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Trail Recipes: Caramel Nut Log
Tuesday, September 27 @ 10:40:09 PDT by Drew (6190 reads)
Trail Tested Recipes for you to enjoyA sweet treat on the trail!

32 caramels
1/4 cup butter
2 tablespoons cream
1/4 teaspoon vanilla
1 1/2 cups powdered sugar
1 1/4 cups salted peanuts (no skins)
2 cups miniature marshmallows
1 1/2 cups shredded coconut

Put the caramels, butter, and cream into a medium bowl and microwave for 1 minute.
Stir and microwave 30 seconds.
If the mixture isn't smooth after stirring, repeat microwaving 30 seconds and stirring until the mixture is smooth.
Add vanilla.
Sift in the sugar and stir until mostly smooth.
Stir in the nuts.
Once the mixture is warm, but not hot, fold in the marshmallows.

Put a 20" X 5"  layer of coconut on plastic wrap or waxed paper and scrape out the mixture into a log shape using a spatula.

Press the coconut into the mixture creating a coconut coated log 20 inches long, adding more coconut where needed to keep the mixture from sticking to the waxed paper/plastic wrap.

Cut into 2 to 4 logs and chill for at least an hour. Remove the wrap and cut into 1/2 inch slices.

Enjoy as a treat or desert along the trail.

Nutrition Information 

Servings 36
Calories 112
Calories from Fat 53
Fat 6 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 64 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 16 g
Protein 1 g


Switchback Steve


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Trail Recipes: Wagon Wheel Chili
Tuesday, August 18 @ 11:36:38 PDT by Drew (4150 reads)
Trail Tested Recipes for you to enjoy
Prepare this at home and dehydrate. This makes 4 servings.

12 ounces of wagon wheel pasta or seashell pasta
1 @ 15 ounce can of white beans, rinsed and drained
1 @ 26 1/2 ounce can of spaghetti sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup finely grated Parmesan or Romano cheese
2 ounces of thin-sliced turkey pepperoni

Cook the pasta according to directions and drain.

Combine the remaining ingredients and bring back to boiling.

Spread into thin layers on dehydrating trays and dehydrate
at 145 degrees overnight or until crunchy.

To rehydrate, boil 1 1/2 cups water and add a serving.

Bring back to boiling and remove from heat.

Put in a fleece or cover with a stocking cap for 10 minutes.

Note: For a vegan recipe, leave out the pepperoni and add 1 cup of salsa.

Nutrition per serving with pepperoni:
· Calories - 847
· Sugars - 15g
· Carb - 100g
· Sodium - 2870mg
· Chol - 43
· Fat - 6g
· Protein - 35g
· Fiber - 12g

This is one of my favorite trail recipes.
Switchback Steve

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Trail Recipes: Oatmeal with Brown Sugar and Cinnamon
Tuesday, August 18 @ 11:34:46 PDT by Drew (4108 reads)
Trail Tested Recipes for you to enjoy
This is a very basic recipe and an easy way to keep costs down. I was asked to put this out on the web because it doesn't use much fuel. You can try this at home without the sugar, then add sugar to taste. The oats can be bought in bulk to save money. This makes one filling serving. You may like it a little less sweet. Just cut down on the brown sugar.

The mix of slow-cooking oats and quick oats keeps this from becoming a gooey mass.
1/2 cup slow-cooking oats
1/4 cup quick cooking oats
3 Tablespoons brown sugar (or less to taste)
1/2 teaspoon cinnamon (vary with taste)

1 cup boiling water

1/4 raisins (optional if you would like some variety.)

Mix the four ingredients together and place in a microwavable bag.
Add the 1 cup boiling water to the bag, seal tightly, and place in a fleece or a hat to keep warm.
Let sit for 5 minutes and enjoy this sweet breakfast.

