LIIDLII KUE/FORT SIMPSON - Once a month the smell of freshly-baked bannock drifts through the halls of Long Term Care in Fort Simpson.

The smell is the result of cumulative years of experience gathered by the female elders who live in the centre.

Alice Gaudet, left, and Erin Wyatt, a rehabilitation assistant, mix together a bowl of bannock dough in Long Term Care in Fort Simpson. - Roxanna Thompson/NNSL photo

On bannock-making day, many of them gather to make batches of the treat that are then shared with other residents and staff from the Health Centre.

Anyone looking to pick up secret bannock recipes from the ladies is out of luck. Making the perfect batch of bannock is all about experience, said elder Corrine Modeste as she mixed together a batch.

"I made bannock lots for my kids before," Modeste said.

All that experience means Modeste no longer needs to measure out her ingredients but instead relies on sight and touch.

Flour, baking powder, salt and sugar are the first ingredients into the mixing bowl.

Modeste said she prefers not to use too much sugar but sometimes substitutes in icing sugar.

"It doesn't taste too sweet, just good," she said.

The next step is to add just enough shortening until the dough has reached the right consistency.

Tenderflake lard is the best kind to use, said Modeste. The final ingredient is water, just enough for the dough to stick together.

If you pour in too much you can always add a bit more flour, she said.

Once you have the basic bannock recipe there are lots of variations, Modeste said as she greased a pan with lard to cook her bannock in.

Some people use milk and others add some eggs. Raisins are also a popular addition.

There are also different ways to cook bannock.

Modeste flattened hers into a pan and then cut it into squares with a knife before putting it in the oven.

Other elders formed their dough into individual bun shapes and poked them with a fork to aid in the cooking process.

Although the batches of bannock at Long Term Care are baked in the oven, Modeste said she enjoys wrapping bannock dough around a stick and cooking it over a fire.

Erin Wyatt, a rehabilitation assistant at Long Term Care, started the monthly bannock days five months ago.

Bannock day is a popular event at the centre, said Wyatt.

"When I hand it, out it's always big grins. I don't think anyone's ever said no to bannock," she said.

Since the activity started the quality of the bannock has increased a lot, she said. Wyatt has also been picking up baking tips from the elders.

"I really like bannock day; I learn a lot," she said.

Anyone who wants to take advantage of the elders' experiences and sample the finished product has to be quick.

"It lasts maybe an hour and then it's pretty much all gone," said Wyatt.