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Native American Recipes

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Chocolate Raspberry Cake

1 3/4 cups Softasilk Cake Flour
1/2 cup unsweetened cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
4 eggs whites
1 cup low fat buttermilk
1 cup fresh or frozen raspberries (chopped)

Heat oven to 350 F. Grease and flour two 9-inch round cake pans. In medium bowl, combine flour, cocoa, baking soda and salt. In large bowl, beat sugar and margarine until light and fluffy. Beat in vanilla and egg whites. Alternately add dry ingredients and buttermilk, beating well after each addition. Fold in chopped raspberries. Spread batter evenly in greased and floured pans.

Bake at 350 F for 28 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Garnish as desired.

Recipe by: Connie Tabor
Blackfoot, Idaho

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Wildberry Crisp

3/4 to 1 C of sugar (depending on type of fruit used)
3/4 C of flour or more or less (really must test by final consistency of topping)
1/4 C of oats
3/4 tsp of cinnamon
3/4 tsp of nutmeg
1/3 C of butter

Mix together all the ingredients (melt butter first). This part should be crumbly but pretty moist so it's a little crunchy on top when cooked. If its too dry it will not be nearly as good. Put all the fruit in a baking dish, I use whatever is available to me depending on the season. I always add a handful of cranberries and small pieces of either orange or lemon ( peel in-tow ) which adds a very refreshing tartness to a sweet and delicious dessert. Bake at 375 degrees for about 30 mins.

Note: I'm not native but my children are partially and I was born in Canada and raised in the arctic. My recipes are all one hundred percent created by me and well loved by all who have tasted them. I have many more and make a dynamite shepherds pie with deer. I ended up here because I was looking up 'Brain-tanning'. I will try some of your recipes also. My children are part Blackfoot and we live up here in Alberta, Canada.

Servings: Two

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Blackfoot Fry Bread

3 cups flour
2 teaspoon baking powder
1 teaspoon salt
1 1/2 cup of warm water or milk
1 tablespoon oil or shortening

Combine all but oil, knead until smooth. Rub oil over dough. Cover, let sit 30 minutes. Pat or roll out dough to fit in palm, in a circle 1/8th thick. Deep fry in oil, (larger than hand).

Serves: 13

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