Published January 19, 2006 12:00AM
Normal rules don’t apply in the backcountry. Take gluttony, for instance. Show restraint at mealtime, and you might bonk halfway up tomorrow’s climb. So indulge, but the question remains: How do you satisfy your sweet tooth without getting fussy in the camp kitchen? Simple. Use one of the trailworthy ingredients below, or try one of our recipes on the next page.
Ready-made piecrusts can turn plain pudding and a few pieces of fruit into a delicious after-dinner treat. They come in a number of sizes and flavors (including graham cracker and chocolate), and travel well without refrigeration. Adventurous chefs can cut them into strips, baste them with honey and cinnamon, and roast them over the fire.
Instant pudding is the tasty glue that holds together many creamy, gooey recipes. It sets in 5 minutes, requires no cooking or refrigeration, and comes in a raft of flavors. Eat it plain, mix in anything from nuts to gummy bears, or toss it in a piecrust.
Maple syrup transforms many trail foods into dessert. Pour it over granola for a sweet treat and calorie boost. Or drizzle it over crepes made by watering down your pancake mix (even better with chocolate chips).