Acorn Recipes

[GirlNextDoor]

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.

 

 

[GirlNextDoor]

Acorn milk for me is the liquid squeezed out of the acorn meal after leaching. I squeeze the cheesecloth and get this amazing brown liquid, that looks like soy milk and is similar in texture. I love the taste (all bitterness should have been leached out). To think I used to just pour this liquid out — now it’s my favorite part!

[GirlNextDoor]

Acorn Tortillas

 

DRY INGREDIENTS

 

7 oz. sweet brown rice flour or any whole-grain flour

4 oz. acorn (Quercus species) flour

1/3 cup arrowroot

1/2 tsp. Vege-sal or salt, or to taste

 

 

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WET INGREDIENTS

 

3 tbs. corn oil

1/2 cup lukewarm water or as needed

 

 

 

1. Mix together the dry ingredients.

 

2. Stir in the corn oil, then the lukewarm water. Use enough water to make a soft dough that you can press into a very thin sheet between your fingers. If the dough is too sticky to work, add more flour.

 

3. Divide the dough into 6 balls.

 

4. Roll the balls into flat, round disks about 1/8 inch thick between 2 sheets of wax paper with a rolling pin, or flatten into disks with a tortilla press.

 

5. Cook each disk on both sides on a very hot unoiled griddle until flecked with brown, less than 1 minute altogether. Don’t overcook or the tortillas will get hard. You may brush cooked tortillas with corn oil, or spoon them with chili sauce and roll them up, using the Mexican fillings. Sauces such as guacamole or hot sauce are also suitable. Some cooks will fry the filled tortillas in 1/4 inch of oil, but this creates food unnecessarily high in fat.

 

A healthier alternative is brushing the outside of the rolled tortilla with corn oil and baking it 10-15 minutes in a 350° F oven.

 

Note: You may keep cooked tortillas warm in a covered baking dish in an oven on the lowest setting, or refrigerate or freeze them, then reheat briefly on a hot griddle.

 

 

 

Makes 6 tortillas

 

Cooking Time: 30 minutes

 

 

[GirlNextDoor]

Elk Stew with Acorn Dumplings

Yield: 6 Servings

 

4 slices bacon, halved

1 1/2 lb elk or beef chuck steak, trimmed and cubed

1 qt water plus 1/2 cup

1 1/4 cup chopped onions

2 bay leaves

1 tsp salt

3 potatoes, peeled and diced

2 carrots, peeled and diced

1 lg turnip, diced

1/4 cup acorn meal or finely ground hazelnuts

 

1/2 cup acorn meal or finely ground hazelnuts

1/2 cup whole wheat flour

1 3/4 tsp baking powder

1 egg, beaten

2 Tbsp milk

2 Tbsp vegetable oil

 

In a large skillet over medium heat, cook bacon until some of its

fat is rendered. Add elk and brown with the bacon. Add 1 quart of

water, onion, bay leaves, and salt. Cover and simmer for 1 1/2

hours. Add potatoes, carrot and turnip and cook 30 minutes longer.

Combine remaining water with acorn meal and stir into the simmering

stew. In a bowl, combine dumpling ingredients and beat until smooth.

Drop by tablespoonfuls into the simmering stew. Cover tightly and

steam 12 to 15 minutes.

[GirlNextDoor]

"They make a lovely, pale golden, Sauterne-type wine." The acorn is the seed of the oak tree (genus Quercus). Although known to have been an important food for native Americans, anyone who has tried to eat one without leaching it will regret the experiment tremendously. It is bitter to the extreme.

 

Because of the above, I have never gotten too excited about reports you can make wine from acorns. However, a recipe passed on by Dorothy Alatorre has caught my interest. It reportedly makes a full-bodied, Sauterne-type wine with pale golden color. Gather the acorns as they fall--before the squirrels and insects claim them.

