Trail Mixes & Gorp:
Trail Mixes & Gorp:
I have separated the mixes into two types-ready to go mixes and cooked or baked mixes. Usually ready-to-go blends will last quite some time, it's only enemy being heat on the trail. A good idea in summer is to bury your gorp/trail mixes deep in your pack. With baked or cooked mixes, you will most likely want to consume your mix within a week, as it will start going stale tasting or get a bit limp from moisture. Putting your trail mix into snack sized bags is a good idea for 2 reasons: 1) It keeps it fresh. 2) It keeps down dirty hands from double and triple dipping into the food. This cuts down on virus spreading while hiking with partners.
Ready To Go Mixes:
Candy De-lite
Ladies DeLite Trail Mix
Rocky Road Trail Mix
Banana Split Trail Mix
Fair Food Trail Mix
Not-Gorp Trail Mix
Baked Trail Mixes:
Chocolate Popcorn Trail Mix
Chex Mix®
Trail Popcorn
I have separated the mixes into two types-ready to go mixes and cooked or baked mixes. Usually ready-to-go blends will last quite some time, it's only enemy being heat on the trail. A good idea in summer is to bury your gorp/trail mixes deep in your pack. With baked or cooked mixes, you will most likely want to consume your mix within a week, as it will start going stale tasting or get a bit limp from moisture. Putting your trail mix into snack sized bags is a good idea for 2 reasons: 1) It keeps it fresh. 2) It keeps down dirty hands from double and triple dipping into the food. This cuts down on virus spreading while hiking with partners.
Ready To Go Mixes:
Candy De-lite
1 can cashew pieces
1 bag butterscotch chips
1 bag peanut butter chips
1 bag yogurt covered raisins
1 bag dried cranberries
Mix well in a bowl, and store in snack bags of how much you would like to eat at a time.
Try to keep cool in summer.
1 bag butterscotch chips
1 bag peanut butter chips
1 bag yogurt covered raisins
1 bag dried cranberries
Mix well in a bowl, and store in snack bags of how much you would like to eat at a time.
Try to keep cool in summer.
Ladies DeLite Trail Mix
1 bag white chocolate chips
1 bag dark or semisweet chocolate chips
1 bag dried cranberries
1 can or bag hazelnuts
Mix well in a bowl, and store in bags.
Try to keep cool in the summer.
1 bag dark or semisweet chocolate chips
1 bag dried cranberries
1 can or bag hazelnuts
Mix well in a bowl, and store in bags.
Try to keep cool in the summer.
Rocky Road Trail Mix
2 pkg semisweet chocolate chunks (or chips)
1 can or bag candied walnut pieces
1 bag mini marshmallows
Mix well in a bowl, and store in snack bags. Try to keep cool in summer.
Thank you Pixie.
1 can or bag candied walnut pieces
1 bag mini marshmallows
Mix well in a bowl, and store in snack bags. Try to keep cool in summer.
Thank you Pixie.
Banana Split Trail Mix
1 bag plain M&M's®
1 can cocktail peanuts
1 can walnut pieces
1 can candied pecans
1 pkg dried banana chips
1 pkg dried strawberry slices
1 pkg dried pineapple chunks
Mix all ingredients in a bowl and bag in snack bags.
Thank you Frantic.
1 can cocktail peanuts
1 can walnut pieces
1 can candied pecans
1 pkg dried banana chips
1 pkg dried strawberry slices
1 pkg dried pineapple chunks
Mix all ingredients in a bowl and bag in snack bags.
Thank you Frantic.
Fair Food Trail Mix
1 package pretzels, any shape
1 package Cheese balls or favorite Cheeto® type snack
1 can peanuts
Mix all ingredients in a bowl and bag in snack bags.
Thank you Frantic.
1 package Cheese balls or favorite Cheeto® type snack
1 can peanuts
Mix all ingredients in a bowl and bag in snack bags.
Thank you Frantic.
