All of us had a fabulous time at Fiber College this year: we learned, we ate, we made, we ate, we made new friends, we ate, we visited with old friends, we ate, we shopped, and we ate some more! Our own head chef, Kendra Newcombe, and her army of kitchen and serving helpers REALLY outdid themselves!
The Wednesday evening Wabanaki dinner and Evening with Hawk Henries was pure magic! Alice Seeger and Kendra cooked up several large turkeys in the wood fired beehive oven and it was sight to behold. An assortment of fabulous side dishes and amazing desserts left us sated and ready for Hawk’s beautiful flute music and delightful story telling as the bright stars greeted us overhead.
During dessert there was a distinctive buzz (remember the game, Telephone?) as we all murmured to each other, “Have you tried the Pumpkin Crisp?” “This blueberry sauce on the frybread is amazing!” and “I want the recipe!” up and down all the rows of seats and benches. Inquiring minds want to know! I asked Kendra for both recipes and here they are. (There will be no more pumpkin PIE at my house for Thanksgiving; Pumpkin Crisp is the new dessert!)
1 (15 oz) CAN pumpkin
1 CUP evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp ground cinnamon or pumpkin pie spice
1 (18.25 oz) butter yellow cake mix
1 cup chopped pecans
1 cup melted butter
Stir together the first five ingredients. Pour into lightly greased 13 x 9 inch baking dish. Sprinkle dry cake mix evenly over pumpkin mixture and sprinkle evenly with pecans. Drizzle melted butter over pecans.
Bake at 350 F. for one hour to one hour five minutes or until golden brown Remove from the oven and let stand for ten minutes before serving. Serve warm or at room temperature with whipped cream. Sprinkle with nutmeg. WOW!
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- Water to mix with flour to make a gravy or sauce mixture
- 3/4 cup flour
- 1 cup sugar
- 3 cans water
- 1 can blueberries
Put the blueberries into a medium sauce pan. Add 3 cans of water to blueberries.
Add the sugar and mash the blueberries. Heat until boiling.
Slowly add the flour paste to make a gravy like mixture.
Pour over frybread; the sauce can be hot, warm, or cold.
Thanks to all of the cooks and to those who put together the beautiful displays of food each evening. You spoiled us rotten and we can’t wait for next year! In the meantime, as you enjoy these delicious recipes. may they give you sweet memories of Fiber College 2016. See you in 2017!