BANNOCKS - Contributed by Miriam Newman

As Pat knows, the majority of my recipes come from Irish relatives on my father's side.  My Nana, his mother, came from Ireland but knew she was descended from Scottish settlers generations back and had the recipes to prove it!  I suspect this traditional Scottish recipe for bannocks was strongly influenced by her subsequent Irish roots.  In any case, at this time of year a cup of good tea and a slice of Nana's product don't go amiss!

BANNOCKS

3/4 c. flour

1/4 c. oatmeal

1 tsp. salt

2 tbsp. butter

1 tbsp. baking powder

2 tbsp. sugar

1/2 c. milk

Sift flour, salt and baking powder.  Add butter, rub fine.  Mix in oatmeal and sugar.  Make a well.  Pour in milk, stir until it forms a soft sticky dough.  Turn onto floured surface, knead gently.  Roll out and shape into 1 or 2 1/2' thick rounds.  Heat griddle, flour lightly.  Cook for 10 min.  Turn once and cook other side.  Cool on rack.  Slice thinly, serve with butter and jam.