Not-Gorp Trail Mix
2 parts Quaker Oatmeal Squares cereal®
1/2 part Grapenuts®
1 part dried cherries
˝ part dried cranberries
˝ part dried blueberries
1 part whole raw almonds
1 part hazelnuts (aka filberts)
˝ part macadamia nuts
˝ part Brazil nuts
˝ part dehydrated banana slices (unsweetened, not fried)
I usually take a “part” to be a cup, then half-fill as many quart bags as it takes.
Thanks Catzia.
1/2 part Grapenuts®
1 part dried cherries
˝ part dried cranberries
˝ part dried blueberries
1 part whole raw almonds
1 part hazelnuts (aka filberts)
˝ part macadamia nuts
˝ part Brazil nuts
˝ part dehydrated banana slices (unsweetened, not fried)
I usually take a “part” to be a cup, then half-fill as many quart bags as it takes.
Thanks Catzia.
Baked Trail Mixes:
Chocolate Popcorn Trail Mix
2 squares semi-sweet baking chocolate or half of a bag of chips
2 cups popped microwave popcorn
1 cup dried cranberries
2 cups frosted wheat cereal
In a microwaveable bowl melt chocolate on high 1 minute, stir until fully melted. Add other items and toss fast to coat.
Cool on a large sheet of wax or parchment paper. Store in plastic bags tightly sealed.
2 cups popped microwave popcorn
1 cup dried cranberries
2 cups frosted wheat cereal
In a microwaveable bowl melt chocolate on high 1 minute, stir until fully melted. Add other items and toss fast to coat.
Cool on a large sheet of wax or parchment paper. Store in plastic bags tightly sealed.
Chex Mix®
About 20 recipes for Chex Mix® are here.
Trail Popcorn
While not technically a freezer bag item, this can be fun if you are having a fire at camp.
What you will need:
Foil. For each person a 15 inch square. Use heavy duty foil.
1 Tbsp oil per person.
2 Tbsp popcorn per person.
1 stick that is hearty enough and long enough.
A piece of string or wire.
Take the square of foil and use your fist to make a pocket in it. Add the oil and the popcorn. Fold up the foil so it is like a hobo bag. Tie the string or wire around it, and the other end of the string to the branch. Dangle over the fire till it pops. Salt to preference after popping.
Return To Top.What you will need:
Foil. For each person a 15 inch square. Use heavy duty foil.
1 Tbsp oil per person.
2 Tbsp popcorn per person.
1 stick that is hearty enough and long enough.
A piece of string or wire.
Take the square of foil and use your fist to make a pocket in it. Add the oil and the popcorn. Fold up the foil so it is like a hobo bag. Tie the string or wire around it, and the other end of the string to the branch. Dangle over the fire till it pops. Salt to preference after popping.
Make-On-The-Trail Desserts:
Cappuccino Pudding:
Trail Pudding:
Cinnamon French Vanilla Pudding & Shortcakes:
Coconut Ginger Rice Pudding :
Rice Pudding:
Apple "Pie" Pudding:
Fruit Compote:
Snow Cones:
Trail Cake:
My good friend Ldyblade got this started this past week. On last weekend's hike she showed up with dehydrated chocolate cake. And proceeded to wave under my nose warm cake a few minutes later. Even though she gave me a bite I wanted the whole bag, dangit!
So she let me in on her secret that she had figured out. And I went to work to duplicate it. L had used a boxed mix, but unless I buy organic mixes I can't use them (artificial flavors/colors) so I found a yellow cake recipe to play with, and saved the cost of a mix.
Now, you might have noticed something. There is nearly no fat in this recipe. And that is the trick you need to follow. Most cake mixes can be made with applesauce or baby prunes (there is also a commercial baking prune mix you can get in the baking aisle). Use a 1:1 ratio of it to oil called for. For eggs, either use egg whites or buy Egg Beaters and use 1/4 cup per egg called for. You may have to bake your cake a bit longer, but that is fine. The applesauce you want unsweetened, as it adds enough sweetness on its own. What I feel is that next time I make this yellow cake, I am going to make it a spice cake. It would be great for a blustery evening.
