TRADITIONAL BANNOCK AND BERRIES RECIPE
This fast and easy bannock and berries recipes is one of the easiest and most delicious ways to experience a traditional indigenous recipe at home. It's also a perfect treat for the camp site.
Provided by Kevin Wagar
Categories Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Preheat vegetable oil in a deep frying pan to 350 degrees Fahrenheit. (It's also possible to bake or cook the bannock over an open flame).
- Mix flour, sugar, baking powder, and salt together in a medium-sized bowl.
- Add water and mix until dough becomes thick and sticky. Do not over mix or the dough will become tough.
- Roll the dough into a large ball and slice into 12 equal pieces.
- Flatten each ball of dough with your hands.
- Drop dough into the oil and fry until it is golden brown on both sides and soft, but cooked inside.
- For the raspberry compote cook the berries in a saucepan over medium heat until soft.
- Add sugar, lemon juice, rind, and salt.
- Continue cooking until the sugar is dissolved.
- Serve bannock drizzled with compote.
NATIVE AMERICAN PUEBLO FEAST DAY COOKIES RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 10
Steps:
- Preheat your oven to 350ºF. In a mixing bowl, cream 2/3 cup of sugar and lard. Add egg and blend thoroughly. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts or substitute. Roll the dough out on a lightly floured board to 1/2 inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle the tops with mixture of the remaining sugar and cinnamon. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden. Cool on a rack.
ALL SOUL'S DAY COOKIES
Spicy little cookies from Milan, made to celebrate All Souls Day on November the 2nd. Taken from mangiabenepasta.com and posted for ZWT7
Provided by WicklewoodWench
Categories European
Time 27m
Yield 40 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease 2 baking sheets.
- In a large bowl, combine the butter and sugar until well blended.
- Beat in the egg, orange zest, orange juice, and honey.
- Add the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
- Stir until well blended.
- Stir in the raisin and walnuts.
- Break off a piece of the dough about the size of a walnut.
- Shape the dough into a 2-1/2 inch sausage.
- Place on the prepared baking sheet.
- Press to slightly flatten the dough.
- Repeat with the remaining dough.
- Place the cookies about 2 inches apart.
- Bake for 12 minutes, or until the cookies are puffed and set.
- Remove from oven and allow to cool on baking sheet for 1 minutes.
- Transfer the cookies to a wire rack to cook completely.
- Dust the cookies with confectioners' sugar.
- Store in airtight containers.
- The cookies develop more flavor the longer they are stored.
Nutrition Facts : Calories 77.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 7.7, Sodium 63.5, Carbohydrate 13.6, Fiber 0.4, Sugar 7.6, Protein 1.2
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