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, I’ve developed a specialty of providing what you want most – the Recipes! That’s why I call them recipe books not cookbooks. I don’t 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 you’ll 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. In the Index for this book, I’ve listed the recipes by category for you.

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 you’ll just have crumbs. So don’t 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 don’t 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 won’t stick when dried.

When pouring the mixture, don’t be stingy! If you make it too thin, you won’t 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

1⁄4 cup Lemon juice

1⁄2 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 puréed. 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. Purée 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

1⁄4 cup Water

2 cups Strawberries

1⁄2 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 1⁄4 cups All purpose flour

3⁄4 cup Brown sugar

3⁄4 cup Butter

1⁄2 teaspoon Baking powder

1⁄2 teaspoon Baking soda

1⁄4 teaspoon Salt

3⁄4 cup Sour cream

2 Eggs

1 teaspoon Almond extract

8 ounces Cream cheese

1⁄4 cup White sugar

1⁄2 cup Apricot preserves

1 cup Dried apricots, chopped

1⁄2 cup Slivered almonds

Preheat your oven to 350°F. 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.

Combine the cream cheese, white sugar, and remaining egg. Pour the mixture over the batter in the pan. Carefully add the preserves and finely chopped dried apricots on top of the cream cheese mixture.

Combine the set aside crumb mixture and slivered almonds and sprinkle over top.

Bake for 45 to 50 minutes or until the cream cheese filling is set and the crust is a deep golden brown.

Cool for 15 minutes before removing the sides of the pan. It can be served warm or cool.

Apricot Muffins

1/2 cup Margarine

1/2 cup Sugar

2 Eggs

1 cup Milk

1 Orange, juice and grated rind

1 1/2 cups Flour

3/4 cup Dried apricots, chopped

Preheat your oven to 350ºF. Grease the bottoms of twelve muffin tins or use muffin liners.

Combine the margarine and sugar with an electric beater. Beat in the eggs, milk and orange juice.

Fold in the flour, apricots and orange rind and spoon into prepared muffin tins.

Bake for 25 minutes or until a wooden toothpick inserted in center comes out clean.

Banana Bread (Version 1)

3⁄4 cup Margarine or butter

1 1⁄2 cups Sugar

2 Eggs

1 teaspoon Vanilla

1 1⁄2 cups Ripe banana, mashed

2 cups Flour

1 teaspoon Soda

1⁄2 teaspoon Salt

1⁄2 cup Buttermilk

1⁄2 cup Dried banana, chopped

1⁄2 cup Dates, chopped

1⁄2 cup Pecans, chopped

2 tablespoons Raw sugar

Preheat your oven to 350°F. Grease and flour 3 small (3” x 5”) or two medium (3-1⁄2” x 7-1⁄2”) loaf pans.

Combine the margarine or butter and sugar and mix well. Add the eggs and vanilla. Add the mashed banana.

Combine the flour, soda, and salt and mix well. Add the flour mixture to the margarine mixture alternating with the buttermilk, until they blend well.

Fold in the dried banana, pecans, and dates. Pour into prepared pans. Sprinkle raw sugar over tops of loaves.

Bake for 45 minutes, until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in the pan before removing.

Note: You can add dried pineapple instead of dates for a different taste.

Banana Bread (Version 2)

1 cup Dried bananas, powdered

1 1/2 cups Milk

1/2 cup Margarine

1 cup Sugar

2 Eggs

2 cups Flour, whole wheat and/or white

1 1/2 teaspoons Baking powder

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1/2 cup Nuts, chopped

Preheat your oven to 350°F. Grease and flour 1-2 loaf pans.

Combine the bananas and milk and let it sit for 10 minutes to rehydrate the bananas. Combine the margarine and sugar. Add the eggs and beat.

Combine the flour, baking powder, baking soda and salt and mix well. Combine the rehydrated bananas and flour mixture alternating a half cup or so at a time. Beat the mixture after each addition. Stir in the nuts.

Pour into the loaf pan(s) and let the batter sit for 10 minutes before baking.

Bake 50-60 minutes or until toothpick inserted in the center comes out clean. Cool before removing from pan.

Banana Bread (Version 3)

1 1/2 cups Dried banana pieces

2 cups Water

3/4 cup Butter or margarine

1 1/2 cups Brown sugar

2 Eggs

3/4 cup Milk

1/2 cup Crunchy peanut butter

1 1/4 teaspoons Baking soda

2 cups Self rising flour, sifted

Preheat your oven to 350°F. Grease and flour 1-2 loaf pans.

Soak the banana pieces in the water for one hour.

Cream the butter and sugar, add the eggs and beat well. Drain the bananas pieces and add them with half of the milk and beat again. Add the rest of the milk, the peanut butter and the baking soda and flour. Beat until smooth.

Pour into the loaf pan(s) and bake for approximately one hour.

Banana Walnut Biscuits

3/4 cup Dried banana pieces

1 cup Hot water

1 1/2 cups Flour

1 teaspoon Baking powder

1 teaspoon Ground cinnamon

1/4 teaspoon Baking soda

1/4 teaspoon Ground nutmeg

Pinch Salt

1/4 cup Sugar

13 tablespoons Butter or margarine, softened

2 Eggs

1 1/2 cups Rolled oats

1 1/2 cups Walnuts or peanuts, chopped

Preheat your oven to 350°F. Grease a baking tray.

Soak the banana pieces in the hot water for one hour. Drain and purée.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg and salt.

Add the sugar, butter or margarine, eggs and half of the puréed bananas. Beat until well mixed.

Fold in the remaining bananas, and the oats and walnuts.

Drop the batter by teaspoonfuls onto greased baking tray.

Bake for about 12-15 minutes or until firm and golden, Allow to cool slightly before removing them from the tray.

Bran Muffins

3 cups Wheat or oat bran

1 cup Boiling water

1⁄2 cup Margarine, softened

2 cups Buttermilk

2 Eggs, beaten

1 cup Granulated sugar

1⁄2 cup Brown sugar

2 1⁄2 cups All purpose flour

2 1⁄2 teaspoons Baking soda

2 teaspoons Salt

1 cup Dried apple, dates, raisins, pineapple, chopped

1⁄2 cup Walnuts or pecans, chopped

1⁄4 cup Raw sugar

Preheat your oven to 400°F. Fill 24 muffin pans with muffin liners and spray them lightly with vegetable spray.

In a large bowl, pour the boiling water over 1 cup of the bran and let it stand for a few minutes. Add the margarine and stir in the buttermilk, eggs, sugars and remaining bran.

In another bowl, combine the flour, baking soda, and salt. Add the chopped dried fruit and stir.

Combine the dry ingredients with the wet and stir only until moist. The batter should be lumpy. Spoon it into the muffin cups and sprinkle the coarse sugar on top.

Bake for 20-25 minutes. Remove from the pans to cool.

Cinnamon Blueberry Muffins

1 cup Dried blueberries

1 cup Warm water

1 cup Low fat buttermilk

1 teaspoon Baking powder

1/2 teaspoon Salt

1 tablespoon Vegetable oil

1 1/2 teaspoons Cinnamon

3/4 cup Brown sugar

1/2 cup Water

4 large Egg whites

3 1/2 cups Oat bran

Preheat your oven to 400°F. Spray 12 muffin tins with vegetable spray or use muffin liners.

Soak the blueberries in the water for at least one hour until tender and drain.

Mix the buttermilk, baking powder, salt, oil, cinnamon, brown sugar and water. Allow to sit for 3 minutes until bubbly.

Whip the egg whites until soft peaks form and fold them into the buttermilk mixture. Fold the oat bran into the mixture just until blended. Stir in the drained blueberries.

Spoon the batter into the muffin tins and bake for 20 minutes until lightly browned and firm to the touch. Allow to cool for 5 minutes before removing the tins.

Date and Nut Bread

4 tablespoons Butter, softened

1/2 cup Brown sugar

1 Egg, lightly beaten

5 ounces Milk

3/4 cup Dried dates, chopped

1/2 cup Walnuts, chopped

1 1/2 cups Self rising flour

Preheat your oven to 350°F. Grease and flour 1-2 loaf pans.

Cream the butter and sugar and add the beaten egg.

Stir in the milk, dried dates and walnuts. Gently fold in the flour.

Pour the batter into the pan(s) and bake for 30-40 minutes.

Remove the bread and allow it to cool before slicing.

It is delicious served warm or cold with butter or cream cheese.

Dried Fruit Pancakes

1 cup Dried blueberries or other fruit

1 cup Grape juice or water

2 cups Pancake mix

Soak the blueberries in the grape juice or water for at least one hour or as long as overnight. Drain when ready for use.

Make the pancake mix according to the directions and add the drained blueberries. Cook as usual.

Notes: You can use practically any dried fruit that sounds good to you. I made the one pictured at the start of this section with dried cranberries. Be aware, cranberries take a long time to dry.

Herb Scones

2 cups Self rising flour

2 tablespoons Butter or margarine, softened

1 tablespoon Sugar

Pinch Salt

2 teaspoons Dried herbs

2/3 cup Milk

Preheat your oven to 400ºF and grease a cookie tray.

Mix all of the ingredients except the milk until crumbly.

Mix in the milk gradually until a soft dough ball forms. Turn the dough out onto floured board and knead lightly.

Roll the dough to 1/4 inch thickness and cut with a floured scone cutter.

Place close together on the greased tray and glaze with milk if desired.

Bake for 10-12 minutes until golden brown.

Note: If you prefer, you can get a scone pan for making perfectly shaped cones. Nordic Ware makes one that has gotten a lot of good reviews.