Now onto the drying:
I got the dehydrator out but did not line the trays. As much airflow as you can get is needed for this project. I cut strips of cake, then cut them in half, then diced them up, to large crouton size.
I dried them at 135* for 12 hours or so. What you want is crouton style. Hard and crunchy. Think of it this way, you are making cake biscotti.
Rehydration:
I tried two ways. First was doing it chunk style, the second was after running the chunks through my chopper into smaller pieces/some large powder (you can use a blender). Each bag had 1/4 cup dry cake.
I brought a cup of water to boil, and started with 2 Tbsp in each bag, working it in by carefully kneading the bag. In the end the bags took nearly a 1:1 ratio of water to cake. I was happier with the smaller pieces, as it rehydrated almost instantly.
Now you might ask, what does it taste like? Well, it tastes like warm cake. If you watch the water carefully as you add it, it won't be too wet. Even if you do, it is still good. The crumbs come together and it feels like a piece of smushed cake. L has said chocolate cake would be great with some adult beverage drizzled in as part of the water......
Come day 3, you pull cake out, you could be the coolest person in camp ;-)
In a quart freezer bag put:
2/3 cup dry milk
1 4 serving size package of instant vanilla pudding mix
2 tsp instant coffee
If desired, pack in a small amount of cinnamon to dust the pudding.
Take 1 3/4 cups very cold water, add to the bag and seal well. Shake for 1-2 minutes till it starts to thicken. If you can, let the pudding rest in a cold snow bank, stream or lake for 20 minutes.
Serves 2-4.
2/3 cup dry milk
1 4 serving size package of instant vanilla pudding mix
2 tsp instant coffee
If desired, pack in a small amount of cinnamon to dust the pudding.
Take 1 3/4 cups very cold water, add to the bag and seal well. Shake for 1-2 minutes till it starts to thicken. If you can, let the pudding rest in a cold snow bank, stream or lake for 20 minutes.
Serves 2-4.
Upside Down Lemon Pudding Pie:
In a quart bag put:
1/2 package instant lemon pudding
1/3 cup powdered dry milk
In a sandwich bag put:
1/2 cup crushed graham crackers (about 8 squares)
Add
1 cup cold water to the quart bag, seal well and shake for a couple minutes. Put in a cold creek or lake for 5 minutes. Portion into two
bags, cups or bowls and top with graham cracker crumbs.
Serves 2.
Trail Pudding:
In a quart freezer bag put:
1 package instant pudding mix, whatever flavor you like
1/2 cup instant dry milk
Add 2 cups cold stream water (it needs to be cold!!), stir well and seal. Holding the top, start shaking that bag good for a couple minutes, if doing in the summer and it is hot, put the bag in the stream and let chill for 10+ minutes or till after dinner.
Serves 2-4.
1 package instant pudding mix, whatever flavor you like
1/2 cup instant dry milk
Add 2 cups cold stream water (it needs to be cold!!), stir well and seal. Holding the top, start shaking that bag good for a couple minutes, if doing in the summer and it is hot, put the bag in the stream and let chill for 10+ minutes or till after dinner.
Serves 2-4.
Cinnamon French Vanilla Pudding & Shortcakes:
In a quart freezer bag put:
1 package instant french vanilla pudding mix (regular or sugar-free)
2/3 cup instant milk
1/2-1 tsp cinnamon
1-2 packages shortcakes (4-8)
Add 1 3/4 cups cold water, seal tightly and shake VERY well for a couple minutes and let sit in a cold creek or lake till dessert time, or for at least 10 minutes. Serve the pudding in the shortcake cups.
Feeds 4-8, depending on appetite.
