2Heeldrive - Walk it off Wimp!

Drew on the summit of Mt. Whitney @ 14,501ft.

Cathedral Peak and lower Cathedral Lake

I posted the pictures on my Eyehike site, here is a link to the gallery

Also my hiking buddy Switchback Steve posted his journal from the first week here

This was such a nice stream, take a look

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6/23/03

• 1 Cup Corn Syrup
• ½ Cup Granulated Sugar
• 6 Marshmallows (torn in half so they melt faster)
• 1 ½ Cup Peanut Butter (or Almond Butter)
• 1 TBS Canola Oil
• 6 Cup Slow cooking oats (Old Fashioned Oats)
• ½ bag or more of chocolate chips

Nutrition Information with Peanut Butter, Based on 20 servings for the recipe.

• Calories - 436
• Sugars - 24g
• Carb - 70g
• Sodium - 11mg
• Chol - 0
• Fat - 15g
• Protein - 13g
• Fiber - 7g

Combine corn syrup and sugar in saucepan on stove. Heat until boiling and boil for 60 seconds. (Don’t overcook) Remove from the hot burner and add the marshmallows.
Stir until the marshmallows are just melted. Add peanut (or almond) butter and return to the warm burner. Add oil and stir until mixed. (The mixture needs to be almost too hot to handle so that it will partially melt the chocolate chips which are added later.)

Add this mixture to a large bowl with the oats in it. Stir until you can mix by hand. Having some oil or Crisco on your hands will help keep the mix from sticking. Divide mixture in half and break off pieces and press a Layer into the bottom of a greased, 9”x13” casserole dish. You can also use a silicon pie mat and roll out the mixture into a top and bottom layer.

Sprinkle the chocolate chips over this. Break off pieces of the remainder of the mix to cover the chocolate chips with another layer. Press to mash everything together. If the chocolate isn’t melting then you can put this in the oven or microwave to heat the ingredients, then press the layers together again.

Use a spatula to carefully pry loose an edge of the granola. Turn casserole dish upside down and the mix should slowly release the rest of the way. If you wait too long then the mix gets too cool and won’t release. Let cool for at least an hour.

Cut into bars and wrap with plastic wrap. (I divide the 13″ side into 4 pieces and each 9″ tall piece into 5 bars for a total of 20 bars.) If you’re not going to eat them right away then freeze the bars.

Hint: Nestle chocolate chips take longer to firm up than Ghiradelli chips. Some kinds of Ghiradelli chips seem to have too much wax and are too hard.

Here is one tasty recipe for peanut butter bars that will satisfy you on the trail.

• 2 cups peanut butter
• 2 cups Lowfat Powdered milk
• 1/2 cup Honey
• 1 cup Rolled Oats
• Nuts (Use your favorite)
• Wheat Germ
• a tad bit of Vanilla

You can also add Coconut, Dried Fruit, or Cinnamon.

Mix all the ingredients together, Roll into a couple of large logs and cut them into slices. Enjoy!!

Thanks go to Kris for this tasty treat..

Breakfast Trail Bars

Bottom Mixture

1/4 Cup Canola Oil
1 Cup Butter
1 Cup Brown Sugar
1 Cup Slow Oats
3/4 Cup Whole Wheat Flour
1 Cup Unbleached White Flour
1/2 Cup Wheat Germ
2 TBSP Grated Orange Peel
2 Tsp Cinnamon

Top Mixture

4 Eggs, Beaten
2 Cups Lightly Chopped Almonds
1 1/8 Cups Chocolate Chips (6 oz)
1/2 Cup Chopped Dates
1/2 Cup Chopped Dried Apricots
1/2 Cup Shredded Coconut
1/2 Cup Brown Sugar

• Calories from Fat 215
• Total Fat 24g
• Saturated Fat 9g
• Poly-unsaturated Fat 2g
• Mono-unsaturated Fat 4g
• Cholesterol 67mg
• Sodium 99mg
• Total Carbohydrates 58g
• Dietary Fiber 4g
• Sugars 38g
• Protein 7g

Here is a great recipe for Breakfast trail Bars.
Chocolate Breakfast Bars Recipe Ingredients:
1 1/2 Cups honey
4 Tablespoons butter
2 Ounces white chocolate
1 Tablespoon vanilla
1 Cup sunflower seeds or nuts
1/2 Cup wheat germ or shredded coconut
2/3 Cup crunchy peanut butter
1 Cup dried fruit
5 Cups quick-cooking oats

Serves: 24

Boil the honey, butter, and chocolate for 1 minute. Remove from heat and add the vanilla. Mix together the remaining ingredients and stir into the chocolate mixture.
Pour the dough onto a cookie sheet and flatten it into one large rectangle about 1 inch thick.
Let cool, then cut into bars.

Calories: 257
Carbohydrates: 39.1 grams
Cholesterol: 5 mg
Dietary Fiber : 2.3 grams
Fat: 9.5 grams
Fiber: 2.9
Protein: 6.5 grams
Saturated Fat: 2.27 grams
Sodium: 62 mg