I found this recipe among my Grandmother's collection. I have not tested it yet myself but I am posting it anyway in response to a request. The recipe card is in my Grandmother's handwriting and the note in the corner indicates that the friend who gave her the recipe said that her own grandmother's family had the recipe from the Indians. That must make it authentic! My Grandmother was born in 1900 and I assume her friend was of a similar age. That must mean that her grandmother might have been born in 1860 or there about and if the recipe had been in the family before that then it is easily 200+ years old.
1 quart whole milk
1 pint water
Mix together and reserve 1 pint of the mixture.
Scald the mixture in a large saucepan.
1 cup Rhode Island Indian Meal (white corn meal)
1 cup molasses
Mix together and add to the scalded milk/water mixture. Stir and scald again. Add a pinch of salt and 1/4 tsp. cinnamon.
Pour into buttered baking dish. Gently pour over the top the reserved milk/water mixture. DO NOT STIR. Bake 3 to 4 hours at 250F
Serve hot with whipped cream or ice cream (coffee or caramel flavors are recommended).
She notes that there may be some separation of liquid from the pudding during the baking. She does not say whether to pour it off or stir it back in. I will leave that up to you.
Apple Cinnamon Bread This is my best version of the Apple Cinnamon Bread produced by When Pigs Fly Bakery in Maine. I enjoyed it so much that I had to try to approximate it. Version 1.0 was a tasty blob. Version 2.0 was a wonderfully delicate Brioche. Version 3.0 is a hearty, rustic loaf with bits of apple and candied pecans. It will make wonderful breakfast toast. I can't wait! Here is the list of ingredients.
3 cups Bread Flour
2 tsps. salt
1 Tbsp. cinnamon
1/4 cup Whole Wheat Flour
1 cup warm water
1 Tbsp. butter, melted
1 egg, beaten
1/4 cup sugar
2 1/4 tsps. active dry yeast
2 apples, peeled, cored and cut into small dice
1/3 cup sugar
1 cup pecan pieces
1/2 cup dark brown sugar
1 Tbsp cinnamon
Combine the first 4 ingredients and the chopped apple in stand mixer bowl w/paddle attachment. Combine water, butter, sugar, egg, yeast. When yeast has proofed add wet to dry ingredients and bring the dough together with the paddle attachment. Stop the mixer and switch to dough hook. Knead the dough for 10 minutes. Cover bowl with plastic wrap and allow to rise until doubled. Punch down dough and turn onto a floured surface. Knead by hand 3-5 minutes. Form into tight dough ball. Cover with towel and let it rest. In non-stick skillet over high heat melt the sugar, add the pecan pieces and toss to coat well. Turn the sugared pecans onto a silpat lined baking sheet. Use a silicone spatula to spread into small clumps. When cooled slightly transfer to a bowl with the brown sugar and cinnamon. Toss to coat and return to the silpat. Put the pan into a 300F oven just until the brown sugar melts. Remove. When cool to the touch, break into small pieces. Reserve.
When the dough has rested and easy to work, push it into a flat rectangle with your fingers. You can grasp and pull the corners into shape. Sprinkle the pecan 'rubble' over the surface. Roll the dough up like a jelly roll and bring the ends to the center to form a round ball. Place on the baking try with a silpat or parchment liner. Cover with a towel and allow to rise. Heat oven to 350F. Bake bread for 60 - 75 minutes rotating half way through. Cool on a rack. Enjoy!
Once you are comfortable working with yeast doughs you can do anything, including pizza. I used the basic proportions of dry and wet ingredients in my white bread recipe to create my pizza dough. Pizza dough is a simpler, leaner dough then bread so I eliminated the milk, butter, eggs, sugar and used only water, bread flour, yeast, salt and a little oil. It also needs to be softer and less worked than the bread dough so I only used the mixer with the paddle attachment to bring the ingredients together. No dough hook, no sponge stage, just bring the dough together, turn it onto a floured board and knead lightly. It went into an oiled bowl for two rises with a quick knead in between. You end up with a bubbly, stretchy, very much alive dough. The following quantities make enough dough for 4 8-10 inch pizzas. Update: I made two pizzas with the fresh dough, wrapped and froze the two extra dough balls. A week later I defrosted the dough overnight in the refrigerator. The dough was lovely and easily formed two more pizzas.
3 cups bread flour
2 tsps. salt
1 1/2 cup water (warmed in microwave)
2 1/4 tsps active dry yeast
2-3 Tbsps oil
Combine flour and salt in mixing bowl. Combine water, yeast and oil and let stand for a moment for the yeast to dissolve completely. No proofing is necessary. Add wet to dry and mix until all ingredients are incorporated. Continue with method above. I leave the choice of toppings to you. My two favorites are Pepperoni & Onion (pictured) and Tons of onion and green bell pepper.