Chef in Your Backpack. Nicole Bassett

      Red Pepper Havarti ½ cup roasted red pepper, chopped ½ cup Havarti cheese

       In the Kitchen

      Crack the eggs and place them in a plastic bag, along with other ingredients depending on the recipe you choose. Store the wraps and the butter or oil separately.

       At Camp

      In a frying pan or the lid of your pot, heat the butter, margarine or oil. Add the egg mixture and cook like scrambled eggs, making sure they don’t burn. Season with salt and pepper. Divide the cooked eggs in two. Place in wraps and roll them up.

       Makes 2 servings.

French Toast

      ¼ cup egg replacer 2 tbsp dried milk powder ½ tsp nutmeg 1 tsp cinnamon 2 tbsp butter, margarine or oil ½ loaf unsliced bread (e.g., a French loaf) ½ cup water

       In the Kitchen

      Store the egg replacer in a plastic bag.

      Combine the milk powder and spices and place in a separate plastic bag. Place the butter, margarine or oil in a film canister.

      Cut up the bread into thick slices and store in another plastic bag.

       At Camp

      In a bowl, combine the eggs and the milk mixture with the water.

      In a frying pan or the lid of your pot, heat the butter, margarine or oil. Dip both sides of the bread into the egg mixture and place on the frying pan. Fry one side until golden brown, then flip.

      Repeat with rest of the bread. Serve with honey, syrup or jam.

       Makes 2 servings.

Hot Fruity Oatmeal

      1 cup instant oats ½ tsp cinnamon ½ tsp nutmeg 1 tbsp brown sugar ½ cup dried fruit (e.g., raisins, dried cranberries, dried apricots, dried apples, dried peaches, dried bananas) 1 cup water

       In the Kitchen

      In a bowl combine all the dry ingredients and place in a plastic bag.

       At Camp

      Boil the water and add it to your oatmeal. How much water really depends on how you like your oatmeal. Let the oatmeal sit for a minute or two so the oats can absorb the water and soften up.

       Makes 1 serving.

Designer Granola

      4 cups oats 1 cup almond slivers and raw pumpkin seeds, shelled (combined) 1 cup brown sugar 1 tsp cinnamon ⅓ cup canola oil 1 cup dried fruit (e.g., raisins, dried cranberries, dried apples, or a mixture) ¼ cup orange juice ¼ cup milk, water or orange juice (optional)

       In the Kitchen

      Preheat oven to 350°F (180°C). In a large bowl, combine the oats, almonds, pumpkin seeds, brown sugar, cinnamon, oil, dried fruit, and orange juice. Spread mixture evenly on a cookie sheet and bake for 20 minutes or until golden.