Prim Rose Cottage

01/30/2025

Crockpot Bread Recipe

Ingredients:

3 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 1/2 cups warm water
2 tablespoons olive oil
Optional: Toppings like herbs, seeds, or cheese

02/20/2024

Horsetail
Equisetum arvense
waŋyéča swúla,
pȟeží swúla

Horsetail is known to strengthen the body’s immune system.

It’s a natural source of silica and is recommended when the body needs to repair bony tissues as a result of some traumatism or because of their own corporal decalcification. Silica helps to fix calcium, so that the body can store more quantity of this mineral and it is able to form stronger bones or tendons.

Research shows that silica in Horsetail may help promote hair growth and strength and may also be beneficial for hair loss, dandruff, and split ends. Therefore, drinking Horsetail tea and massaging its herbal tincture and washing the hair with Horsetail extract mixed shampoo may be effective to achieve dandruff free nourished, strong, lustrous and rejuvenated hair.

Horsetail is known for its anti-inflammatory, antibacterial, antimicrobial, antioxidant, coagulant, demulcent, diuretic and astringent activity. Reportedly, it has been used in the treatment of a number of health conditions which include: brittle bones, hair, teeth and nails, gingivitis, tonsillitis, rheumatic disorders, edema, osteoarthritis, diabetes, acne, wounds, itchiness, rashes, burns, frostbite, chilblains, athlete’s foot, cracked and tired feet, ulcers, gastrointestinal conditions, cardiovascular diseases, respiratory tract infections, bronchitis, fever, bladder problems, urinary tract infection and bed wetting in children.

Horsetail may be unsafe when taken long-term because of an enzyme contained in the herb called thiaminase. This enzyme breaks down thiamine (vitamin B1). Use in moderation. Used best as tea, tinctures and topical skin treatments. 🌿💜

Check out our selection of herbal remedies and personal care products at LakotaMade.com!

12/08/2023

This is so delicious -- it's easy to see why the video got 12 million views.

10/24/2023

Another view of October's featured primrose, P. farinosa

🖼: Swedish botanist C. A. M. Lindman, "Bilder ur Nordens Flora"

10/03/2023

Small farm needs help with critical repairs in western Massachusetts

Prim Rose Cottage is a micro farm in Western Massachusetts. In 1987 th… Karen Powers needs your support for Down Payment for critical repairs to water systems

09/25/2023

Small western Massachusetts farm needs help with critical repairs

Prim Rose Cottage is a micro farm in Western Massachusetts. In 1987 th… Karen Powers needs your support for Down Payment for critical repairs to water systems

09/18/2023

09/13/2023

09/12/2023

Want to learn the history, science, & how to of natural dyeing. I’ve been asked to give a presentation at the main branch of WPL during World Spinning & Weaving week. I hope you can join me.

09/11/2023

09/10/2023

09/08/2023

⭐FRYBREAD RECIPES FROM VARIOUS TRIBES! ⭐
Old Fashioned
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.
Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.
Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.
Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.
Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.
Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.
Creek
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.
Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for "Navajo Tacos."
Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.
Osage
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.
Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.
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