Dossier déshydrateur de Mireille

Apple Pie with Cheese Roll-Ups
4 apples, peeled cored and chopped
3/4 cup pecans, ground
1/2 cup cheddar cheese
1/2 tsp. cinnamon
1/2 tsp. nutmeg
In a blender mix all ingredients until pureed. Pour onto solid sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

Orange Julius Roll-Ups
1 1/2 cups applesauce
1 small apple, peeled, cored and chopped
2 tsp. dried orange ground
1 1/2 tsp. vanilla
In a blender mix all ingredients until pureed. Pour onto solid sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

"Butterfinger" Bites
2 cups coconut
2 cups dried apples, peeled, cored and chopped
2/3 cup peanut butter
1 1/2 tbsp. vanilla
In a large bowl, combine all ingredients; mix well. Shape into 1/2-1" balls. Dry at 135º for 4 to 5 hours, or until firm and crisp on the outside.
Makes about 3 dozen.

"Chunky" Treats
3/4 cup peanut butter
1/2 cup honey
3/4 cup wheat germ
3/4 cup dry milk
1/4 cup sesame seeds
1 cup raisins
1/2 cup dried pineapple, chopped
1/2 cup carob chips
1 cup coconut
Cream together peanut butter and honey. Add wheat germ, dry milk, and sesame seeds; mix well. Add raisins, pineapple and carob chips. Shape into 1-inch balls; roll in coconut.
Make about 2 1/2 dozen.










"Make Your Own" Dog Treats
2 1/2 cups stone ground whole wheat flour
1/2 cup powdered milk(no water)
6 tbsp. melted butter
1 tsp. garlic powder
1 tsp. lecithin granules(for shiny coat)
1 tsp. honey or brown sugar
1 beaten egg
1/2 cup ice water
Combine first 6 ingredients and mix well. Blend in egg and ice water. Mix until it becomes a ball. Roll out to 1/2 inch thickness. Cut out biscuits and place on a greased fruit-roll sheet. Dry 8-10 hours or until hard.
(Lecithin can be located in health food stores.)

"Sour Cream" & Onion Potato Chips
4 cups potatoes, peeled, boiled and mashed
1 cup plain yogurt
1/4 cup onion, chopped
1/2 tsp. salt
Put all ingredients in a blender or food processor and mix at high speed. Thinly spread onto solid sheets and dry at 145º for 4 hours or until dry on one side. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.

"Taco" Chips
1 (7oz.) can whole kernel corn
1 cup sharp cheddar cheese, grated
1/2 cup tomatoes, diced
1 tbsp. onion, chopped
1/4 tsp. salt
1/8 tsp. cayenne
Dash garlic
In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto solid sheets. Dry at 145º for 6 to 8 hours, or until dry on one side. with a clean butter knife, lift entire ring off sheet, turn over and dry for 1 to 2 hours longer, or until crisp. Break into chips.

Apple Walnut Cheddar Wafers
1 1/4 cups whole wheat flour
1/2 tsp. each:cinnamon, salt, and onion powder
1/3 cup butter or margarine softened
1 1/2 cups grated cheddar cheese
1 1/4 cups walnuts, ground
1 cup grated tart green apple
In a large bowl, combine flour, cinnamon, salt and onion powder; blend in butter. Add cheese, walnuts and apple, mixing until well blended. Form dough into a ball. Place on a large sheet of waxed paper and shape into a log. Wrap waxed paper tightly around dough and chill 4-6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds. Place on regular sheets; dry at 145º for 4-6 hours or until firm and crisp. Store in an air-tight container. Makes approximately 50 crackers.



Apple-Crisp Cookies
3 cups sweet, red apples, cored and finely chopped
1 cup quick-cooking oatmeal
1/4 cup wheat germ
1 tbsp. cinnamon
1 cup plain yogurt
1/2 cup unsweetened applesauce
1 tbsp. honey, optional
In a large bowl, combine apples, oatmeal, wheat germ and cinnamon. In a separate bowl combine,yogurt, applesauce and honey. Pour yogurt mixture over apple oatmeal mixture; blend well. Drop by tablespoon onto solid sheets. Dry at 135º for 5 hours or until cookies come off sheets easily. Turn over and dry 1 hour more.

Applesauce & Fruit Roll-Ups
3 cups strawberries
3 cups applesauce
or
2 cups bananas
2 cups applesauce
In a blender mix all ingredients until pureed. Pour onto solid sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.

Apricot-Raisin Granola Bars
2 cups apricot-raisin granola
1/2 cup peanut butter
1/4 cup brown sugar
1/4 cup water
3 tbsp. butter
In a small saucepan, heat together brown sugar, peanut butter, and butter until melted. Add water; mix well. Toss granola until all ingredients are mixed. Press into foiled lined 9x9" pan. Refrigerate 1 hour. Cut into bars. Dry 6 to 10 hours at 145º until chewy. Turn bars over after 4 hours for faster drying.

