Wednesday, November 22, 2006


Pumpkin Frybread

3 cups flour

1 cup pumpkin, canned or fresh pureed

1/2 cup honey

1/2 teaspoon pumpkin pie spices

2 teaspoons baking powder

1/4 teaspoon salt

Combine in a large oiled bowl to form dough. Cover bowl with damp cloth and set aside for a half hour. Use a heavy iron frying pan filled one-third with cooking oil. While oil is heating, form little breads from the dough, palm-size, or whatever is comfortable to handle. When good and hot, fry each piece quickly and remove to drain on paper towels. Sprinkle with powdered sugar and serve warm.

Dale Carson

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