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Acorn Bread

1 cup acorn meal
1 cup flour
2 tbsp. baking powder
1/2 tsp. salt
3 tbsp. sugar
1 egg, beaten
1 cup milk
3 tbsp. oil

Sift together dry ingredients in a bowl. In a separate bowl, combine
egg, milk, and oil. Combine dry and liquid ingredients. Stir just
enough to most dry ingredients. Pour into a greased pan, bake at
400 degrees fro 30 minutes.

Acorns are very easy to use, and in taste and texture are similar
to chestnuts. First, carefully examine the acorns as you pick them.
Discard any that are wormy, moldy, etc. Next, extract the nuts from
the shell. Early in the season, the shell is usually soft enough
the cut right through. Late season acorns may require a nut cracker,
though the shells are rather thin and brittle. Taste the raw acorns.
If they are bitter, they need to be processed. The tannic acid,
which causes the bitterness is easily leached out by boiling the
acorns in successive pots of water. When the water no longer turns
brown (looks a lot like tea), the acorns are ready. The next step
is to roast the acorns slightly. Use a slow oven, no more than 250
degrees. Acorns that have not been processed will take perhaps 20
minutes. Boiled acorns will take longer. Once they are roasted,
the acorns can be used in place of nuts in most recipes, although
they are less oily than most nuts. They can be glaced like chestnuts,
simmered in a soup, ground and used as a flour extender.


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