35 Years Hells Canyon

Recipes

At Canyon Outfitters we've had many years to try out recipes and here are the favorites, served on all of our river trips unless otherwise specified-

Carrot Cake
1 cup sugar
1 cup brown sugar
1 cup oil
1 tablespoon vanilla
4 eggs
2 cups all purpose flour
1 tspn baking powder
1 tspn baking soda
1 tspn salt
1 tspn cinnamon
1 tspn allspice
2 lbs grated carrot
1 cup chopped walnuts

Heat oven to 375. Grease 9x13 pan. Beat sugars, oil vanilla and eggs together in a large bowl. Stir in remaining ingredients. Pour into pan and bake about 55 minutes.

Cream cheese icing
8 oz cream cheese, softened
Juice of a lemon
Good pinch of salt
3 cups of icing sugar
1 cup of finely chopped nuts.

Beat well until fluffy. Ice cooled cake.
 


River Cheesecake
This cheesecake is something new that we tried this year, and judging by the dozens of requests we have had for the recipe, I'd say that it's a keeper. I am happy to share it, afterall, it's not exactly original to me, but when you serve it to friends we would surely appreciate you giving Canyon Oufitters' river trips a bit of a plug Smile

3 packages of cream cheese
about 3/4 cup of sugar
a few drops of either vanilla essence, almond essence or juice of a lemon
2 rolls of crescent roll dough
sliced almonds
cinnamon sugar
melted butter

Beat cheese, sugar and essence until soft and fluffy. Roll out one can of dough and lay in bottom of  a 9x13 pan. Spread cheese filling and top with second can of rolled out dough. Sprinkle with a good handful of flaked almonds (or other nuts) sprinkle with some cinnamon sugar and drizzle a half cup of melted butter over the top. Bake at 350 for about an hour or until brown and puffy. Stores and freezes well.

 
 
Grilled Butterflied Lamb   
1 cup plain yoghurt
8 garlic cloves – peeled and coarsely chopped
2 inch piece of fresh ginger – peeled and chopped
1 tablespoon of ground coriander
1 tablespoon of ground cumin
2 tablespoons of lemon juice
2 teaspoons of salt
½ teaspoons cayenne
3lb boneless butterflied leg of lamb

Trim lamb of all fat. Add all other ingredients to a blender and blend until smooth. Pour marinade into a large Ziploc bag, add lamb and marinate in fridge for a maximum of 2 hours. Grill over medium heat. Let rest before carving.
 


Pasta and Crab Salad 

12 oz package pasta shells – cooked
1 cup chopped onion
2 cans of crab
Shredded lettuce
Chopped tomato

Dressing
1 cup miracle whip
¼ cup fresh lemon juice
1 teaspoon Johnny’s seasoning
1 teaspoon salt
1 teaspoon pepper
1 tablespoon curry powder

Mix dressing ingredients and add to pasta and onion. Just before serving stir in crab, lettuce and tomatoes.
 


Swedish Cream
1 pint whipping cream
¾ cup sugar
1 pkt unflavored gelatin
1 pint sour cream
1 teaspoon vanilla

Combine whipping cream, sugar and gelatin in a large saucepan. Bring just barely to a boil. Whisk until smooth then stir in vanilla and sour cream. Chill uncovered in fridge for several hours. Serve with fresh berries.
 


Rosemary Beer Bread   
3 cups white flour
1 ½ cups whole wheat flour
5 tablespoons baking powder
1 ½ teaspoons salt
3 tablespoons sugar
2 cans beer
 a good handfull of chopped, fresh rosemary
and a puddle of olive oil in the bottom of your dutch oven

Step 1 – Hide The Recipe: A little ritual we initiate before each and every trip; search for the recipe. It helps to have countless other chores in need of attention as this will increase the stress level of the preparer and translate directly to the taste of the finished product. We recommend you follow our lead and copy the recipe onto a miniscule 2”x2” note card, letting it rest on some obscure corner of your work area. If your kitchen resembles a 300 square foot supply warehouse, all the more authentic your experience will be.

Step 2 – Mixing: Start by mixing the ingredients in a sifter, the more flour that flies around the room, the better. This step is also referred to as the Mt. St. Helens step and is derived from pouring 4 ½ cups of flour into a sifter made for 3 and shaking repeatedly over a bowl. If done correctly, a fine layer of flour silt will cover all flat surfaces in your kitchen. (Lynette especially loves that)

Step 3 – Packing: Packaging efficiency is the motto at Canyon Outfitters; after all we didn’t get where we are by wasting materials. That’s why it’s important when packaging the mix for the river to select a ziplock bag just barely large enough to contain it. Pint size usually works for us. If the blue and green strips are dancing on the limit of adhesive green, you’ve done well, if the package opens while in transit even better – this just adds to the overall taste of the finished product. *Be sure to leave the bag unmarked. This adds a bit of fun when the time comes to bake. “Well, is it beer bread or biscuit mix? I’m not sure, here try another spoonful”.

Step 4 – Baking: So, for the grand finale. Throw in the rosemary. 2 cans of warm beer will turn the seemingly benign dry mix into a rich and supple mass of early-stage beer bread. There are many techniques for placing the dough into the Dutch oven. Derek prefers to abide by the “Just dump – Don’t touch”, while George engages in a more violent form of flattening using the palms of both hands, i.e. pretend you are giving the dough CPR. 15 minutes of hot baking and the bread is ready to serve. Enjoy.

Note: If the bread rises and achieves a light, fluffy texture, call us. Something has gone wrong with your preparation. Our service agents will assist you in determining at which stage you screwed up.
 
George's Famous Fried Chicken 
On second thought…., we can’t share all of our secrets! For those that have been on a Canyon Outfitters trip you will remember the fried chicken as being absolutely world class, and for those that have yet to join a trip, we’ll just say that you don’t know what you’re missing!