 

 

 

ACORN WINE

1 cup chopped acorn meats 2-1/2 lbs granulated sugar 1-1/2 tsp acid blend 1/2 tsp pectic enzyme water to make up one gallon 1 tsp yeast nutrient Sauterne wine yeast Shell and chop the acorn meats in a blender or food chopper. You need one cup of chopped acorn meats, not one cup of acorn meats chopped. You can use some of the water to aid in chopping them if necessary, although newly fallen acorns that are still slightly green are soft enough to chop without the water. Bring a quart of water to boil and add the chopped acorn meats. Adjust heat to a simmer, cover, and cook for 30 minutes. Put half the sugar in the primary and strain the acorn-water onto the sugar. Stir until thoroughly dissolved. Add remaining water to equal one gallon. When cooled to room temperature, add all igredients except yeast. Cover and set aside 12 hours. Add activated yeast, recover and ferment 5-7 days. Stir in remainder of the sugar until disolved and transfer to secondary. Fit airlock and ferment 30 days. Rack, top up and refit airlock every 60 days for 6 months. Stabilize, sweeten to taste, wait 10 days for dead yeast to fall out, and rack into bottles. May taste after 6 months. [Adapted from recipe by Nancy McCoy, as reported in Dorothy Alatorre's Home Wines of North America]

 

[GirlNextDoor]

 

 

 

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.

 

 

[GirlNextDoor]

Acorn Bread

 

1 1/2 c whole wheat flour

3/4 c acorn flour (I used cold-processed southern live oak acorns)

1/4 c milk

1 c maple syrup (I used agave nectar)

1 c crumbled canned persimmons (I used applesauce)

1/2 c crumbled black walnuts (I used about 3/4 c)

1 T baking powder

1/8 c vegetable oil

1 1/2 eggs (great reason to double the recipe!)

 

Preheat oven to 350°. Mix flours and baking powder in small bowl. Combine milk, agave nectar, applesauce, vegetable oil and eggs in large mixing bowl. Mix well and stir in dry ingredients…adding black walnuts at the end. Pour into small, buttered breadpan and cook for roughly 45 minutes.

 

 

[GirlNextDoor]

Acorn ‘n Sagebrush Chicken

 

3 chicken breasts, cut in 1” pieces

4 T acorn flour

1 t California sagebrush, dried

1 t hot red pepper powder

1/4 c olive oil

1 c yellow onion, minced

3 cloves garlic, minced

1 1/2 c cleaned artichoke hearts, cut in 2” pieces

1/3 c carrots, chopped

3 c CA sagebrush chicken stock

1/2 c zinfendel, or red wine

2 t acorn flour

salt & pepper to taste

 

Cut chicken in 1” pieces. Place in medium sized bowl and mix in acorn flour, california sagebrush, and hot red pepper powder. Put oil in large soup pot and put on medium-low heat. Carmelize the dredged chicken for a few minutes, and then add your onion and garlic. Let this cook until the onions and garlic become translucent, about 4 minutes, and add the artichoke hearts and carrots. Stir for about a minute and add chicken stock. Let this mixture simmer on low, covered, for about 25 minutes. Liquid should be reduced and you can then pour in the wine. Let cook for about 5 minutes, then sprinkle 2 t acorn flour on top. Mix in with desired salt & pepper and serve.

 

 

[GirlNextDoor]

Acorn Hummus

 

1 c wet acorns

1/4 c olive oil

1 c tahini

3 pitted dates

2 cloves garlic

juice from 1/2 of a medium-sized lemon

salt

 

Use processed acorns (tannins removed) that are wet. This means they have been rehydrated or boiled. Place one cup into blender, along with olive oil, tahini, dates, garlic, lemon juice and salt. Enjoy on sandwhiches, as a vegetable dip, with chips or any other way you might eat hummus. Get dippy!