1 package instant french vanilla pudding mix (regular or sugar-free)
2/3 cup instant milk
1/2-1 tsp cinnamon
1-2 packages shortcakes (4-8)
Add 1 3/4 cups cold water, seal tightly and shake VERY well for a couple minutes and let sit in a cold creek or lake till dessert time, or for at least 10 minutes. Serve the pudding in the shortcake cups.
Feeds 4-8, depending on appetite.
Coconut Ginger Rice Pudding :
In a quart freezer bag put:
1 cup instant rice
1 teaspoon corn starch
1⁄4 cup powdered dry milk
2 Tbsp coconut
1 tsp sugar
2 Tbsp diced crystallized ginger
In camp, add 1 cup boiling water. Stir and let sit for 5 minutes in a cozy.
Serves 2 as dessert.
1 cup instant rice
1 teaspoon corn starch
1⁄4 cup powdered dry milk
2 Tbsp coconut
1 tsp sugar
2 Tbsp diced crystallized ginger
In camp, add 1 cup boiling water. Stir and let sit for 5 minutes in a cozy.
Serves 2 as dessert.
Rice Pudding:
In a quart freezer bag put:
2/3 cup instant rice
1/3 cup raisins
1 tsp cinnamon
3 Tbsp instant dry milk
1/3 cup brown sugar
Add 1 cup boiling water, stir well, seal and put in a cozy for 10-15 minutes to firm. It can be a bit saucy, but it is good and soothing. Serves 2 as a desert, 1 for breakfast.
2/3 cup instant rice
1/3 cup raisins
1 tsp cinnamon
3 Tbsp instant dry milk
1/3 cup brown sugar
Add 1 cup boiling water, stir well, seal and put in a cozy for 10-15 minutes to firm. It can be a bit saucy, but it is good and soothing. Serves 2 as a desert, 1 for breakfast.
Apple "Pie" Pudding:
In a pint freezer bag put:
1/4 cup of crushed honey graham crackers
1 Tbsp brown sugar
1/4 tsp cinnamon
1/4 cup of dehydrated diced apples
1 tsp flour or cornstarch
2 Tbsp dried milk
Add 1/2 cup boiling water, stir well and let sit for 5 minutes.
1/4 cup of crushed honey graham crackers
1 Tbsp brown sugar
1/4 tsp cinnamon
1/4 cup of dehydrated diced apples
1 tsp flour or cornstarch
2 Tbsp dried milk
Add 1/2 cup boiling water, stir well and let sit for 5 minutes.
Fruit Compote:
Mix dried strawberries, blueberries, and cranberries in equal portions. Put
about 1/2 cup in a quart freezer bag. Add boiling water, put in a cozy for 10 min and eat.
Serves 2.
Serves 2.
Thank you to RebeccaD .
Snow Cones:
In camp collect snow. Make absolute sure that it is clean-and preferably fluffy. Fill your cup up. Pour over it honey packets, real maple syrup or 100% fruit juice concentrates. Use your spoon to eat it snow cone style.
Don’t eat too fast to avoid ‘brain freeze’ and in winter eat only a bit, as snow will lower your core temperature.
Trail Cake:
My good friend Ldyblade got this started this past week. On last weekend's hike she showed up with dehydrated chocolate cake. And proceeded to wave under my nose warm cake a few minutes later. Even though she gave me a bite I wanted the whole bag, dangit!
So she let me in on her secret that she had figured out. And I went to work to duplicate it. L had used a boxed mix, but unless I buy organic mixes I can't use them (artificial flavors/colors) so I found a yellow cake recipe to play with, and saved the cost of a mix.
Yellow Cake Mix:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
3/4 cup unsweetened applesauce
1 tsp vanilla
3/4 cup egg beaters, at room temperature
1 cup nonfat or 1% milk, at room temperature
Preheat oven to 350 degrees F. Very lightly grease a 13x9" glass pan.
Mix together flour, baking powder, baking soda and salt, set aside.
