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
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.
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
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.