Waffles

2 Eggs, separated

2 1⁄2 cups Buttermilk

1⁄2 cup Vegetable oil

l 1⁄2 cups All purpose flour

1 1⁄2 cups Corn meal

2 teaspoons Baking powder

2 teaspoons Baking soda

1 teaspoon Salt

1⁄2 cup Dried apple, pineapple or apricots, finely chopped

Preheat your waffle iron.

In a small bowl, beat the egg whites until stiff and set aside.

In a medium bowl, beat the egg yolks, buttermilk, and vegetable oil until well mixed.

In large bowl, combine the flour, corn meal, baking powder, baking soda, and salt. Add the dried fruit and stir.

Add the liquid ingredients to the dry and stir only until well combined and moist.

Pour the batter onto the hot waffle iron and bake as directed by the waffle iron.

Serve hot with syrup, jam, or yogurt.

Zucchini Bread

1 cup Dried zucchini, powdered

3/4 cup Warm water

3 cups All purpose flour

3 teaspoons Baking powder

1 teaspoon Salt

1 teaspoon Cinnamon

1 cup Vegetable oil

3 Eggs

2 cups Sugar

2 teaspoons Vanilla

1/2 cup Walnuts or pecans, chopped (optional)

Preheat your oven to 325°F. Grease and flour 1-2 loaf pans.

Mix the water and zucchini powder together and let stand for a few minutes.

Combine the flour, baking powder, salt and cinnamon and set it aside.

Combine the oil, eggs, sugar and vanilla and stir until well mixed.

Add the wet mixture to the dry and mix well. Add in the zucchini with remainder of the ingredients to get a somewhat lumpy batter. Add the walnuts or pecans, if desired.

Pour the batter into the loaf pans and bake for one hour or until a toothpick comes out clean.

Cereals

Apple Granola

1 tablespoon Honey

1/4 cup Water

3 medium Granny Smith apples, peeled, cored and coarsely grated

2 cups Quick cooking oatmeal

1/2 cup Slivered almonds

2 tablespoons Brown sugar

1 teaspoon Salt

1/2 teaspoon Cinnamon

Dissolve the honey in the water. Add all of the other ingredients and mix well.

Pour the mixture on solid fruit roll sheets on your dehydrator trays. Dry for 2-3 hours or until crunchy. Store in an air-tight container.

Note: For a softer granola, add 1/4 cup of vegetable oil before drying.

Apricot Raisin Granola

4 cups Old fashioned oatmeal

1/2 cup Vegetable oil

1/2 cup Brown sugar

1/2 cup Sunflower seeds

1/2 cup Almonds, sliced

1/2 cup Dried apricots, chopped

1/2 cup Raisins

Combine the oatmeal, oil and brown sugar. Toss gently until well blended.

Add the sunflower seeds and almonds. Mix well.

Spread the mixture about 1/2” thick on solid fruit roll sheets on your dehydrator trays.

Dry 4-7 hours until crunchy. Add the apricots and raisins and store in an air-tight container.

Notes: For the best results, do not use quick or rolled oats. You can add more sugar for sweeter granola if desired.

Dried Fruit Oatmeal

1 cup Old fashioned oatmeal

2 cups Milk or water

1/4 teaspoon Salt

1/2 teaspoon Ground cinnamon

1 tablespoon Margarine or butter (optional)

1 cup Dried fruit of choice

Mix together all of the ingredients in a bowl and pour into a slow cooker. If desired, spray the inside of the slow cooker with cooking spray first so the oatmeal won’t stick. Cook on the low setting overnight.

Notes: Use regular, slow cooking oatmeal, not the quick or instant kind.

This is the recipe pictured at the beginning of this section.

Harvest Granola

5 cups Rolled oats

1⁄2 cup Wheat germ

1/2-3⁄4 cup Brown sugar

1⁄2 cup Dried apple, chopped

1⁄2 cup Sesame seeds

1 cup Raisins

1⁄2 cup Date Crystals®

1 teaspoon Cinnamon

1 cup Pecans or almonds, chopped

1⁄2 cup Honey

1 teaspoon Vanilla

3⁄4 cup Margarine, melted

Combine the dry ingredients and mix well. Combine the wet ingredients separately. Add the dry mixture to the wet mixing well.

Spread the mixture on solid fruit roll sheets on your dehydrator trays. Dry until crunchy. Store in an airtight container.

A Note about Date Crystals®: Floyd Shields invented Date Crystals® in 1936. He and his wife Bess came to the California desert in 1924 and started Shields Date Garden to educate people about the date. Mr. Shields created several new varieties of dates and the Crystals which are about the size of oatmeal flakes. Their size and texture make them perfect for cooking.

For more information visit: http://www.shieldsdategarden.com

Muesli

2 cups Rolled oats

1/4 cup Vegetable oil

1/4 cup Brown sugar

1/4 cup Sunflower seeds

1/2 cup Dried apricots, chopped

1/4 cup Raisins

Combine the rolled oats, oil and brown sugar and mix well.

Spread the mixture on solid fruit roll sheets on your dehydrator trays. Dry approximately 10-12 hours.

Once it is dried to your desired consistency, add the apricots and raisins.

Store in an air tight container, in a cool spot.

Beverages

Banana Smoothie

1/2 cup Dried banana pieces

1 (8 oz.) container Yogurt

1 cup Milk

1/4 teaspoon Vanilla

1/2 teaspoon Cinnamon (optional)

Honey (to taste)

1-2 cups Crushed ice

Place the banana pieces, yogurt, milk, vanilla and cinnamon in a blender and blend until smooth. Add the honey and blend again. Add the ice and blend until the smoothie reaches your desired consistency.

This will make about 3 cups.

Note: You can use any dried fruit instead of bananas.

Fruit Leather Smoothie

1 cup Fruit leather

1 cup Water

Ice cubes

Ginger ale

Sugar/grenadine syrup to taste (optional)

Purée the fruit leather with the water in a blender. Let it stand for 15 minutes and purée again.

Fill a tall glass with ice cubes and add enough of the fruit purée to fill the glass two thirds full. Add the ginger ale and stir.

Sweeten to taste with grenadine syrup or sugar syrup if desired.

Notes: If you made your fruit leather without reading my tip about not being stingy, this is a terrific use for the fruit leather crumbs! Nothing needs to go to waste.

This is the drink pictured at the beginning of this section.

These are dried Vidalia onions in this picture.

Vegetables

Creamed Vegetables

2 cups Dried vegetables, sliced or diced

2 1/2 cups Boiling water

Milk

1/4 cup Butter

3 tablespoons Flour

1 Bay leaf

Salt and Pepper

Combine the dried vegetables with boiling water to reconstitute. Cover and let them stand 1-2 hours. As an alternative you can use cold water and reconstitute them overnight in your refrigerator.

Simmer the vegetables until tender, adding more water if necessary. When cooked, drain the water into a measuring cup and add enough milk to equal 1 cup.

Melt the butter in a saucepan, add the flour and cook, stirring until bubbly and smooth.

Remove the butter/flour from the heat and stir in the cup of water/milk. Add the bay leaf and cook, stirring constantly, until the cream sauce thickens.

Add the drained vegetables and simmer for 5 minutes longer.

Remove the bay leaf and season with salt and pepper before serving.

Note: You can use any combination of dried green beans, peas, carrots, parsnips, broccoli, Brussels sprouts, or cauliflower.

Creamed Vegetable Casserole

3/4 cup Cheddar cheese, grated

1/4 teaspoon Dry mustard

1/2 cup Dry bread crumbs

3 tablespoons Butter, melted

Prepare the Creamed Vegetables recipe leaving out the bay leaf.

Preheat your oven to 350°F. Grease a 2 quart baking dish.

Add the cheese and mustard to the vegetables and pour them into the baking dish. Combine the bread crumbs and melted butter and mix until crumbly. Sprinkle the mixture over the vegetables.

Bake for 30-35 minutes until browned.

Dried Tomatoes

7 pounds Firm, ripe Roma or plum tomatoes, cleaned, stems removed

1 teaspoon Dried basil

1 teaspoon Dried oregano

1 teaspoon Dried thyme

2 teaspoons Salt

Cut the tomatoes in half and scrape out all of the seeds without removing the pulp. Sprinkle the seasonings over the tomatoes and place them cut side up on the dehydrator racks.

Dry for a total of 6-9 hours. At about 3 hours check them and gently turn them over and press them flat with your hand or a spatula. Repeat this step again in a few hours until dried. They should be dry and leathery with no moisture, but not crisp.

Marinated Tomatoes (Version 1)

2 tablespoons Dried tomatoes

1 1/2 tablespoons Olive oil

1/2 tablespoon Fresh basil, finely chopped

1/2 tablespoon Fresh oregano, finely chopped

Combine all ingredients in a bowl and mix well. Use as a garnish or on a salad.

Note: Be careful about storing tomatoes in oil. You can store them for several weeks but be sure there is no moisture in the dried tomatoes, they are covered totally in oil and stored in a glass jar in a cool, dark place. It’s safest to prepare them just before you use them.

Marinated Tomatoes (Version 2)

2 tablespoons Dried tomato slices

Red or White wine vinegar

Extra light olive oil

Dip the dried tomato slices in the vinegar and then the oil. Shake off any excess. Use as a garnish or on a salad.

Marinated Peppers

6 tablespoons Dried red pepper slices

6 tablespoons Dried green pepper slices

1 cup Vegetable oil

1 tablespoon Dried oregano, finely chopped

1 tablespoon Dried basil, finely chopped

1 clove Dried garlic, finely chopped

Combine all of the ingredients and mix well.

