Breakfasts
The breakfast dilemma: eat a short, quick, no-cook breakfast (to get on the
trail early) or spend time to cook + heat a longer, often times more tastier
meal. If time is critical, a short, cold meal might be optimal; remember that
stove cooking also requires cooking, clean-up, and packing-up time. Your
available time, of course, depends on what you intend to do the rest of the
day.
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Lizy's Famous Breakfast JANK
in a plastic bag, at home, combine:
ùInstant Mashed Potatoes ùInstant Stuffing (like for thanksgiving) ùCheddar
Cheeze-Its crackers, or the like
On the trail, heat hot boiling water, and add to dry mixture. Eat!!If higher
fat content is desired, add instant (powered) milk and/or solid (clarified)
ghee butter at any time.
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Breakfast Cereal
quick cooking oats (if you are in a hurry)
or multi-grain cereal (if you are not in a hurry. Soaking grain overnight
speeds things up)
milk powder
pinch of salt
dried fruit--eg: apples, raisins
directions: mix the above ingredients and put in plastic bags (4 day trip
means four bags) All you have to do is boil the water and add to the
ingredients. Brown sugar or maple syrup is great on top!
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Simple Hot Granola Breakfast
1.boil 2 to 3 cups of water in your pot (put the water in the pot the night
before if you think it might freeze over night)
2.throw in about 1 1/2 cups of granola flakes
3.throw in a handful of dried fruit, such as apple rings, raisins, apricots,
etc.
4.stir while you boil the mix another 30 seconds or so.
5.remove from heat and stir in 2 - 4 tablespoons of dried milk powder
6.cover and leave aside for 3 - 5 minutes (I usually put my kettle on at this
point and immediately boil water for tea or coffee. This way a only have to
light the stove once)
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Ingredients (mix dry ahead) - 10 to 12 servings
ù3 c. flour ù1 or 2 eggs, or 2 to 4 Tbls.dry egg ù1 pkg. dry yeast ù1 TBL. oil
ù1 tsp. salt ùbutter ù1 tsp. baking soda ù1 TBL. brown sugar ùsyrup
Packing the Food
Put into 3 separate bags, then package with the trail directions:
1. flour
2. yeast
3. salt, baking pwd., sugar, and dry egg, if used. Carry in general
provisions: oil, fresh eggs, if used; butter; and syrup.
Trail Directions
1. The night before, put the flour and yeast into a large pot and stir in 3 c.
warm water. Cover and let sit all night.
2. In the morning, add 1 TBL. oil, the salt, soda, sugar, and dry egg (or
fresh) to the batter. Froth it up, as the woodsman says, and let it sit for 30
minutes.
3. Lightly oil a skillet. Fry the pancakes, serve with butter and syrup.
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Pancakes: batch for 18 pancakes (mix dry ingredients ahead)
ù2 c. flour ù1 TBL. sugar ù.5 tsp.salt ù2 TBL. dry milk ù1 TBL. baking pwd. ù0.5
c. shortening ù1 tsp. butter or oil
1. Add 2.25 c. water to 3 c. mix. Stir until mixed, but don't try to get all
the lumps out.
2. Heat a teaspoon or so of butter or oil in a frying pan. When the pan is hot
enough to cook a drop of batter, ladle out spoonfuls of the batter and brown
the cakes on both sides. The first side is done when you can see bubbles
forming in the batter and the edges browning.
Note; Use up all the batter; it is much more pleasant to eat leftover pancakes
than to contemplate disposing of unwanted batter. Cold pancakes make a good
lunch dessert when you spread them with butter or a little honey or with
whatever seems tasty, including granola or GORP.
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