CAHOKIA SWEET BREAD

RED CHILI BISCUITS

/2 cup margarine, softened

/2 cup sugar

egg yolks

1 recipe dry baking mix (see listing)

1 tbs chili powder

1 tsp red pepper

1/2 tsp dried red pepper-1/2 cup shredded cheddar

cheese

1 1/2 cups sourdough starter (see listing)

pkg dry yeast

/4 cups warm water

tsp grated orange peel

tsp grated lemon peel

tsp cinnamon

/2 tsp salt

cups flour

Stir together dry baking mix, chili powder, red

Add

pepper, dried chili peppers, and cheese.

sourdough starter and mix until moistened. Place

mixture on a floured surface. Knead lightly and pat

to 1/2in thick. Cut with a 2 1/2in cutter. Put biscuits

in a greased pan and 'bake in cardboard oven for 20

to 25 minutes.

cup lukewarm milk (scalded then cooled

cup raisins

powdered sugar

Beat together margarine and sugar in medium pot

until blended. Beat in egg yolks until well blended.

Dissolve yeast in warm water. Stir yeast mixture,

orange peel, lemon peel, cinnamon, and salt into

margarine mixture. Stir in flour alternating with milk,

beating well after each addition until dough forms.

Stir in raisins. Cover and let rise until double (1

hour). Stir down dough. Spoon into greased and

floured large pot. Cover and let rise until double (1

hour). Place pot in pre-heated Dutch oven and bake

for 30-45 minutes. Cool 5 minutes. Remove from

SOURDOUGH STARTER

qt lukewarm water

pkg dry yeast

tsp sugar

cups flour

Put water in 1/2 gal jar, add yeast and sugar to

soften, stir in flour. Cover with a clean cloth. Let

rise until mixture is light and slightly aged, about 2

days. Mixture will thin as it stands; add flour as

needed. As you use starter, replace with equal

amounts of flour and water.

pot. Cool completely and sprinkle with powdered

sugar.

BAKED NATIVE AMERICAN

PUDDING

DRY BAKING MIX

/4 cups sugar

tsp cinnamon

2 cups flour

/2 tsp ground ginger

/4 tsp salt

/4 tsp nutmeg

cups milk

/2 cup yellow cornmeal

/2 cup raisins

/2 cup pancake syrup

tbs margarine, softened

eggs, beaten

1 tbs sugar

1 tbs baking powder

1 tsp salt

1/3 cup shortening

Sift or mix dry ingredients. Cut in shortening until

mixture resembles fine meal.9Even better flavor if

Butter Crisco is used as shortening

Pre-heat Dutch oven.

Mix together sugar,

WILD ONION BREAD

cinnamon, ginger, salt, and nutmeg. Blend well and

set aside. Heat milk in medium pot. Stir in

cornmeal. Cook over low heat, stirring constantly,

until very thick (20min). Remove form heat. Stir in

sugar mixture and remaining ingredients. Pour into

large greased pot and bake in Dutch oven 1 hour or

until knife inserted in center comes out clean. Serve

warm.

1/2oz package onion soup mix

/4 cups hot water

pkg dry yeast

tbs sugar

tbs warm water

egg

recipes dry baking mix (see listing)

cup sourdough starter (see listing)

Add soup mix to 3/4 cups hot water; let stand until

lukewarm. In a separate container, soften yeast and

sugar with 2 tbs warm water. Beat soup mixture and

yeast mixture together with egg, 1 cup dry baking

The Geezer Cookbook

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Dwayne Pritchett