[GirlNextDoor]

Recipe: Sue Chin's Acorn Bread

 

Recipe: Sue Chin's Acorn Bread

1 Loaf of Acorn Bread

1 cup acorn flour

1 cup wheat flour

½ tsp. salt

1 tsp. baking soda

1 tblsp baking powder

1 cup buttermilk or plain yogurt

1 egg

½ cup vegetable oil

½ cup raisin

½ cup walnuts

 

Preheat your oven to 350 degrees,

Sift flours, salt, baking soda and powder together. Mix buttermilk, oil, sugar and egg. Add to dry ingredients, mix and fold in raisins and walnuts.

Bake for 45 minutes until springy and light to touch.

 

 

[GirlNextDoor]

Ingredients for "Acorn Bread"

(Click here for measurement conversion)

 

 

 

1 cup acorn meal

1 cup flour

2 tbl baking powder

1/2 tsp salt

3 tbl sugar

1 x egg, beaten

1 cup milk

3 tbl oil

 

 

 

 

Method of cooking "Acorn Bread"

 

 

 

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.

[GirlNextDoor]

Ingredients for "Acorn Bread (2)"

(Click here for measurement conversion)

 

 

 

1 cup acorn meal

3 teaspoons baking powder

1 teaspoon salt

3 tablespoons sugar (or honey)

1 cup white flour

1 egg, beaten

1 cup milk

3 tablespoons oil

 

 

 

 

Method of cooking "Acorn Bread (2)"

 

 

 

Mix acorn meal, baking powder, salt, sugar and flour. Separately, to the beaten egg add milk and oil. Stir this gently into the dry mix, then pour into a well-greased pan. Bake your dough at 400°F for 30 minutes. Top with butter when it comes out of the oven. For muffins pour into muffin tin until 2/3 full and bake 20 minutes.

[GirlNextDoor]

Ingredients for "Acorn Honey Bread"

(Click here for measurement conversion)

 

 

 

4 cups flour

2 eggs, beaten

2 teaspoons baking powder

2 teaspoons ginger

1 cup honey

2 cups milk

2 teaspoons salt

1 cup acorn, chopped

2 teaspoons baking soda

1 teaspoon cinnamon

 

 

 

 

Method of cooking "Acorn Honey Bread"

 

 

 

Put the acorn meats into a pot with enough water to cover. Bring the water to a boil, then drain. Repeat 3 times or till the bitterness is gone (the water should be clear). Once you have leached the nuts, dry them on a cookie sheet in a low oven (about 200°F) for 2 or 3 hours - till the nuts become brittle. Remove from the oven and cool. Grease two loaf pans with margarine. Mix together all dry ingredients, thoroughly. Beat eggs, gradually adding milk. Add egg mixture alternately with honey to dry ingredients. Beat well. Stir in acorns and pour evenly into loaf pans. Bake at 350 for 45 minutes or until golden. If bread is done, it will come out of pan easily when pan is turned over and tapped gently. If not, bake for another 10-15 minutes. Remove bread from pan immediately when done and cool. This spicy bread always tastes better the second day when its flavors have had a chance to mellow and blend.

[GirlNextDoor]

I cant get the recipes off here. TONS of recipes here.

 

http://www.californiaoaks.org/ExtAssets/acorns_and_eatem.pdf

[GirlNextDoor]

I am including a link to this short MS word document which has nutritional analysis and farm appllications such as fodder and chicken feed.

 

http://www.ecocomposite.org/native/acorns.htm#top

[GirlNextDoor]

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.

 

[GirlNextDoor]

Steamed Acorn Black Bread

Mix together:

1 1/2 cups Acorn Meal

1/2 cup Acorn Grits

1 cup white flour

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

Add:

1/2 cup dark molasses

1 1/2 cups sour milk

2 tablespoons salad oil

[GirlNextDoor]

http://www.efn.org/~finnpo/indigenia/indig...sfactsheet.html

 

Indigenous Acorn Facts

Article distributed by www.efn.org/~finnpo/info.html

 

It is probably safe to say that human beings have eaten millions more tons of acorns than they have all of the agriculturally produced grains combined.

 

The quantity cooked and eaten by Indians is almost beyond belief.