Store in an air tight jar, in a cool, dark place.

Tomato Powder

15 pounds Ripe tomatoes

4 large Green peppers

3 large Onions

3 large Carrots

2 cloves Garlic

1 jar Pimentos

Wash and core the tomatoes and peppers. Chop them in a blender or food processor. Chop the onions, carrots and garlic.

Combine the ingredients together and blend in a blender or food processor until smooth.

In a large saucepan bring the mixture to a boil over medium heat. Boil gently, uncovered for about 5 hours stirring often. Boil the mixture until it is thick enough to mound on a spoon.

Spoon the mixture on solid fruit roll sheets on your dehydrator trays and dry until crisp. Powder the dried mixture in the blender or food processor.

Add water to your tomato powder to make the following:

Tomato Paste

1 teaspoon powder with 1 teaspoon water

Tomato Sauce

1 teaspoon powder with 3 teaspoons water

Tomato Juice/Soup

1 teaspoon powder with 1/2 cup or more water. Adjust the amount of the water to taste for juice and soup.

Zucchini Bake

2 cups Boiling water

2 cups Dried zucchini slices

1 medium Onion, thinly sliced

2 1/2 tablespoons Vegetable oil

1 cup Fresh or canned tomatoes

Salt and pepper

1/2 cup Mozzarella cheese, grated

Preheat your oven to 350°F. Grease a baking dish.

Pour the boiling water over the dried zucchini slices and allow them to sit for 1-2 hours. Drain.

Cook the onion slices in oil until transparent. Add the drained zucchini slices. Cook and stir for 5 minutes. Add the tomatoes and season to taste with salt and pepper.

Pour into the baking dish and top with the grated cheese. Bake for 25-30 minutes or until lightly browned.

Side Dishes

Herb Stuffing

2 tablespoons Dried parsley

1⁄2 teaspoon Dried sage

2 teaspoons Dried chervil

2 (1 1⁄2 lb.) Loaves of bread, cubed

1 teaspoon Dried marjoram

1⁄2 cup Butter

1 teaspoon Dried savory

1⁄4 cup Dried onion

1⁄4 cup Celery

1⁄2 teaspoon Dried thyme

Preheat your oven to 325°F.

Mix all ingredients, plus the chicken or turkey juice from the roasting pan or other liquid, to moisten.

Bake covered for one hour. Makes about 2 quarts.

Scalloped Potatoes (Version 1)

4 cups Dried, sliced or grated potatoes

2 cups Boiling water

1 1⁄2 cups Cheddar or mozzarella cheese, grated

1 cup Milk

1⁄2 teaspoon Dried onion

1⁄2 teaspoon Salt

1 teaspoon Butter

Pour the boiling water over the dried potatoes and allow them to sit for one hour. Drain.

Preheat your oven to 350°F. Grease an 8 x 10 baking dish with butter.

Place half of the potatoes in the baking dish. Top with a layer of half of the cheese. Add the remaining potatoes on top. Add the onion and salt to the milk and pour over the layered potatoes and cheese.

Dot the top with butter and add the remaining cheese. Bake for 30 minutes or until tender.

Scalloped Potatoes (Version 2)

2 cups Dried potato slices or cubes

1/4 cup Dried onion

1 (13 oz.) can Evaporated milk

1 1/2 cups Cheddar or jack cheese, grated

1 (8 oz.) container Sour cream

1 (10 3/4 oz.) can Cream of chicken soup

1/4 cup Butter, melted (optional)

Milk (optional)

Preheat your oven to 350°F. Grease a 9x13 baking dish.

Soak the dried potatoes and onions in the evaporated milk for one hour. Drain, reserving any evaporated milk not absorbed.

Combine the potatoes, 1 cup of the cheese, the sour cream, soup and evaporated milk and mix well. If mixture is too thick add a little bit of regular milk.

Pour the ingredients in the baking dish. Top with the remaining cheese and melted butter. Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and the potatoes are completely cooked. The foil can be removed the last 5 minutes so the top browns.

Note: This is the recipe pictured at the beginning of this section right out of the oven!

Sweet Potatoes

1 1/2 cups Dried sweet potato strips

1 1/2 cups Boiling water

1 Egg, well beaten

1/2 cup Dry bread crumbs

Vegetable oil or spray

Pour the boiling water over the potato strips. Allow them to soak for one hour. Drain and wipe the strips. Dip them in the beaten egg, then coat in bread crumbs.

Fry the strips in oil until golden brown.

Soups

Instant

Combine a combination of your favorite dried vegetables, dry rice or noodles and your favorite dried meat. Place into an airtight container until ready to use.

Preparation

Pour 2 cups of dried mix into 2 cups of boiling water. Cover and simmer until tender. Add seasonings to taste.

Note: This soup can cook in your thermos so it’s ready to eat by lunch time.

Put the dried mix into your thermos and pour the boiling water over it. Close the cover securely.

French Onion

1 cup Dried onion

1 cup Water

1 cube Beef bouillon

2 tablespoons Butter

2 tablespoons Flour

1/4 teaspoon Salt

In a large saucepan, cook the onion in the water over a medium heat for 15 minutes or until it is soft. Drain the liquid and set it aside.

Brown the onions in the butter. Add the flour and salt, stir and add the broth. Add an additional 3 cups of water and simmer.

When ready to serve, pour the soup into individual oven safe bowls. Top each with toasted croutons and sprinkle with parmesan cheese.

Bake at 375°F long enough to melt and brown the cheese. Serve hot.

Note: You can substitute 1/2 cup beef stock for the bouillon and half of the water.

Mushroom

1 1/2 cups Dried Mushrooms

1/2 cup Dried Onions

1/4 cup Margarine

2 cups Hot beef bouillon

4 cups Milk

1 teaspoon Salt

6 tablespoons Flour

Parsley for garnish

Sauté the mushrooms and onions in the margarine in a heavy saucepan for 5 minutes, stirring occasionally.

Combine the bouillon, milk, salt and flour and mix until smooth. Add to the sautéed mushrooms and onions and cook, stirring constantly for 2-3 minutes longer.

Serve garnished with the parsley.

Vegetable (Version 1)

1⁄3 cup Dried vegetables (any combination of tomatoes, peas, onions, broccoli, zucchini, celery, carrots)

1⁄4 teaspoon Dried parsley

1⁄4 teaspoon Dried sweet basil

Pinch Garlic powder

Pinch Onion powder

Salt and pepper to taste

1 tablespoon Bulgur wheat

1 tablespoon Small pasta

2 cups Boiling hot chicken or beef broth

This is another soup that you can cook in your thermos so it’s ready to eat by lunch time.

Put the dried vegetables in a blender or food processor and whirl until they reach the size of small peas.

Remeasure the vegetables and put 1⁄3 cup of them in a pint thermos. Reserve any leftover vegetables for later or another use.

Add the parsley, basil, garlic and onion powders, salt and pepper. Add the bulgur wheat and pasta.

Bring the broth to a rolling boil and pour over dry ingredients. Close the cover securely.

Vegetable (Version 2)

2 cups Dried diced beef (optional)

1⁄2 cup Dried diced onions

1⁄2 cup Dried diced carrots

2 tablespoons Dried parsley, chopped

1⁄4 cup Dried peas

1 cup Dried tomatoes

1⁄2 cup Pearl barley

1⁄2 cup Dried diced celery and celery leaves

8 cups Cold water

1 cup Dried diced potatoes

1⁄4 teaspoon Sage

Salt and pepper to taste

Put the meat and vegetables in a soup pot and cover with the cold water. Bring almost to a boil, reduce the heat and simmer for four to six hours until the vegetables are tender.

One hour before serving, add the dried potatoes and sage. Season to taste with salt and pepper. Continue to cook for one hour.

Notes: If you use the beef, pre-cook the meat before dehydrating. You can either use leftover roast or get thin sliced flank steak and par boil until cooked.

The ingredients for this soup are pictured at the beginning of this section.

Vegetable (Version 3)

1 cup Dried tomatoes

1 cup Dried carrots

1 cup Dried beans

1 cup Dried celery

1 cup Dried peas

4 cups Water

Dried parsley

Cover the vegetables with the water in a soup pot. Add the parsley and bring to a boil, stirring frequently.

Cover and simmer for about 2 hours or until the vegetables are soft.

Note: You can adjust the amount of water you use to get a thicker or thinner soup.

Vegetable (Version 4)

1/2 cup Dried sliced potatoes

1/4 cup Dried green beans

1/4 cup Dried sliced carrots

2 tablespoons Dried chopped onion

4 cups Water

5 Dried tomato slices

3 tablespoons Dried green peas

1 tablespoon Dried okra, optional

1 tablespoon Dried parsley

1/2 teaspoon Dried thyme

1/2 teaspoon Salt

1/4 teaspoon Pepper

Combine the potatoes, green beans, carrots and onion with the water in a soup pot. Bring the soup to a boil and remove from the heat. Cover the pot and let it stand 3 hours or overnight.

Bring the soup to almost a boil and simmer it for 30 minutes. Add the remaining vegetables and additional water if needed for the desired thickness. Continue to cook for about 30 minutes or until the vegetables are tender. Add seasonings and simmer for 10 minutes longer. Makes approximately 5 cups.

Variations:

Minestrone

1/2 cup Dried kidney or navy beans or chickpeas

5 additional Dried tomato slices

1/4 cup Dried zucchini slices

1/4 cup Shredded cabbage

1/2 cup Dried spinach

1/2 teaspoon Dried oregano

1/2 teaspoon Worcestershire sauce

Omit the potatoes and add the above ingredients. Increase the final cooking time from 10 to 20 minutes and season to taste with the salt, pepper and Worcestershire sauce.

