A good coconut recipes treat?
These or so easy and so good! I wrapped these in cellophane bags, tied with silver ribbon and gave as treats for Christmas, Valentines, or just because to my neighbors and friendsAlso good for a bake sale! INGREDIENTS 2/3 cup all-purpose flour 5 1/2 cups flaked coconut 1/4 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C)Line cookie sheets with parchment paper or aluminum foilIn a large bowl, stir together the flour, coconut and saltStir in the sweetened condensed milk and vanilla using your hands until well blendedUse an ice cream scoop to drop dough onto the prepared cookie sheetsCookies should be about golf ball sizeBake for 12 to 15 minutes in the preheated oven, until coconut is toasted
Powdered milk as an ingredient in pancakes won't be noticed flavor wise and is a good choice for your mealPowdered milk drank straight doesn't taste so hot but I use it all the time in breads, gravies etc It is a campers stapleEggs will pack well and don't need to be refrigerated, just make sure they don't get crackedFruit like oranges and bananas travel well as does veggies like potatoes and squashButter should be fine unless it's super hot.
Weight and bulk become issues on longer tripsAlthough the majority of your food should be dehyrated, freeze dried, or otherwise light weight, there's no reason not to carry at least one fresh itemIn the cold you need fats and oils to help your body furnace do its jobBut it's the one thing lacking in backpacking food I would consider a hunk of either jowl or slab bacon to serve that functionGet it in one piece, not presliced, and cut it as you need itThen combine it with other foodsFor instance, dice some of the bacon, cook it until it turns color but isn't fully crispSet asideThen fry cooked rice, rehydrated veggies, the bacon, salt pepper for a nourishing fried-rice dinner Lots of possibilities when you think in those terms.
I always find duck a l'orange is a nice little dish to do, and you can generally find duck in suitable quantity no matter how may of the local operatic society you find yourself hooked up with all those miles from anywhereOr maybe un petit chipboutay, with a soupsans of your favourite hollandaise ou ke-shup sauceIf i'm going for a really long time i never leave without some pakchoi, gaulan and sau-mai, all tossed with a little vienetta and consumed with a nice Castilla del Diablo, (kept at room temperatrue of course)
