Acorn Hominy Bread

2 cups hominy drained 2 tbl sorghum syrup   2 tbl oil   milk to make loose paste 1/2 cup masa   1/2 cup hominy paste   1/2 cup acorn flour   2 tsp Baking Powder   1/2 tsp Salt   1 pc egg   1 tbl sorghum syrup   1 tbl oil   1/2 tsp pumpkin spice   1 tbl gluten flour   1/2 cup milk   1/2 cup dried cranberries

Directions:

1. Blend first four (4) ingredients in a blender set at puree until a smmoth loose paste is accomlished.
2. Mix the remaing ingredients with 1/2 cup of the homony paste and beat with about 50 to 70 strokes adding more milk if to tight.
3. Devide into 3x5 oiled (spray) pans bake at preheated oven 375 F for 30 minutes or a tooth pick comes out clean.
4. Serve with vanilla ice cream drizzle with a huckleberry or blueberry sauce. — with Linda West.

Apache Acorn Soup
Acorns, commonly used in stews and breads, are rich in fiber, complex carbohydrates, minerals, and vitamins, and lower in fat than most other nuts. To bring out the sweet chestnut-like flavor from your acorns, first leach the tannic acid. Native Americans used to clean acorns by leaving them in baskets in a fast-flowing stream for a day or two. Speed up that process by boiling the acorns for a couple hours, tossing out the brown-tainted water, revealing dark brown acorns with a pleasantly sweet aftertaste.

Ingredients:

Directions:

1. After boiling acorns, peel and grind them. The outer part of the acorn is not used.
2. Cover beef with water and bring to boil in a heavy pot.
3. Simmer several hours until beef is very tender, adding salt and pepper.
4. Remove the beef, while letting the pot continue to boil.
5. Shred the beef, then mix it with the acorn meal.
6. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.