Pueblo Pinon Cakes
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Apple Cider Pound Cake
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Sift together flour, salt, baking powder and spices; set aside. Cream butter, shortening and sugar. Add eggs, 1 at a time, beating well after each. Add vanilla extract. Add dry ingredients alternately with cider to creamed mixture, beginning and ending with flour. Pour batter into greased and floured 10-inch tube pan. Bake at 325 degrees F for 1 1/2 hours. Cool 15 minutes. Remove from pan and finish cooling on wire rack.
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Pueblo Pinon Cakes
1 cup piñon (pine) nuts
1/3 cup powdered milk
1 cup whole wheat flour
1/2 teaspoon salt
1/2 cup water
Vegetable oil
Blend all ingredients in a food processor until a dough is formed, stopping once to scrape the bowl down.
Heat 1/2 inch of oil in a skillet to 375 degrees F. Shape 2 tablespoons of dough into a ball. Flatten into a disk between your palms, then fry until brown on both sides, turning once. Do not cook so quickly that they brown on the outside and are uncooked on the inside. The total cooking time should not be much more than a minute. Drain on paper towels.
Serve immediately with chile salsa for dunking. Eat cakes plain if you want to savor the unusual taste of the pine nuts.