Fabulous Frybread

My students, as part of their final projects, are required to do a Powerpoint presentation on a topic, usually a family dish of some kind. One of my students happens to be Native American; not only did she do her presentation on frybread, but she brought some in for the class. It was a good lunch. :)

I had to attempt this recipe a few times, but I finally got it to work. When you take a look at the ingredients, you'l be able to figure out why this probably shouldn't be eaten very often--yes, I did use both sticks of Crisco. And no, the 2 tablespoons of baking powder is not a mistake. This will make at least six or seven good sized frybreads. Get a big container of honey or taco fixings, because you'll be needing them. 

Fabulous Frybread

4 cups flour

2 tsp salt

2 tbsps baking powder (more if necessary)

1 tbsp powdered milk

1 1/2- 2 cups water

2 sticks butter flavored Crisco

Honey, powdered sugar, or taco toppings

Combine the first four ingredients and stir lightly till blended. Add the water sparingly until the ingredients just come together. Shape into a ball, then let it rest for 30 minutes to an hour. Melt the Crisco in a pan. Pull off  medium size pieces of dough, shape them into balls, then roll them  into flat circles. (Be careful not to make them too thin!) Carefully place each circle of dough into the hot Crisco. Fry on each side until puffy and golden. Serve hot, with either honey and powdered sugar or taco toppings. 

Flapjack Flash

Hey, it's been a while! I've been hesitating to post lately because my camera crashed and burned on me, but then my friend Michelle at delishiono posted an amazing recipe for District 12 cheese buns. So I decided to use pics from my Blackberry instead. By the way, you should go to Michelle's site and check out her recipes. Like, now.

Anyway, before I got distracted by her cheese buns (Ha!) I ended up making flapjacks. those of us here in the US immediately think of pancakes when we think of flapjacks, but the Brits know it as a granola bar type thing--crunchy on the outside, slightly soft and chewy on the inside. Remember that the recipe says the oats should be "coated"--think the process for making Rice Krispie treats. they shouldn't be swimming in the butter/sugar mix (as good as that sounds).

The first time I tried to make these, I burned them. The second time, they came out perfectly (I turned my oven down to 325 instead of 350 and moved them to the middle rack of my oven).I put the original recipe here just to be accurate, but feel free to use my pointers. If you don't have access to golden syrup (aka dark corn syrup), use honey; you can also add dried fruit and/or nuts. Make a big batch for the week!

British Flapjacks (courtesy of Bon Appetit magazine)

Ingredients

1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

Preparation

Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

Baked Eggs with Bacon and Swiss Chard

I usually try to make a big meal for my husband on weekends, since I actually have time; his favorite is waffles with bacon and eggs. Since it's the holiday weekend, and I decided to do something a little different for breakfast. I altered this recipe from my issue of Bon Appetit; you can use spinach instead of swiss chard.

Baked Eggs with Bacon and Swiss Chard

1 ovenproof skillet
4 slices bacon
1 bunch swiss chard
2 Sara Lee Sandwich Thins (or English muffins), toasted
2 large eggs
4 tablespoons milk or cream

Preheat oven to 400. Cook bacon in large skillet until done; remove from skillet and chop coarsely. Set aside. Saute swiss chard in pan, in drippings, seasoning with pepper. Remove. Wipe skillet clean.
Place toasted sandwich thins in skillet. Mound chard on each sandwich slice. Using back of spoon, make a shallow indentation in each mound. Carefully crack egg into each indentation. Sprinkle eggs with bacon, then bake in oven till whites are set but yolks are still slightly runny, 14-16 minutes. Serves two hungry newlyweds or four regular people.