Beef or Chicken Stew

2 cups Dried cubed beef or chicken

1 cup additional Dried sliced potatoes

2 tablespoons Flour

1/2 cup Cold water

Prepare the Vegetable Soup as directed, adding the dried meat and extra potatoes to the vegetables in the first step.

During the last 10 minutes of cooking time, stir together the flour and cold water and pour it into the stew, stirring constantly, until thickened. Cover and continue to simmer until the desired consistence is reached.

Sauces

Fruit Sauce

3 cups Dried strawberries

1/2 cup Dried banana chips

1 cup Dried blueberries or raspberries

1 cup Warm water

1/2 cup Maple syrup

1/3 cup Oat bran (optional)

Put the dried fruit and water in a saucepan and simmer over medium heat until tender. Add the maple syrup and oat bran. Let the sauce cool and serve warm over pancakes or waffles.

Notes: You can serve this as is or for a smoother sauce, put the cooled sauce into a blender or food processor. Blend until reaching the desired consistency, adding more water if necessary.

The picture above is the pancake made with dried cranberries pictured in the Baked Goods/Breakfast section with the fruit sauce on top. Yummy!

Spaghetti Sauce

2 tablespoons Dried bell pepper

3 tablespoons Dried onion

1 dried Bay leaf

1 cup Dried tomato slices

3/4 cup Dried mushroom pieces

1 teaspoon Salt

1/2-1 teaspoon Pepper

1/2 teaspoon Sugar

1 can (18 oz.) Tomato paste

4 1/2 cups Water

3 cloves Fresh garlic, chopped

1 teaspoon Dried oregano

1/2-1 teaspoon Dried basil

2 tablespoon Olive oil

1 pound Ground beef

2 stalks Fresh celery, chopped

Parmesan cheese

Combine the pepper, onion, bay leaf, tomato, mushroom, salt, pepper, sugar, tomato paste and water and mix well. Let it sit for 2-3 hours.

In a large skillet, sauté the garlic, oregano and basil in the olive oil. Add the ground beef and cook until browned. Remove from the heat and drain.

In another skillet, cook the vegetables over medium heat until they are tender, approximately 20-30 minutes.

Combine the vegetables and meat mixture and heat. Add the chopped celery 10 minutes before serving.

Serve over spaghetti noodles and top with Parmesan cheese.

Sweet and Sour

1/4 cup Dried pineapple pieces

3/4 cup Water

3 tablespoons Vegetable oil

1 tablespoon Soy sauce

1/4 cup Vinegar

1/4 teaspoon Dried ginger

2 tablespoons Sugar

1 teaspoon Cornstarch

Combine everything except the cornstarch in a small saucepan. Cook over medium heat until the pineapple softens.

Place the mixture in a blender or food processor and purée. Add the cornstarch and blend again.

Return the purée to the pan and cook over medium heat until mixture thickens.

Tomato Paste

4 quarts Ripe tomatoes

1 teaspoon Fresh oregano

1⁄2 cup Carrots, chopped

1⁄4 teaspoon Garlic powder

1⁄3 cup Onions, chopped

1⁄3 cup Celery, chopped

2 tablespoons Basil leaves

1 teaspoon Salt

In a large saucepan, cook all of the ingredients over low heat until the vegetables are tender. Add a little water if necessary.

Strain the cooked vegetables through a sieve or process in a blender or food processor until smooth. Return the purée to the saucepan and simmer until thick.

Spread on solid fruit roll sheets on your dehydrator trays.

Dry for 10-12 hours or until there is no moisture left. Roll the mixture like fruit leather and wrap in fresh plastic wrap. Store the rolls in your refrigerator or freezer for rehydrating later.

To rehydrate: Place the tomato rolls in a container with enough water to cover them. Let them sit for 30 minutes to 2 hours. You can use boiling water to rehydrate them more quickly.

Spice Mixtures

Chili Powder

3 ounces Dried chilies (mild, or a combination of mild and hot)

1 tablespoon Ground cumin

2 teaspoons Salt

1 teaspoon Ground allspice

1 teaspoon Garlic powder

1 teaspoon Onion powder

1 teaspoon Ground oregano

1⁄2 teaspoon Ground cloves

1 teaspoon Ground coriander

Remove and discard the stems and seeds of the chilies. Process them in a blender or food processor until finely ground. Allow the powder to settle and add the remaining ingredients. Process again until combined. Makes 1/2 cup.

Store the powder in an airtight container.

Notes: If you’d like you can make most of the spices listed yourself. Dehydrate the vegetables and herbs and then process to powder just like you do the chilies.

Use this powder in your favorite Mexican recipe or in ground meat for tacos.

Herb Blend (Version 1)

1 tablespoon Dried Oregano

1 tablespoon Dried Marjoram

1 tablespoon Dried Basil

2 teaspoons Dried Summer Savory

1 teaspoon Dried Rosemary

1 teaspoon Dried Sage

Combine all the herbs in a glass jar and mix well. Close the jar with a tight-fitting lid and store in a cool, dark place.

Uses include flavoring soups, stews, or vegetable dishes. For the most flavorful results, use your own freshly picked, home grown herbs and dry them right before making this blend.

Herb Blend (Version 2)

2 tablespoons Dried parsley

2 Bay leaves

1 teaspoon Dried rosemary

1 teaspoon Dried thyme

1 teaspoon Dried tarragon

Combine the herbs in a bowl and mix well. Place them in the center of a 4-inch square of cheesecloth. Gather the corners and twist them closed. Tie the square closed with string. Drop the bag into cooking soup or stew. Remove before serving.

Herb Butter

1/2 cup Butter or margarine, softened

1 tablespoon Dried dill, oregano, basil and tarragon

1 tablespoon Lemon juice

Salt and pepper to taste

In small bowl, cream the butter or margarine. Slowly add the lemon juice stirring until combined. Add the herbs, salt and pepper and mix well. Cover and refrigerate until ready to use.

Note: This makes an excellent spread for your homemade bread! It’s pictured at the beginning of this section.

Seasoned Salt

4 tablespoons Dried onions and/or garlic, powdered

1 tablespoon Salt

Mix the ingredients well and store in shaker bottle in a cool, dark place.

Salads

Salad Topping (Version 1)

1⁄2 cup Dried onions

1⁄2 cup Dried carrots

1⁄2 cup Dried tomatoes

1⁄2 cup Dried bell pepper

1⁄4 cup Roasted sunflower seeds

1 tablespoon Basil or oregano

Combine the ingredients and mix well. If some of the vegetables are too large, you can break them into smaller pieces. Add as much as desired on the top of salads after adding the salad dressing. Store any leftover in your refrigerator in baggies.

Note: One of my favorite salad toppings is Vidalia onion, pictured above. It retains its sweetness after drying and is very crunchy.

Salad Topping (Version 2)

1⁄2 cup Dried onions

1⁄2 cup Dried carrots

1⁄2 cup Dried tomatoes

1⁄2 cup Dried peppers

1⁄2 cup Bacon bits

1⁄4 cup Roasted sunflower seeds

1⁄4 cup Soy nuts

Combine the ingredients and mix well. If some of the vegetables are too large, you can break them into smaller pieces. Add as much as desired on the top of salads after adding the salad dressing.

Store any leftover in your refrigerator in baggies.

Note: The carrots pictured at the start of this section are pre-packaged matchstick carrots. They dehydrate into very thin strings and are wonderful on salads. The easiest way to dehydrate these is on mesh screens on your trays. They don’t fall through as easily and it doesn’t take as long to spread them out.

Complete Meals

Goulash

1 1/2 pounds Lean ground turkey

1 cup Onion, chopped

1 tablespoon Vegetable oil

1 teaspoon Garlic, fresh

1 teaspoon Salt

1/2 teaspoon Oregano, dried

1/2 teaspoon Black pepper

1 (28 oz.) can Tomatoes, chopped

1 (7 oz.) package Shell or elbow macaroni

In a frying pan sauté the turkey and onion in the oil on high heat until completely cooked. Stir often to break the turkey into small pieces. Add the seasonings and tomatoes, reduce the heat to medium low and cook until most of liquid has evaporated. Remove from the heat and allow to cool. Lightly oil two solid fruit roll sheets and spread the mixture on evenly.

Dehydrate for 6 hours or until everything is completely dry.

Place in air-tight container and refrigerate. It can be stored for up to 6 months.

To Make the Goulash:

Put the dehydrated meat mixture in a saucepan, add 2 cups of boiling water, stir, cover and allow it to sit for at least 30 minutes. Remove the cover and cook over medium heat for about 5 minutes stirring occasionally.

In a separate pan, cook the macaroni according to package directions. Add meat mixture to cooked pasta. Stir and serve.

Notes: This is a great backpacking meal. The ingredients are extremely lightweight and easy to pack.

Lean ground beef can be substituted for ground turkey.

Hot Dog Stew

8 cups Soup stock or water

1 (8 oz.) package Small pasta

3 Hot Dogs, finely chopped

1 Bell Pepper, minced (optional)

3 cups Spaghetti sauce

1 tablespoon Cayenne pepper (optional)

1/2 cup Parmesan cheese, finely grated

In a large pot bring the stock or water to a rolling boil. Stir in pasta, return to a boil and add the hot dogs and bell pepper. Cook for 7 minutes or until the pasta is tender. Do not drain.

Stir in the spaghetti sauce and cayenne pepper. Remove from the heat and stir in the Parmesan cheese and allow it to cool. It will thicken as it cools.

