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|Home Cooking: My take on Super Spackle!|
Tuesday, September 03 @ 12:29:09 PDT by (966 reads)
|Drew writes "I
tried a new recipe for a Century ride called the High Pass Challenge, I
felt like I was going to need something extra for this ride. I was
right.. Check out my little adventure here. |
Working with the Washington Trails Association, doing trail
maintenance in the Enchantments during Aug. 2012, our camp host told me
of a snack called "Super Spackle" He said that he had heard about it in
a book, but forgot who the author was, and that
had modified it somewhat from the original recipe.
and cyclists typically are not dieting when on the trail or the road, I
figured this might be the ticket! This can be used as a substitute to
GORP, or a powerbar, and with my little addition, even a replacement for
the popular GU packs,
of the ingredients might be a little tough to get, but if you can find
yourself an organic grocery store and you should be fine.
List of ingredients:
make this wonderful concoction, start by adding together the drier
components, the Almond and Cashew butter. Then add in the other
ingredients which are the liquid ones.
- 1 Cup unsalted almond butter
- 1 Cup unsalted cashew butter
- ½ Cup agave syrup
- ¼ Cup almond oil
- 1 Tablespoon vanilla extract
- 1 Teaspoon almond extract
- A touch of salt. (if you add the gel base, you can skip this)
- See below for my "special addition"
all this together in a bowl with a large wooden spoon, or something
other than your little mixer, as mine did not like the thick goopy
it!! Basically you're done with the recipe that he gave me, he told me
just to store it in an airtight container He didn't even refrigerate his
mixture, this makes sense since it lives either in a backpack, or cycling jersey while backpacking or riding.
Total Fat334.2 g
Saturated Fat39.0 g
Polyunsaturated Fat52.4 g
Monounsaturated Fat170.5 g
Total Carbohydrate217.3 g
Dietary Fiber14.4 g
Amount Per 1 Tbsp Serving (30 servings)
Total Fat11.1 g
Saturated Fat1.3 g
Polyunsaturated Fat1.7 g
Monounsaturated Fat5.7 g
Total Carbohydrate7.2 g
Dietary Fiber0.5 g
read on for a twist on the original! (This version should be kept in
the fridge until you're ready to go due to the gel base addition)
I took things once step further for my century ride, I added about a 1/8 cup of Energy Gel Base from http://www.energygelcentral.com/
This took things to a whole other level…
I use the unflavored gel base w/caffeine which contains;
Ingredients: Maltodextrin, Dextrose, Fructose, Citric acid, and Sea Salt
First, I followed the directions to make the energy gel,
1 cup (8 oz.) of water in a heavy saucepan over medium high heat. Add
the entire contents of gel powder to the pot and stir well.
heat to medium low and cook for an additional 3-4 minutes or until most
of the white lumps have disappeared; the gel will have a thin
from heat. Add flavor(s) if desired and let cool for 20-30 minutes. It
is normal for a film to develop on the surface while the heat
As it continues to cool, the gel base will thicken
to the viscosity of honey. Refrigerate in an airtight container until
Then I added it to the Super Spackle mix at the end, and combined it altogether.
Note: A 1 oz. serving (by weight) of prepared gel is equal to a volume of approximately 1 1/2 tablespoons.
bag of EGC base will produce 32 1-oz servings (by weight), which is
equivalent to about 24 fluid ounces (when measured by volume).
I used Coghlan's Squeeze Tubes to put the mixture in, it worked out great. A two pack is $4.75 at REI
give it a try with or without the energy gel added, I bet you will be
surprised on how much energy it gives you,and doesn't leave you hungry
every half hour!! Enjoy
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|Home Cooking: Ginger Spice Cookies|
Monday, February 07 @ 12:46:44 PST by drew (5997 reads)
|1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice 3 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon freshly and finely ground black pepper 1 cup unsalted butter, room temperature cut into pieces 1 cup superfine sugar 2/3 cup molasses, preferably sorghum Icing: 1/4 cup water 3 tablespoons egg white powder 2 cups confectioners' sugar Food coloring, sprinkles, candies, or colored sugars as desired |
Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight. Position racks evenly in the oven and preheat to 350 degrees F. Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack. For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes. Cook's Comment: For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.
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|Home Cooking: Warm Tuna Salad With Rice & Spinach|
Tuesday, February 01 @ 13:57:20 PST by drew (6910 reads)
Prep Time: 5 minutes
Cook Time: 5 minutes
Nutrition Score per serving:
- Calories 495
g Protein 45 grams
g Fat 3 grams
% Protein 36%
% Fat 6%
g Fiber 1 gram
g Carbs 72 grams
% Carbs 58%
Break tuna into small pieces. In a nonstick skillet coated with cooking spray, combine tuna, scallions, celery, parsley and lemon pepper. Sauté until warm, about 2-3 minutes. Add rice, toss gently. Add spinach and toss. (Save time with ready-to-eat salad spinach.) Optional: Instead of lemon pepper, season with lemon juice and pepper. Makes one serving.
- 6-oz. can albacore tuna, water packed, drained
1/2 cup sliced scallions or onions
1/2 cup chopped celery
1/4 cup chopped parsley
1 Tbsp. lemon pepper seasoning
11/2 cups cooked rice2 cups spinach, raw, washed
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|One Day like Today...|
On October 21, 1960, American viewers were riveted to their television sets for the broadcast of the fourth and final debate between Vice President Richard M. Nixon, the Republican presidential candidate, and Senator John F. Kennedy, Democratic candidate.
On September 26, 1960, the viewing public had tuned in to the first domestic issues-centered debate between Kennedy and Nixon. The debate, broadcast by CBS, provided for eight-minute opening statements from each candidate followed by a series of questions and answers and ended with three-minute closing statements.