MonthNovember 2009



Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Bakery                           Native
                Ojibway                          Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Recipe soft bread
     2/3   c            Sunflower oil
     1/2   c            Blueberries -├┐├┐raisins

  Let the soft bread dough cool to room temperature.  Mix in the
  blueberries & put the dough into a bowl.  Chill until it thickens.
  When the dough is firm, cut it into 1/2" slices & fry until it is a
  golden colour.  Serve hot with maple syrup.



Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Native                           Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   c            Water
     2/3   c            White corn flour
     3/4   ts           Salt
                        Margarine or shortening
                        Sunflower seeds

  Bring the water to a boil.  Mix together the flour & salt.  Pour the
  boiling water onto the dry ingredients while stirring.  Continue to
  stir until the mixture becomes thick & uniform.
  Serve in a bowl topped with margarine & the sunflower seeds.

Logan Trail Bread Recipe

Logan bread originated in 1950 when Gordon Herreid led an expedition up Mt. Logan in Alaska. He created this bread to be indestructible, high-energy and nutritious for his party. An excellent choice for cold-weather treks.


* 3 cups whole wheat flour
* 3 cups unbleached white flour
* 1/2 cup dry milk
* 2 1/2 cups rolled oats
* 1 1/2 cups brown sugar
* 3 teaspoons baking powder
* 2 teaspoons salt
* 1 cup soy grits
* 1 1/4 cups broken or chopped nuts
* 2 cups raisins
* 1 cup honey
* 1/2 cup molasses
* 2 cups margarine
* 1 cup oil
* 6 eggs


1. Combine dry ingredients and mix well.
2. Combine remaining ingredients in another bowl and beat until well-combined.
3. Fold the wet into the dry and blend well.
4. Divide equally between four baking pans (9 x 9).
5. Bake at 350-degrees F, for 45 minutes, or until done.
6. The bread does NOT rise to the top of the pan.
7. The final product will be dense and chewy.
8. A single serving (a 4-inch square) provides 718 calories and 10.4 grams usable protein.
9. To make it even more nutritious, substitute 1 cup wheat germ for 1 cup of the white flour.
10. And to boost the iron content, add chopped apricots and about 1/4 cup brewer’s yeast.