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Doc's Backpack Recipes

The following have been accumulated over several years from many sources.  Most have been modified some to suit our tastes.  Where known, the source has been identified.  If a source should be listed, please let me know at the address under "Contact" in Directory.   The following recipies are not in any particular order.
 

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Included Recipes

Apples, Fried
Birdseed
Breadsticks
Cave Bread - heavy bread, useful for high energy snacking
Date Walnut Topping
Fruit Soup - served hot and spicy
Granola I and II
Garlic Pumpernickle Toast
Hawaiian Pudding
Leathers
Monster Cookies
No Bake Eskimo Cookies
Omlettes, Western
Peanut Butter Bars  - Escellent high energy snack
Pita Ham & Cheese
Pita Pizza
Southwest Cheeseberger
Spicy Seed Snack
Washington Bars
 

Books:

Several of the books we have used are:
Please be aware that many of these are older editions.  New editions are available of several of the following:
Our faovorites marked with "*".

_____.  Cooking Out of Doors.  Girl Scouts of the USA.  Catalog No 19-533.  1960.

Angier, Beradford.  Wilderness Cookery.   Stackpole Books.  Harrisburg, Pa.  1961, 1963.

*Barker, Harriet.  The One-Burner Gourmet.  Book Brothers, Inc. Greatlakes Living Press.  1975.  ISBN:  0-915498-07-3.

*Barker, Harriet.  Supermarket Backpacker.  Greatlakes Living Press, Publishes  Matteson, Illinois.  1977. ISBNN:  0-915498-35-9.

Bates, Joeseph D. Jr.  Outdoor Cooking the Easy Way.  personal publication by Joephh Bates.  1963.  7th Edition.

*Bunnelle, Hasse.  Food for Knapsackers.  A Sierra Club Totebook.  Sierra Club Books.  Sanfrancisco.  1971.  ISBN:  87156-049-6.

*Chambers, Patricia.  River Runner Recipes.  Pacific Search Press.  Seattle, Washing.  1984.  ISBN:  0-914718-85

Gunn, Carolyn.  The Expedition Cookbook.  Chockstone Press.  Denver, Colorado. 1988.  ISBN:  0-934641-08=0

Henning, Robert  Editor & Pblisher.   The Alaskan Campcook.   Alaska Northwest Publishing Company.  Anchorage, Alaska.  1973.  (5th ed. 1982)  ISBN: 0-88240-000-2.

*Holm, Don.  Old Fashioned Dutch Oven Cookbook.  Caxton Printers, Ltd.  Caldwell, Idaho.  1969.  5th printing July 1972.

*MacManiman, Gen.  Dry It.  You'll Like It!.  MacManiman Inc.  Fall City. Washington.  1973.  19th printing Nov 78.

Mendenhall, Ruth Dyar.  Backpack Cookery. La Siesta Press. Glendale, California.  1974.   Rev. Ed.

Rosenberg, Jay.  The Impoverished Students Book of Cookery, Drinkery & House Keepery.  Reed College Alumni Association.  Portland, Oregan.  Distributed by Doubleday & Company, Inc.  Garden City, New York.  1965.

Sineno, John.  The Firefighters Cookbook.  Vintage Books,  A Division of Random House.  New York.  1986.  ISBN: 0-394-74429-2.

*Sukey, Richard,  Orr, Donna.  Lindholm, Claudia.  NOLS Cookery.  National Outdoor Leadership School and Stackpole Books. Harrisberg, Pa.  1988.  3d ed  ISBN:  0-8117-3083-2.

Viehman, John.  Trailside's Trail Food.  Rodale Press.  Emmaus, Pennsylvania.  1993.  ISBN:  0-87596-169-X paperback.

Williams, Elizabeth.  Cookbook for Family Camping.   Golden Pres.  New York.  1969.
 
