Fun Food Friday – this time Cape Breton Food.

Julia with scones
Julia enjoying some bakery traditional Cape Breton Scones.

For todays post I went online and found this these lovely words and recipes. All info., words and recipes are from: http://www.melodiesplus.com/Mary/recipesindex.htm
“The story of Cape Breton wouldn’t be complete without a glimpse at the old recipes because of their historical link.  I can still smell the aroma of my grandmother’s bannock as it was taken out of the old coal stove oven and hear her pronounce it with that lovely Gaelic lilt.”

1) CAPE BRETON SCONES

2 c flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1 c raisins or currants
1/2 c sour cream
1/4 c oil
1 egg (slightly beaten)
3 tbsp milk 

Method: 
Sift together dry ingredients and stir in the raisins. Blend the remaining
ingredients and stir in the flour mixture until the dough is all together.
Toss on a lightly floured surface until no longer sticky. Knead a few
times. Divide the dough in half then pat each ball of dough into a 6 “
circle with the top slightly rounded. Brush the tops with milk and sprinkle
with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a
cookie sheet. Bake at 425F for 10 to 12 minutes or till golden brown . Serve hot
with butter and jam or flavoured butter or honey.

2) BANNOCK

Scottish bannock is a simple type of scone that was cooked in the early days over open fires.  Settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard.
1 c whole wheat flour
1/2 c all purpose flour
1/2 c rolled oats
2 tbsp sugar (granulated)
2 tsp baking powder
1/2 tsp salt
2 tbsp butter (melted)
1/3 c raisins (optional)
3/4 c water

Method: 
Stir together flours, oats, sugar, baking powder and salt. Add melted 
butter, raisins (if using) and water, adding more water if needed to make 
a sticky dough. With floured hands, pat into greased pie plate. Bake in a 400 F
oven for 20 to 25 minutes or until browned and tester comes out clean.  Cut
into wedges. “ … again….Thanks to the website for all this information!  http://www.melodiesplus.com/Mary/cbns.htm

Tha thu ann = There you are  (Gealic Words for greeting children, and saying goodbye)
And…Mar sin leat  (Goodbye in Gaelic.)

Until Monday -Have a great weekend.

On the top of Cape Breton…

…fortunately not covered with snow, although there was snow in the highlands early in the week, that raised the river the next warm day. This was relevant to us for the rest of the human gang was Salmon fishing and every little detail seems to matter! Tilly and Milly continue to be our spokespersons for Nova Scotia and Cape Breton, but some other the others did join for a some fun and vacation time too.

They want to remind you about our new series and contest – Featured artist interviews and postings 1x per week, hopefully thru the winter. We are planning to kick off this exciting new path with a series of Featured Cape Breton Artist. As we told you on Monday – a new member of our gang, an artist themselves, will be conducting most of the interviews.  After Cape Breton we will feature various artist we know and or have met. If you know some one who creates amazing work for whatever reason PLEASE let us know. We would love to meet/make new artist friends. We are searching for a great name (clever and descriptive) for the art series. All ideas will be considered: email: botanicalbb3@gmail.com your ideas, the top 3 will end up as a contest with you, the viewer, able to vote and so help pick the winning name.

Izabellas in her Art Hat
We need a name!

In the meantime here are some more photos of Milly, Tilly and Moe enjoying the magnificence of Cape Breton. Moe, as Minister of Clean Water thought it was his obligation and privilege to be able to go up to Cape Breton and check out those waters!

We confess, we were in Cape Breton, Nova Scotia CA. last week.

The sunset pix last week was actually off the edge of Cape Breton. It is a BEAUTIFUL, and an amazing place to visit. The island is a bit remote and many miles away for most of us, that all seems to add to it’s beauty. Worth the traveling effort!

*** BIG NEWS*** Today we are announcing the up and coming series of Artist Features. We think it will be 1x a week, hopefully thru the winter, and starting in a few weeks. We are planning to kick off this exciting new path with a series of Featured Cape Breton Artist of many genres. We are very excited about this!  A new member of the  Botaniumus  community, an artist themselves will be conducting most of the interviews. (hint: he is a photographer and journalist.) We will work our way around this magical island, so stayed tuned. After Cape Breton we will feature various artist we know and or have met in the past year or so.  If you know some one who creates amazing work for whatever reason PLEASE let us know. We would love to meet/make new artist friends. We are also searching for a great name (clever and descriptive) for the art series. All ideas will be considered: email: botanicalbb3@gmail.com your ideas, the top 3 will end up as a contest with you, the viewer, able to vote and so help pick the winning name.

In the meantime, Tilly is on the edge of the Cabot Trail in the Cape Breton Highlands National Park of Canada. The grand views make one want to soar with the birds! Tilly has had to raise wings, think, stretch and marvel in awe at the amazing feats of natural beauty.

Cabot Trail makes Tilly want to fly
Grand vistas make me want to fly!

Smitten with Muffins…..Fun Food Friday lives on.

I found this recipe on a website called smittenkitchen.com. It is by a woman named Deb who seems to live with a itsy-bitsy NYC kitchen. She also seems to have a wonderful site, full of personality and great sounding food!  Add to that many many many cooking credentials and awards and it is yet another wonderful find!

Julia Pumpkin Muffin
Julia and Pumpkin Muffin time!

“Pumpkin Muffins
(http://smittenkitchen.com/2006/10/promise-keeper-pumpkin-eater/)
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil*
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar**
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

* Oh jeez, I messed up on this, too, using a 1/2-cup instead. It’s amazing anything ever turns out in my kitchen. That said, I also can’t attest to the oil-levels in the muffins either, though mine are fine.

** OMG! This too! I for some reason kept 1/4-cup aside, and wondered why the recipe called for so much. I didn’t use it all.” ——— Thanks to the Smitten Kitchen we look forward to many more yummy recipes and fun readings.

***Julia also want to remind you that Monday is a holiday here in the grand USA – thank you Chris for finding us (ha ha)… we will be taking the day off. See you all on Wednesday.