Tasty Take-A-Long Recipes..
(recipes for camping too!)
APPLESAUCE CAKE
for BUNDT or 10x13 cake pan:
3 cups all-purpose flour 4 eggs
3 teaspoons baking powder 2 cups white sugar
2 teaspoons baking soda 1 1/2 cups canola oil
1/2 teaspoon salt 2 cups applesauce
2 teaspoons cinnamon 1 teaspoon real vanilla extract
Preheat oven to 350 degrees. Grease & flour bundt pan or 10x13 pan. Sift together the flour, baking powder, baking soda, salt and cinnamon into a large bowl and make a well in the center. Set aside.
Mix together the eggs, sugar, oil, applesauce and vanilla. Mix well. Pour into the flour mixture and mix together well. Pour into prepared pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes then turn out onto wire rack. Cool completely.
Add chocolate chips, raisins, nuts, coconut, craisins or other item, if desired. Add after you mixed all the ingredients together.
Cut and take on your hike in a sealed container.
CRANBERRY OATMEAL CHEWS
Yield: Makes 4 1/2 dozen cookies
*parchment paper recommended; see below!
1 c packed brown sugar
1/2 c granulated sugar
1/2 c unsalted butter, softened
2 Tbsp light corn syrup
2 teaspoons vanilla
2 egg whites
1 egg
3 c old-fashioned rolled oats
1 1/2 c all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dried cranberries
Preheat oven to 350. Combine brown sugar, sugar, butter, corn syrup, vanilla, egg whites and egg together in a medium bowl. Beat at medium speed until well blended. Stir in oats and let stand 5-10 minutes.
Meanwhile, combine flour, soda, cinnamon, nutmeg and salt. Stir dry ingredients into oat mixture, blending well. Fold in cranberries.
Drop by scant tablespoonfuls 2 inches apart onto baking sheets that have been
lined with parchment paper, or coated with non-stick vegetable cooking spray.
Bake 10 minutes or until lightly browned around the edges. Remove onto wire rack and let cool.
FRUIT & CARROT BREAKFAST BREAD
4 c Pancake mix
4 ts Cinnamon
1 c Raisins -- golden preferred
1/2 c Dried apples -- chopped
1 c Almonds -- chopped
1 c Coconut -- shredded
1/2 pk Dry scrambled egg mix
4 c Shredded carrots
1 c Oil or Margarine
2 ts Vanilla -- optional
1 c Honey -- or sugar
1 1/4 c Water
Preparation
mix the pancake mix, cinnamon, raisins, dried apple
pieces, almonds, coconut, and scrambled egg mix. Out
into a zip lock gallon bag. Add Sugar if using it
instead of honey.
Peel and shred carrots to approximate 4 cups (a little
more or less does not make much of a difference). Pack
carrots into a zip lock bag.
If using oil and honey, pre-measure into a 1pint
plastic bottle with the vanilla.
On The Trail:
If using margarine melt it in a small container made
of aluminum foil
Add the oil-honey (if using it), carrots, and water
to the dry mix and mix well. If there is liquid with
the carrots add it to the dry mix too.
Put into a lightly oiled dutch oven and bake 25-35
minutes with about 20 pieces of charcoal on the top
and 10-15 on the bottom. Check after 15-20 minutes.
BREAKFAST SANDWICHES
1 egg, scrambled or over hard
2 pieces of sandwich bread
browned sausage, ham or bacon
1 slice of your favorite cheese
salsa, salt or pepper, optional
square camp iron
Fry eggs and meat or prepare them before leaving on your camping trip. Butter each slice of bread on one side. Place one piece of bread buttered side down in the camp iron. Then layer with the egg, meat and cheese, topped with the second piece of bread, buttered side up. Close the iron and place over a hot fire for approximately one minute on each side. Check often so you do not burn them.
