PUT MORE FUN (AND NUTRITION) INTO YOUR LIFE: EAT ACORNS!

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HOW TO USE ACORN MEAL

The possibilities are almost endless! Add acorn masa to mush, stew, or soups. Use it in turkey stuffing. Make an Indian pudding, substituting acorn masa for cornmeal. Or use the pulp to replace part of the called for by your favorite ad, cake, or cookie recipes. (When you do do this, be sure to cut down a bit on the liquid and shorten the recipe, since the wet meal high in both vegetable oil and water) Acorn meal has a mildly flavor and makes breads and cakes richer, moister, browner, and more delicious. don't take my word for all this though. Try making one of the acorn-masa delicacies described and see for yourself how flavorful and satisfying the fruit of oak can be.

YOSEMITE PANCAKES

a bowl, blend together:
1 egg
1 tablespoon of honey
1 Tablespoon of cooking oil
1/2 cup of acorn masa
Then add:
1/2 cup of stone-ground cornmeal
1/2 cup of whole wheat flour
2 teaspoons of double-acting baking powder
1/2 teaspoon of salt

Stir enough milk into the above
Future to make a thin batter. Then pour the batter out onto a hot, greased skillet and fry the cakes Slowly on both sides until brown. Serve with plenty of butter and honey.

MIWOK MUFFINS

Seat together in a bowl:

2 tablespoons of cooking oil
3 tablespoons of molasses
1 egg

Stir in:

1/2 cup of milk
1 cup of acorn masa
Then add:
1 cup of whole wheat flour
1 teaspoon of double-acting baking powder
1/2 teaspoon of soda
1/4 teaspoon of salt
1/2 teaspoon of ginger
Stir quickly until all the dry ingredients are moistened and the batter is slightly lumpy. Then pour the batter into a greased muffin tin and bake at 425°F for 20 to 25 minutes. Remove the tin from the oven, allow it to cool five minutes, turn the muffins out, and serve.

ACORN YEAST BREAD

2 cups of lukewarm water

1 tablespoon of dried yeast

1/4 cup of cooking oil

1/4 cup of honey

2 eggs

2 cups of acorn masa

1 teaspoon of salt
1 tablespoon of brewer's yeast (optional)
6 cups of flour (white or whole wheat)
Pour the water into a large bowl and add the tablespoon of dried yeast. Let stand until the yeast is soft, then stir.
Next, add all the remaining ingredients except the flour to the bowl and beat well. Then stir in about four cups of the flour and [1] pile one cup of flour onto a bread board, [2] make a well (a depression) in the center of the mound, and [3] turn the batter out into the well. Working from the outside in, gradually knead the mass, adding enough extra flour (about a cup total) as you go along to make a stiff dough. Knead for ten more minutes or until the dough is smooth and doesn't stick to your hands. (Add more flour, if necessary.)
Now flour the bowl lightly, place the dough in it, cover with a cloth, and allow the bowl to stand in a warm place until its contents have doubled in size (about one hour). Turn the dough out, shape it into two loaves, and place the loaves into oiled bread pans . . . then lightly oil the tops of the loaves and set them in a warm place to rise. When they're almost double in size, bake the loaves at 350°F for 40 minutes (or until well browned). Finally, turn the bread out onto a rack and let it cool before slicing.
Acorn bread keeps very well, by the way . . . if you have any left over after your first "tasting session"!

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