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The LDSCN Weekly Recipe Archive Squaw Bread, Flour Tortillas and Teacakes

Squaw Bread

• 5 cups flour (half white and half wheat flour)
• 2 tablespoons baking powder
• 1 1/4 teaspoon salt
• 1 1/2 tablespoons melted fat
• 2 cups milk

(I usually add sesame seed to the dry ingredients-usually 1/4 cup.) Measure 4 cups flour, powder and salt. Add milk. Divide dough into golf ball size pieces. Roll or pat dough out to 4 inch circles. They should be about 1/3 inch thick. Fry on griddle until brown, flip and cook on other side until done. Takes about 1 1/2 minutes total if the griddle is hot enough. You can lower the heat and cook slower if need be. Should be crisp and brown.

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Flour Tortillas

• 3 cups sifted flour (I use half and half)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup shortening

Combine dry ingredients. Cut in shortening until crumbly. Add enough water until dough is soft but not sticky. Let rest if possible. DO NOT OVER KNEAD. If you do, you will never be able to roll the dough out. It will just spring back into place. Divide dough into 12 equal pieces. Roll into 9 inch circles. Bake on griddle until lightly browned. Flip and cook on other side.

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Teacakes (Southern Living)

• 1 cup soft butter or margarine
• 2 cups sugar
• 3 eggs
• 2 tablespoons buttermilk
• 5 cups flour
• 1 teaspoon soda
• 1 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time. Beat well. Sift flour and soda. Gradually add to sugar mix. Stir in vanilla. Chill if possible. Roll 1/4 inch thick. Cut into 4 inch rounds. Place on greased sheets and bake at 400 degrees for 12 minutes. Makes approx 4 dozen.

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All recipes compiled by Desi Ellis.

Revised: 21 Nov 00