■A (one-half) cup corn meal ■A (one-half) cup molasses (or sorgh; um) hot milk
■A (one-half) teaspoon cinnamon butter
■A (one-half) teaspoon ginger cold milk
'A (one-fourth) cup granulated sugar 'A (one-fourth) cup raisins (optiona; l)
I am trying to collect history on a dessert called panocha. This is also known as Indian pudding. There are many variations of the recipe, some make it with corn meal, white flour and molasses or brown sugar, but the end results are very similar. My mother, grandmother, and great-grandmother use an actual panocha flour that is milled in Albuquerque, New Mexico. They add wheat flour, sugar and brown sugar to make the panocha. I have researched the internet to try and find the origin of panocha but haven't had any success. I am asking you because I found that panocha is linked with Native American recipes.
My great-grandmother got the recipe from a very old book. We could not make out the copyright date or who the publisher was. My family usually makes this recipe during the Holy Week of Lent because we are fasting and it helps with our hunger because of it's thick consistency.
If you can help, or direct me to resources to find the history of panocha, I would greatly appreciate it.
If the title of this piece sounds suspiciously like a recipe to you, your thinking cap is on straight. But it is more than a recipe. The story behind the recipe dates back close to a century in Connecticut, and probably even further back in the annals of American history.
Alta Gochnauer, a native of North Branford, Conn., works at the Carmel (Ind.) Racquet Club. She often treats patrons of the club with her homespun confections and other snacks.
Recently Alta, who swats a pretty mean tennis ball, brought in Indian pudding. I had a chance to sample it with a liberal dousing of half-and-half.
'Magnificent,' was my reaction, and when Alta reeled off the simple ingredients therein--and the history of this tasty dessert-- I asked for the recipe.
1 egg (well beaten)
Alta recalls her grandmother (the late Hazel Hill of Branford) making this dessert when she was a child. Her grandmother was ?1 years old when she died in 1?86. Alta says her grandmother, in turn, had eaten Indian Pudding as a child, and that her father, Ward Hill, believes Indian Pudding dates back more than 200 years. This would mean this delightful desert probably got its name from the fact that it was a dish of native Americans of that area . . . that era. Directions:
Heat quart of milk to scalding in saucepan . . . stir in cornmeal slowly, stirring constantly . . . Heat to boiling and cook, stirring constantly, until thickened (about 10 minutes). . . Stir in butter and remaining ingredients except cold milk . . . Pour into well-buttered two-quart casserole dish and bake 30 minutes at 300 degrees . . . Stir in cold milk and bake two (2) hours (300 degrees).
Serve warm or cold with ice cream, cream, whipped cream, or hard sauce. Left overs, if they exist, should be refrigerated.
The Indians showed the Pilgrims how best to grow this staple--a fish planted alongside the kernals in a mound, providing a ready source of fertilizer. And the Pilgrims quickly became dependent on the dish, adopting it into familiar dishes. Cornbread, also known as hoecake, ashcake, spidercake, or johnnycake was a staple of any traveler during this period, since cornbread didn't spoil as easily as other breads. Topped with molasses, it gave cooks the idea for Indian pudding, still a favorite in New England.
Yield: makes six porti
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