| Bannock
Posted: 12/5/2006 8:26:45 PM | | does anyone know a recipie for bannock on a stick like they do at boy scout camps | |
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| Bannock
Posted: 12/6/2006 8:27:03 AM | | One of the easiest is using bisquik. make it the consistancy that's needed to keep it on a stick and there you have it. Give me a couple of days and I'l get you an original recipe. | |
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| Bannock
Posted: 12/6/2006 8:34:37 AM |
does anyone know a recipie for bannock on a stick like they do at boy scout camps[/quote
this recipe comes from one of the old Farmer's Almanac - knew I kept them for a reason.
Basic Bannock Recipe
courtesy Karen Hood
This recipe for bannock will come in handy during a day hike or an overnight camping trip. Mix the ingredients at home and then seal them in a zip-lock bag. The basic mix will stay fresh for up to a month if kept sealed, dry, and reasonably cool. The quantity given will yield four bannock cakes, each approximately 3-1/2 to 4" in diameter.
Dry Ingredients
1 cup flour
1 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
3 tbsp. margarine
2 tbsp. skim milk powder (optional)
Mix the flour, baking powder, salt, and milk powder. Cut in the margarine by hand or with a mixer on low, until the mixture resembles a coarse meal. Seal it in a zip-lock bag. Squeeze out excess air.
Bannock on the Trail
Grease and heat a fry pan or foil. Add enough COLD water to the prepackaged dry mix to make dough. Form the dough into cakes about 1/2" thick. Lay the bannock cakes in the warm frying pan. Hold them over low heat, rotating the pan a little. Once a bottom crust has formed and the dough has hardened enough to hold together, turn the bannock cakes.
Cooking takes 12-15 minutes. Test readiness by inserting a clean toothpick or wood sliver into the loaf. If it comes out clean, the bannock is ready to eat.
If you don't have a fry pan ...
Roll the dough into a ribbon, no wider than an inch. Wind this around a preheated green hardwood stick and cook over a fire, turning occasionally, until the bannock is cooked. | |
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| Bannock
Posted: 12/6/2006 12:45:34 PM | | If your going to make fried bannock there is no need to add margarine to the receipe. | |
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shybee
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Joined: 11/18/2006
Msg: 5 | |
| Bannock
Posted: 12/8/2006 10:19:10 AM | Bisquik = great bannock.... just sprinkle sugar on it before it goes in the oven. sweet bannock!
sorry Nana.....hers is really the best! | |
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kimmi7
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Joined: 12/20/2005
Msg: 6 | |
| Bannock
Posted: 12/19/2006 10:06:27 PM | i don't have the recipe on hand. The best bannock I have ever had came from a lady named Rosie. She is one of the elders in the Fort Nelson First Nations, god i miss her bannock.  | |
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| Bannock
Posted: 12/20/2006 3:26:42 AM | 6 Cups of flour
1 Cup of lard
3 Tablespoons of baking powder
1 Tablespoon of salt
2 Cups of currants or raisins
3 ½ Cups of water
You’ll also need a medium sized mixing bowl.
In the bowl, mix the flour and lard together by hand. Then add the baking powder, salt and the currants or raisins. Once this is done, add the water and work the ingredients into a dough. Next, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown.
keep it simple folks...it is a traditional native bread...not too many natives i know (i mean traditional type natives)...use bisquix on the trail...as for berries...use whatever grows in your area | |
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| Bannock
Posted: 12/20/2008 1:08:39 PM | Make sure you use baking powder and NOT baking soda...
Made that mistake camping and the bannock was horrible!!!
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| Bannock
Posted: 12/21/2008 7:39:35 AM | Here is a recipe that I have used for years and the dry ingredients can be stored together for camping - just add milk prior to cooking (if camping, dry milk and water mixed is best)
Milk
3 cups flour
6 tbsp. baking powder
1/2 tsp. salt
1 tsp. sugar
Mix dry ingredients and add milk to make dough similar to baking powder buisquits. Shape into round flat patties with floured hands (prevents sticky hands). Heat frying pan on med. heat, then add 1/2" of oil (use a small pan and do 2 or 3 at a time only). Add patties and fry until lightly golden - turn to fry on other side.
OR** Lightly grease large cast iron frying pan and heat on low setting. Add large bannock patty and fry until golden - turn and same on other side.
bon appetite  | |
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| Bannock
Posted: 12/21/2008 7:54:58 AM | Here is another that I've used when making petite bannocks for hand food at gatherings:
Makes 54 SMALL bannock patties or can be cut in half:
2 cups lukewarm water (500ml)
2 tsp. salt (10ml)
2 T. sugar (30ml)
2 T. veg. oil (30ml)
One and one half tsp. instant yeast (7ml)
6 cups flour (1.5 L)
Veg oil for frying
In a large bowl, combine water, salt, sugar oil and yeast. Let froth for about 4 min.
Add six cups of flour, mixing by hand until dough becomes stiff. Turn dough out onto lightly foured surface. Knead for 10 minor until smooth and elastic. Let rise for one and one half hour covered with damp towel. Punch down. Pat dough into a 12 by 16 inch oblong shape. Cut into 2 inch wide strips. Cut again into 2 inch wide squares. Flatten squares very gently with palm of hand.
In a very large frying pan, heat about 1 inch of oil over med-high heat to approx 375*
or until a small piece of dough floats. Fry until golden brown, turning bannock over and frying other side golden brown. (Watch you heat at this point)
Can be placed on tray and kept in oven on very low temp to keep warm for serving with jam or meat mixtures or served cooled to be just munched!<img
***salmon lock (spelling?) is a very popular one with these!!!!
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| Bannock
Posted: 5/31/2009 2:53:16 PM | Okay, many many Moons ago, when I was but a wipper snapper. I was in the boy scouts. But we never made Bannock.
Last night my daughter and I enjoyed the evening with out new outdoor firepit and we were talking about what we could cook over it. Typical stuff, Marshmellows, Hotdogs, Smores, etc...
But Bannock sounds really cool and would be fun to make, especially if it can be cooked on the end of a stick!!
I think that there are some great Bannock recipes here. But what about other things you can cook on a stick.
Anyone got any new ideas on what you can cook on a stick over a campfire?
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| Sea Scallops and/or Shrimp on a stick,
Posted: 5/31/2009 7:10:09 PM | Sea Scallops and/or lg. Shrimp on a stick,
Put a spaced row (1/4-3/8" or so apart) of lg. sea scallops or shrimp on a stick/skewer and dip in or brush w/ melted butter, then douse w/ some Ginger powder and lots of Old Bay seasoning or whatever your favorite dry seasoning is. Cook over "sides" (over the top of the fire burns outsides) of fire and cook until done.
Shrimp cooks faster than the chunkier scallops so don't mix them on the same stick.
Roasted Corn, peel back leaves but don't remove, pull the silks out, brush w/ butter and fold the leaves back to cover the corn. Use a metal skewer through the stalk end and wrap w/ foil, takes about 10-15 mins and it's done.
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