OLD FASHIONED CORNBREAD
1 1/2 c cornmeal
3 T flour
1 tsp salt
1 tsp soda
MIX & ADD
2 c buttermilk
1 egg
2 T oil
Pour into a very hot cast iron skillet & bake at 450' until done. Serve w/ honey & butter
HIKER'S HOT POT
1X 500g packet of macaroni
1/2 c sun-dried tomatoes
1/2 dehydrated onion
1 sm can tomato/chili sauce
3 cups water
2 cans tuna, drained & flaked
Salt & pepper to taste
In the camp: Cook the macaroni as instructed on the packet, then drain. Soak the tomatoes in boiling water. Mix the tomatoes with the onion, tomato/chili sauce and water, then add the tuna and bring to a boil. Season with salt and pepper. Blend well and serve with macaroni.
WILD THINGS SNACK MIX
4 cups air-popped corn or toasted oat cereal
3 cups animal-shaped crackers
3 cups small pretzels
2 cups of your favorite diced, dried fruit
Mix all ingredients in a large bowl. Pack in ziploc bags for your next hiking adventure. You can add 1 cup of your favorite nuts if you'd like.
SUMMER CEREAL BARS
3 Tbsp butter or margarine (margarine must have at least 65% vegetable oil)
One 10-ounce bag large marshmallows
6 cups toasted oat cereal
One 6-ounce container low-fat or fat-free flavored yogurt
3/4 cup diced dried fruit that complements yogurt flavor
You will need these items for preparation:
Large microwavable bowl
Microwave
8 x 8 x 2 square baking dish, greased
Spoon
Measuring cups
Measuring spoons
Zip-top bags
Grease the square baking dish.
Microwave butter and marshmallows uncovered in a microwavable bowl, stirring after every minute, until smooth.
Stir in cereal.
Press about 4 cups of cereal mixture firmly into the greased baking dish.
Spread yogurt evenly on top of the cereal mixture in the baking dish.
Mix dried fruit and remaining cereal mixture. (If cereal mixture has hardened, microwave uncovered on high for 30 seconds to soften.)
Spread remaining cereal and dried fruit mixture on top of the yogurt. Press firmly into the baking dish with damp hands.
Refrigerate for 30 minutes or until bars are firm.
Store in the refrigerator.
Pack individual serving sizes in zip-top bags. Also, pack the dip with a frozen water bottle or ice pack in an insulated container to keep it cold on the trail.
variations:
Pair peach yogurt with diced peaches, try a berry- flavored yogurt paired with your favorite fresh berries, or pair cherry yogurt with cherries!
PEANUT BUTTER POCKETS
2 each - 6" whole wheat pitas
6 T peanut butter
8 T apple butter
1 banana, sliced
Cut each pita in half. Spread 1 1/2 T peanut butter inside half of each pita pocket piece. Spread 2 T apple butter inside the half of each pita pocket piece where peanut butter has not yet been spread. Put 5-7 slices of banana inside each pocket.
Place each into a ziploc bag. 4 servings.
HIKERS IN A SLEEPING BAG
4 four-to-six inch whole wheat tortillas
4 slices of you favorite lunch meat
4 ounces low-fat cheese slices (any)
2 tomatoes, washed and sliced
1/2 c shredded lettuce (try a dark green lettuce like romaine)
Optional: add a pickle spear to your wrap for extra crunch
Place one slice of lunchmeat on each tortilla. Place one slice of cheese on top of the lunch meat. Place two tomato slices on top of the cheese. Add 1/8 c of lettuce. Fold bottom of tortilla in and roll it tightly (tomato or 'hiker's head' should "peek out"). Tie tortilla in place with a piece of clean string. Remove before eating. Pack with frozen water bottle or ice pack in an insulated container to keep it cold on the trail.
4 servings.
CAMPER'S DELIGHT
1-2 servings
4-5 strips bacon, cut up into
pieces or broken into pieces
Small pat of butter
2 pieces of toast which were
browned on an open fire
(cut or tear into 1-inch pieces)
2-3 scrambled eggs
Put bacon in pan and start cooking, not too high of heat. Add pat of butter and cover with toast pieces. Next add the eggs over the toast and bacon; cook until desired doneness.
