Native Cree Bannock Bread:
Ingredients
6 cups flour
1 cup lard
3 tablespoons baking powder
1 tablespoon salt
2 cups currants or raisins (I used sultanas)
3 1/2 cups water

Directions
1. In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
2. Next, add the water and work the ingredients into a dough.
3. Now, you have two options: the camp fire or the oven.
4. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
5. To cook in an oven, spread the dough out into a 16" square cake pan.
6. Bake at 425 degrees for about 20 minutes or until golden brown.

A real taste of the Canadian North. Take this recipe, and the ingredients, with you the next time you go camping!

4 c. flour
1/2 c. sugar
1 tsp. salt
4 tsp. baking powder
1 1/4 c. water
Oil

Mix all ingredients, except oil. Separate into 10 to 12 balls. With floured hand, pat into flat oval shapes. Pat thin so bread fries evenly. Fry in 1/2" vegetable oil. Make sure oil is hot. Great for breakfast.

Directions:
1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.