Food recipes
Cherokee Yam Cakes (biscuits)
Cherokee Yam Cakes (biscuits) Ingredients: sweet potato, raw, unprepared wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfa...
Cherokee Yam Cakes (biscuits)
Ingredients:
sweet potato, raw, unprepared
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Sift flour, baking soda, sugar and salt into a bowl.
Pour oil and milk into a measuring cup (do not stir).
Add to yams and blend well.
Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
Bake at 425 degrees for 10-20 minutes.
Serve hot, or split when cold and toast.
Ingredients:
sweet potato, raw, unprepared
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Sift flour, baking soda, sugar and salt into a bowl.
Pour oil and milk into a measuring cup (do not stir).
Add to yams and blend well.
Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes).
Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet.
Bake at 425 degrees for 10-20 minutes.
Serve hot, or split when cold and toast.