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Recipes: submitted by John Payne Bagels & Fruit Syrup
(Recipe by: "Backpacker's Cookbook" by Margaret Cross and Jean Fiske)
Serving Size: 1 (I personally think 2) 1/4 cup dried apples 1 cup
brown sugar 1/4 tsp cinnamon 2 Tbsp margarine 1 cup water 1. Simmer
the apples in water until they are rehydrated. 2. Add remaining
ingredients ans simmer until sugar is melted and thickened. Brian and
I like to break up a begal in our eating bowl and cover with the
syrup. Ummm! Follow up with a little hot water drink to clean up the
syrup and it's backpacker friendly.
Now the Sherpa Tea. The Sherpa of Mt.Everest drink a hot milk tea
creation that I suspect this simulates. Make it as a mix. I like it
for the variety it adds to the usual hot cocoa and coffee selection
of the hot drink menu.
SHERPA TEA
1 cup dry milk ¼ cup sugar 1 Tbs. instant tea. Use 2-3 Tbs. with 8
oz water.
RICH TRAIL COCOA
1 lb. instant cocoa mix 6-ounce jar nondairy coffee creamer 8-quart
box dry milk 2/3 cup powdered sugar for 8 oz glass: 1/3 cup
CANDY CANE COCOA
1 serving hot chocolate 1 tsp. Crushed Peppermint candy bits for 8
oz glass: 1 Tbs.
CITRUS-SPICE TEA
1 cup instant tea 1 cup orange drink mix 1 package lemonade mix ½
cup sugar 1 tsp. Cinnamon ½ tsp. ground cloves for 8 oz glass: 2-3
tsp.
FLAVORED CAPPUCCINO MIX
1/3 cup dry milk powder 2/3 cup white sugar 2/3 cup powdered
non-dairy creamer 1/3 cup instant coffee granules for 8 oz glass:
2-3 tsp.
RUSSIAN TEA
2 cups sugar 1 cup Tang ½ cup instant tea ½ to 1 tsp. cinnamon ½ to
1 tsp. Cloves 1 quart pkg. lemonade mix
MEXICAN MOCHA
1 ½ cups instant cocoa mix 1 ½ cups dry milk ½ cup instant coffee 1
tsp. Cinnamon for 8 oz glass: 1/3 cup
HOT PB-COCOA
1 serving hot chocolate a few Reece's PB Bites for 8 oz glass: 3
'bites'
HOT SPICED LEMONADE
1 cup lemonade mix 1 cup light brown sugar ½ tsp. cinnamon ½ tsp.
cloves for 8 oz glass: 2-3 tsp. |