 

Cave bread

Top

Mix and bring to boiling point:
    3 cups water
    3.5 cup sugar
    4 cups applesauce
    1 cup molasses
    1.33 cup honey
    4 cups shortening
Mix and add to above:
    16 cups whole wheat flour
    5.33 cups white flour
    1.33 cups powdered milk
    2 tsp salt
    4 tsp baking soda
    2 tsp baking powder
    2 tsp ground cloves
    2 tsp ground nutmeg

Fill six 8" square Pans or 10 smsll loaf pans, greased.  Sprinkle cinnamon and sugar ontop. preheat over to 300 F. and bake for 1 hour or until firm to the touch in the center
 
 
 
 

Granola I                                                                                                                           Top

5 cup oat meal
1 cup nuts ground
1 cup brown sugar
2/3 cup honey
2/3 cup butter
1 cup cocoanut
1 tsp cinn
1 tsp nutmeg
2 tsp vanilla
2 CUPS MIXED FRUIT

Mix together; pour into lightly greased 15x10 pan. Bake 20 min at 350. Stir Several times during baking. for bars press down & bake 5 more min.
 
 

GRANOLA II (Kinmount 45)  (1 Gal)                                                                               Top

.5 cup oil
.5 cup honey
.5 cup sorghum, molasses or maple syrup
1 tbs vanilla
.25 cup milk powder
2 tbs nutritional yeast
1 cup wheat germ
5 cups rolled oats
2 cups rolled wheat
2 cups rolled rye
1 cup unsweetened coconut shreds
2 cups raisins or current
1 cup each:  cashews, almonds, pitted dates, sunflower seeds etc.
 

Heat oil, honey and syrup in large pot until thin.

Remove from heat.  Add remaining ingredients in order given , except fruit, nuts and seeds.

Stir well after each addition.

Spread mixture onto a cookie sheet.  Bake 250 for 1.5 to 2 hours, stirring occasionally

Cool.  Stir in remaining ingredients.

Store in air tight container.
 
 
 
 
 
 

Birdseed                                                                                                               Top

1 box of cheerios
2 bags M&M
2 bags Peanut, Almond, or Chocalate M&M
rasins
nuts

Mix.  May be stored on community bag, or individual bags.
 
 

Hawaiian Pudding                                                                                               Top

4 cups dry milk
12 cups water
1 8 oz. pkg. coconut
1.33 cup sugar
3 tsp vanilla
2 cup cornstarch
2 tsp cinnamon

combine all and bring to streaming.  Allow to cool and eat.
 
 
 
 

PITA HAM & CHEESE                                                                               Top
(variation on old theme bu GT Surber)

Ham - Thin sliced
Swiss or Chedder Cheese - thin sliced
Pita Bread
Mayonaisse
Brown Mustard  (Grey Poupon,  Honey Mustard, etc)

Break Pita in half.  Spread mayonaisse and Mustard into pita.  Add ham and cheese.  Serve.
 
 
 
 

Fried Apples                                                                                                          Top

Apples
Butter
Cinnnamon
Brown Sugar
Raisins
 

Slice the Apples thin.  Place in saucepan (or dutch over) with the butter and fry til soft.  Add the Cinnamon, Brown Sugar and raisins.  Heat and stir til all hot and soft.

Serve Hot.
 
 

BREADSTICKS                                                                                                   Top

Bisquik or store bought dough
oregano
tomato sauce with Italian spices

Mix bisquik (if used) and make into stiff dough
take dough and mix in oregano and/or other Italian spices
bake on stick, in dutch oven, or in reflector oven

Serve with heated, spiced tomate sauce
 
 

WESTERN OMLETTES                                                                               Top
(Invented on Troop 122 Campout by GT Surber)

Eggs
Milk
Salsa Sauce (medium or hot, not mild)
Grated Cheese
Ham
Green Peppers
Green Onions
Mushrooms

Mix the shelled Eggs and Milk in pitcher.
Have griddle hot, greased with bacon, sausage or mazola oil
Pour sufficient Egg & Milk mix onto griddle and fry.  As the omlette fried, place the omlettes insides and Salsa Sauce and fold as omlette.    Stuffings may be vaired as to taste and choice.

Best served as short order, rather than sit down meal.
 
 
 
 

PEANUT BUTTER BARS                                                                                       Top
(Harriet Barker.  The One Burner Gourmet.  p 231.)

