[philmont] Pound Cake and Cherries

Steve,
   
  Sam provides you with a good recipe. Sommers has been promoting bannock for eons, well almost. It's a fun thing to make adn a good learning experience for Scouts. It can be adjusted to fit the ingredients at hand or the needs and desires of the group.
   
  Basically it's a bread cooked in a skillet before an open fire. No oven required.
   
  I prefer Siguard Olsens old tried and true recipe, but it is so close to the Sommers recipe that for all practical purposes, they are the same.
   
  It will take some practice and the first batch probably won't be as good as the last. What's new with Scout cooked food?
   
  Bannock is an old woodsmans bread and properly done the ingredients are measured by handfulls and guesstimation.
   
  Enjoy exploring the world of ovenless baking.
   
  John LeBlanc
   
   
  ***************************************************************
   
  Steve,
  You could have googled that!
  http://www.edinatroop68.org/downloads/sommerscookbook.pdf
   
  Bannock
3 C. white flour 3 tbs. milk
1 tbs. baking powder 2 tbs. melted butter
1 cup sugar (our modification)
Mix thoroughly and add water to make medium dough - not watery. Drop dough into 2
greased frying pans and set the pans near the fire for 20 minutes, so dough will rise. Now fry
the batch slowly, about 10 minutes. Next prop the frying pans near the fire, so that it will
bake by reflection. When bannock is golden brown, it should be done. Brown sugar or raisins
are excellent in bannock. Test by sticking sliver of wood in dough. If done, sliver is clean, if
not, sliver is sticky.
   
  Does that look right, John?
   
  Thanks,
  Sam Taylor

       
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Received on Thu Feb 21 18:02:41 2008