Raven Rock Ramble 2018

Recipes

Here are recipes for some of the home baked goodies you'll find at the Raven Rock Ramble.  They're offered here both as a resource for volunteers and as a reference for anyone else.  The recipe cards are Microsoft Word files formatted for Avery 5388 3x5 index cards.

Recipes:

Homemade Trailmix Bars
Zonda's Fantasy Chocolate Fudge
Zonda's Peanut Butter Fantasy Fudge
Oatmeal - Chocolate Chip Cookies
Original Nestle Toll House Chocolate Chip Pan Cookie
Ultimate Oatmeal Cookies
Molasses Cookies
Applesauce Oatmeal Muffins
Whole Wheat Oatmeal Pancakes

Complete set of recipe cards

Homemade Trailmix Bars

These are derived from the Homemade Energy Bars that I first encountered on the Frostbite Tour, and credited to Nancy Clark in Endurance magazine. My innovation? The addition of M&M's.

Recipe Card

1/2 cup salted dry-roasted peanuts
1/2 cup raisins 
1/2 cup roasted sunflower seeds 
3/4 cup (or more) plain M&M's
2 cups raw oatmeal 
2 cups Rice Crispies

1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 tsp vanilla

In a large bowl, mix together peanuts, raisins, sunflower seeds, M&M's, oatmeal, and Rice Crispies.

In a medium microwaveable bowl, combine peanut butter, brown sugar, and corn syrup. Microwave on high for 2 minutes.  Add vanilla, and stir to even consistency. 

Pour the peanut butter mixture over the dry ingredients and stir until coated. Spoon into an oiled 9x13 pan. Press down firmly with spatula. Let stand for one hour to harden - no baking - then cut into bars.

Zonda's Fantasy Chocolate Fudge

From the very beginning of the Raven Rock Ramble, Zonda Hillman has prepared pound upon pound of chocolate and peanut butter fudge.  Not something you typically find at a sag stop!  This recipe originates from the label of Kraft Marshmellow Creme, but the directions include some of Zonda's special techniques to ensure perfection.  

Recipe Card  Original Recipe

3/4 cup (1-1/2 stick) margarine
1 small can (5 oz) evaporated milk (about 2/3 cup)
3 cups sugar
1 large bag (12 oz) Nestle’s TollHouse Semi-sweet Chocolate Chips
1 jar (7 oz) Kraft Marshmellow Creme
1 tsp Vanilla

In a large saucepot add margarine and evaporated milk. Cook over medium heat until margarine melts. Add sugar. Bring to full rolling boil, stirring constantly. Boil until temperature reaches 234 degrees on candy thermometer. Remove from heat. Add chocolate and marshmallow creme; stir until completely melted. Add vanilla; mix well. 

Fill sink with about 1 inch cold water. Place saucepot in sink and stir rapidly until mixture smoothes and thickens (cold water helps set the fudge). Pour into 9x13 pan and let set until firm. Cut into 1 inch squares. Store in tightly covered container at room temperature. 

Zonda's Peanut Butter Fantasy Fudge

Recipe Card

3/4 cup (1-1/2 stick) margarine
1 small can (5 oz) evaporated milk (about 2/3 cup)
3 cups sugar
1 jar (18 oz) Reese's Peanut Butter
1 jar (7 oz) Kraft Marshmallow Creme
1 tsp Vanilla

In a large saucepot add margarine and evaporated milk. Cook over medium heat until margarine melts. Add sugar. Bring to full rolling boil, stirring constantly. Boil until temperature reaches 230 degrees on candy thermometer. Remove from heat. Add peanut butter and vanilla; mix until smooth. Add marshmallow creme; mix until smooth.

Fill sink with about 1 inch cold water. Place saucepot in sink and stir rapidly until mixture smoothes and thickens (cold water helps set the fudge). Pour into 9x13 pan and let set until firm. Cut into 1 inch squares. Store in tightly covered container at room temperature. 

Oatmeal - Chocolate Chip Cookies

These have been a favorite of my family for years.  The recipe is straight from the Quaker Oats box, except that we use margarine instead of shortening.  The original recipe lists additional variations.  

