] Step 8 In a medium bowl, add the eggs, sugar, cinnamon and almond extract. Whisk all of the ingredients well until the eggs become light and change to a lighter yellow color.

[*] Step 9 Gently fold in the egg mixture to the bread. Stir gently so the bread doesn’t lose shape.

[*] Step 10 Once the mixture is completely incorporated, turn the bread mixture into the greased baking pan.

[*] Step 11 Evenly distribute the bread mixture and sprinkle a small amount of cinnamon onto the top for garnish.

[*] Step 12 Bake the bread pudding for approximately 35 to 40 minutes. When a inserted toothpick or knife comes out clean, the pudding is finished.

[*] Step 13 Let the pudding rest, cooling, for approximately 10 minutes before serving.

[*] Step 14 Serve with fresh whipped cream.

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Acorn Pie

 

A recipe for Acorn Pie. Follow the simple recipe instructions for Acorn Pie shared by other home cooking experts.

 

Ingredients

3 large egg whites, beaten stiff

1 Tsp. baking powder

1 cup sugar

1 Tsp. vanilla

20 each soda crackers, coarsely broken

1/2 cup pecans, chopped,

 

 

Directions: Beat egg whites until stiff; add baking powder and beat more. Add sugar and vanilla; beat again. Fold in crackers and pecans.

 

Put in buttered pie plate and bake at 300 degrees F for 30 minutes. Let cool and top with Cool Whip and chopped pecans.

 

Note: Traditional Acorn Pie does not contain acorns. Pecans or walnuts are used instead.

*I am going to use acorns, though~GND

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PEANUT AND ACORN YOGURT DESSERT

 

This recipe calls for leached dried acorns*, slightly

 

baked. (See instructions at beginning of book for tips

 

on drying.) They are mixed with raw peanuts that

 

have been slightly roasted. Spread the acorns on a

 

cookie sheet and bake them at about 325° for only

 

about 5 minutes. Be careful when baking the ground

 

acorns, just bake lightly. You want them to be

 

crunchy, too much baking will make them hard.

 

3/4 cup roasted and ground peanuts

 

1/4 cup leached, dried and slightly baked acorns*

 

Mix the ground peanuts with the baked acorns and

 

serve with plain yogurt or use as a topping for ice

 

cream...mmmmmm!!!

 

 

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ACORN CHEESECAKE - REALLY!

 

Crust – 2 cups finely crushed graham crackers

 

1/4 cup vegetable oil (to save calories, omit oil)

 

Blend well, then press this mixture into a pie pan.

 

Filling – (8)oz. package cream cheese

 

1/4 cup honey

 

3 egg whites

 

1/2 cup leached, ground & strained acorns*

 

1/2 cup sweetened apple sauce

 

Let cream cheese soften at room temperature, then

 

mix filling, blending well. I use a potato masher.

 

Add filling to crust and bake in a hot oven (425°) for

 

10 minutes. Turn oven down to 350° and bake 25

 

more minutes. This should set very firmly. If your

 

oven is already warmed up, you might bake at 350°

 

for about 30 minutes. Refrigerate and top with your

 

favorite fruit; blueberries or strawberries, etc. Or eat

 

the cheesecake with vanilla ice cream.

 

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ACORN CHEESECAKE TOO

 

This is the first cheesecake that I made. It was very

 

firm, as I didn’t use the sweetened applesauce. I

 

rather liked it, almost better than the other version. I

 

think it’s worth including. Use any crust recipe you

 

like. I didn’t have any graham crackers on hand so I

 

made a whole wheat pie crust. It was fine.

 

Filling:

 

1 pkg. 8 oz. cream cheese

 

1/2 cup brown sugar

 

3 egg whites

 

1/2 cup leached & drained acorns*

 

Follow directions from former cheesecake recipe.

 

 

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ACORN CRUNCHIES

 

After your acorns are leached, you can “bread” them

 

using cornmeal, and whole wheat flour. Bake lightly,

 

(until crunchy). You can get creative with this by

 

adding spices, butter, seasoning salt, etc. Make sure

 

you keep stirring this, and don’t bake too long. Oven

 

temperature – 325°.

 

“In California, acorns figured largely in

 

Indians’ diets. There are many kinds of oak trees, and

 

acorns varied in size and shape.”

 

“Black oak acorns were the favorites in northern

 

California, Tan Oak came next, and the White

 

Oaks last. When acorns were gathered, each kind was

 

kept separate, but preparation was the same for all.

 

The acorns were soaked overnight, which caused the

 

shell to split open. Old women then picked out the

 

kernals. Even the blind ones could do this. The nuts

 

were spread on open work baskets to dry, and when

 

they were dry enough, they were ground to flour in a

 

stone mortar.”

 

Van Allen Murphey, page 24

 

 

 

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Acorn Pretzels

 

3 ½ c unbleached white flour

½ c acorn flour

1 t sugar

1 package active dry yeast

1 ½ c warm water

1 quart water

coarse salt

 

Mix 1 ½ cups flour with yeast, sugar, and ½ tsp salt. Add warm water and either beat with mixer or mix by hand. Gradually add remaining flours, then turn onto a floured area to knead. Place kneaded dough into greased bowl, cover, and let rise in warm area for roughly 1 hour. Punch down and turn onto floured area again to roll into long strands. Create your shapes, cover, and let rise for 30 minutes. Boil water, adding some salt, bring it down to a simmer and drop pretzels in water for roughly 20 seconds. Put them onto a well-greased baking sheet and cook 15 minutes in 375° oven. Pull them from the oven ½ way through cooking, and sprinkle on coarse salt.

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  • 1 year later...

Will have to print it and read at a quiet moment cos after three posts it's dancing in front of my eyes. Very good to use those acorns that are just about everywhere.

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CrabGrassAcres, you would be pouring money down the drain. Tannin cubes are sold here, major dollars, for leather tanning.

 

They take glass fish aquariums, fill with picked, decapped, cracked (not open!) shells, fill aquariums with water, start the fish pump (w/o filter). How long I do not know, but the color is a light honey. It is then evaporated down, as heat damages, and put into old style aluminum ice trays. These trays are kept topped off until you have cubes. A small 1" cube goes for better than $100. They do NOT use plastic containers, only glass.

 

These meats are tossed. I was told that most of the tannin is in the shell, very little in the kernal/meat. But when leached in this method, the meat gets super bitter. Pigs love them though.

 

A favorite in these parts is to use a standard pecan roll recipe (many variations, pick your pleasure), dusted with crushed acorn meats instead of crushed pecan

 

Sarah

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