Has anyone tried their hand at Hudson Bay Bread lately? I can remember eating it years ago at scout camp and decided to give it a try. Ran through some searches and saw it has been talked about here forum in the past.

I ended up try a recipe that I found on Google search;

2 cups white sugar
1/3 cup Light Karo syrup
1/3 cup honey
1 tsp. vanilla
2 cups butter or margarine
9 1/2 cups quick oats
1 cup chopped nuts

Cream all ingredients except oats/nuts. Then add oats/nuts and mix well. Spread into 2 greased cookie sheets about 1/2 inch thick Bake at 360 degrees for about 8 minutes. The mixture puffs up while baking. Roll it down with a rolling pin and bake again until golden brown (about 8 more minutes). Roll down again or it will crumble. Don't overbake. Cut while warm, leave in pans to cool.

KEEP an eye on as it is cooking because it grows a lot. I did not use a rolling pin, but a large spatchula. Think that I pushed it down 3 or 4 times.

I noticed in several recipes it talked about running the oats through a food processor or blender first. Although this specific recipe did not call for this, I did do it. I also used Old Fashion Oats, not Quick Oats.

It was very good especially if you have it like I remember as a kid of smearing peanut butter on the squares before you eat it. No calories in this one ;-)

KL

Recipe I used source.

it's a mainstay for all of our trips.

We take it every trip, too, and your recipe is almost spot-on with the recipe from the Charles Sommers Canoe Base of the Boy Scouts.

Boy Scout base Hudson Bay Bread recipe

I always make the first recipe... BUT I CUT THE RECIPE IN HALF, which is what your recipe is.

I bake Hudson Bay Bread in a air-bake brownie pan that measures something like 9 x 13, maybe 10 x 14. I'll measure it and let you know.

I always use Minute Oats because it's finer and holds together better in the bar form. Also, I don't have a convection oven, so I bake it at 325 degrees for 35 minutes in the conventional oven.

Our HBB always turns out perfect, and with a little peanut butter and jam on top, it's "gooo-ood Clark". :-)

ADDENDUM: I didn't notice the link at the bottom of your post. Obviously, it's the same link as mine.

This goes with every trip for us too. I have tried many different variations (brown vs. white sugar, vanilla vs. maple vs. almond, karo vs. corn), and I believe my recipe most closely resembles the Bissett version.

However, my recipe has a few additions. We always add M&Ms and cinnamon.

HBB = Hudson Bay Bread

Just made my first batch of it this spring. Used on a backpacking trip and it was a great snack. It's basically like a granola bar, but I like it better. My girlfriend just recently found out she has Celiac disease and needs to adhere to a gluten free diet. This stuff works great for her as long as we use gluten free oats.

Hmmm, I have never heard of this - this sounds like the BWCA version of crack. I'm hooked even without trying it.

This goes on every trip. Its great with peanut butter and jelly on top. This is our breakfast on entry date. Keeps us full and full of energy until lunch. I have added raisins and sunflower seeds to batches too. We store the bread in those disposable plastic containers. Keeps the bread from breaking and I put the peanut butter and jelly packets right in the plastic containers. I have made this at home to bring to work for treat day. It's a big hit especially since I drizzle chocolate on top.

The other thing you can do is wrap 4 pieces in saran wrap for easy take packs for day trips. It also keeps larger amounts from sticking together.

If I didn't make it for each trip, I would lose half of the group.

quote Mongo65: "The other thing you can do is wrap 4 pieces in saran wrap for easy take packs for day trips. It also keeps larger amounts from sticking together."

We'll put individual pieces in sandwich-size zip-lock bags. Works well for us.