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*Oil may be replaced with ¾ cup oil and ¾ cup applesauce.
*Drained pineapple juice may be reserved for icing or as part of the
oil measurement.
Cream Cheese Icing
2 8-oz packages cream cheese softened
1 cup powdered sugar
1 tsp vanilla
Cream ingredients with wire whips.
Frost cooled cake. Sprinkle with ¾ cup shredded coconut.
Apple-Raisin Cookies
1 cup coarsely chopped dried apples
2 Tbsp hot water
¾ cup butter
1 cup rmly packed light brown sugar
1 egg
2 Tbsp water
1 tsp vanilla
1 cup unsifted all-purpose or unbleached white our
1 tsp salt
½ tsp baking soda
3 cups granola
2/3 cup raisins
Preheat oven to 350° F. Combine dried apples and hot water. Set aside. Beat
butter, brown sugar, egg, 2 Tbsp water and vanilla together until creamy. Stir
together our, salt and baking soda. Add to creamy mixture. Blend well. Stir
in apples (undrained), granola and raisins. Drop by teaspoonfuls onto greased
baking sheets. Bake 15-18 minutes until lightly browned. Makes 5 dozen.
Variations:
Pineapple-Coconut Cookies:
Substitute 1 cup coarsely chopped dried pineapple for dried apples. Decrease
granola to 2 cups. Add 1 cup aked coconut. Omit raisins.
Banana-Nut Cookies:
Substitute 1 cup chopped dried bananas for dried apples. Increase our to
1½ cups. Omit raisins and granola. Add 1 cup uncooked oatmeal and 1 cup
chopped nuts.
Apple Pie
5 cups dried sliced apples
3 cups boiling water
½ cup sugar
2 Tbsp cornstarch
½ tsp cinnamon
Dash nutmeg
Pastry for 9-inch 2-crust pie
Sugar and cinnamon
Combine apples and boiling water. Let stand 15 minutes. Drain liquid into
saucepan. Stir together sugar and cornstarch. Add to liquid. Add cinnamon and
nutmeg. Cook over medium heat, stirring constantly, until mixture boils. Add
apples. Pour into pastry lined pie plate. Top with remaining pastry. Seal edges
well. Cut air slits in top pastry. Sprinkle lightly with sugar and cinnamon. Bake in
425°F oven 45 minutes or until apples are tender. Makes one 9” pie.
Variations:
Apple Cobbler:
Prepare pie lling. Add ½ cup dark raisins, optional. Pour into baking dish. (To
prevent bubbling over, baking dish should be at least one inch deeper than
lling). Combine 2/3 cup granola, 2 Tbsp brown sugar and 2 Tbsp soft butter.
Sprinkle over lling. Bake in 350°F for 45 minutes or until apples are tender.
Apple Turnovers:
Thaw 6 frozen pastry shells. Prepare ½ recipe pie lling. Roll out pasty shells,
one at a time, on lightly oured board, to about a 7-inch square. Spoon ll-
ing into center of each. Brush edges with lightly beaten egg. Fold over one
half of the square to form a triangle. Seal edges with fork. Brush tops with
beaten egg. Sprinkle with sugar. Cut 2 air vents in each. Transfer to ungreased
baking sheet with spatula. Bake in 435°F for 20 minutes or until browned.
Makes 6.
Nectarine Angel Cake
1 angel food cake
2 cups dried nectarine slices
2 cups water or fruit juice
1 tsp cinnamon
¼ cup sugar
2 Tbsp apricot nectar or orange juice
1 cup whipping cream
1 tsp vanilla
1 tsp sugar
Apple Pie
5 cups dried sliced apples
3 cups boiling water
½ cup sugar
2 Tbsp cornstarch
½ tsp cinnamon
Dash nutmeg
Pastry for 9-inch 2-crust pie
Sugar and cinnamon
Combine apples and boiling water. Let stand 15 minutes. Drain liquid into
saucepan. Stir together sugar and cornstarch. Add to liquid. Add cinnamon and
nutmeg. Cook over medium heat, stirring constantly, until mixture boils. Add
apples. Pour into pastry lined pie plate. Top with remaining pastry. Seal edges
well. Cut air slits in top pastry. Sprinkle lightly with sugar and cinnamon. Bake in
425°F oven 45 minutes or until apples are tender. Makes one 9” pie.
Variations:
Apple Cobbler:
Prepare pie lling. Add ½ cup dark raisins, optional. Pour into baking dish. (To
prevent bubbling over, baking dish should be at least one inch deeper than
lling). Combine 2/3 cup granola, 2 Tbsp brown sugar and 2 Tbsp soft butter.
Sprinkle over lling. Bake in 350°F for 45 minutes or until apples are tender.
Apple Turnovers:
Thaw 6 frozen pastry shells. Prepare ½ recipe pie lling. Roll out pasty shells,
one at a time, on lightly oured board, to about a 7-inch square. Spoon ll-
ing into center of each. Brush edges with lightly beaten egg. Fold over one
half of the square to form a triangle. Seal edges with fork. Brush tops with
beaten egg. Sprinkle with sugar. Cut 2 air vents in each. Transfer to ungreased
baking sheet with spatula. Bake in 435°F for 20 minutes or until browned.
Makes 6.
Nectarine Angel Cake
1 angel food cake
2 cups dried nectarine slices
2 cups water or fruit juice
1 tsp cinnamon
¼ cup sugar
2 Tbsp apricot nectar or orange juice
1 cup whipping cream
1 tsp vanilla
1 tsp sugar
In saucepan soak dried nectarine slices in water or fruit juice for 1 hour. Add
cinnamon and bring to a boil. Cook until most of the liquid has been absorbed,
approximately 10 minutes. Stir often. Place fruit in blender and puree. Add ¼
cup sugar and apricot nectar or orange juice. Mix well. Chill. In small bowl whip
whipping cream until soft peaks form. Flavor with vanilla and 1 tsp sugar. Gen-
tly fold chilled nectarine puree into whipped cream. Slice angel food cake into
2-3 horizontal layers. Spread lling between each layer and chill before serving.
Dips
Herb Yogurt Dip
1 Tbsp crushed dried parsley
2 tsp water
1 cup plain yogurt
1 Tbsp cider vinegar
1 Tbsp salad oil
½ tsp dried dill weed
½ tsp dried marjoram
½ tsp dried oregano
¼ tsp salt
1
/8 tsp pepper
1 clove garlic, crushed
Combine parsley and water. Let stand 5 minutes. Drain o excess water. Add
remaining ingredients. Mix well. Chill 1 hour. Serve with dehydrated vegetable
chips. Makes 1 cup.
Cucumber Dip
½ cup coarsely pulverized dried cucumber
6 oz. cream cheese, softened
2 Tbsp sour cream
1 Tbsp mayonnaise
1 tsp dried dill
Salt and Pepper
Mix all ingredients, salt and pepper to taste, and refrigerate until well chilled.
Serve with chips or use as a sandwich spread. Makes 1 cup.