Hi Judy: I hope this is what your son wants. I found these on the internet. The notes in the second recipe were from the person who originally posted the recipe. Kel
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Pinon Cakes (Native American)
2 cups pinon nuts
3/4 cups water
1/2 tsp salt
2 Tbs cooking oil

Puree the nuts in a blender or chop and then roll with a rolling pin to a course meal. Mix the pinon meal with the water and salt to form a stiff batter. Let batter stand at room temperature for about an hour before cooking. Place oil in a large heavy skillet; head until a drop of water will sizzle. Drop pinon batter from a spoon, shaping it into 6 cakes about 3 1/2 inches in diameter with a well-greased spatula. Reduce heat and brown cakes slowly on each side. Serve hot or cold as a bread. Makes 6 cakes.
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Pinon Bread (Pi,Non)
Yield: 1 Loaf

Ingredients

1 c pine nuts
1 1/4 oz active dry yeast(one-package)
1/2 tsp sugar
1 c warm water
1 tsp salt
1 c whole wheat flour
2 c unbleached white flour; or more
2 tbs cornmeal; for the peel
1 tsp chili powder; new mexican
1 red chili, preferably fresh ground red chili
Instructions

"There's a generous cupful of toasted, ground pine nuts in this bread, enough so that their unusual pine flavor is clearly present. This bread makes a delicate, nutty-flavored toast, and the dough can also be shaped into rolls and glazed. I sometimes add a little wild sage, which is very aromatic and right with the pine nuts, but if you decide to add sage that
is unfamiliar to you, test it out first in a piece of extra dough. Some sages can be intensely bitter as well as aromatic.

"Pure red chili mixed with water and brushed over the dough before baking gives a beautiful warm reddish color to the bread. Where vent lines have been cut the dough bakes golden brown, and the whole thing looks like a big
gourd or pumpkin. I prefer to bake this round bread on a baking stone, allowing it to rise on a wooden peel dusted with cornmeal. But if you
choose to use a bread pan use one suitable for a loaf weighing 1+1/2 pounds.

Makes 1 large loaf or a dozen
2-ounce rolls. " -DM

Toast the pine nuts in a dry skillet until they begin to color, shaking the pan occasionally so that they don't burn. Remove them from the heat and set aside to cool; then chop them finely by hand or in a food processor to make a fine meal. (Be careful not to overwork them, or the pine nuts will form a nut butter.)

Stir the yeast and sugar into the warm water and set the mixture aside for 10 minutes or until the surface is covered with bubbles. Stir in the salt, ground nuts, whole wheat flour, and as much white flour as you can, using a spoon. Turn the dough out onto the counter and knead it until it's smooth and silky, about 8 minutes, incorporating extra flour as needed.

Brush a film of oil in a bowl and set the dough in to rise for approximately 45 minutes, covered with a damp towel or a piece of plastic wrap. Let it double in bulk, then turn it out on a counter and knead it briefly. Shape the dough into a round ball and set it aside to rise again
on a peel or counter dusted with cornmeal or flour. While it is rising, preheat the oven to 375 deg F. If you're using a baking stone, heat it at the same time.

When the bread has risen again, after 30 minutes or so, cut 4 or 5 deep slashes across the top. Mix the ground chili with a few spoonfuls of water and paint it over the surface of the bread. Slide the risen bread onto thebaking stone and bake it until it's firm on top and lightly browned on the unglazed parts, about 40 minutes. Set the bread on a rack to cool.

PINON ROLLS -- After the dough has risen the first time, knead it briefly and then cut it into 12 2-ounce pieces. Form each piece into a ball and set them aside to rise on a peel or baking pan dusted with flour or cornmeal.
Cut several vent lines into each roll and brush the rolls with chili water as above. When risen, bake the rolls until lightly browned and firm to the touch, about 25 minutes.

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