Spread the cooled mixture onto solid fruit roll sheets on your dehydrator trays. Dehydrate for approximately 6-8 hours.

To Make the Stew:

Put the dehydrated mixture in a saucepan and cover with water to just above level of food. Boil and serve.

Notes: This could also be a great backpacking meal option. Package the dehydrated mixture in plastic baggies to carry.

This recipe makes a lot of stew! If you have only two solid fruit roll sheets, you’ll want to cut the recipe in half. Or you can make it all, dehydrate half of it and eat the rest for dinner!

Go easy on the cayenne pepper if you don’t like spicy dishes.

This recipe is pictured at the beginning of the section.

Jerky Marinades

For these marinades, combine the ingredients in bowl and mix well. Let the mixture sit at least 15 minutes so the flavors will blend.

Add the meat, sliced into 1/4” thin strips, and let it sit for at least 30 minutes, turning occasionally. If you would like to let it marinate longer, put it in the refrigerator in a covered container or in an air-tight plastic bag.

Any extra instructions are included with the individual recipes.

When ready to dry your jerky, remove the meat from the marinade and let it drain for a few minutes. Dehydrate for approximately 6-12 hours until chewy.

Barbecue

2 tablespoons Brown sugar

2 tablespoons White sugar

1 tablespoon Oil

1/4 cup Onion, minced

1 cup Beer

2/3 cup Ketchup

2 tablespoons Cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Ground ginger

1 teaspoon Salt

1 teaspoon Garlic, minced

1 teaspoon Dijon mustard

1 teaspoon Liquid smoke

1/2 teaspoon Ground black pepper

Dash Cayenne pepper

1 pound Lean beef strips

In a frying pan, combine the sugars, oil, and onion and heat, stirring occasionally until the onions caramelize. Add the beer and simmer.

Cool the mixture and add the remaining ingredients except for the meat. Let the mixture sit at least 15 minutes so the flavors will blend, then purée in blender or food processor.

Add the meat strips and marinate at least one hour before dehydrating.

Beef

4 tablespoons Soy sauce

4 tablespoons Worcestershire sauce

1 tablespoons Tomato sauce

1 tablespoon Ginger root, grated (optional)

1⁄4 teaspoon Black pepper (more for hotter jerky)

1 tablespoon Curry powder (optional)

2 cloves Garlic, chopped

1⁄2 teaspoon Salt

1 pound Lean beef strips

Note: You can also use this recipe on venison or other game meats.

Burgundy

2 cups Burgundy wine

1/2 cup Soy sauce

3 cloves Garlic, chopped

3 tablespoons Molasses

1 tablespoon Black pepper, ground

1 pound Lean meat strips

Cajun

1 cup Tomato juice

1/2 teaspoon Garlic powder

1/2 teaspoon Ground black pepper

1 1/2 teaspoons Dried thyme

1 1/2 teaspoons Dried basil

1 1/2 teaspoons Onion pepper

1 teaspoon White pepper

2 teaspoons Cayenne pepper (or more to taste)

1 pound Lean meat strips

For Beef, Fish or Turkey

3cups Soy sauce

1 cup Brown sugar

1 cup Liquid smoke

1-2 pounds Lean meat strips

For this one you can let it marinate for 3 hours or overnight in an airtight container.

For Turkey

1/4 cup Soy sauce

1 tablespoon Fresh lemon juice

1/4 teaspoon Garlic powder

1/4 teaspoon Pepper

1/8 teaspoon Ginger

1 1/2 pounds Turkey breast strips

For Venison

1/3 cup Soy sauce

1 tablespoon Brown sugar

1 teaspoon Salt

1/2 teaspoon Garlic, minced

1/2 teaspoon Ground black pepper

1 pound Venison strips

Hawaiian

1 teaspoon Salt

1 teaspoon Ground ginger

1/4 cup Pineapple juice

1 tablespoon Brown sugar

1/4 teaspoon Pepper

1/8 teaspoon Cayenne pepper

1 clove Garlic, crushed

1/4 cup Soy sauce

1 pound Lean meat strips

Hot Teriyaki

1/3 cup Teriyaki sauce

2 teaspoons Brown sugar

2 teaspoons Ground black pepper

1 teaspoon Horseradish, ground

1 teaspoon Salt

1/2 teaspoon Paprika

1/2 teaspoon Chili powder

1 tablespoon Olive oil

1 tablespoon Garlic, minced

1/4 teaspoon Tabasco sauce

2 tablespoons Jalapeño peppers, seeded and chopped

1 pound Lean meat strips

Soy Sauce

1/4 cup Soy sauce

2 tablespoons Honey

1/2 teaspoon Dry mustard

1/4 teaspoon Garlic powder

1 1/2 pounds Lean meat strips

Snacks

Apple and Cheese Crackers

1 1/4 cups Whole wheat flour

1/2 teaspoon Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Onion powder

1/3 cup Butter, softened

1 1/2 cups Cheddar cheese, grated

1 1/4 cups Walnuts, ground

1 cup Tart green apple, grated

Combine the flour, cinnamon, salt and onion powder and mix well. Stir in the butter and then add the cheese, walnuts and apple. Mix until well blended and form the dough into a ball.

Place the dough on a large sheet of waxed paper and shape into a log. Wrap it tightly with waxed paper and chill 4-6 hours or overnight.

Slice the dough into 1/4” rounds and put them on solid fruit roll sheets on your dehydrator trays. Dry for 4-6 hours or until firm and crisp. Store in an air-tight container. Makes approximately 50 crackers.

Apple Slices (Version 1)

Apples, peeled, cored and sliced

Lemon, orange or grapefruit juice

Slice the apples so they are the same thickness. Dip the slices in the juice, let drain slightly and place on the dehydrator trays. Dehydrate until desired consistency.

Apple Slices (Version 2)

Apples, peeled, cored and sliced

Lemon, orange or grapefruit juice

1 package Jello (any flavor)

Slice the apples so they are the same thickness. Dip the slices in the juice and then in the jello powder. Make sure both sides are coated. Place the slices on the dehydrator trays and dehydrate until desired consistency.

Note: This is the recipe pictured at the beginning of this section.

Apple Slices (Version 3)

4 Apples, peeled, cored and sliced

1/4 cup Pineapple juice

1 tablespoon Sugar

1 teaspoon Ground cinnamon

Slice the apples so they are the same thickness. Dip the slices in pineapple juice, let drain slightly and place on the dehydrator trays.

Mix together the sugar and cinnamon and sprinkle on top of the apple slices. Dehydrate until desired consistency.

Apricot Raisin Granola Bars

1/4 cup Brown sugar

1/2 cup Peanut butter

3 tablespoons Butter

1/4 cup Water

2 cups Apricot raisin granola (store bought or from the recipe in the cereals section of this book)

In a small saucepan, heat the brown sugar, peanut butter, and butter until melted, stirring frequently. Remove from the heat and add the water and granola and mix well. Press the mixture into foil lined 9” pan and refrigerate one hour.

Cut the dough into bars and put them on your dehydrator trays. Dry 6-10 hours until chewy. To dry them faster, turn them over half way through the drying process.

Au Gratin 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 teaspoon Salt

Put the ingredients in a blender or food processor and mix well. Spread the mixture on solid fruit roll sheets on your dehydrator trays. Dry for 4 hours.

With a butter knife, lift the entire ring off the sheet, turn it over and dry it for one more hour or until dry enough to break into pieces.

Banana Bars

1 cup Dried pineapple, finely chopped

1 cup Dried apricots, finely chopped

1 cup Dried peaches, finely chopped

1 cup Ripe bananas, mashed

1/2 cup Walnuts, crushed

1/2 cup Whole grain cereal flakes

3 tablespoons Pineapple juice

Combine all of the ingredients and mix well. Form the mixture into bars and put them on solid fruit roll sheets on your dehydrator trays Dry for one hour and remove from the trays.

Cut the bars into 1” squares, put them back on the dehydrator trays and dry them for another 3 hours or until the squares hold together. Makes about 2 dozen.

Banana Cinnamon Chips

Ripe bananas

Lemon or fruit juice

Sugar

Cinnamon

Slice the bananas so they are the same thickness. Dip the slices in the juice, let them drain slightly and place them on the dehydrator trays.

Mix together the sugar and cinnamon and sprinkle on top of the slices. Dehydrate until desired consistency.

Candied Fruit

Rinse the fruit of your choice and cut it into thin strips. Simmer slowly in approximately 2 cups of water and 2 cups sugar for 1 1/2 hours or until tender.

Put the slices on your dehydrator trays and dry until leathery.

Cool and store in air tight containers or baggies in your refrigerator. Use for snacks or in cooking.

Candied Strawberries

1 pound Fresh strawberries

1 (3 oz.) package Strawberry Jello

1/2 cup Powdered sugar

Slice the strawberries about 3/8” thick. Sprinkle lightly with the dry strawberry gelatin and then with the powdered sugar.

Dry for 4 hours or until crisp.

Variation:

Replace the Jello and sugar with

1/4 cup Honey

1/4 cup Lemon juice

Combine the honey and lemon juice and mix well. Dip the strawberry slices in the mixture and place on your dehydrator trays.

Dry for 4 hours or until crisp.

Caramel Corn

1 cup Butter or margarine

2 cups Brown sugar

1⁄2 cup Light corn syrup

1 teaspoon Salt

1⁄2 teaspoon Baking soda

1 teaspoon Vanilla

6 cups Popped popcorn

2 cups Dried fruit, finely chopped

Preheat your oven to 250°F. Grease a shallow 11” x 14” baking dish.

In a large saucepan, melt the butter or margarine. Stir in the brown sugar, syrup, and salt. Bring the mixture to a boil, stirring constantly, then boil for 5 minutes without stirring.

