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DEHYDRATOR
30
Apricot Jam
1 ½ cups coarsely diced dried apricots
1 cup water
¾ cup honey
1 tsp grated lemon peel or ½ tsp powdered dried lemon peel
½ cup chopped walnuts or pecans (optional)
In a small saucepan combine apricots and water. Bring to a boil. Remove from
heat, cover, and let stand 30 minutes. Add honey and powdered dried lemon
peel or dried lemon peel. Bring to a second boil. Boil gently, uncovered, over
medium heat for 10 minutes or until jam is desired consistency. Stir in nuts.
Pour into sterile jars and seal. Cool. Makes 2 cups.
Fresh Peach Jam (An alternative drying procedure)
7 cups peeled and sliced fresh peaches
4 Tbsp lemon juice
½-1 cup honey
Puree peaches and lemon juice in blender. Add honey to taste. Spread mixture
3
/8 ” thick on leather sheets. Place in dehydrator and dry 3 to 3 ½ hours. Stir and
re-spread jam about once each hour. When mixture is consistency of jam, pour
into a glass jar and refrigerate or freeze (allow room for expansion). Makes 1 cup.
Substitution: Almost any fruit or berry can be substituted for peaches.
Desserts
Spicy Carrot Cookies
1 cup dried grated carrots
½ cup hot water
¾ cup butter or margarine
1 egg
2 Tbsp water
1 tsp vanilla
1 tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
6 oz chocolate chips (optional)
Combine dried grated carrots and ½ cup hot water. Let sit 30 minutes, stirring
twice. Beat together. Let sit 30 minutes, stirring twice. Beat together butter or
margarine, brown sugar, egg, 2 Tbsp water, and vanilla until creamy. Stir to-
-
ture. Fold in carrots. Drop by teaspoonfuls onto slightly greased baking sheets.
Bake in 350° F oven for 15-18 minutes or until lightly browned. Makes 4 dozen
Barb’s Carrot Cake- Recipe by Barb Lockert
1 ½ cups oil*
3 eggs
1 ½ cups sugar
2 tsp baking soda
½ tsp sea salt
2 ½ tsp cinnamon
Dash nutmeg
1 cup dehydrated carrots, rehydrated
1 cup walnuts, chopped
1 cup (14 oz) drained, crushed pineapple*
Rehydrate 1 cup dehydrated carrots in 1 cup warm water for 30 minutes. Do
not drain. Preheat oven to 350° F.
In a Bosch bowl with wire whips or cookie paddles, beat oil, eggs and sugar.
tube pan, bundt pan, or a 10” spring-form pan. Bake 1 hour. Cake tester should
come out clean before removing from oven. Cool 5 to 10 minutes in pan. In-
vert pan to remove cake. Cool completely on a cooling rack. Frost with cream
cheese icing.
*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.