Bonnie says: "Bannock originated from the Selkirk settlers around 1815 and was passed from mother to daughter. "

Ingredients:

• 5 c. flour
• 5 tsp baking powder
• 1/2 tsp salt
• 1 c. beef drippings
• 1 1/2 c. lukewarm water

Sift dry ingredients. Melt drippings and add water. Make a well in dry ingredients and pour in liquids. Stir into a ball. Knead on floured board until smooth. Divide ball into 6 pieces and form each portion into a flat round. Allow to stand until firm - about 2-5 minutes. Roll each nubbin into smooth, flat round bannock. Prick all over with fork. (And just to make sure you are really "hands on" with this stuff) finish off by polishing each with the heel of your hand. Bake on ungreased cookie sheet 450 F for 12 - 15 minutes or until golden brown. Cool. Cut by scoring with knife or simply break into pieces.