Mix together the sugar and applesauce, stir in vanilla, milk and eggs.
Add dry ingredients until well blended. I used a hand mixer for this.
Spread batter evenly into pan, using a spatula.
Bake for 27 to 35 minutes on middle rack, until toothpick inserted in center comes out clean. Depending on oven and humidity it may take up to 40 minutes for it.
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
3/4 cup unsweetened applesauce
1 tsp vanilla
3/4 cup egg beaters, at room temperature
1 cup nonfat or 1% milk, at room temperature
Preheat oven to 350 degrees F. Very lightly grease a 13x9" glass pan.
Mix together flour, baking powder, baking soda and salt, set aside.
Mix together the sugar and applesauce, stir in vanilla, milk and eggs.
Add dry ingredients until well blended. I used a hand mixer for this.
Spread batter evenly into pan, using a spatula.
Bake for 27 to 35 minutes on middle rack, until toothpick inserted in center comes out clean. Depending on oven and humidity it may take up to 40 minutes for it.
Now, you might have noticed something. There is nearly no fat in this recipe. And that is the trick you need to follow. Most cake mixes can be made with applesauce or baby prunes (there is also a commercial baking prune mix you can get in the baking aisle). Use a 1:1 ratio of it to oil called for. For eggs, either use egg whites or buy Egg Beaters and use 1/4 cup per egg called for. You may have to bake your cake a bit longer, but that is fine. The applesauce you want unsweetened, as it adds enough sweetness on its own. What I feel is that next time I make this yellow cake, I am going to make it a spice cake. It would be great for a blustery evening.
Now onto the drying:
I got the dehydrator out but did not line the trays. As much airflow as you can get is needed for this project. I cut strips of cake, then cut them in half, then diced them up, to large crouton size.
I dried them at 135* for 12 hours or so. What you want is crouton style. Hard and crunchy. Think of it this way, you are making cake biscotti.
Rehydration:
I tried two ways. First was doing it chunk style, the second was after running the chunks through my chopper into smaller pieces/some large powder (you can use a blender). Each bag had 1/4 cup dry cake.
I brought a cup of water to boil, and started with 2 Tbsp in each bag, working it in by carefully kneading the bag. In the end the bags took nearly a 1:1 ratio of water to cake. I was happier with the smaller pieces, as it rehydrated almost instantly.
Now you might ask, what does it taste like? Well, it tastes like warm cake. If you watch the water carefully as you add it, it won't be too wet. Even if you do, it is still good. The crumbs come together and it feels like a piece of smushed cake. L has said chocolate cake would be great with some adult beverage drizzled in as part of the water......
Come day 3, you pull cake out, you could be the coolest person in camp ;-)
Bars, Breads & Cookies:
For tasty recipes of Fudge, Bars, Breads and Cookies, click here.
This is the good stuff, when you don't carrying extra weight, and especially so in winter! There are few things as great tasting as a 2 lb brick of homemade fudge when it is 5* outside, and the wind is howling like banshees.
The recipes in the link above are all well tested, some of my favorite recipes for treats at home and on the trail! My collection of fudge recipes started years ago on a snowshoeing trip, and it morphed from there.
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This is the good stuff, when you don't carrying extra weight, and especially so in winter! There are few things as great tasting as a 2 lb brick of homemade fudge when it is 5* outside, and the wind is howling like banshees.
The recipes in the link above are all well tested, some of my favorite recipes for treats at home and on the trail! My collection of fudge recipes started years ago on a snowshoeing trip, and it morphed from there.
Return To Top.
The Fauxbaker
Have you ever wanted an easy and UL way to make fresh cakes and biscuits on the trail, with little cleanup? I came up with The Fauxbaker awhile back, and have started a page of how to make a Fauxbaker and use it on the trail. The plans can be adapted to nearly all backpacking stoves and pans.
The Fauxbaker.
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The Fauxbaker.
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