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Mountain Delicacies
From July/August 2006 Issue
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Far from the comforts of home and microwave,
try these edible ways to enjoy the outdoors –
four high-calorie snacks for hikers
BY DANNY BERNSTEIN
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Oatmeal-apricot hiking bars. They’re dense and easy to carry in a backpack.
PHOTO BY SKIP HIGGINS |
All foods taste better outdoors, especially if I’ve already walked five miles and there’s at least five more to go before I see my car.
Even peanut butter, 190 calories for a mere two tablespoons, on whole wheat bread, can become a good, quick sandwich with sliced apples, pears or my favorite, kiwifruit – never jelly. For a more upscale sandwich, I layer hummus, Havarti cheese, sprouts and sliced avocado on whole-grain bread.
For the complete story, including recipes for Palm Beach Brownies, Dan's Dried Apples, and Oatmeal-Apricot Hiking Bars, get your copy of the new Blue Ridge Country, now available at bookstores, on newsstands or by calling (800) 877-6026. Or try our Free Issue Offer. Web exclusive recipes are featured below.
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Featured Recipes:
Hiking Bars
INGREDIENTS:
For the cookie crust:
1/2 cup butter, softened
1/2 cup light brown sugar
2 cups quick-cooking oats
METHOD:
Beat butter and sugar until light. Stir in oats. Press dough by hand into a lightly buttered 8x8x2” pan. Bake for 15 minutes, then let cool slightly.
For the filling:
2 eggs
1 cup light brown sugar
1 tsp. vanilla extract
1/4 tsp. baking powder
1/2 cup roasted, coarsely chopped
almonds
1 cup quick-cooking oats
1 tbs. flour
METHOD:
Beat eggs lightly. Add sugar, vanilla, and baking powder. With scraper, fold in apricots, almonds, oats and flour. Stir and mix all ingredients well and pour onto cooled crust. Bake 30-35 minutes or until top is golden and firm to the touch. Let cool completely on wire rack, and then cut into 2 1/2 x 1” bars. Keep refrigerated.
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Tortilla Lunch
Directions:
Take a couple of soft tortilla shells and add some ready-to-serve chicken (which comes in pouches). Add a sauce. Kent recommends using individually packaged condiments which can make this lunch fun and exciting. Try barbeque sauce, duck sauce, Dijon mustard, ranch dressing, horseradish or taco sauce. Throw some American cheese on top. Roll it up and enjoy it!
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Chinese Backpack Dinner
INGREDIENTS:
1/2 oz. fried rice seasoning (SunBird)
in a quart-sized Hefty freezer zip
lock bag
1 cup minute rice
1 cup boiling water
Directions:
Let steep 5 minutes. Add one 3.5-oz. foil envelope imitation crab (Chicken of the Sea). This dinner can be the basis for many variations. For rice, substitute couscous or instant grits. For crab, substitute chicken, tuna fish or any ready-to-eat protein available in a foil envelope.
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