|
Post by blackcrowheart on Nov 14, 2005 13:03:33 GMT -5
Bannock...
3c Flour 1 Sea Salt 1 1/2c warm water 1c Wild Maine Blueberries
Mix the dry ingredients together, the add the water quickly, continue to stir...fold in the blueberries...spread batter on a buttered cookie sheet with a lip...put in an oven pre-heated to 425F...bake for 20 minutes or until browned...spray surface with spray margarine...then sprinkle a mixture of sugar and cinnamon over the top...cut in pieces and serve either hot or cold...
|
|
|
Post by Okwes on Apr 26, 2007 12:13:44 GMT -5
BANNOCK
In a bowl mix 1 cup cornmeal 1 teaspoon baking soda 1 tablespoon sugar (or half cup of any berry if available) � teaspoon ginger 1 cup yogurt 1 beaten egg 3 tablespoons corn oil
Mix together to make a stiff dough. Fry on a greased skillet, turning once.
- - - - - - -
NUT BUTTER FOR THE BANNOCK
In a blender mix dried nuts and 1 teaspoon of sugar until they are smooth.
|
|
|
Post by Okwes on Jun 6, 2007 9:08:22 GMT -5
MAIZE AND BERRY BANNOCK Chippewa by J Koda (http://www.nativelandz.net/mag/#) MAIZE AND BERRY BANNOCK Chippewa (6 SERVINGS) THE IMPORTANCE OF MAIZE OR CORN IN THE NATIVE AMERICAN DIET COULD HARDLY BE OVERSTATED. IT WAS THEY WHO TAUGHT EUROPEANS COLONISTS TO PREPARE AND RELISH CORN IN ALL ITS MYRIAD FORMS: HOMINY, GRITS, FRIED MUSH, PANCAKES, HOECAKES, PONES AND CORN BREADS. I AM USING AN AUTHENTIC CHIPPEWA RECIPE FOR NATIVE CORN BREAD OR "BANNOCK" (MADE WITHOUT MILK, EGGS, WHEAT FLOUR OR BAKING SODA/POWDER), SWEETENED WITH HONEY AND DRIED BERRIES. THIS RECIPE IS QUITE DIFFERENT FROM THE CAKE-LIKE BAKED CORNBREAD MOST PEOPLE KNOW, BEING MORE SIMILAR TO SOUTHERN HUSHPUPPIES. THE SLIGHTLY SWEET CORN CAKES ARE BEST WARM, BUT MAKE AN EXCELLENT TRAIL FOOD TO CARRY ON HUNTING TRIPS. Ingredients: 1/2 CUPS WHITE CORN MEAL *1/2 CUP WATER 4 TABLESPOONS WALNUT OR CORN OIL 3 TABLESPOONS HONEY 1/2 CUP CHOPPED DRIED BERRIES (OR CRANBERRIES) 3/4 TEASPOON SEA SALT 1/2 CUP CORN OR SUNFLOWER OIL (ENOUGH FOR 2" OIL IN YOUR PAN) - COMBINE ALL INGREDIENTS IN MIXING BOWL- STIR WELL TO FORM A SMOOTH THICK BATTER, LET SIT 5 MINS.- PREHEAT APPROXIMATELY 2" OIL IN HEAVY PAN OVER MEDIUM HEAT- DROP TABLESPOONS OF BATTER INTO HOT OIL- FLATTEN SLIGHTLY WITH SPATULA WHILE COOKING- FRY UNTIL WELL BROWNED AND CRISPY, TURNING ONCE- REMOVE WHEN COOKED ON BOTH SIDES -DRAIN TO REMOVE EXCESS OIL- SERVE WARM OR AT ROOM TEMPERATURE * (DUE TO VARIATIONS IN CORNMEAL TEXTURE YOU MAY NEED TO ADD A BIT MORE MEAL TO GET A SUITABLE STIFF BATTER)
|
|
|
Post by Okwes on Jun 29, 2007 19:07:03 GMT -5
Buttermilk Bannock
a.. 4 cups all-purpose flour b.. 3 teaspoons baking powder c.. 1 teaspoon salt to taste d.. 3/4 teaspoon baking soda e.. 1 cup raisins or currents f.. 2 eggs g.. 1 1/2 cups buttermilk Stir flour, baking powder, salt, baking soda and raisins together. In another bowl, whisk together the eggs and buttermilk, then add to dry ingredients. Stir until a sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray or oiled. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350° oven for about 1 1/4 hours. Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly. Serves 6.
|
|
|
Post by blackcrowheart on Jan 21, 2008 10:40:50 GMT -5
Shuswap Bannock (Epanigishimog Pakwejigan) (Baked) 3 cups all-purpose flour 1 tbsp baking powder 1 1/2 tsp salt 1 1/2 cups water 1 cup blueberries Mix the dry ingredients together, add the blueberries and stir. Add the water quickly and continue to stir. Spread the batter on a pie plate and put in a preheated oven heated to 425°F. Bake for 20 minutes. Cut in pieces and serve hot or cold. Excellent served with mint tea. - This recipe comes from the Cappilano Reserve, Chilliwack, BC and belongs to the Shuswap people.
|
|
|
Post by blackcrowheart on Jan 21, 2008 11:08:47 GMT -5
Chippewa Bannock Categories: Breads, Native, Corn Yield: 6 Servings
1 1/2 c Cornmeal 1/2 c Water 4 tb Hazelnut oil, melted or -butter or bacon drippings 4 tb Maple syrup or honey 1/2 ts Salt 4 tb Cooking oil for frying
In a mixing bowl, combine cornmeal, water, hazelnut oil, syrup and salt. In a large skillet, heat 2 tbls. oil over medium-high heat. Drop batter by tablespoonfuls into hot oil. Flatten with spatula and fry cakes until crisp and browned on both sides. Add more oil as needed.
|
|