Apricot-Raisin Granola
4 cups rolled oats
1/2 cup oil
1/2 cup brown sugar or honey
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup dried apricots, chopped
1/2 cup raisins
In a large bowl, pour oats; add oil and brown sugar and toss lightly until blended. Add sunflower seeds and almonds. Mix well. Spread on solid sheets 1/2" thick. Dry at 145º for 4 to 7 hours, or until crunchy.






Augratin Potato Chips
3 cups potatoes, peeled, boiled and mashed
1 1/2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/2 tsp. salt
Put all ingredients in a blender or food processor and mix. Spread onto solid sheets and dry for 4 hours. With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces

Date-Fig Balls
1 cup dried dates
1/2 cup dried figs
1/2 cup prunes
1/2 cup raisins
1 cup crushed walnuts
1/2 cup sunflower seeds
3 tbsp. lemon juice
1 cup coconut
In a food processor or food grinder, finely grind dates, figs, prunes and raisins. In a medium bowl, mix ground fruit with nuts and seeds. Stir in lemon juice. Shape into 1/2-1" balls. Roll in coconut. Dry at 135º for 4 to 6 hours, or until crisp on the outside.
Makes about 30 balls.

Fruity-Carob Bar
3/4 cup dried apples
3/4 cup raisins
3/4 cup dried pears
3/4 cup dried peaches
1/2 cup dried dates
1/2 cup dried pineapple
1 cup almonds
1 1/3 cup carob chips
3/4 cup pineapple juice
1/2 cup wheat germ
1/2 tsp. almond extract
Using a food processor or food grinder, grind together the fruit, almonds and 1/3 cup of the carob chips. In a separate bowl, mix together the remaining carob chips, pineapple juice, wheat germ and almond extract. Combine the second mixture with the first. If too dry, add more juice. Place on solid sheet in large oblongs; dry at 135º for 2 1/2 hours or until firm enough to cut into 2" bars. Place bars on regular trays and dry for 2 1/2 hours longer.
Makes about 2 1/2 dozen bars.










Granny Smith Granola
3 Granny Smith Apples
2 cups quick-cooking oatmeal
1/2 cup silvered almonds
2 tbsp. brown sugar
1 tbsp. honey in 1/4 cup water
1 tsp. salt
1/2 tsp. cinnamon
Quarter, peel and core apples; Coarsely grate. Place in a bowl with the other ingredients and toss lightly until thoroughly mixed. Place mixture on solid sheet and dry for 2 to 3 hours, or until crunchy. For a more tender granola, add 1/4 cup vegetable oil before drying. Store in an air-tight container.

Harvest Granola
5 cups rolled oats
1 cup raisins
1 cup pecans or almonds, chopped
1/2 cup wheat germ
1/2 cup dried apple, chopped
1/2 cup dried dates, chopped
1/2 cup sesame seeds
3/4 cup brown sugar
3/4 cup margarine or butter, melted
1/2 cup honey
1/3 cup oil
1 tsp. cinnamon
1 tsp. vanilla
In a large bowl, combine al ingredients, mixing well. Spread onto solid sheets and dry at 145&3186; for 3 to 5 hours or until crunchy. Store in an air-tight container.

Nutty Whole Wheat Crackers
1 cup roasted, salted sunflower seeds
1/2 cup butter or margarine, softened
1 cup whole wheat flour
1/2 cup bran cereal
2 tbsp. honey
2 tbsp. warm water
In a blender, process the sunflower seeds until smooth. Place sunflower puree and butter in a medium bowl; cream together until smooth. Add flour, bran, honey and water, stirring until well blended. Form dough into a ball. Place ball on a large sheet of waxed paper and shape into a log. Wrap waxed paper tightly around dough and chill 4-6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds. Place on regular sheets; dry at 145º for 4-6 hours or until firm and crisp. Store in an air-tight container. Makes approximately 50 crackers.








Oriental Cashews
1 (12oz.) can dry-roasted whole cashews
1/3 cup soy sauce
1/4 cup water
2 tbsp. garlic powder
1/4 tsp. powdered ginger
Place nuts in a 9-inch square pan. In a glass measuring cup combine remaining ingredients. Pour over nuts. Let nuts sit at room temperature overnight. Drain liquid from nuts; place nuts on regular drying trays. Dry at 145º for 3-5 hours or until nuts are crunchy. Store in an air-tight container.

