Cathy L. Kidd - Dehydrating Food: Simple and Easy Dehydrator Recipes

Dehydrating Food: Simple and Easy Dehydrator Recipes 2013 by Cathy L. Kidd All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. First Printing, 2013 Printed in the United States of America Introduction This next book in my series of recipe books is for your Dehydrator. Over time, Ive developed a specialty of providing what you want most the Recipes! Thats why I call them recipe books not cookbooks. I dont include all the information and fluff you already know just great recipes you can try as is or modify to your tastes.

I do include any special instructions youll need to know for some of the recipes. All of the recipes in my books work well with modification of the ingredients. There are some variations listed with some of them but feel free to be creative and try something new! The recipes in this book fall into two categories. Recipes for dehydrating and recipes for items and meals that use dehydrated ingredients. The manual that came with your dehydrator will give you instructions on how to use it and basic guidelines on how to prepare foods for dehydrating and how long they will take to dry. 90% of the manuals say it takes some experimentation to get the best results. 90% of the manuals say it takes some experimentation to get the best results.

In my experience everything came out great the first time! The only exception is fruit rolls and leathers. If you make them too thin they will fall apart and youll just have crumbs. So dont be stingy when you make them! If you do get crumbs, then just use them as a topping on ice cream, salads or cottage cheese. No need to let anything go to waste. A number of the recipes call for fruit roll or mesh sheets. If you dont have them, you can line the trays with plastic wrap being sure not to cover the center hole or the side vent holes.

You can also do a smaller version of the recipe and put it on the bottom tray with other things on the racks above. So make something great today and visit my Facebook page to tell us about it: RecipesForYourKitchenAppliances The Recipes Fruit Rolls/Leathers To make your fruit rolls and leathers, mix all of the ingredients in a blender or food processor until smooth. Pour the mixture onto fruit roll sheets placed on the racks of your dehydrator. Experiment with spraying a little olive oil on the sheets first so your fruit leather wont stick when dried. When pouring the mixture, dont be stingy! If you make it too thin, you wont get good, solid rolls. About 1/4 thick should be perfect.

Dry for 4-8 hours or until leathery and pliable but not sticky. Remove from the sheets while warm and let them cool a little. Roll in plastic wrap and store in a cool, dry place like your refrigerator or freezer. To rehydrate any of the leathers, add 1 cup of water to each cup of leather and let sit until it reaches the consistency you want. The leather pictured here is Applesauce and Strawberry with banana chips on top. Apple and Cheese 4 Apples, peeled, cored and chopped 1/2 cup Cheddar cheese, grated 1/2 teaspoon Cinnamon 1/2 teaspoon Nutmeg 3/4 cup Pecans, ground Note: The pecans can be added to the blender with the other ingredients or sprinkled on top of the leather before drying.

Apple and Orange 1 1/2 cups Applesauce 1 small Apple, peeled, cored and chopped 2 teaspoons Dried orange, ground 1-1/2 teaspoons Vanilla Apple and Yogurt 6 Apples, peeled, cored and chopped 1/2 teaspoon Cinnamon 1/4 teaspoon Cloves 1 cup Plain non-fat yogurt, any flavor 2 1/2 teaspoons Nutmeg Applesauce 2 pounds Apples, peeled, cored and chopped 1/2 cup Water 14 cup Lemon juice 12 cup Sugar 1 teaspoon Cinnamon Simmer the apples in a saucepan with the water until softened. Put the lemon juice in a blender and gradually add the apples, mixing until pured. Add the sugar and cinnamon and mix well. Pour the mixture on a fruit roll sheet and dry. Note: For a quick and easy version, use one 24 ounce jar of applesauce, any flavor. Depending on the type of applesauce you use, you may want to reduce the sugar.

Applesauce and Strawberry 3 cups Applesauce, prepared or homemade 3 cups Strawberries, sliced Applesauce and Banana 2 cups Applesauce, prepared or homemade 2 cups Bananas, cut into pieces Banana and Orange 6 Bananas, peeled and cut into pieces 1 Orange, peeled and quartered Boysenberry 1 quart Boysenberries After blending them, strain them through cheesecloth to remove the seeds. Cantaloupe 1 cup Cantaloupe, diced 1/3 cup Applesauce 2 tablespoons Coconut flakes 3 tablespoons Slivered almonds Dash Cinnamon Note: The almonds and cinnamon can be added to the blender with the other ingredients or sprinkled on top of the leather before drying. Cherry and Rhubarb 1 (21 oz.) can Cherry pie filling 1 cup Raw rhubarb, diced Simmer the cherry pie filling and rhubarb in saucepan for about 10 minutes until rhubarb is tender. Cool. Pure the mixture in a blender and pour onto fruit leather sheets. Note: As a variation try strawberry pie filling in place of the cherry.

Peanut Butter and Yogurt 1 (8 oz.) container Banana or vanilla yogurt 2 Bananas, cut into pieces 1/4 cup Peanuts 2 tablespoons Honey Pineapple and Coconut 1 (20 oz.) can Unsweetened pineapple chunks or rings 1 cup Coconut Raspberry and Chocolate 1/2 cup Frozen raspberries, thawed and drained 1/2 cup Dark or white chocolate bits, melted 1/3 cup White grape juice 1/2 cup Applesauce, flavored Strawberry and Cream Cheese 1 quart Strawberries, washed and cored 1/2 cup Slivered toasted almonds 1 (8 oz.) package Cream Cheese Strawberry Daiquiri 1 quart Strawberries, washed and cored 1/2 Lime, peeled and quartered 2 teaspoons Honey 1/8 teaspoon Rum extract Strawberry Rhubarb 1 cup Rhubarb 14 cup Water 2 cups Strawberries 12 cup Honey Simmer the rhubarb and water in a saucepan for approximately 5 minutes until the rhubarb is tender. Cool, drain and add the rhubarb to the rest of the ingredients in a blender. Yogurt Yogurt, any flavor Experiment until you find the brand which dries most evenly and gives you the best flavor. Baked Goods/Breakfast Apricot Jam 1 1/2 cups Dried apricots, coarsely diced 1 cup Water 3/4 cup Honey 1 teaspoon Grated lemon peel or 1/2 teaspoon Dried lemon peel, powdered 1/2 cup Walnuts or pecans, chopped (optional) Bring the apricots and water to a boil in a small saucepan. Remove from the heat, cover, and let stand 30 minutes. Add the honey and lemon peel and bring it to a second boil.

Boil gently, uncovered, over medium heat for 10 minutes or until the jam is the consistency you want. Stir in the nuts if desired. Pour into jars and seal. Note: Almost any fruit or berry can be substituted for the apricots. Try peach for a really good version. Apricot Coffee Cake 2 14 cups All purpose flour 34 cup Brown sugar 34 cup Butter 12 teaspoon Baking powder 12 teaspoon Baking soda 14 teaspoon Salt 34 cup Sour cream 2 Eggs 1 teaspoon Almond extract 8 ounces Cream cheese 14 cup White sugar 12 cup Apricot preserves 1 cup Dried apricots, chopped 12 cup Slivered almonds Preheat your oven to 350F.

Grease and flour a 10 inch spring form pan. Combine the flour and brown sugar and cut in the butter until the mixture is crumbly. Set aside 1 cup of the crumb mixture. Add the baking powder, baking soda, salt, sour cream, 1 egg, and almond extract to the remaining crumb mixture. Blend well. Spread the batter over the bottom and the sides of the pan.