The warm deserts of North America have long been a source of inspiration for delicious treats. Native American cuisine has a rich history, with many traditional recipes passed down through generations. In this article, we’ll take a journey across the desert landscape to discover 19 authentic and mouthwatering Native American dessert recipes that are sure to tantalize your taste buds.
From sweet cornmeal pancakes to savory juniper berry-infused panna cotta, these desserts showcase the creativity and resourcefulness of indigenous cooks. With a focus on locally-sourced ingredients like mesquite flour, blue cornmeal, and prickly pear cactus, these recipes not only delight the palate but also celebrate the cultural heritage of Native American communities.
So sit back, get ready to indulge in some delicious treats, and let’s embark on this culinary adventure through the deserts of North America!
Frybread with honey and powdered sugar
Sweet Frybread with Honey and Powdered Sugar Recipe
These crispy, golden frybreads are elevated to a new level by drizzling them with warm honey and sprinkling powdered sugar on top. A classic combination that’s sure to satisfy your sweet tooth!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup lukewarm water
– Honey, for serving
– Powdered sugar, for serving
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add the vegetable oil and lukewarm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 4-6 equal portions, depending on desired size.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium-high heat.
7. Fry the circles for 30-45 seconds on each side, until golden brown and crispy.
8. Serve warm with honey drizzled on top and powdered sugar sprinkled on top.
Cooking Time: Approximately 10-12 minutes
Blue cornmeal pancakes with maple syrup
Start your day off right with these fluffy and flavorful blue cornmeal pancakes, perfectly balanced by the richness of maple syrup. This simple recipe yields a stack of tender cakes that are sure to please.
Ingredients:
– 1 cup blue cornmeal
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of maple syrup.
Cooking Time: 10-12 minutes (4-6 pancakes)
Pumpkin and corn pudding
This recipe combines the warmth of pumpkin with the sweetness of corn, creating a deliciously comforting side dish perfect for fall gatherings.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup canned pumpkin puree
– 1 cup frozen corn kernels
– 1 tablespoon butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, pumpkin puree, and corn kernels. Cook over medium heat, stirring occasionally, until the mixture is hot and the corn is tender.
3. Remove from heat and stir in butter, vanilla extract, salt, and sugar until dissolved.
4. Beat in eggs until well combined.
5. Pour the mixture into a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until the pudding is set and lightly golden brown.
Cooking Time: 25-30 minutes
Wild berry cobbler with cornmeal crust
Experience the sweet and tangy flavors of wild berries in a warm, comforting cobbler topped with a crispy cornmeal crust.
Ingredients:
– 2 cups mixed wild berries (blueberries, raspberries, blackberries)
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together wild berries and granulated sugar.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add heavy cream and melted butter; stir until just combined.
4. Pour berry mixture into a 9×13-inch baking dish.
5. Roll out cornmeal mixture to a thickness of about 1/8 inch (3 mm). Place on top of berry filling.
6. Bake for 40-45 minutes, or until crust is golden brown and berries are bubbly.
Cooking Time: 40-45 minutes
Mesquite flour cookies with agave glaze
Experience the unique flavor of mesquite flour in these chewy cookies, topped with a sweet and tangy agave glaze.
Ingredients:
– 1 1/2 cups mesquite flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Agave glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together mesquite flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
Agave Glaze:
– 1/4 cup agave nectar
– 1 tablespoon powdered sugar
Mix together and drizzle over warm cookies.
Acorn flour brownies with walnuts
These fudgy brownies combine the nutty flavor of acorn flour with the crunch of walnuts, creating a unique and delicious treat. Perfect for those looking to try something new and exciting in their baking repertoire.
Ingredients:
– 1 cup (120g) acorn flour
– 1/2 cup (60g) unsalted butter, melted
– 1 cup (200g) granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup (60g) chopped walnuts
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together acorn flour and sugar.
3. Add melted butter, eggs, and vanilla extract. Whisk until smooth.
4. Stir in chopped walnuts.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs attached.
6. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Cactus fruit sorbet with mint
This vibrant sorbet is a perfect blend of sweet and tangy, showcasing the unique flavor profile of cactus fruit. A refreshing twist on traditional fruit sorbets, this recipe adds a burst of coolness from fresh mint leaves.
Ingredients:
– 2 cups cactus fruit (prickly pear or dragon fruit), pureed
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh mint leaves
Instructions:
1. Combine the pureed cactus fruit, sugar, and water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes.
3. Remove from heat and stir in lime juice and chopped mint leaves.
4. Let the mixture cool to room temperature.
5. Pour into an ice cream maker and churn according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: 10 minutes
Sunflower seed brittle with honey
This recipe combines the nutty flavor of sunflower seeds with the warmth of honey, creating a crunchy and addictive snack. Perfect for a quick pick-me-up or as a sweet treat.
