This should get you going first thing in the morning. It has sugar, it has "fried", it has all kinds of good yummy stuff to go with a hot drink. This article provides some great pictures and good tips/tricks to help you all through the process. Remember kids (from the article)
As with most Seminole foods, women are the experts when it comes to making pumpkin frybread, and it's never too early - or too late - to learn.
Ingredients (Feeds a large party of 50 or more)
- 1 6-lb., 1-oz. can of pumpkin (Libby's) (or fresh pumpkin can be chopped and boiled)
- 5 lbs. of white sugar
- 5-7 lbs. of self-rising flour
- A large pot filled about halfway with vegetable oil (Mazola corn oil)
1. To make the dough, mix pumpkin, sugar and flour together in a bowl.
If you have time, cover the batter in tin foil and let it sit overnight. That way, it starts to rise and is less sticky to work with. The end result will be fluffier.
2. To divide the dough, lightly coat hands in flour and roll small handfuls of dough into balls.
If the dough's too sticky, add more flour. If the dough's too dry, add more pumpkin. If it's not sweet enough, add more sugar. Unused pumpkin dough can be frozen for later use. Like anything else, you must let it thaw out before cooking it.
3. To shape the dough, flatten balls into pancake-like discs. Add flour to your hands as needed to keep the dough from sticking to your skin.
Flattening methods include patting it with your fingers flat like you're clapping your hands or using the tips of your fingers to press the dough outward from the center.
4. To cook the dough, carefully slip the discs into a pot or pan of oil boiling on medium-high heat.
If you're reusing the oil continuously, make sure you change it out when it starts to darken in color. Otherwise, the bread will burn more easily.
5. Once the edges start to brown, flip the bread over with tongs. The other side cooks quicker, so be sure to check on it. If it floats up, it's usually done.
6. To remove the dough, wait until the bread reaches a medium-brown color. Then, use tongs to pull it out of the oil. Let excess oil drip into the pan.
7. Place the bread on a paper towel to absorb some of the oil before serving.
8. Enjoy warm or store and reheat later.
No idea if this one is truly a recipe that Seminoles would make, especially since the Food Network is known to have a strong media bias against Florida State but we figure you can't go wrong with bacon.
- 8 strips bacon, diced
- 2 lbs cooked hominy
- salt and pepper
- green onion, roughly chopped
In a large pan, fry the bacon pieces until browned and crisp.
Add the hominy, salt and pepper and cook stirring constantly 6-7 minutes.
Add green onions and continue cooking for 5 minutes.
The Seminole Recipe - Drink
At this point, you definitely need to wash down your Baconied Hominy and Pumpkin Frybread and what better way to do that than the drink of champions... the Seminole Recipe!
- 3/4 oz Goldschlager cinnamon schnapps
- 1/4 oz grenadine syrup
Pour Goldschlager into a shot glass