Anna & Kristine

Thank you Anna & Kristine for testing the recipes from our cookbook because our publishers updated our cookbook for future printings. These were changes that mom and I requested before the first printing and they were not done.

Just Like Grandma's Bannock recipe, when Ben Genaille was talking about the yeast not being allowed to sit and get frothy before adding it to the flour. We have been making this recipe for over 40 years and made over a million bannock and never once let the yeast sit and get frothy. When the recipe says to put the dough in a covered bowl to let raise, we usually put a plastic cover to seal completely to let raise. The dough gets hollow in the middle when the bannock is not turned enough. One correction was made to the recipe, 6 cups of flour and 1 extra cup to add slowly if the dough was to moist.

As for the wedding cake, we had to reduce the size of the Gitsegukla Wedding Cake to make 10 servings instead of the usual 300 servings as you would for a wedding. In the recipe it says to soak the raisins and dried cranberries in boiling water. The recipe is changed, to use the boiling water in the dough mix.

The cooks added hot mustard to the Buffalo Hominy Corn Chowder and the kept it on high heat when it said to simmer.

The pine needles were to be fully dried and ground. If you keep it in a sealed container before it is fully dried, it will get moldy.