Ingredients:
– 1 cup sunflower seeds
– 1/2 cup light corn syrup
– 1/4 cup honey
– 1 tablespoon water
– 1 teaspoon baking soda
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine sunflower seeds, corn syrup, honey, water, and baking soda. Cook over medium heat, stirring constantly, until the mixture reaches 300°F (150°C).
3. Remove from heat and stir in salt. Pour onto prepared baking sheet.
4. Let cool and set for about 30 minutes. Break into pieces.
Cooking Time: 15-20 minutes
Tips:
– Monitor temperature carefully to avoid burning.
– Store brittle in an airtight container at room temperature for up to 5 days.
Squash blossom fritters with cinnamon sugar
Start your day off right with these crispy and sweet squash blossom fritters, perfect for a breakfast or brunch treat.
Ingredients:
– 1 cup squash blossoms (male flowers)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– Vegetable oil for frying
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Mixture:
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
Instructions:
1. In a bowl, whisk together flour, salt, and baking powder.
2. Dip each squash blossom into the batter, coating completely.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the fritters for 2-3 minutes on each side, or until golden brown.
5. Remove from oil and place on paper towels to drain excess oil.
6. In a small bowl, mix together cinnamon sugar mixture.
7. While fritters are still warm, toss in the cinnamon sugar mixture to coat.
Cooking Time: 4-6 minutes (frying) + 1 minute (coating with cinnamon sugar)
Enjoy your delicious squash blossom fritters with cinnamon sugar!
Chokecherry jam thumbprint cookies
Sweet and tangy, these thumbprint cookies are a perfect combination of flavors, featuring the rich taste of chokecherry jam. Perfect for a snack or dessert, these cookies will be a hit with anyone who tries them.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 cup chokecherry jam
– Colored sugar or chopped nuts for decoration (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Gradually mix in the dry ingredients until just combined.
5. Roll dough into balls, about 1 inch (2.5 cm) in diameter.
6. Press thumb or finger into center of each ball to create an indentation.
7. Fill indentation with about 1/2 tsp chokecherry jam.
8. Bake for 12-15 minutes or until edges are lightly golden.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Juniper berry-infused panna cotta
Combine the subtle sweetness of panna cotta with the unique flavor of juniper berries for a refreshing dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup juniper berry syrup (see note)
– 1/4 cup unflavored gelatin
Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it’s fully dissolved.
4. Stir in the juniper berry syrup and let the mixture cool to room temperature.
5. Pour the mixture into individual serving cups or a large serving dish. Refrigerate for at least 4 hours or overnight until set.
Note: To make juniper berry syrup, combine 1 cup water with 1/2 cup sugar and 1/4 cup dried juniper berries in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the syrup and let it cool before using. Cooking time: 15-20 minutes
Three Sisters stew with sweet cornbread
This hearty stew celebrates the traditional Three Sisters farming method, combining corn, beans, and squash in a flavorful and nutritious dish. Paired with a sweet cornbread, this meal is perfect for a cozy evening or potluck gathering.
Ingredients:
For the stew:
– 1 lb dried navy beans, soaked overnight and drained
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium squash (such as zucchini or yellow crookneck), sliced
– 1 cup corn kernels (fresh or frozen)
– 1 tsp ground cumin
– Salt and pepper to taste
For the sweet cornbread:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine beans, water, onion, garlic, squash, and cumin. Bring to a boil, then simmer for 45 minutes.
3. Stir in corn kernels and season with salt and pepper.
4. Prepare the sweet cornbread according to package instructions or using the recipe below.
Cooking Time:
– Stew: 1 hour
– Cornbread: 20-25 minutes
Prickly pear syrup drizzled over vanilla ice cream
Sweet and Fruity Prickly Pear Syrup with Vanilla Ice Cream
Elevate your dessert game with this refreshing and flavorful prickly pear syrup, perfectly paired with a scoop of creamy vanilla ice cream.
Ingredients:
– 1 cup prickly pear puree (cactus fruit)
– 1 cup granulated sugar
– 1 cup water
– Lemon slices or zest for garnish (optional)
Instructions:
1. Combine the prickly pear puree, sugar, and water in a medium saucepan.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10-12 minutes, or until the syrup has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Strain the syrup through a fine-mesh sieve into a clean glass bottle. Discard the solids.
5. Store in the refrigerator for up to 2 weeks.
To serve: Drizzle the prickly pear syrup over a scoop of vanilla ice cream. Garnish with lemon slices or zest, if desired. Enjoy!
Cooking Time: 10-12 minutes
Wild rice pudding with dried cranberries
A sweet and savory dessert that combines the nutty flavor of wild rice with the tartness of dried cranberries, perfect for a cozy winter evening.
