Lunch Recipes

Peanut Butter & Banana Wraps

1 Tortillas
1 tube squeeze peanut butter per tortilla
1 small banana

In camp: onto a tortilla, cut the banana into slices and lay on the peanut butter. Roll, eat, and enjoy!

Latte Bars

3 eggs
1 1/2 cups sugar
2 tsp. vanilla
1/4 cup butter, melted
2 cups all-purpose flour
1/2 tsp. salt
1/4 cup instant coffee crystals
1/4 cup milk or heavy cream
1 cup pecans, chopped
1/2 cup mini chocolate chips

At home: preheat oven to 325. Lightly grease a 13 by 9 inch pan. Beat the eggs in a mixing bowl until light and fluffy. Add the sugar, vanilla and butter, beating to combine. Stir in the flour and salt. Set aside 1 � cups of batter. Stir the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into the prepared pan. Add chocolate chips to the reserved batter and spoon over the coffee batter. Run a knife through the two batters to marble them. Sprinkle the pecans over the top. Bake 20-25 minutes or until the center is firm and set. Cool before cutting into bars. Wrap tightly in plastic wrap.

In camp: unwrap and enjoy! Makes about 2 dozen.

Note: These firm up as they cool. They are not like a granola bar. More like a dense coffee cake or brownie.

Ford Wraps

1 package smoked salmon (the kind in sheets)
2 single serving packages cream cheese
2 large tortillas

At home: wrap the tortillas in foil. Carry the cream cheese and salmon separately.

In camp: spread 1 package of cream cheese on each of the tortillas. Put half of the salmon on each. Roll and eat. Makes 1 - 2 servings.

Logan Bread

7 cups whole wheat flour
3/4 cup brown sugar
1/2 cups dry milk
1/2 cup dry milk powder
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup chopped nuts
Raisins, other dried fruit

At home: stir all above ingredients together. Then add 2 cups water, 3/4 cup honey, 3/4 cup molasses, and 3/4 cup melted butter or margarine. Stir all the gooey stuff into the dry stuff until you get a stiff dough. Smash into a greased pan. Bake for 1 hour at 300. Then turn the oven down to 200 and open the oven door the least amount you can so it still stays open, and thus let it dry out/bake for 2 more hours. This recipe will fill an 11x17 inch pan (1 inch high), and makes about twenty four 2.5 inch square pieces.

Note: This energy-packed backpacking recipe, a classic originally used by climbers, is very dense so it resists smashing.

Tuna Salad Wraps

1 foil pouch tuna (use the small 3 oz size pkg)
1 packet mayo
1 packet relish
2 tortillas (soft taco size)

Rip open tuna pouch, add mayo and relish, beat around with spoon, and put on tortillas.