1  cup peanut butter (smooth or chunky)
1  cup powdered milk
2/3 cup honey (or corn syrup)
2 envelope unflavored gelatin
2 tablespoon wheat germ

combine ingredients in order listed.  Roll into logs about 1" thick.  Cut to length (about 2") and wrap in tinfoil.  Do not need to refrigerate.
 
 
 

MONSTER COOKIES                                                                                               Top
 

1 doz eggs
2 lbs brown sugar
1 lb margerine
4 cups white sugar
1/4 cup vanilla
3 lbs chunky peanut butter
7 tsp baking soda
16-18 cup quick oatmeal
12 oz M&M's
12 oz chocolate chips
 

Measure out with ice cream scoop and mix.
bake in sheets at 350 degrees for twenty minutes.
cut into 12 inch squares and wrap in tinfoil, place in plastic baggie.

NOTES:  no flour in recipe
   may add nuts, raisins etc if desired
   may augment M&M and choclate chips if desired
   Makes a BIG BATCH, so start with huge pan and plan most of a day for baking
   May also be made as drop cookies, but better in sheets
 

Spicy Seed Snack:  (Kinmount 42)  (app 2.25 cups)                                                   Top

1 cup pumpkin seeds
1 cup sunflower seeds
.25 cup sesame seeds
1 tbs sesame oil
1 tbs soy sauce
.5 tsp cayenne
.5 tsp celery seed
.125 tsp garlic granules
 

Mix ingredients together well in bowl.

Sprinkle into shallow baking pan.  Bake at 350 for 25 min., stirring occasionally

Store airtight when cool.
 
 
 

DATE WALNUT TOPPING:   (Kinmount 168)                                                   Top

.5 cup dates, pitted and sliced
.25 cup walnuts chopped fine
.5 cup water
 

Place in small pan on heat.  Stir until warmed through
 
 

Southwest Cheeseberger                                                                                       Top
(invented by Chuck Burt)

Fry hambergers as usual.  Heat Buns.

Place slice of jalepeno cheese on hamberger.  Fry until cheese is soft.  Place in warm bun and serve.
 

No Bake Eskimo Cookies                                                            Top
(Nols Coookery.  Page 101.)

6 Tbs margarine
6 Tbs brown sugar
1 cup oatmeal
3 Tbs cocoa mix
1/2 tsp vanilla
1/2 Tbs water
 

Mix all ingredients together.  Form into walnut-sized balls.  Eat immetidately or let sit in a cool place.

Variation:  Roll cookine in combinatino of 1 TBS powdered mile and i TBS brown sugar, and/or in coconut.
 
 

Washington Bars                                                                      Top
(from Susan Surber's private recipe box)

2 cups gram cracker crumbs
1 cup coconut
1 cup chocolate chips
1 can sweetened condensed milk

Mix and bake at 350 F for 20 min.  Cat and remove from pan while warm  (Warning, if not removed from pan while warm, you may have to throw the pan away, as the cookies will stick firmly to the pan when cool.)
 
 

Calazones                                                                                  Top
(by Don McCaslin)

Take bisquick or a bread dough and form into hand sized balls.

Roll balls out flat onto flat surface

Place any desired pizza type toppings onto half of the rolled out dough.

fold Dough over, edge to edge, and seal by pressing with fork and/or thumb

fry over backpacking stove in frying pan, careful not to puncture the calazone til done.

Serve and Eat warm.
 

Pita Pizza                                                                                      Top

Take Pita Bread as purchased as grocery store,  cover with tomatoe sauce, cheese of desired type, and any desired pizza type toppings.
Fry in covered fry pan over backpack stove and serve.
 
 

Garlic Pumpernickle Toast:                                                            Top

Take party pumpernickle bread,  spread with butter,  add garlic powder.  toast in fry pan over backpack stove.

Fruit Soup                                                                                       Top

Take packages of dried fruits, place in water in pot.  Place cinnamon, brown sugar and other spices as desired in pot.  Bring to boil.
Serve Hot.    (May use home dried fruits of desired.)

Leathers                                                                                           Top
As done by Kate S

Take fruit(s) of choice, blend in blender and adjust thickness to that of a thick shake.
Place mixture on plastic or cellophane on rack of drying over.
Dry til not sticky, but not brittle.
Roll, store, carry in in pack and eat as snack.
 
 
 

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