Remove from the heat and stir in the baking soda and vanilla. Be aware it may foam. Pour the mixture over the popped corn and mix well.

Pour the popcorn into the baking dish and bake for one hour, stirring every 20 minutes. During last 5 minutes stir in the dried fruit.

Remove from oven, cool, and break apart. Makes 7 cups of caramel corn.

Note: Dried pineapple, apple, raisins and prunes are good choices for the fruit in this recipe.

Caraway Rye Crackers

1 1/4 cups Rye flour

1/2 teaspoon Salt

1 1/2 teaspoons Caraway seeds

1/2 cup Butter or margarine, softened

1 cup Swiss cheese, grated

1 cup Sauerkraut, drained and squeezed dry

Combine the flour, salt, and caraway seeds. Add the butter, cheese and sauerkraut. Mix until well blended.

Form the dough into a ball. Place it on a large sheet of waxed paper and shape it into a log. Wrap the waxed paper tightly around the dough and chill it for 4-6 hours or overnight.

With a sharp knife, slice the dough into 1/4” rounds. Place them on solid fruit roll sheets on your dehydrator trays and dry for 4-6 hours or until firm and crisp.

Store in an air-tight container. Makes approximately 50 crackers.

Cherry Pineapples

1 can Pineapple rings, any size

1 jar Maraschino cherries, any size

Drain the pineapple rings and cherries and put them on paper towels for a few minutes to absorb any extra liquid.

Put the pineapple rings on your dehydrator trays with a cherry in center of each.

Dry 8-10 hours.

Chili Peanuts

1 (16 oz.) jar Dry roasted, unsalted peanuts

1/2 cup Water

1/4 cup Tabasco sauce

1 1/2 tablespoons Chili powder

1 teaspoon Ground cumin

1/2 teaspoon Red pepper

1/8 teaspoon Ground oregano

Put the nuts in a 9” square pan or dish. Combine the rest of the ingredients in a bowl and mix well. Pour the mixture over the nuts at let them sit overnight at room temperature.

Drain the liquid from the nuts and put them on mesh screens on your dehydrator trays.

Dry for 3-5 hours or until the nuts are crunchy. Store in an air-tight container.

Corn Chips

1 cup Whole kernel or creamed corn

1 cup Sharp cheddar cheese, grated

1⁄2 cup Red or green peppers, diced

1 tablespoon Onion, chopped

1⁄8 teaspoon Cayenne pepper

1⁄8 teaspoon Chili powder

Salt to taste

Combine all of the ingredients in a blender or food processor until well mixed.

Spread the mixture thinly onto solid fruit roll sheets on your dehydrator trays. Dry for approximately 10 hours or until dry on one side. Lift the entire ring off the fruit roll sheet, turn it over, and dry it for two hours longer or until crisp.

Break into pieces.

Cottage Cheese Chips

1 (12 oz.) carton Cottage cheese with chives

1 medium Ripe tomato, quartered

1 tablespoon Onion, chopped

Dash Cayenne pepper

Dash Garlic powder

Combine the cottage cheese, tomato, onion and spices in a blender or food processor and process until smooth.

Pour the mixture by spoonfuls onto solid fruit roll sheets on your dehydrator trays. Dry for 4-6 hours or until they are crispy like potato chips.

Date and Fig Balls

1 cup Dried dates

1/2 cup Dried figs

1/2 cup Prunes

1/2 cup Raisins

1 cup Walnuts, crushed

1/2 cup Sunflower seeds

3 tablespoons Lemon juice

1 cup Coconut

Combine the dates, figs, prunes and raisins in a food processor and finely grind them. Mix the ground fruit with the nuts and seeds. Stir in the lemon juice and shape the mixture into 1/2” balls.

Roll the balls in the coconut put them on your dehydrator trays. Dry 4-6 hours, or until crisp on the outside.

Makes about 30 balls.

Energy Bars (Version 1)

1 1⁄3 cup Carob chips

1 cup Slivered almonds

4 cups Dried fruit

3⁄4 cup Unsweetened pineapple juice

1⁄2 teaspoon Almond extract

1⁄2 cup Honey wheat germ

Combine 1/3 cup of the carob chips, the almonds and dried fruit in a food processor and finely grind them. In a bowl, mix the juice, extract, wheat germ and the remaining cup of carob chips.

Combine both mixtures and mix well. More juice can be added if necessary to get the mixture to stick together.

Pour onto solid fruit roll sheets on your dehydrator trays and dry for approximately 14 hours.

When nearly dry, remove the mixture from the solid trays and cut it into small squares. Put the squares back in the dehydrator, this time directly on the trays to finish drying.

Makes 24 squares.

Notes: The following fruits make good choices for this recipe: apple, raisin, date, pear, peach, apricot and pineapple.

You can coat the squares with melted chocolate, yogurt, or carob to make candy bars if desired.

Energy Bars (Version 2)

1 cup Barley, soaked for 3 days

2 cups Soft wheat (sprouted 1 day)

3/4 cup Dates

3 tablespoons Raw Honey

1 teaspoon Cinnamon

1 teaspoon Vanilla

1 cup Walnuts, soaked and chopped

1/2 cup Almonds, soaked and chopped

Combine the barley, wheat and dates in a food processor and purée. Add the honey, cinnamon, vanilla, walnuts and almonds and mix well. Form the mixture into 1/4” bars and place onto a solid fruit roll sheet on your dehydrator trays.

Dry for 6-8 hours. Half way through, remove the bars from the fruit rolls sheets, turn them over and place them directly on the trays.

Filled Fruit Appetizers

24 pieces Dried fruit halves

3 ounces Cream cheese, softened

3 tablespoons Sour cream or plain yogurt

1⁄8 teaspoon Paprika

1⁄3 cup Monterey Jack cheese, shredded

1⁄3 cup Sharp cheddar cheese, shredded

1⁄4 cup Slivered almonds, chopped

Use dried fruit that is soft and pliable. If it’s too hard, soak it in boiling water for 5 minutes to soften and then drain it.

In small bowl, beat the cream cheese until fluffy. Stir in the sour cream, paprika, cheese and almonds. Spoon 1 teaspoon of the mixture into the center of each piece of dried fruit.

Garnish with parsley if desired. Makes 24 appetizers.

Note: Apricots, peaches, pears and prunes work well in this recipe.

Fruit 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 cups Carob chips

3/4 cup Pineapple juice

1/2 cup Wheat germ

1/2 teaspoon Almond extract

Combine the dried fruits, almonds and 1/3 cup of carob chips in a food processor and grind.

In a bowl, combine the remaining carob chips, the pineapple juice, wheat germ and extract and mix well. Stir in the fruit mixture. If too dry, add more juice.

Form the mixture into bars and place them on solid fruit roll sheets on your dehydrator trays. If the mixture is too dry to form into bars, add more juice.

Dry for 2 1/2 hours or until firm. Remove the bars from the fruit rolls sheets, cut them into 2” pieces and place them directly on the trays. Dry for another 2 1/2 hours.

Makes approximately 30 bars.

Fruit Compote

Your choice of dried Apples, Bananas, Apricots, Pineapple, Peaches, Plums, Nectarines, Rhubarb, Strawberries, Mangos, Kiwi.

Combine as much of the dried fruits of your choice as you want. Put the fruit in a bowl and add enough water to cover it. Soak the fruit overnight or for several hours until soft.

You can add honey or sugar, grated dried lemon or orange peel and a few sticks of clove, if desired.

Honey Banana Chips

Bananas, sliced

1/4 cup Honey

1/4 cup Water

Combine the honey and water to create a glaze. Dip the banana slices into the glaze and allow them to drain a little. Put them on your dehydrator trays and dry until desired consistency.

Kale Chips

Kale Chips are an excellent way to get the nutritional value of greens in your diet. Even the kids will love these!

To make Kale Chips start with 1 bunch of kale. You can experiment with different kinds of kale to find the one that you prefer. And you can also use Swiss Chard if you’d rather or are like me and have it growing abundantly in your garden.

Carefully wash the kale and remove the center stems. Tear the leaves into small pieces.

In a small bowl combine the seasoning ingredients and mix well. Pour the mixture over the kale pieces and mix to coat evenly. Place on your dehydrator trays and dry for 2-4 hours or until crispy.

Seasoning Version 1

1 tablespoon Olive oil

1 tablespoon Apple cider vinegar

1 teaspoon Sea salt

1/8 cup Parmesan cheese

Seasoning Version 2

3 tablespoons Olive Oil

2 cloves Garlic

1 teaspoon Thyme

Seasoning Version 3

1 tablespoon Olive oil

1 tablespoon Tahini

3/4 teaspoon Balsamic vinegar

1 teaspoon Garlic, grated

Dash Red peppers, crushed

Salt and pepper to taste

Seasoning Version 4

1/2 cup Raw sunflower seeds

1/8 cup Sugar

1/2 tablespoon Cinnamon

1/3 cup Water

For this one, put the sunflower seeds, sugar and cinnamon in a food processor or blender and process, adding the water a little at a time until you get a smooth mixture. Pour the mixture over the kale pieces and dehydrate until crisp.

Seasoning Version 5

1 cup Cashews

2 cloves Garlic

1 Red pepper

1/4 cup Nutritional yeast

1/4 teaspoon Cayenne

Salt and pepper to taste

Cover the cashews in water and let them sit for 2 hours or until soft. Drain all of the water except 1/4 cup and put them and the water in a food processor with the other ingredients except the salt and pepper. Process until smooth.