Recipe Card  Original Recipe

3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 tsp vanilla 
3 cups Quaker Quick Oatmeal, uncooked
1 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1 bag (6 oz) chocolate chips

Preheat oven to 350 degrees. Beat together butter, sugars, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Original Nestle Toll House Chocolate Chip Pan Cookie

Everyone loves Toll House Cookies.  The recipe here is for bar cookies, which are quicker and easier to make.

Recipe Card  Original Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan. 

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.

BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Ultimate Oatmeal Cookies

This recipe was developed by Tom Argote in Chapel Hill, a fellow cyclists and kayaker. These cookies live up their name. Filled with fruit, nuts, oatmeal, and other good things, they are an awesomely good source of fuel. Pay attention to the instructions - they're as important as the ingredients.

Recipe Card

1-1/4 cups whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried cranberries
12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool
1-1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Heat oven to 350. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl. In another bowl, stir together oats, pecans, and cranberries. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 ½ inches apart. Using hands, gently press each dough ball to 1 inch thickness. Bake both baking sheets 12 minutes. Rotate the sheets front to back and top to bottom and continue baking until cookies are medium brown and edges have begun to set but centers are still soft, about 8 to 10 minutes longer. Do not overbake!

Cool cookies on baking sheet on wire racks 5 minutes. Transfer cookies to a wire rack and cool to room temperature.

Molasses Cookies

These are very good cookies, with a rich, spicy molasses flavor.  Simple fuel that goes down easily. 

Recipe Card  Original Recipe

3/4 cup (1-1/2 sticks) butter, softened
1 cup packed brown sugar 
1 egg
1/2 cup light molasses
2-1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Cream together softened butter and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours). 

Preheat oven to 350 degrees.

Roll dough into small balls and roll in white sugar. Place on lightly greased cookie sheets.

Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

Applesauce Oatmeal Muffins

This Quaker Oats recipe makes a surprisingly good muffin. 

Recipe Card   Original Recipe

Topping

1/4 cup Quaker Oats, uncooked
1 Tablespoon firmly packed brown sugar
1 Tablespoon margarine, melted
1/8 tsp ground cinnamon

Muffins

1-1/2 cups Quaker Oats, uncooked
1-1/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp ground cinnamon
1 cup applesauce
1/2 cup milk
1/2 cup firmly packed brown sugar
3 Tablespoons vegetable oil
1 egg white, lightly beaten
Topping
1/4 cup Quaker Oats, uncooked
1 Tablespoon firmly packed brown sugar
1 Tablespoon margarine, melted
1/8 tsp ground cinnamon

Heat oven to 400 degrees. Combine all ingredients for topping in small bowl; mix well. Set aside. Combine oats, flour, baking powder, baking soda, and cinnamon in large bowl. In medium bowl, combine applesauce, milk, sugar, oil, and egg white. Blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.

Fill 12 medium muffin cups almost full. Sprinkle with reserved topping, patting gently. Bake 20-22 minutes or until deep golden brown. Cool 5 minutes; serve warm.

Whole Wheat Oatmeal Pancakes

No, we don't serve pancakes at the sag stops, but this is a recipe I developed in preparation for the 1990 Assault on Mt. Mitchell.  A breakfast of these pancakes should be sufficient to fuel you for 100K (your mileage may vary).

I like to add blueberries, or make plain and cover with hot applesauce and syrup. 

Recipe Card

1 cup Quaker Quick Oats
1 cup flour
1/2 cup whole wheat flour
1/2 cup powdered buttermilk
1/2 tsp salt
1 tsp baking soda
1 tablespoon brown sugar

2 cups water
2 large eggs
1/4 cup White House Chunky apple sauce

Mix dry ingredients, then add water, eggs, and apple sauce. Beat until smooth, and let stand (preferable overnight, but at least ten minutes).

Spoon 1/2 cup batter per pancake onto lightly oiled hot griddle (325-350 degrees). Flip when top is bubbly. Serve hot.