Fw: [pct-l] Re: energy foods/bars

["Joanne Lennox" <goforth@cio.net>]

I have forwarded Bumblefist"s receipe for Logan Bread, because I REALLY
liked this for breakfast, and sometimes ate it for lunch, and never tired
of it (unlike the energy bars).  I keep it in my freezer, until using it. 
It is still as good as the day I made it a year ago.  It is dense, and has
very little moist(it gets baked out), and keeps its structural integrity. 
The first time I used a lot of honey,( per receipe) and the second time I
ran out and substituted and It not quite as good.

I used a combination of cardamon and allspice (just a little) for flavor,
and scored the bars before putting them in the oven.  I used about half
whole wheat flour and half corn meal  so I was getting whole grain
nutrition.

Blessed be the name of Bumblefist( and where is he anyway?)
Goforth


----------
> From: Bumblefist@aol.com
> To: pct-l@edina.hack.net
> Subject: [pct-l] Re: energy foods/bars
> Date: Wednesday, December 02, 1998 12:02 AM
> 
>   I followed this recipe and I found that Logan Bread provides what I
felt I
> needed on my thru hike and I think it tastes great.  The calorie content
is
> very high and it stays rather fresh for months after making.
>
----------------------------------------------------------------------------
--
> --------------------------------------------
> 	2-3 cups honey + molasses 
>      4 eggs (optional, include if you want to boost fat content; if you
> exclude, substitute 1 tbsp cornstarch + 2 tbsp water to make paste per
egg
> omitted) 
>      2 cups vegtable oil 
>      1 cup melted butter or margarine 
>      10-15 cups flour stuffs (any combination of white, whole wheat,
cornmeal,
> soy fluor, etc.) 
>      dried fruit 
>      nuts 
>      2 cups brown sugar 
>      2 tsp salt 
>      3 cups milk 
> 
> Mix all liquid ingredients and eggs (or water and cornstarch if you are
not
> using eggs). Then mix in dry ingrediants. If batter is to wet (runny) add
> more flour stuffs until batter is thick and sticks together very well.
> Alternatively, if all the dry ingrediants do not mix in, add more
liquids,
> specifically milk and honey. 
> 
> Once you have a very thick, tough to stir batter, pour (or rather push)
it
> into greased baking pans, and bake in an oven at 150-200oF for 1-2 hours.
> The idea is to dry the bread out and to get rid of all the moisture,
> leaving a dense, hardly-risen bread. It is done when a toothpick or fork,
> upon insertion, comes out clean. This is usually just before the bread
> starts to really burn. (The corners may burn first, but don't worry about
> them--you can just trim them off--let the bread bake some more). The
recipe
> should yield between 4-5 lbs bread. 
> 
> The taste of the Logan bread improves with cooling and two days standing.
> Also, for the nuts and fruits, you can really add anything you want: try
some
> nutmeg, cloves, and cinamin spices, chopped apples, vegis (carrots, green
> peppers), etc. 
> * From the Pacific Crest Trail Email List |  http://www.backcountry.net  
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