If you've been to the Fort, a favourite moment for many is eating bannock at the Cree Encampment. Bannock was to 1846 what Tim Horton's donuts are to 2011.

For those who can't get enough and need their fix after September, when our genral admission ends for the season, we have a Roasted Bannock recipe for you to enjoy.

Ingredients:

• 1 cup flour
• 1 pinch salt
• 2 teaspoons baking powder
• 1 tablespoon butter/margarine
• ½ cup water (or milk)

What To Do:

1. Combine all dry ingredients.
2. Rub/cut in butter.
3. Add water (or milk), mix well.
4. Pull off a small handful and roll into a "snake."
5. Coil the dough around the tip of a wooden stick, leaving no spaces between coils.
6. Roast bannock over hot coals, like a marshmallow or hot dog, rotating slowly.
7. Bannock is done when it is golden brown and firm to the touch, it should slide off the stick easily. Be careful, it will be very hot.

Enjoy with butter, cinnamon and sugar, jam or any of your favourite toppings!