Sunday Trip Prep

It's been rainy today, but even so, we spent much of the day running errands on our folding bikes. It went really well. I'm less noticeably out of shape than I was a couple of weeks ago, and getting to our routine stops requires much less of an effort. Today we rode to CVS and Trader Joe's (also stopping by Whole Foods for a few sample-snacks), and the Reston Used Book Shop, then came home and started getting ready for our trip. Halfway through making a second batch of homemade energy bars, I realized we were out of butter (so that's where the "energy" comes from...)--so, while it crossed my mind for a split second to drive, we got back on the bikes and went out to Harris Teeter. 

It feels nice to be getting so much physical activity (though I'm also exhausted by the end of the day!) and to have it tied into the rest of each day's activities. Tomorrow I have a meeting at work around noon, and so I think I'll probably ride over and see how long that takes.

Here are two of the recipes we're hoping to take on the trail. They're cooling as we speak. 

These, because they're simple and looked easy:

Scotch Teas

1 cup packed brown sugar

1/2 cup butter or margarine

2 cups quick cooking rolled oats

1 teaspoon baking powder

1/4 teaspoon salt

In saucepan combine sugar and butter; cook and stir until the butter melts. Remove from heat and stir in oats, baking powder and salt. Mix well and put into a greased 8 inch square baking pan. Bake at 350 degrees F for 20 to 25 minutes. Cool and cut into 24 bars. These will set and become hard as they cool. 

From the Better Homes and Gardens Homemade Cookies Cook Book. 

And these, because I had some graham crackers left over from who-knows-when:

No-Bake Peanut Butter Squares

Ingredients:

1 3/4 cups powdered sugar

1 1/2 cup margarine, softened

1 cup peanut butter (creamy or chunky)

1 tsp. vanilla

3 cups graham cracker crumbs (approximately 40 squares)

1 cup chopped peanuts (optional)

1 12-oz. package semisweet chocolate chips (2 cups)

1/4 cup peanut butter

 Directions:

Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)

In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.

Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate uncovered about 2 hours or until firm.

Cover and refrigerate any leftovers.

I added about a cup of oats and a little baking powder, and actually did bake them for about half an hour at 350 degrees in the hopes that they would hold together when not refrigerated. I also didn't bother putting the chocolate/peanut butter topping on, because I figured it would just get melty. So far, they seem to be firming up OK, and they taste awesome. As do the Scotch Teas--how could anything with that ratio of butter to sugar be bad?? Even if they have crumbled into granola. Oh, well.

We've also packed up our backpacks, with hopefully all of the clothing and foodstuffs and camping gear we'll need, and tonight will dehydrate a few trays of apples, bananas, and pineapple for snacks. We're getting closer!