Food Columnist Karen Anderson has some backpacker's treats for us this month. You can learn more about Karen's trip to Mt. Assiniboine Lodge and other Alberta back country lodge experiences on Karen's blog.
Mt. Assiniboine Lodge's Great Divide Cookies
¼ c. white sugar
½ c. brown sugar
½ c. peanut butter (without sugar)
1 t. vanilla
1 c. margarine (Karen used butter)
1 ¼ c. white flour
1 t. baking soda
1 ½ c. rolled oats
¾ c. chocolate chips
¾ c. raisins
¾ c. coconut
½ c. sesame seeds
Cream together sugars, eggs, peanut butter and margarine until smooth. Add flour and baking soda. Add remaining ingredients. (You might want to mix in all the final ingredients with your hands) Roll into balls. Place on greased cookie sheets and flatten evenly with a fork. Bake at 350F for 10 - 15 minutes. Makes 3 dozen.
Mt. Assiniboine Lodge's "Best in the West" Ginger Snaps
The staff at Mt. Assiniboine told me this is their most popular cookie by far.
½ c. soft margarine (Karen used butter)
1 c. white sugar
¼ c. blackstrap molasses
2 t. baking soda
1 T. ground ginger
1 t. each cinnamon, nutmeg, all spice and cloves
2 c. white flour
Cream shortening, and then add egg and molasses. Add the rest of the ingredients and mix well. Form teaspoons of dough into round balls. Roll in granulated sugar. Press flat on greased cookie sheet with cookies about 2 inches apart. Bake at 350F for about 10 - 15 minutes or until the edges of the cookies are brown. Remove from pan and cool on a rack. Make 3 dozen.
White Water Cooks Pecan Squares
Marianne Abraham is not only a cook at Mt. Assiniboine Lodge - she is also the food editor of the best-selling White Water Cooks series with author Shelley Adams. Abraham gave permission to share this all time favourite treat from book one in that series.
1 c. cold butter
6 T. brown sugar
3 c. flour
1 t. lemon juice
3 c. pecans, whole
1 c. butter
2/3 c. honey
1 c. brown sugar
4 T whipping cream
Place butter, sugar, flour, egg and lemon juice in food processor and process until mixture just holds together, but is till crumbly. Press into prepared 9X13 inch pan and bake in a 350F oven for 15 minutes or until golden brown. Arrange whole pecans on top of prepared crust. To prepare filling, melt together butter, honey, sugar in a saucepan. Let boil for 5 - 7 minutes, stirring constantly. Remove from heat and add cream. Drizzle filling over pecans until completely covered. Return to oven and bake for 20 minutes. When cool, cut into squares.
Hint: Chocolate chips can be added to top as soon as these come out of the oven, if desired.