Penelope's Oven

↞ A foodie's guide to yummy baked goods from around the world ↠

[penelopesoven]

Challah on Friday night just feels right. At least to me it does. No, I'm not Jewish. But as a newfound believer in the testimony of Jesus Christ, whom I believe is and was indeed the fulfilment of Messianic prophecy, the "Anointed One," I have an appreciation for this traditional bread which the People of God ate with gratitude to commemorate their escape from Egypt. I first tasted challah at a Shabbat dinner I was invited to years ago and I remember there being something so warm and sweet about this unique genre of bread. Years later, I started to read a spiritual memoir in which the author, an Orthodox Jewish convert to Christ, tells of her love for challah and how baking it on Friday evenings was part of her weekly routine to bring in the Sabbath. So I love the spiritual and historical significance this simple baked bundle of wheat, honey, egg, and water carries. I feel closer to the Bread of Life through every bite.

[penelopesoven]

So for my first entry here on the blog, I’ll be discussing the famed “Indian Cookies” that my grandmother introduced to me when I was just a little girl. The name of the cookie could be considered a little politically incorrect. But that’s what everyone calls them. If we are going to be polite, one might call them “Native American” cookies instead.  The recipe is simple and quick to put together. It’s also a fairly inexpensive recipe too. I won’t share the recipe online because I feel like this is something precious to be shared in person rather than over the internet for mass-consumption. These cookies go great with a cold glass of milk or hot cup of coffee or tea. At almost any social function involving Natives, you’re bound to find these on a refreshment table.  The first batch I made was from a recipe that I found online. They were decent but I found them a bit too, as my Nan put it, “cakey.” (Though, arguably, the cakey taste might be appealing to some). The ideal Indian Cookie should be round, thick, and soft to bite. Not too sweet but not bland either. The first thing one should taste is the heavenly combination of cinnamon and nutmeg together. They can be made plain or with raisins. I prefer plain! I’m very excited to have made my first batch of Indian Cookies. Almost like a rite of passage for any Six Nations gal who wants to experience how her ancestors baked. Hopefully my next attempt at an Native American recipe will be corn soup.