Sunday, September 27, 2009
1850 Hard Tack
I thought I would mention how great our Quilting Bee went. It’s not too late to join us for this fun class on the 3rd Saturday of the month. Emma and Renee’ invite you to join our Quilting Bee on October 17. Come and learn the local history, share recipes, stories, and learn a new quilt block. Bring your children 8 and up for some fun prairie crafting. Come and learn the local history, share recipes. Emma baked up a batch of hard tack for everyone to enjoy. She thought you might enjoy this recipe. We decided hard tack must have been their version of CHIPS!
Renee’s prairie craft class on Braided Rugs was a big success!
RECIPE:
Hard tack is an old-fashioned flat bread or sea biscuit that was popular with the pioneers and sailors because it was lightweight, compact, tasty and stored well
4 cups flour (white, wheat rye, barley, graham or combination) 1 cup rolled oats ½ cup shortening 2 cups buttermilk, yogurt, cream or milk 1 teaspoon salt 1 teaspoon baking soda
Preheat oven 400 degrees Mix in a large bowl and form dough into a ball Roll dough on a lightly floured surface as thin as you can. The thinner you roll it, the better the hardtack will taste Sprinkle rolled out dough lightly with salt if you wish. Cut to any shape desired, and place pieces close together on greased cookie sheet Bake until edges begin to brown. Remove cookie sheet from oven, turn hardtack over and bake until it is crisp and dry and lightly browned As soon as hardtack is baked, put on rack to cool Store hardtack in airtight container, and it will stay fresh as long as it is kept dry.
