Recipes

Trail Grub: Pre-trail Recipes
Try some of these make-ahead recipes for bread, spreads and snacks:

Crunchy Nut-Seed Bread

* 2 tablespoons active dry yeast
* 1 cup wheat and barley nugget cereal (such as Grape-Nuts)
* ½ cup warm water
* 1 cup quick-cooking rolled oats
* 1½ cups nuts and seeds; combination of  sesame, poppy, sunflower or pumpkin seeds, walnuts or pecans, (ground coarsely).
* 2 ¾ cups water
* 1 cup whole wheat flour
* 2 teaspoons salt
* ½ cup blackstrap molasses
* 4 tablespoons Vegetable oil
* 1 cup rye flour
* 5 cups all-purpose flour

Stir yeast into the ½ cup warm water until dissolved and allow the mixture to sit until foamy, about 5 to 10 minutes.

Place oats in the 2 ¾ cups water and bring to a boil, stirring once. Allow it to cool 5 minutes.

Place salt, molasses and oil in a bowl. Add oats and stir well. Add yeast mixture to the molasses mixture and stir.

Stir in rye flour, whole wheat flour and Grape-Nuts, stirring well. Add nuts and seeds and beat until smooth.

Gradually add all-purpose flour, a cup at a time, until a soft, workable dough results. Place dough on a floured board and knead 8 to 10 minutes. Place in an oiled bowl, turn once, cover with a damp cloth and set in a warm place until doubled in bulk.

Divide the dough in half and place in two well-oiled 9 x 5-inch loaf pans. Brush tops with oil and allow to rise until doubled.

Bake at 375* F for 35 to 40 minutes. When loaves are done, turn out immediately onto racks and cool thoroughly. Wrap in heavy plastic food wrap and store in a self-sealing plastic bag.

The loaves may be frozen until beginning the hike. Place in a plastic container to prevent crushing in the pack. This bread is excellent sliced for lunch with cheeses, peanut butter or marmalade.

Makes 2 loaves

Peanut Bread

* 2 tablespoons dry yeast
* 1/4 cup nonfat dry milk
* 1 3/4 cups warm water
* 1/2 cup peanut butter
* 3 tablespoons honey
* 4 to 4 1/2cups whole wheat flour
* 1/2 teaspoon salt

In a large bowl, dissolve yeast in water. Stir in honey. Let proof for 5 minutes.

Mix in salt, nonfat dry milk, peanut butter and enough flour to make a stiff dough. Knead on a floured surface until dough is smooth and elastic, about 10 minutes. Place dough in an oiled bowl, and turn to oil top. Cover with a clean towel and let rise until double in bulk, about 1 hour.

Punch down dough and form into a loaf. Place formed loaf into a greased 9 x 5-inch loaf pan. Cover with towel and let rise until double in bulk, about 30 minutes.

Preheat oven to 350* F. Bake loaf for 40 minutes.

Makes 1 loaf

Apple-Prune Butter

* ¼ Cup pitted prunes
* ½ Teaspoon ground cinnamon
* 1 ½ cups apple cider
* 1/8 Teaspoon ground allspice
* 2 cups chopped apples
* dash Ground cloves

Place the prunes and cider in a small saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes, or until the prunes are completely soft. Be careful to simmer, or the cider may boil away. There should be some liquid left with the cooked prunes.

Place the prunes and liquid in a blender with the apples and spices. Process on medium speed until smooth, stopping to scrape down the sides as necessary.

Place the blended mixture in a small saucepan. Bring to a simmer and cook over low heat, stirring frequently, until quite thick, 20 to 30 minutes.

Pack in an airtight container. Serve on hearty whole grain breads or crackers.

Yields 1 ½ cups

Crunchy Peanut Spread

* 1 medium, very ripe banana
* ½ cup peanut butter
* 1 teaspoon lemon juice
* ½ cup finely chopped celery

Mash the banana with a fork in a small bowl. Sprinkle with lemon juice and stir to combine.

Add the peanut butter and stir the mixture together with a fork until combined. Fold in celery.

Yields 1 ¾ cups

Fruited Cheese Log

* 1/3 cup unsweetened crushed pineapple, (Well drained !)
* 8 ounces cream cheese, softened
* 1/3 cup pineapple juice
* 1 lb. Monterey Jack cheese or cheddar cheese, grated
* 1/2 cup finely chopped dried apricots
* 2/3 cup chopped walnuts
* 1/3 cup chopped dates

Combine pineapple, pineapple juice, apricots and dates in a small bowl. Set aside until juice has been absorbed by fruits.

In a larger bowl, blend together cream cheese and Monterey Jack or cheddar cheese, then blend in fruits mixture. Chill in refrigerator for several hours or overnight.

When thoroughly chilled, form into a log. Sprinkle walnuts on a sheet of wax paper and carefully roll log in walnuts until all surfaces are coated. Wrap in plastic wrap. Store in a self-sealing plastic bag

Serve as a spread with crackers or hearty whole grain bread.

Makes 1 log

If you have any interesting Recipes you’d like to share please send them to us here at Trailhoncho, we’ll be happy to post them right here on this page, (with full credit to the author).

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