Posts filed under 'Recipes'
May 18th, 2007
spryken
As I was contemplating an upcoming 3 day trip on the Appalachian Trail, I pondered what food I was going to take. I do not like a lot of the “Power” bars or meal replacement bars. There are exceptions like the Clif Bars. Being somewhat of a cook and a little adventurous, I decided to see what I could come up with on my own.
I started by searching Body Building websites for recipes for Protein bars. Then I looked at websites for hiking/backpacking and cycling for Energy bar recipes. After reviewing these sites, I headed to the store and then the kitchen.
Here is what I came up with:
- 1 cup Oatmeal
- 1/2 cup wheat germ
- 1/2 cup sesame seeds
- 1 cup slivered almonds
- 1 cup sliced, dried apricots
- 1 cup raisins
- 1 cup vanilla flavored protein powder
- 1/2 cup non-fat dry milk powder
- 1 cup light corn syrup
- 3/4 cup sugar
- 1 1/4 cup peanut butter
- vegetable spray
Toast the oats, wheat germ and sesame seeds in a 350 F oven for about 10 minutes, stirring occasionally. Combine with the almonds, apricots, raisins, protein powder and powder milk. Be sure the raisins and apricots are well distributed and coated with the dry ingredients.
Heat the corn syrup and sugar in a large pot until just boiling and the sugar has melted. Remove from heat, stir in the peanut butter and vanilla extract. Add the dry ingredients and stir. It will be stiff, so use a strong spoon. Spray a 9×13 inch pan with vegetable spray. Spoon into greased pan and spread evenly. Allow to cool at room temperature.
Cut into squares (approximately 20-24).
I used quick oats, but whole oats will work too. You can sometimes find bulk sesame seeds at specialty markets or in the Natural/Organic sections of your grocery store, this is much cheaper than what you can find on the spice isle. If you don’t like apricots try some other dried fruit that you do like. One of my step-sons doesn’t like apricots, so I promised I would try mango or papaya and coconut next time. Maybe some banana chips would be a good addition too.
I have made these several times and am looking forward to enjoying them on the trail. I let some co-workers try them and now they are trying to get me to sell them. They are not body builders or even outdoor enthusiasts so they don’t care about the calorie dense blend of carbs for quick energy with protein for sustained energy. They just like the taste. There is one cyclist at work that is planning to make some for his next bike event.
Technorati Tags: training, recipe, hiking, backpacking, cycling
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Entry Filed under: Backpacking, Boy Scouts, Cooking, Hiking, Recipes
January 10th, 2007
spryken
This BBQ sauce was traditionally made by my grandmother every year for Christmas Eve dinner. She would serve it with a baked turkey breast and green ham. For those of you who thought green ham was only in Dr. Suess, it is really just the uncured ham, so more like a pork roast.
Jiffy BBQ Sauce
1/2 c vegetable oil
3/4 c chopped onion
3/4 c ketchup
1/3 c lemon juice
3 T Worchestershire Sauce
2 T prepared mustard
salt to taste
1/2 t pepper
In a dutch oven, cook onions in oil until soft. Add remaining ingredients and simmer 15 minutes.
BBQ Chicken
Jiffy BBQ Sauce
4-6 boneless, skinless chicken breast
Add the chicken breasts to the prepared BBQ sauce. Place the lid on the dutch oven. Arrange coals on lid and bake for about 2 hours. The chicken should easily pull apart with a fork. Shred the chicken in the sauce. Serve on buns or over rice.
Technorati Tags: boy scouts, scouting, bsa, cooking, recipe
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Entry Filed under: Cooking, Recipes
December 11th, 2006
spryken
This is a delicious and easy soup. It can be cooked stove top or in a dutch oven. And it really tastes like lasagna!
Yield: 8 cups - 4 servings for hungry scouts, so double or triple
1 pound bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tbs. garlic, minced
4 cups chicken broth
1 can Italian-style stewed tomatoes, chopped (14 1/2 ounces)
1 can tomato sauce (10 3/4 ounces) we used jar marinara sauce
2 1/2 cup bowtie pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, shredded
1/4 cup Parmesan cheese, shredded
4 teaspoons thinly sliced fresh basil - optional
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute’ 3 minutes. Stir in mushrooms and garlic, and saute’ another 3 minutes.
Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes or according to package directions. Stir in spinach and cook until wilted.
Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.
Technorati Tags: boy scouts, scouting, bsa, scout, cooking, camping, recipe
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Entry Filed under: Boy Scouts, Camping, Cooking, Recipes
December 7th, 2006
spryken
A few months back, we were working on the Historic Trails award. I was the adult grub master. The other leaders have come to expect me to do Dutch Oven cooking on our campouts, at least the “flop and drop” campouts. I didn’t want to disappoint. I fixed the Chicken Chili Verdi for supper and my Mom’s Pound Cake for dessert. Mom always uses a tube pan to make pound cake. It provides more crust. So I adapted a dutch oven to make a tube pan. Really all I did was to cut the top off of a 12 ounce drink can, so that if fit under the lid of the dutch oven.
Here is the recipe…
- 1 cup butter or Crisco
- 2 1/2 cups sugar
- 4 eggs
- 3 cups all purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Cream together the butter and sugar. Add the vanilla. Add the eggs one at a time, mixing well between additions. (This can be done the night before the campout, just bring to room temperature and mix lightly before adding the other ingredients.) Combine the flour, salt and baking soda. Add the dry ingredients alternately with the buttermilk to the creamed mixture.
Oil and flour the dutch over or tube pan. Spoon the batter into the pan and smooth. Bake at 350 degrees for about an hour or until done. If cooking in a dutch oven on coals, I used about 8-10 coals on bottom and 12-16 on top. Rotate the dutch oven 90 degrees every 15 minutes and the lid in the opposite direction 90 degrees. This will help insure even baking. You may need to adjust the amount of coals on top if it browns too fast or not fast enough.
There is nothing like hot pound cake on a camping trip.
Technorati Tags: boy scouts, bsa, scouting, dutch oven, cooking, recipe, camping
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Entry Filed under: Boy Scouts, Camping, Cooking, Recipes
November 27th, 2006
spryken
This is the recipe the Boy Scouts use, super easy and very good. It is so easy, most boys and leaders that I explain it to have a hard time believing it.
2 cans fruit pie filling - any flavor
1 box cake mix - any flavor
butter or oil
Pour the pie filling into the bottom of the dutch oven. Spread the dry cake mix over the pie filling. Place some small bits of butter or drizzles of oil around the top to aid in browning. Place 8-10 coals under the dutch oven and 12-14 on top. Bake about 45 minutes, until bubbly and the top is browned. Rotate the dutch oven 90 degrees and the lid in the opposite direction 90 degrees every 15 minutes. This aids in even baking and browning.
Yes, you can use any fruit pie filling and any flavor cake mix. No, you do not follow the directions on the cake mix box, use it dry!!
Here are some flavor combination ideas:
- Peach pie filling, spice cake
- Apple pie filling, spice cake
- Blueberry pie filling, yellow cake
- Raspberry pie filling, chocolate cake
- Cherry pie filling, devil’s food cake — you add a few dollops of
Marshmallow Fluff to the pie filling (not mixing) to get a “Black
Forest” cobbler
You can always add some cinnamon or cloves to spice up the pie filling.
Have fun and experiment with the flavors.
Technorati Tags: Dutch Oven, Boy Scouts, bsa, scouting, cooking, recipe, camping
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Entry Filed under: Boy Scouts, Camping, Cooking, Recipes
