Cranberry Thanksgiving

We read the story Cranberry Thanksgiving this week in class.  The story has a good lesson on not judging people based on their appearance as well as being able to talk about traditions and Thanksgiving as being together as a family and not being concerned with things like if the silver spoons match. 

The kids were able to try the recipe.  I would say the majority of them asked for seconds but there were a few that didn't care for it.  Personally, I thought it was good but I like cranberries. 

Here is the recipe to the bread from the book.

Grandmother's Famous Cranberry Bread

(Get Mother to help)

2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins 
1 1/2 cups fresh or frozen cranberries, chopped


Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

Spoon into a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

Recipes

Egg Tempera Paint Recipe  1 egg yolk
2 tablespoons water
1/3 teaspoon vinegar
ground chalk to desired thickness (please crush chalk in a plastic bag so that you do not inhale the chalk dust)

Traditional Wampanoag Cornbread (With modern ingredients)

Ingredients:

½ stick of margarine, melted

1 egg

1 ¼ cup milk

1 ¼ cup corn meal

1 cup regular flour

1 ½ tsp salt

1 ½ Tbs baking powder

½ cup sugar

Instructions:

1. Beat melted margarine, egg, and milk together into a bowl.
2. Add dry ingredients on top of the wet ingredients. (Be sure to sprinkle the baking powder over the dry ingredients last).  Beat together vigorously until smooth.
3. Pour into a greased 8” x 8” or 9” x 9” pan.
4. Bake at 350 degrees for 35 minutes.

Traditional “Indian” Pudding

Ingredients:

¼ cup brown sugar

1 tsp salt

½ cup cornmeal

1 Tbs cinnamon

2/3 cup raisons

4 eggs

3 cups milk

½ cup molasses

2 Tbs butter

Instructions:

1. Stir the cornmeal into the milk.  Microwave for 2 minutes.  Stir again.  Microwave for an additional 2 minutes.  Stir again.  Microwave for 1 minute.  Stir until smooth.  (You can also do this on the stovetop; it will take 10-12 minutes over low heat)
2. Add the butter and stir until it melts.
3. Add the sugar, molasses, cinnamon, and salt.  Stir until smooth.
4. Add the eggs and stir until smooth.
5. Add the raisons.
6. Pour into a greased pie plate or 8”x 8” casserole dish.
7. Bake at 325 degrees for 50 minutes.  Eat while it’s warm!

Sixteenth-Century Succotash

Ingredients:

2 cups sweet corn (shelled- frozen or canned)

2 cups beans (lima or canned kidney beans, or mixed)

2 Tbl. Oil (in the 16^th century, this would be bear or moose fat)

1 small chopped onion or ½ cup chopped green onions or scallions

4 slices uncooked bacon (in the 16^th century, this would be salted fat meat from a bear, pig, or other wild animal)

¼ cup cornmeal

Instructions:

1. In a heavy saucepan, cook the onion in the oil until it is slightly browned.
2. Add the corn and beans.  Stir the cornmeal into the mixture.
3. Add enough water to cover the corn and beans.

Add the uncooked bacon.  Simmer until the bacon is cooked.  Add more water as necessary.  The succotash will have a thickened broth, fla