Peanut Butter and Banana Graham Crackers
3 ripe bananas, sliced
1/2 cup creamy peanut butter
2 1/2 cups graham cracker crumbs
1 cup ground peanuts
1/2 tsp. cinnamon
In a large bowl, mash bananas; cream in peanut butter. Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended. Form dough into a ball. Place on a large sheet of waxed paper and shape into a long rectangle. Wrap waxed paper tightly around the dough and chill 4-6 hours or overnight. With a serrated knife, slice dough into 1/4" slices. Place on regular sheets;dry at 145º for 4-6 hours or until firm.(These will be softer than other crackers, more like cookies.) makes approximately 50 crackers.

Peanut Butter Yum Yums
1/2 cup quick cooking rolled oats
1/2 cup wheat germ
1/2 cup toasted shredded coconut
1/2 cup toasted silvered almonds, chopped
1/4 cup peanut butter
1/4 cup honey
1 tsp. vanilla
In a large bowl, combine oats, wheat germ, coconut and almonds. In a small bowl, combine peanut butter, honey and vanilla; stir into oat mixture until completely coated. With hands, form 1/4" thick patties. Place on slightly greased solid sheets; dry for 4 to 6 hours, or until firm and crisp. Store in an air-tight container.
* For extra goodness, drizzle melted carob over the top of each pattie.

Rueben Rounds
1 1/4 cups rye flour
1/2 tsp. salt
1 1/2 tsp. caraway seeds
1/2 cup butter or margarine, softened
1 cup grated swiss cheese
1 cup sauerkraut, drained and squeezed dry
In a large bowl, combine flour, salt, and caraway seeds; blend in butter. Add cheese and sauerkraut, mixing until well blended. Form dough into a ball. Place on a large sheet of waxed paper and shape into a log. Wrap waxed paper tightly around dough and chill 4-6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds. Place on regular sheets; dry at 145º for 4-6 hours or until firm and crisp. Store in an air-tight container.
Makes approximately 50 crackers.

Spicy-Cheese Chips
1 (12oz.) carton cottage cheese with chives
1 med. ripe tomato, cut in quarters
1 tbsp. onion, chopped
Dash cayenne
Dash garlic powder
In a blender or food processor, blend cottage cheese, tomato, onion and spices into a smooth liquid. Pour spoonfuls of mixture onto soild sheets 1 1/2 to 2" in diameter. Dry at 145º for 4 to 6 hours, or until rounds curl up on the sides like potato chips.

Tart-Banana Bars
1 cup dried pineapple, apricots & peaches
ground or finely chopped
1 cup ripe bananas, mashed
1/2 cup crushed walnuts
1/2 cup whole grain ceral flakes
3 tbsp. pineapple juice
In a medium bowl, combine all ingredients; mix well. Press onto solid sheet in the form of a large oblong. Dry at 135º for 1 hour. Cut into 1 inch squares, place on reqular dehydrator trays and dry for 3 hours more, or until bars hold together. Makes about 2 dozen.

Texas Chili Peanuts
1(16 oz.) jar dry-roasted unsalted peanuts
1/2 cup water
1/4 cup hot pepper sauce(like Tabasco)
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. red pepper
1/8 tsp. ground oregano
Place nuts in a 9-inch square pan. In a glass measuring cup combine remaining ingredients. Pour over nuts. Let nuts sit at room temperature overnight. Drain liquid from nuts; place nuts on regular drying tray. Dry at 145º for 3-5 hours or until nuts are crunchy. Store in an air-tight container.

Tropical Roll-Ups
6 ripe bananas, peeled and cut into pieces
1 orange, peeled and qaurtered
In a blender mix all ingredients until pureed. Pour onto solid sheets; dry at 135º for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark , dry cool place or in the freezer.












Tutti-Frutties
1/2 cup dried apples
1/2 cup dried peaches
1/4 cup dried pineapple
1/4 cup dried pears
1/4 cup dried apricots
1/4 cup almonds
1/2 cup coconut
1 tsp. grated orange peel
3 tbsp. honey
2 tbsp. orange juice
2 tbsp. lemon juice
1/2 tsp. cinnamon
In a food processor or food grinder, finely grind apples, peaches, pineapple, pears, apricots and almonds. Place in a medium bowl. Stir in coconut and orange peel. In a small saucepan slightly warm honey, orange and lemon juice and cinnamon. Stir to mix well. Slowly pour honey mixture over fruit mixture, stirring until mixture sticks together evenly. form into 1/2-1" balls. Dry at 125º for 4 to 6 hours, or until crisp on the outside.
Makes about 30 balls.

Apricot Raisin Granola Mix & Bars
Pour 4 cups slow cook oatmeal or rolled oats into bowl. Add 1/2 cup oil and 1/2 cup brown sugar (more sugar for sweeter bar). Toss gently until blended. Add 1/2 cup sunflower seeds and/or sliced almonds. Mix well. Sprinkle on Fruit Roll Sheets 1/2 inch thick. Dry 4-7 hours at 144-155° until crunchy. Toss with 1/2 cup chopped, dried apricots, and 1/2 cup raisins. May also be eaten plain or with other dried fruits. Store in air-tight container in cool spot. (Optional: replace sugar with honey, allow 50% longer drying time).

