Making Acorn Bread with an Iroquois Warrior and Cochise - CLOSED

[frankbmd]

Frequently I do not say exactly what I am selling in the titles of my listings, but this time I nailed it.

Three cards, named in the title, from the 1959 Fleer Indian Set are offered for auction. They are not from Cleveland and they do not play baseball.

Let's start at $5 with increments of at least a dollar. As you can see the cards are in NM condition or better. This auction will run until Thursday evening at 8PM sharp CDT. No fee payment is preferred.

If they catch your fancy, I have also listed the complete set of 80 cards on Ebay. There is a best offer option on the Ebay listing, but if you make a PM offer on the complete set, it will be considered. Feel free to ask questions about this seldom seen set. If I don't know the answer, Sitting Bull will.

Sitting Bull is the #1 card in the set and images have been added in addition to a sample of back images, but these 9 cards are not included in this auction, only the Ebay version. If you cannot find it, try this.....
http://www.ebay.com/itm/121672250485...84.m1555.l2649

[frankbmd]

I guess whole wheat would have been preferable to acorn bread on this forum, but that was the hot pocahontas' choice, not mine.

[ullmandds]

I'll bid $5 merely for the hot pocahontas making the bread

[frankbmd]

There will be only one winner this evening, so I am sharing Pocahontas' secret recipe for acorn bread.

Yield
1 loaf


1 cup acorn meal
1 cup flour
2 tablespoons baking powder
1⁄2 teaspoon salt
3 tablespoons sugar
1 eggs, beaten or 1 egg substitute
1 cup milk (I use soy or rice milk- works fine)
3 tablespoons oil

Directions

Heat oven to 400 degrees.
Grease a loaf pan.
Sift together dry ingredients in a bowl.
In a separate bowl, combine egg, milk, and oil.
Combine dry and liquid ingredients.
Stir just enough to moisten dry ingredients.
Batter will be a bit lumpy.
Pour into a greased pan, bake at 400 degrees for 30 minutes.
Acorns are very easy to use, similar to chestnuts.
First examine the acorns as you pick/gather them.
Throw away any that are wormy/moldy/cracked/etc.
Next, shell them.
Early in the season (August-September) the shell is usually soft enough to cut through.
Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
Taste the raw acorns- if they are bitter, they need to be boiled.
Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
When the water no longer turns brown (looks a lot like tea), the acorns are ready.
The next step is to roast the acorns slightly.
Use a warm oven, no more than 250 degrees.
Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.