 

A maidu family could harvest enough acorns in 3 days to feed themselves for an entire year.

 

Oddly enough it is not the sweet acorns but the bitter that have played the greater worth in aboriginal history.

Natives apparently based their acorn preference on oil content, storability, and flavor rather than sweetness.

 

Native Americans also sweetened bitter acorns with iron rich red earth, wood ashes, and other ingredients to neutralize the acids.

 

One native practice was to bury the acorns with grass, ashes, and charcoal in a sandy place or swamp and return the following year

.

Some Native Americans stored acorns for several years in bags buried in boggy areas, often near cold springs,

where they became swollen and softened and turned nearly black in color, but remained fresh for years.

 

White men plowing have opened up caches of acorns that had lain in these cold, boggy places for fully 30 years, and found them black, but still good.

 

Anthropologists speculate that the reason California tribes did not develop agriculture is that by cultivating fields

they would have to work harder for less food than they were able to produce simply by harvesting acorns.

 

Cooking oil is said to have been obtained from acorns by some Eastern tribes,

the nuts being pounded, boiled in water containing maple-wood ashes, and skimmed off.

 

Indigenous tribes in the southeast used a boiling method as a means of extracting the acorn oil which they rubbed on their bodies.

 

Some native groups baked a bread from the acorn dough in shallow pits first lined with thoroughly heated rocks. For this purpose the dough was usually mixed with red clay in proportion of about 5%. When removed after about 12 hours of slow cooking, the bread was coal black and of the consistency of soft cheese, oily and heavy, but noticeably sweet in taste. The latter characteristic is doubtless due to sugar developed by the prolonged, slow steaming.

 

North American tribes commonly made a drink similar to coffee from ground, scorched acorns.

 

The aboriginal people of the Columbia River valley used urine to cure acorns. The settlers of European origin in that region gave the dish the name Chinook Olives. About a bushel of acorns were placed in a hole dug near the entrance of a house. The acorns were then covered with a thin layer of grass and then 6” of earth. Every member of the family regarded this hole as the special place of deposit for his urine, which was on no occasion to be diverted from this legitimate receptacle. In this hole the acorns are allowed to remain four or five months before they are considered fit for use...

the product is regarded by them as the greatest of all delicacies.

 

[GirlNextDoor]

http://www.archives.gov/pacific/education/...hotographs.html

 

 

California Indian Acorn Culture

California Indians continued to prepare and consume acorns in their traditional ways well into the 20th century, as documented and photographed by the Bureau of Indian Affairs, the agency responsible for administering the Federal Government's treaty and trust responsibilities towards Native Americans. The following captioned photographs show aspects of acorn storage and preparation as practiced by Mono and Chuckchansy Indians of Fresno and Madera Counties, California, in about 1923. The captions are reproduced below.

 

Citation: National Archives Record Group 75, Records of the Bureau of Indian Affairs, Sacramento Area Office. Coded Records Relating to Programs and Administration, 1910-1958, Box 44, file "Survey of Fresno and Madera Counties, L. D. Creel, ca. 1920," NARA Pacific Region, San Francisco.

 

 

 

Photographs

• Larger Version

This shows the method of preserving the acorns from the weather and inroad of wild and domestic animals.

 

The acorn now supplies fifty per cent of the bread food of the Indians of Madera and Fresno Counties. Formerly it supplied all of the bread. This photo shows the method of preserving the acorns from the weather and inroad of wild and domestic animals. A wicker basket is woven loosely and placed on the platform above the ground high enough to keep larger animals out of reach. The baskets are filled with acorns in the early Autumn and the thatch is placed over each basket.

 

The supply is drawn out as needed from week to week. Enough acorns are husked, ground and made into mush sufficient to last a family for about ten days. The acorns of the black and white oak are valued the highest, although in times of scarcity those of the water oak and other oaks are used.

 

• Larger Version

Old Indian woman preparing acorn meal.

