6 cups rolled oats
1 cup flaked coconut
1 cup grapenuts
3/4 cup coarsely chopped nuts (walnuts)
David Lampert also adds slivered almonds
1/2 cup mixed seeds (sesame and sunflower)
1/4 cup brown sugar
1/2 cup honey
1/2 cup cooking oil
1/3 cup water
1 1/2 t. salt
1 1/2 t. vanilla
1 1/4 cup raisins
Combine first 5 ingredients. Combine the rest of the ingredients and pour
over the cereal mixture and stir to coat well. Spread into greased baking
pans at least as deep as 9 x 13 pans but it is OK if they are larger in
area. Bake at 300 degrees for about 30 minutes (this varies with the size
of the pan) until the granola is golden brown--watch carefully!!! THIS
BURNS VERY EASILY!!! Stir it every 5 minutes at the beginning then every
2-3 minutes as it gets closer to being done. A nylon pancake turner is an
excellent tool with which to stir the granola because you can really get
into the corners and you can also flip the granola from the bottom onto the
top. After it has cooled completely store it in zip-lock bags into another
plastic bag just in case one should break or be torn. Each recipe makes 10
one cup servings--theses are very generous servings as the granola is very
filling. Serve the raisins separately at the time you serve the
granola--this keeps the granola crisper.
6 cups whole milk
2 cups sugar
1 (12-ounce) can evaporated milk
1 (8-ounce) container frozen whipped topping, thawed
1 (5 1/4 ounce) package vanilla instant pudding mix
1. Combine all ingredients in the ice cream freezer container
2. Beat with wire whip until well blended.
3. Put container into freezer.
4. Pack with ice and salt alternating.
5. Freeze according to directions. Crank, crank, crank until cannot crank
any longer.
6. Yield: 5 quarts
7. Clean and dry freezers very well.
TREK ICE CREAM ALTERATIONS
Reduce sugar to 1 cup.
Add 10 oz. of fruit for flavors (berries, etc.)
Use 2 small packages of pudding to hasten cranking time.
2 Martha White complete cornbread mixes
1 cup Parmesan cheese
3/4 cup peanuts
1/4 cup melted butter
1.4 t. garlic
1. If using Dutch oven, line with double layers of foil--2 layers in each
direction. This will make it easy to remove cornbread from ovens and
help prevent burning. This usually takes about 8 ft.
2. Grease container with margarine.
3. For each baking container mix up 2 Martha White complete cornbread
mixes.
4. Stir into batter 1/2 to 2/3 cups grated Parmesan cheese.
5. Pour into prepared container.
6. Sprinkle with 3/4 cup chopped peanuts and 1.3 c. grated Parmesan cheese.
You may want to make one oven without peanuts for those campers with
braces who cannot handle nuts.
7. Drizzle over whole thing 1/4 cup melted margarine with 1.4 t. garlic
powder added to it.
8. Put lid on Dutch oven and place directly in the coals.
9. Check them after only 5 minutes. They tend to burn rather easily and
have only taken 15-20 minutes to cook in the past.
10. Don't forget that they will continue to cook a little bit in the ovens
after they have been removed from the fire.
11, Cut each cornbread into 6 pieces (8 if campers are not big eaters) if
using Dutch ovens and serve immediately if possible.