You have perfect eggs all in one pan.
Enjoy!
BANANA BOATS
GREAT CHILDHOOD RECIPE!
4 bananas, unpeeled
1/2 cup chocolate chips
1/2 cup miniature marshmallows
Cut a wedge-shaped section in each banana. Pull back peel. Remove wedge-shaped piece of banana. Fill cavity with chocolate chips and marshmallows. Replace peeling over filling. Wrap securely in heavy-duty foil. Heat about 5 minutes over coals until
chocolate and marshmallows melt.
Serves 4.
BACKPACKER BARS - HIGH ENERGY!
1 cup butter
1 1/2 cups packed brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup white flour
1/2 cup wheat germ
4 teaspoons grated orange peel
4 eggs, lightly beaten
2 cups whole almonds
1 cup chocolate chips
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup shredded coconut
Heat oven to 350 degrees F. Cream butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ and orange peel. Press mixture into bottom of an ungreased 13 x 9-inch baking pan.
Combine eggs, almonds, chocolate chips, dates, apricots, coconut and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly in pan. Bake 30 to 35 minutes and cool before cutting into bars.
CAMPFIRE BUNDLES
1 large sweet onion, sliced
1 each large green, sweet red and yellow peppers, sliced.
4 medium potatoes, sliced 1/2 inch thick
6 medium carrots, sliced 1/4 inch thick
1 small cabbage, sliced
2 medium tomatoes, chopped
1 to 1 1/2 pounds fully cooked Polish sausage, cut into 1/2 inch pieces
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
Place vegetables in order listed on three pieces of double-layered heavy-duty foil (about 18 inches square). Add sausage; dot with butter. Sprinkle with salt and pepper. Fold foil around the mixture and seal tightly.
Grill, covered, over medium heat for 30 minutes.
Turn and grill 30 minutes longer or until vegetables are tender.
Yield: 6 servings.
MORNING BUNS
This recipe uses 2 cupcake tins and 2 reflector ovens.
2 (10-count) cans refrigerator biscuits
1/2 cup chopped nuts (optional)
1/3 cup granulated or brown sugar
1/4 cup butter or margarine
1 teaspoon cinnamon
Prepare and heat oven for moderate heat, about 15-20 hot coals (350-375 degrees F).
In small cook pot, melt butter over warm coals of cook stove. Open biscuit cans and separate biscuits.
Combine cinnamon and sugar in small bowl. Dip each biscuit into the melted margarine and then into the cinnamon sugar. Place biscuit in each cupcake cup and sprinkle with nuts. Place pans in ovens and bake about 10-15 minutes, until buns are golden brown. Serves 8.
PAN DE CAMPO
Flat bread traditionally made in a Dutch oven over a mesquite fire. This dates back to trail driving days, and is sometimes called Cowboy Bread or Panochitas.
8 cups unbleached flour
8 teaspoons baking powder
4 teaspoons salt
4 teaspoons sugar
3 cups milk
1 1/2 cups corn oil
In a bowl add flour, baking powder, salt and sugar.
Add the vegetable oil to flour mixture. Add milk 1 cup at a time. Dough should be a little sticky.
Dust a bread board or counter and begin to knead the dough. Form 4 round rolls. Roll out with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
Heat oven to about 400 degrees F.
Bake for about 20-25 minutes. Pan de Campo should be golden brown.
DUTCH OVEN COBBLER
1 (18.25 ounce) box white cake mix
1 (16 ounce) can pie filling
2 tablespoons butter
1 can Sprite soda
Drop butter into the bottom of a 10- or 12-inch Dutch oven. Drain 1/2 the liquid out of the can of pie filling. With a knife , put a zigzag design on top of the cake mix and then pour the Sprite on top. Checkerboard your charcoal on top and bottom until full. Turn at 15 minutes and start checking to see if it is cooked every 15 minutes thereafter. Takes about 30 minutes total.