Pour the mixture over the kale pieces and place on your dehydrator trays. Sprinkle with salt and pepper to taste and dehydrate until crisp.

Muesli Bars

1/4 cup Brown sugar

1/2 cup Peanut butter

3 tablespoons Butter

1/4 cup Water

2 cups Muesli (store bought or from the recipe on page 25)

Combine brown sugar, peanut butter and butter in a saucepan. Heat until melted then add the water and mix well. Remove from the heat and add the muesli mixing well.

Press the mixture into a loaf pan. Cool it in the refrigerator for 2 hours. Remove it from the pan and slice into bars.

Dry 8-10 hours directly on your dehydrator trays until chewy.

Oat and Nuts

4 cups Rolled oats

1 cup Brown sugar

1 cup Dry roasted nuts

1 cup Dates or apricots, chopped

1⁄2 cup Raisins

1 1⁄2 cups Coconut flakes

Combine all of the ingredients and mix well. Spread the mixture onto solid fruit roll sheets on your dehydrator trays.

Dry until crisp. Store in individual serving sizes in sandwich bags. They make a great snack on hikes and camping trips.

Peanut Butter and Fruit Spread

1 cup Crunchy peanut butter

2 tablespoons Butter, softened

1/2 cup Dried fruit, finely chopped

1 tablespoon Lemon juice

2 tablespoons Honey

In a small bowl, combine all of the ingredients and beat until smooth and well mixed.

Serve on crackers, bread or celery sticks.

Note: Apples, apricots and dates are good in this recipe.

Peanut Butter Balls

2 cups Coconut

2 cups Dried apple slices

2/3 cup Peanut butter

1 1/2 tablespoons Vanilla

In a large bowl, combine all of the ingredients and mix well. Shape the mixture into 1/2” balls and put them on your dehydrator trays.

Dry 4-5 hours or until firm and crisp on the outside.

Makes 3 dozen.

Peanut Butter Patties

1/2 cup Quick cooking oatmeal

1/2 cup Wheat germ

1/2 cup Coconut, shredded, toasted

1/2 cup Slivered almonds, chopped, toasted

1/4 cup Peanut butter

1/4 cup Honey

1 teaspoon Vanilla

Combine the oatmeal, wheat germ, coconut and almonds in a large bowl. Mix well. In another bowl, combine the peanut butter, honey and vanilla. Stir the peanut butter mixture into the oatmeal mixture and mix well.

Form the mixture into 1/4” thick patties and put them on lightly oiled fruit roll sheets on your dehydrator trays. Dry for 4-6 hours, or until firm and crisp. Store them in an air-tight container.

Note: You can drizzle some melted carob or chocolate on top of each patty before or after drying if desired.

Soy Sauce Cashews

1 (12 oz.) can Dry roasted whole cashews

1/3 cup Soy sauce

1/4 cup Water

2 tablespoons Garlic powder

1/4 teaspoon Ground ginger

Put the cashews in a 9” square pan or dish. Combine the rest of the ingredients in a bowl and mix well. Pour the mixture over the nuts and let it sit overnight at room temperature.

Drain the liquid from the nuts and put them on mesh screens on your dehydrator trays. Dry for 3-5 hours or until crunchy.

Store in an air-tight container.

Sunflower Wheat Crackers

1 cup Salted sunflower seeds, roasted

1/2 cup Butter or margarine, softened

1 cup Whole wheat flour

1/2 cup Bran cereal

2 tablespoons Honey

2 tablespoons Warm water

Grind the sunflower seeds in a food processor or blender. Put the ground sunflower seeds and the butter in a medium bowl and cream until smooth.

Add the flour, cereal, honey and water and mix well. Form the dough into a ball and put it on a large sheet of waxed paper. Shape the dough into a log. Wrap the waxed paper tightly around the dough and chill it 4-6 hours or overnight.

With a sharp knife, slice the dough into 1/4” rounds. Put them on solid fruit roll sheets on your dehydrator trays. Dry for 4-6 hours or until firm and crisp. Store in an air-tight container.

Makes approximately 50 crackers.

Sweet Potato Chips

Sweet potatoes

Olive oil

Sea salt

Cut the sweet potatoes into very thin, uniform slices. Put them in a bowl and drizzle with the olive oil. Sprinkle the sea salt on top and mix until the slices are evenly coated. Put the slices on your dehydrator trays and Dry to the desired consistency.

Variation: For a sweeter version, substitute cinnamon and brown sugar for the sea salt.

Taco Chips

1 (7 oz.) can Whole kernel corn, drained

1 cup Sharp cheddar cheese, grated

1/2 cup Tomatoes, diced

1 tablespoon Onion, chopped

1/4 teaspoon Salt

1/8 teaspoon Cayenne pepper

Dash Garlic powder

Combine all of the ingredients in a blender or food processor and blend well. Spread the mixture thinly on solid fruit roll sheets on your dehydrator trays. Dry for 6-8 hours, or until dry on one side.

Remove the ring off the fruit roll sheet, turn it over and dry for 1-2 hours more, or until crisp. Break into chips.

Trail Mix (Version 1)

6 cups Corn or other cereal flakes

1 cup Raisins or chopped nuts

1 cup Brown sugar

1⁄2 cup Margarine, melted

1 cup Dry roasted nuts

1 (6 oz.) package Butterscotch chips

Combine all of the ingredients except the butterscotch chips and mix well. Spread the mixture on solid fruit roll sheets on your dehydrator trays.

Dry until crisp and let cool. Mix in the butterscotch chips and seal the mixture in small plastic bags for handy snacks.

Trail Mix (Version 2)

5 cups Instant oatmeal

1/2 cup Wheat germ

3/4 cup Dried apples, chopped

3/4 cup Raisins

1/2 cup Dates, chopped

1 cup Nuts, chopped

1 1/2 cups Honey

1/2 cup Brown sugar

1 teaspoon Vanilla

1 teaspoon Cinnamon

Combine all of the ingredients and mix well. Spread the mixture on solid fruit roll sheets on your dehydrator trays.

Dry until crisp. Seal in small plastic bags for handy snacks.

Trail Mix (Version 3)

1 cup Brown sugar

1 cup Nuts

4 cups Rolled oats

1 teaspoon Cinnamon

1 cup Dates, chopped

3/4 cup Raisins

1 cup Coconut flakes

Combine all of the ingredients and mix well. Spread the mixture on solid fruit roll sheets on your dehydrator trays.

Dry until crisp. Seal in small plastic bags for handy snacks.

Yogurt Drops

Yogurt, any flavor

Drop the yogurt by teaspoons on lightly oiled solid fruit roll sheets on your dehydrator trays.

Dry 8-16 hours. Remove the drops from the sheets while warm and let cool. Store in refrigerator or freezer.

Notes: For variety you can sprinkle the drops with chopped peanuts or coconut before drying.

Thicker brands of yogurt generally dry better.

Zucchini Chips

Zucchini, sliced

Sesame seeds

Garlic salt

Put the zucchini slices on your dehydrator trays and lightly sprinkle them with the sesame seeds and salt.

Dry until crisp.

You can serve them as is or with a dip or ranch dressing.

Zucchini and Pineapple Chips

4 cups Zucchini, peeled and sliced

12 ounces Pineapple juice

3/4 cup Sugar

1/4 Fresh lemon, juice only

In a saucepan, combine the pineapple juice, sugar and lemon juice and bring to full boil on high heat stirring frequently. Reduce heat to medium high and add the zucchini. Boil lightly for 10-15 minutes or until the slices turn a light green color. Remove them from the heat, drain, and allow them to cool.

Put the slices on your dehydrator trays. Dry for 3-5 hours or until crisp.

Note: To get a stronger flavor, let the cooked zucchini marinate in the juice for a few days. The chips will taste like sweet, zucchini pickles. If you are using small zucchinis, you can leave the soft peel on.

Desserts

Apple Cobbler

Apple Pie (Version 2) filling

1/2 cup Dark raisins (optional)

2/3 cup Granola

2 tablespoon Brown sugar

2 tablespoon Butter, softened

Preheat your oven to 350°F.

Prepare the pie filling following the Apple Pie (Version 2) recipe on page 93, adding the raisins if desired.

Pour the filling into a baking dish that is at least one inch deeper than the level of the filling.

Combine the granola, brown sugar and butter and mix until crumbly. Spread the topping over the filling.

Bake for 45 minutes or until apples are tender.

Apple Cookies (Version 1)

3 cups Red apples, cored and finely chopped

1 cup Quick cooking oatmeal

1/4 cup Wheat germ

1 tablespoon Cinnamon

1 cup Plain yogurt

1/2 cup Unsweetened applesauce

1 tablespoon Honey (optional)

Combine the apples, oatmeal, wheat germ and cinnamon. In a separate bowl, combine the yogurt, applesauce and honey. Pour the yogurt mixture over apple mixture and mix well.

Drop the dough by tablespoon onto solid fruit roll sheets on your dehydrator trays. Dry for 5 hours or until the cookies come off the sheets easily.

Turn them over and dry for one more hour.

Apple Cookies (Version 2)

1 cup Dried apples, chopped

2 tablespoons Hot water

3/4 cup Butter

1 cup Light brown sugar

1 Egg

2 tablespoons Water

1 teaspoon Vanilla

1 cup All purpose flour

1 teaspoon Salt

1/2 teaspoon Baking soda

3 cups Granola

2/3 cup Raisins

Preheat your oven to 350° F.

Combine the dried apples and hot water and set aside.

Combine the butter, brown sugar, egg, water and vanilla and beat until creamy.

In a separate bowl, combine the flour, salt and baking soda. Add to butter mixture and mix well.