Ingredients:
– 1 cup cooked wild rice
– 2 cups milk or heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup dried cranberries
– 1 tablespoon unsalted butter, melted
Instructions:
1. In a medium saucepan, whisk together milk, sugar, and cornstarch.
2. Add cooked wild rice, salt, and melted butter to the mixture. Cook over medium heat, stirring constantly, until the pudding thickens, about 10-12 minutes.
3. Remove from heat and stir in dried cranberries.
4. Pour into individual serving cups or a large baking dish.
5. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 10-12 minutes
Maple-glazed roasted pumpkin seeds
Maple-Glazed Roasted Pumpkin Seeds: A Sweet and Crunchy Snack
Transform plain pumpkin seeds into a deliciously sweet and crunchy snack with this simple recipe that combines the flavors of maple syrup, brown sugar, and cinnamon.
Ingredients:
– 1/2 cup pumpkin seeds
– 2 tablespoons pure maple syrup
– 1 tablespoon brown sugar
– 1/4 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together maple syrup, brown sugar, and cinnamon until well combined.
3. Add pumpkin seeds to the bowl and toss until they are evenly coated with the glaze.
4. Spread the glazed pumpkin seeds on a baking sheet in a single layer.
5. Bake for 25-30 minutes or until the seeds are toasted and fragrant, stirring occasionally to ensure even roasting.
6. Remove from oven and sprinkle with salt to taste.
7. Let cool completely before serving.
Cooking Time: 25-30 minutes
Enjoy your sweet and crunchy maple-glazed roasted pumpkin seeds as a snack or add them to salads, yogurt parfaits, or oatmeal for added crunch and flavor.
Traditional wojapi berry sauce over pancakes
Experience the rich flavors of the Great Plains with this classic wojapi berry sauce, traditionally served over pancakes. This sweet and tangy condiment is a staple in many Native American communities.
Ingredients:
– 1 cup dried wojapi berries (also known as serviceberries or Juneberries)
– 2 cups water
– 1/4 cup sugar
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
Instructions:
1. Rinse the dried wojapi berries and soak them in water for at least 8 hours or overnight.
2. Strain the berry mixture through a cheesecloth or fine-mesh sieve into a saucepan, discarding the solids.
3. Add sugar, cornstarch, and salt to the berry liquid. Whisk until smooth.
4. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened slightly.
5. Serve warm wojapi berry sauce over pancakes, waffles, or French toast.
Cooking Time: 20-25 minutes
Corn and bean tamale pie with a sweet crust
Sweet Corn and Bean Tamale Pie Recipe
Experience the flavors of Mexico with this unique twist on traditional tamale pie, featuring sweet corn and beans wrapped in a crispy sweet crust.
Ingredients:
– 1 cup cooked corn kernels
– 1 cup cooked black beans
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg, beaten
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add melted butter, beaten egg, and vanilla extract; mix until a dough forms.
4. Roll out dough to fit a 9-inch pie dish.
5. Fill the crust with corn kernels, black beans, and a sprinkle of salt.
6. Fold edges of crust up over filling, pressing gently to seal.
7. Bake for 35-40 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Baked apples stuffed with wild nuts and honey
Perfect as a healthy snack or dessert, these baked apples are filled with the natural sweetness of honey and the earthy flavor of wild nuts. This simple recipe brings out the best in autumn’s bounty.
Ingredients:
– 4-6 apples (Granny Smith or other firm varieties work well)
– 1/2 cup wild nuts (such as hazelnuts, walnuts, or almonds)
– 2 tbsp honey
– 1 tsp cinnamon (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the apples and scoop out some of the flesh to create a small well.
3. Stuff each apple with wild nuts, dividing them evenly among the apples.
4. Drizzle honey over the nuts, followed by a sprinkle of cinnamon if using.
5. Place the apples on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the apples are tender and caramelized.
Cooking Time: 25-30 minutes
Sweetgrass tea-infused custard
Discover the enchanting flavor of sweetgrass tea infused into a rich and creamy custard, perfect for topping desserts or serving as a unique side dish. This recipe combines the soothing aroma of sweetgrass with the velvety smoothness of egg yolks and cream.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1 tablespoon dried sweetgrass leaves (or 2 teaspoons sweetgrass tea)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove from heat and let steep for 10 minutes with sweetgrass leaves or tea.
4. Strain the mixture through a fine-mesh sieve into a clean bowl. Discard the solids.
5. In a separate bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
6. Pour the mixture into 4-6 ramekins or small baking dishes. Place in a large baking dish and add hot water to come halfway up the sides.
7. Bake for 25-30 minutes or until the edges are set and the centers are still slightly jiggly.
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