 

Old Indian woman preparing acorn meal. The black oak acorn is much richer in fat than that of the white oak and these older Indians grind up the two varieties at the same time and blend the flour. They make a brush from the fiber of a plant called the soap weed which is used for three purposes. They use this brush to brush the flour out of these holes into the baskets and they also use them to wash the baskets after they are used in preparing the mush or soup. No household soap is used in cleansing the baskets. A bulb of the green soap weed is rubbed over the basket as we would use a cake of soap and followed up with this brush which makes a clean job. Also the basket is preserved from wear and tear.

 

• Larger Version

Acorn caches of Mrs. Henry Towatt.

 

Acorn caches of Mrs. Henry Towatt. This cache was built on a platform in the branches of a tree following their old custom of building them very high up. Although the family is one of the most progressive of any I met, the acorn is a matter of regular diet. She told me that the regular Indian diet before the advent of the whites was acorn mush and meat. She gave me an Indian dinner of this mush and canned corn beef. The mush was very palatable and must be very nutritious.

 

Acorn cache of the Mono Indians.

 

Acorn cache of the Mono Indians. Note the acorns showing through the wicker work. From ten to fifteen bushels are sometimes stored in these granaries. Were it not for the acorns these Indians would have a hard time for bread food, as they do not understand how to combine the substitutes with white flour to make satisfactory bread. The food controller of Fresno county allowed the country storekeepers to produce the substitutes to [sic] Indians on account of their using acorns as substitutes for fifty per cent or more of their bread food.

 

• Larger Version

Chuckachancy Indian woman preparing acorns for grinding.

 

This is [a] Chuckachancy [sic] Indian woman preparing acorns for grinding. Some of the acorns may be seen lying on the platform. Removing the hull of the acorn is a slow and difficult operation. The shell is sometimes cracked with a small stone and the hulls picked off but often they are moved by the teeth of the women. This woman was probably seventy-five or -eight years of age, yet she was removing the shells with her teeth which were absolutely perfect.

 

• Larger Version

Baskets used in the preparation of mush and bread from the acorn.

 

Baskets used in the preparation of mush and bread from the acorn. These Indians are the most expert basket makers now living and their baskets demand high prices.

 

After the acorns are ground into meal a mound of white sand is built about eighteen inches in height for feet in diameter, flattened at the top and hollowed out. A cloth is spread over this, the acorn flour distributed evenly around and covered with small fir boughs. During this time a number of round stones have been heating in a nearby fire. Water is placed in one of the baskets and heated by these stones until moderately hot when the water is poured through these fir boughs onto the meal for the purpose of leaching out the bitter principle contained in the acorn.

 

As soon as this is thoroughly leached the meal is placed in another basket and it is filled with water and boiled by transferring these hot rocks to the basket and reheating them as fast as they are cooled by the mush. This is kept up until it is thoroughly cooked. Enough is cooked to last the family about a week or ten days. The mush is kept in a basket. From meal to meal a portion is dipped out into a smaller basket and reduced to a thin gruel or soup, which is eaten in smaller baskets.

 

• Larger Version

Community Mill for grinding acorn meal.

 

Community Mill for grinding acorn meal. This is a large flat granite boulder upon which there are several holes which serve as mortars. The stones noted lying on this boulder and standing up in the holes are used as pestles. As it takes a great deal of time to reduce the acorns to fine meal or flour and all of the work must be done out of doors, a windbreak is built around the boulder from brush and a sort of wickiup is built over it to sheidl the women from the sun. If these Indian communities could have one or more of the small iron hand mills now upon the market, a great deal of labor would be saved.

 

 

[GirlNextDoor]

http://books.google.com/books?id=1QgVAAAAY...lay&f=false

 

On pg 136 there is a comparative analysis of corn meal, wheat flour and acorn flour giving percentages of water, ash fat protein carbohydrates and fiber.

