Baking with Norma: Blue Corn Muffins
Live event recording:
The Museum of Indian Arts & Culture is excited to present a horno cooking demonstration with Norma Naranjo streamed via Zoom at 4 p.m. MST on Sunday, December 20. This free event is part of the New Mexico Traditions programming from the New Mexico Department of Cultural Affairs.
Naranjo, a member of Ohkay Owingeh, one of six Tewa villages in northern New Mexico, is the owner of The Feasting Place, which offers traditional horno cooking and baking classes out of her home. Her hands-on classes include instructions on baking bread, pies, and cookies, as well as preparing traditional dishes in the horno. She and her husband, Hutch, are farmers and ranchers; they farm chico corn, blue corn, chile, and many other vegetables that are used in their traditional recipes.
Naranjo learned how to cook and bake from her mother and grandmother, from whom she learned to master the art of baking in the horno.
This program is generously funded by the Sternberger Foundation as part of the Imagine Your Story series to engage K-12 literacy and storytelling.
Please use the hashtag #NMTraditions when sharing this recipe on social media.
Norma’s Blue Corn Muffins
1 cup blue cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ cup sugar
1 cup buttermilk
4 tablespoons vegetable oil
1 egg
¼ to ½ cup pine nuts (optional)
Mix blue cornmeal, all-purpose flour, baking soda, and salt. In a separate mixing bowl, mix eggs, add sugar, buttermilk, and vegetable oil. Add into dry ingredients and mix well. Add pine nuts and mix. Spray muffin pan and pour in mixture ¾ full. Bake at 400 degrees for 18 to 20 minutes. Enjoy with homemade preserves, honey, or butter.
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3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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Blue Corn Cookie Ingredients
#Blue Corn Cookie ingredients. Getting ready for a new class premiering on Facebook #bluecorncustomdesigns
His reaction when he sees her FEET for the first time…???? #Shorts
.His reaction when he sees her FEET for the first time…???? #Shorts
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