Candied Strawberries
Slice into 3/8 inch slices. Optional: sprinkle lightly with dry strawberry jello, powdered sugar, or dip in honey/lemon juice mix (1/4 cup honey mixed with 1/4 cup lemon juice). Place on tray and dry 4-10 hours at 135° until crisp.

Cherry Pineapples
Drain canned sliced pineapples and maraschino cherries on paper towels. Place pineapples on trays with cherry in center of each. Dry 8-10 hours at 135° (off brand slices with smalled center hole work best).

Cinnamon Apple Rings & Sugar
Slice apples into rings 3/16 to 1/4 inch thick. (Optional: sprinkle to taste with cinnamon and/or sugar). Dry 4-10 hours at 135° until leathery to crisp. (Option: for whiter apple rings, drop slices into 1 cup water and 2 tablespoons lemon juice. Pat dry before drying).
Natural sugar: Powder dried apples in blender. Sprinkle on cereal, toast, ice cream, etc.








Easy Fruit Rolls
1 jar any flavor applesauce (used as the base of the fruit roll)

You can flavor your fruit rolls with fresh pureed fruit, powdered flavored gelatin, or with coconut or nuts. (Get creative!) Just mix it in or sprinkle on top before drying.

Spray a fruit roll sheet (lightly) with any type of cooking spray. Place several tablespoons of applesauce on a fruit roll sheet, to make small roll-ups. Spread to 1/4 thickness, so they're about 4" in diameter. You can fit 6-8 on a fruit roll sheet, depending on how large you make them. Place in tray of dehydrator. Dehydrate at 140° for approximately 5-7 hours or until top of fruit roll is tacky. Remove, roll-up and place in a zip-lock bag.

NOTE: Entire fruit roll sheet may be covered with applesauce mixture and then dehydrated. Cut into individual serving sizes.

Grandpa's Venison Jerky
3/4 cup soy sauce
1 TB brown sugar
1 tsp liquid smoke
1 tsp salt
1/2 tsp minced garlic
1/2 tspgrated ginger
1/2 tsp freshly ground black pepper
1 pound venison strips

Mix all ingredients together with the exception of the strips. Allow the ingredients at least 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer time, place in the refrigerator in a covered container or an air-tight plastic bag. Remove from marinade and place in your dehydrator until dry.

A special thank you to Mary Bell, author of "Just Jerky" ©1996

Honey & Banana Chips
Simply slice bananas 1/8 to 1/4 thick. Place on trays and dry 8-20 hours at 135° until chewy. The greener the banana the crisper the chip: the riper the sweeter. They're delicious plain and natural. (Option: Dip slices into 1/4 cup honey mixed with 1/4 cup lemon juice. Pat dry with paper towels. Sprinkle lightly with nutmeg. This option will double the drying time).

Orange Crisps
Slice unpeeled oranges into 1/8 to 1/4 inch slices. Dry 6-15 hours at 135° until crisp. Rind easily separates from orange meat for snacking or powder rind or meat for natural sugar or spice flavoring.









Taco Chips
1 cup whole kernel or creamed corn
1 cup sharp cheddar cheese, grated (the ready grated cheese is not as satisfactory)
1/2 cup red or green peppers, diced
1 TB onion, chopped
1/8 tsp cayenne pepper
1/2 tsp chili powder
Salt to taste

In a blender or food processor, blend together all ingredients at high speed. Spread mixture thinly onto Fruit Roll Sheets. Dry at 130° for approximately 10 hours or until dry on one side. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp. Break into pieces.

Turkey Jerky
2 TB lemon juice
2 TB freshly grated onion
2 TB teriyaki sauce
1 TB white sugar
1 TB olive oil
1 TB fresh grated lemon peel
2 tsp paprika
1 tsp crushed garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp liquid smoke
1/4 tsp Tabasco
1 pound ground turkey
Salt to sprinkle

Mix all ingredients together with the exception of ground meat. Allow the ingredients at least 15 minutes for flavors to blend. Add ground meat. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade container. Form into shapes and place in a drying environment. Sprinkle a little extra salt on top of the jerky while it is still moist.

Special Thanks to Mary Bell for recipes. “Just Jerky” ©1996 Mary Bell

Yogurt Drops
Thicker brands of commercial yogurt dry best. Drop flavored yogurt by 1/4 teaspoon onto lightly oiled Fruit Roll Sheet. Optional: for fun sprinkle drops with chopped peanuts or coconut before drying. Dry 8-16 hours at 135° until chewy. Remove from sheet while warm. Chill and store in refrigerator or freezer.