[GirlNextDoor]

Here are direction for using lye (NAoH or KOH) to leach out tannins:

 

Leaching Acorns with Lye Solution

By Sam Price

 

 

I also process acorns with an alkali solution, much as grits are made. I have used lye with great success with red oak acorns but have not yet tried lime or using white oak acorns. You did not misread that; I use lye, the same stuff that comes in a can with a skull and crossbones and is used as a drain cleaner, to process acorns. Lye (NaOH and/or KOH) was traditionally used for this purpose by Native Americans and Japanese, and probably in most places where acorns were eaten. This chemical has a long history of use in the processing of many foods, including hominy, grits, olives, and lutefisk. Like fire, it can be harmful when misused, but when a few simple precautions are heeded it need not cause fear.

 

For processing acorns with lye I use coarsely ground meal, with particles about the size of couscous. First, I soak the meal in cold water, draining off the water and changing it several times over the course of a day as with cold leaching. This gets rid of most of the tannin. I’ll take about a quart of acorns in a half-gallon of cold water in a gallon glass jar and then add about a teaspoon of granulated lye. I stir in the lye and then let the meal soak overnight. The

lye will neutralize the remaining tannin and turn the water black.

 

I place cheesecloth over the mouth of the jar and attach it with a rubber band. This allows me to pour water out of or into the jar without losing any acorn meal. Then, I pour out the inky water, and pour in new water, rinsing repeatedly until the water is clear. I let the acorns soak in clear water for a day or two, changing the water a few times just to be safe before tasting the acorn meal. Using more lye in the beginning will soften the acorns considerably and turn them to a cream or yellow color.

 

Lye is very caustic; it can destroy proteins and starches, turning them to mush. That includes your eyes, skin, mouth, and throat. Be careful not to splash lye-water on yourself; if you do, rinse it off thoroughly. Only mix lye with cold water. The good news about lye is that you can taste it; it is extremely bitter like soap. If your acorns are not bitter, there is no lye left in them. Taste them cautiously the first few times you make grits. Before you pronounce your batch of acorn grits finished, stir it thoroughly to get rid of any clumps, and then taste for bitterness. Err on the side of caution. The second thing to remember about lye is that it does not become a systemic poison; a trace of it in your food will turn into salt and water when it hits your stomach. (But your acorns will not contain lye if they are done properly.) The most important caution is this: keep acorns that contain lye during soaking out of the reach of children, and well labeled so some curious adult does not taste them.

 

 

 

[GirlNextDoor]

http://bayblab.blogspot.com/2007/10/tannin...oods-acorn.html

 

Apparently a little bit of tannin is a good thing and too much will kill you.

 

 

 

The bitter taste and toxicity to horses is caused by the high levels of tannins, which vary by oak species. These polyphenols have documented anti-carcinogenic, anti-oxidant and anti-microbial properties (review) as well as being nutrient rich. Sounds like it might be worth patenting an acorn extract and selling it as a miracle drug through some sort of pyramid scheme. On the other hand, they are also iron chelators and can interfere with protein digestion in animals that aren't adapted. Plus the overly bitter taste would likely make them unpopular as a snack. Still, acorns were once part of a human (mostly Native American) diet, first being soaked to leach out the tannins followed by grinding into flour.

 

Some animals that haven't physiologically adapted to tannin rich acorns have adapted in other ways. The most obvious is by selecting acorns that are less tannin-rich. It's been suggested that some animals store their acorn cache in groundwater or other places with water access, allowing the groundwater or natural runoff to leach some of the tannins out making the nut more edible as the winter progresses. One study has shown that Blue Jays, while unadapted to a high tannin diet, consume a large number of acorns in the autumn months with no ill effects because of acorn weevil larvae that live inside the nuts and counteract the effects of tannins on the jay diet.

[GirlNextDoor]

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.

[GirlNextDoor]

WHEW! [wipes off forehead] Now to organize things...

[Mother]

An excellent Thread Girl Next Door. Very thorough. I've used acorns for years but there ares some super recipes here I'm looking forward to trying. Thank you for taking the time to post it.