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Trail Recipes: Spaghetti with Angel Hair Pasta
Thursday, July 30 @ 12:25:58 PDT by Drew (6385 reads)
Trail Tested Recipes for you to enjoy
1 - 6 oz can of tomato paste
1 - 1 3/8 oz packet of spaghetti sauce mix
4 ounces Angel Hair Pasta (break to fit into a plastic bag)
2 1/2 cups water

Spread the tomato paste onto a lightly oiled plastic tray made to hold liquids.

Dehydrate overnight at about 140 degrees.

Peel off the dehydrated tomato paste, fold it up, and place it in a waterproof plastic sandwich bag.

Put the pasta into a separate plastic bag.

In camp add 1/2 cup warm water to the tomato paste. The paste needs
a couple of hours to begin rehydrating.

At dinnertime, boil 2 cups of water and add the pasta. Boil the pasta
for 7 to 9 minutes.

Drain off 1/2 cup water. You can save the water to clean out the pan
after dinner. I put the water in my mug to keep it warm. In Leave No Trace, after dinner, use the warm water to rinse out the pot twice and drink the water.

Pour out the tomato paste and water into the pot and make sure all
the paste has turned back into tomato sauce.

Stir in the spaghetti sauce mix and bring to a boil just long enough to
thicken the sauce.

Enjoy!

Switchback Steve



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Trail Recipes: Corn and Olive Casserole
Thursday, July 30 @ 12:24:58 PDT by Drew (4670 reads)
Trail Tested Recipes for you to enjoy
2 - 2.25 oz cans of sliced olives
2 - 15 oz cans of creamed corn
1 - 6 oz cans of green chili peppers
1 minced onion
5 large eggs
1/2 cup of cornmeal
1/3 cup of whole wheat flour
1/2 teaspoon of salt
1/2 teaspoon baking soda
1/2 cup of grated parmesan cheese

1/2 cup of instant mashed potatoes (or instant hummus)

Mix all the ingredients except the instant mashed potatoes in a bowl and
place into a greased 9x13 inch casserole dish.
Bake for 50 minutes at 350 degrees.

Chop the casserole into large pieces and slice into two layers.

Place the pieces on dehydrator trays and dehydrate at 140 degrees overnight
or until all dry.

This makes 4 4-ounce servings. One serving is enough for a hungry person's
dinner.

This can be rehydrated in a pot or a microwavable plastic bag.

To rehydrate - add about 2 cups of boiling water and keep warm
for 10 minutes. Stir or squeeze the pouch a few time during the
10 minutes.

After the 10 minutes, add enough instant mashed potatoes
to absorb most of the water. Don't try to absorb it all.

Note: I think you could substitue 1/3 cup instant mashed potatoes for the 1/3 cup flour to make this a gluten-free recipe.

You can substitute instant hummus for the instant mashed potatoes in the final step to absorb the excess water.

Freeze the dehydrated servings until ready to take on a trip. Storing these at room temperature is okay but the portions will keep their flavor better if stored in the freezer. You can freeze them for a year before using. The more airtight the better.

Switchback Steve

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Random Photos


From: Multnomah Falls & Angels Rest Mar 2003

White River Sunrise Walk-in
White River Sunrise Walk-in
From: Counterclockwise Profiles

44260941c
44260941c
From: Dalles Mountain Ranch, WA

Fungi sprout from a cedar tree growing along the Stevens Creek Trail at Mt. Rainier National Park.
Fungi sprout from a cedar tree growing along the Stevens Creek Trail at Mt. Rainier National Park.
From: Stevens Creek Trail, WA

Mt. Adams behind the Portland industrial area taken from near the junction of the BPA Road and Fire Lane 13.
Mt. Adams behind the Portland industrial area taken from near the junction of the BPA Road and Fire Lane 13.
From: Fire Lane 12, OR


Previous Articles
Friday, March 13
· Peanut Butter Pasta
Friday, June 06
· Mr. Jones Fruit and Nut Trail Bars
Tuesday, June 28
· Sarah has a new website
Monday, August 02
· Christmas Cookies, well sort of...
Sunday, September 07
· Great Peanut Butter recipe
Thursday, July 10
· Awesome Breakfast Bars

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