Stir in the apples without draining them, the granola and raisins. Drop the dough by teaspoonfuls onto greased baking sheets.

Bake for 15-18 minutes until lightly browned.

Makes 5 dozen.

Apple Pie (Version 1)

2 cups Dried apples

1 cup Sugar, brown or white

1⁄4 teaspoon Salt

2 tablespoons Flour

1 Double pie crust, prepared or homemade

1 tablespoon Butter

1 teaspoon Cinnamon

1⁄4 teaspoon Allspice

1 tablespoon Butter

1⁄4 teaspoon Mace

Preheat your oven to 450° F.

Place the dried apples in a bowl, cover them with water and let them sit for about four hours.

Combine the sugar, salt and flour and mix in the drained, rehydrated apples. Line a pie pan with one half of the pie crust and fill with the apple mixture. Dot the top with the butter and cover with the other half of the crust.

Bake in for 15 minutes. Reduce the oven temperature to 350° F and bake for 45 minutes longer.

Variation: For a crumb crust in place of the top crust

1/2 cup Butter or margarine

1/2 cup Brown sugar

1/2 cup Flour

Combine all of the ingredients and mix with a fork until crumbly. Spread evening on top of the apple mixture.

Bake in a preheated 425° oven for 15 minutes. Reduce the heat to 350° and bake for 35 minutes or until slightly browned and bubbly.

Apple Pie (Version 2)

5 cups Dried apples slices

3 cups Boiling water

1/2 cup Sugar

2 tablespoon Cornstarch

1/2 teaspoon Cinnamon

Dash Nutmeg

Double pie crust, prepared or homemade

Sugar and cinnamon

Preheat your oven to 425° F.

Combine apples and boiling water and let them stand for 15 minutes. Drain the liquid into a saucepan. Combine the sugar and cornstarch and stir into the saucepan. Add the cinnamon and nutmeg.

Cook over medium heat, stirring constantly, until the mixture boils. Add the apples and heat. Pour the apple mixture into a pastry lined pie plate. Top with remaining pastry and seal the edges.

Bake for 45 minutes or until the apples are tender.

Apple Squares

5-6 cups Dried apples

2 cups Boiling water

2 1⁄2 cups Cake or pastry flour

1 teaspoon Salt

1 cup + 2 tablespoons Margarine or butter

1 Egg yolk

Milk

1 cup Bran flakes, crushed

2⁄3 cup Sugar

1⁄2 teaspoon Ground ginger

1⁄2 teaspoon Cinnamon

1 Egg white, stiffly beaten

1 cup Powdered sugar

1⁄2 teaspoon Vanilla

Preheat your oven to 400°F.

Put the dried apples in a large bowl and cover them with the boiling water. Set them aside while you make the pastry.

In large bowl combine the flour and salt. Cut in the butter until crumbly. In a measuring cup lightly beat the egg yolk with a fork. Beat in enough milk to make 2⁄3 cup. Stir the egg mixture into the flour mixture and mix with a fork until the dough holds together. Divide the dough into two parts and roll one half on a heavily floured surface. Line a 10” x 15” jelly roll pan with the dough, pressing lightly to form the bottom crust. Sprinkle the bottom crust with the crushed bran flakes.

Drain the rehydrated apples and add the sugar, ginger, and cinnamon mixing well. Spread the apple mixture over the bottom crust. Roll out remaining dough and place it on top. Pinch the edges of the dough together to seal. Beat the egg white until stiff and brush it over top crust.

Bake 50-60 minutes or until golden brown.

Combine the powdered sugar and vanilla with enough water to make a smooth frosting.

Let pastry cool slightly, then frost while the crust is still warm.

Cut into squares. Makes 15 three inch squares.

Apple Turnover

1/2 Apple Pie (Version 2) filling

6 Frozen pastry shells, thawed

1 Egg, lightly beaten

Sugar, white or brown

Preheat your oven to 450° F.

Prepare one half of the pie filling following the Apple Pie (Version 2) recipe on page 93.

Roll out the thawed pastry shells, one at a time, on a lightly floured board, to about a 7-inch square. Spoon the filling onto center of each pastry square.

Brush the edges with the egg and fold over one half of the square to form a triangle. Seal the edges with fork. Brush the tops with more beaten egg to glaze and sprinkle with sugar. Cut 2 air vents in each triangle.

Put the turnovers on an ungreased baking sheet and bake for 20 minutes or until browned.

Banana Nut Cookies

Make the Apple Cookies (Version 2) recipe on page 91 with the following adjustments:

Substitute 1 cup chopped dried bananas for the apples

Increase the flour to 1 1/2 cups

Omit raisins and granola

Add 1 cup uncooked regular oatmeal

Add 1 cup chopped nuts

Carrot Cookies

1 cup Dried grated carrots

1/2 cup Hot water

3/4 cup Butter or margarine

1 cup Light brown sugar

1 Egg

2 tablespoons Water

1 teaspoon Vanilla

2 cups All purpose flour

1 teaspoon Salt

1/2 teaspoon Baking soda

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 (6 oz.) package Chocolate chips (optional)

Preheat your oven to 350° F and lightly grease baking sheets.

Combine the dried carrots and hot water and set aside for 30 minutes, stirring twice.

Combine the butter or margarine, brown sugar, egg, water, and vanilla and beat until creamy.

Combine the flour, salt, baking soda, cinnamon, and nutmeg and mix well. Add the flour mixture to the butter mixture and mix well. Fold in the drained carrots and chocolate chips if desired.

Drop the dough by teaspoonfuls onto the baking sheets.

Bake for 15-18 minutes or until lightly browned.

Makes 4 dozen.

Carrot Cake (Version 1)

1 cup Dried carrots

1 cup Warm water

1 1/2 cups Vegetable oil

3 Eggs

1 1/2 cups Sugar

2 cups Whole wheat flour

2 teaspoons Baking soda

1/2 teaspoon Salt

2 1/2 teaspoon Cinnamon

Dash Nutmeg

1 cup Walnuts, chopped

1 cup Crushed pineapple, drained

Put the dried carrots and warm water in a bowl and set aside for 30 minutes to rehydrate the carrots. Do not drain.

Preheat your oven to 350° F and grease and flour a 10” tube, Bundt or springform pan.

Combine the oil, eggs and sugar and beat until well mixed. Add the remaining ingredients including the carrots without draining them and mix well. Pour into the prepared pan. Bake for one hour. Cool for 5-10 minutes in pan and then remove. Cool completely and frost with cream cheese icing.

Note: You can substitute 3/4 cup oil and 3/4 cup applesauce for the 1 1/2 cups of oil.

Cream Cheese Icing

2 (8 oz.) packages Cream cheese, softened

1 cup Powdered sugar

1 teaspoon Vanilla

3/4 cup Coconut, shredded

Combine the ingredients and mix well with a beater. Frost the cooled cake with the icing and sprinkle the coconut on top.

Carrot Cake (Version 2)

2 cups Dried grated carrot

2 cups Boiling water

1 cup Sugar

1 cup Vegetable oil

2 cups All purpose flour

1 teaspoon Baking powder

Pinch Salt

2 teaspoons Cinnamon

4 Eggs

1/2 cup Walnuts, chopped

Preheat your oven to 350° F and grease a cake baking dish.

Combine carrots and boiling water in a bowl and let stand for one hour to rehydrate. Drain.

Combine the carrots, sugar and oil and mix well. Add the dry ingredients, eggs and nuts and mix again.

Pour the batter into the baking dish and bake 30-35 minutes until done.

Fruit Filled Cookies

1⁄2 cup Butter or margarine

1⁄2 cup Brown sugar

1⁄2 cup Granulated sugar

1 Egg

1 teaspoon Vanilla extract

2 cups All purpose flour

1⁄4 teaspoon Baking soda

1⁄4 teaspoon Salt

Prepare dried fruit filling following the recipe below and let it cool before using.

Combine the butter or margarine with sugars and beat until creamed. Add the egg and vanilla and beat well.

In another bowl, combine the flour, baking soda and salt. Add the dry mixture to the butter mixture and mix well. Divide the dough in half.

Flour a large sheet of waxed paper. Roll out each half of dough to a 12”x9” rectangle. Spread the dough with the filling. Starting with the long side, roll it up tightly to make a 12 inch long roll. Wrap the roll in the waxed paper and refrigerate for 4 hours.

Preheat oven to 375°F and grease cookie sheets.

Cut the chilled rolls into 1⁄4 inch slices. Bake the cookies for 6-8 minutes until the edges are golden. Makes about 80 cookies.

Fruit Filling

1 1⁄2 cups Dried figs, dates and raisins, pineapple, apricots, and/or prunes, finely chopped

1⁄2 cup Water

1⁄2 cup Sugar (optional)

1 teaspoon Lemon juice

1⁄2 teaspoon Grated lemon peel

1⁄3 cup Nuts, chopped

In a saucepan, combine the dried fruit, water, and sugar. Cook the mixture over a low heat 20-25 minutes until thickened, stirring frequently. When thickened, add the lemon juice, lemon peel and nuts. Cool.

Note: For extra flavor you can substitute orange or pineapple juice for the water.

Oatmeal Cookies

1 cup Butter or margarine

1 cup Brown sugar

1⁄2 cup Granulated sugar

2 Eggs

1 1⁄2 teaspoons Vanilla

2 cups All purpose flour

1 teaspoon Baking powder

1 teaspoon Baking soda

1⁄2 teaspoon Salt

1-1⁄2 cups Dried apricots, peaches, pears, pineapple, or cherries, chopped

2 1⁄2 cups Old fashioned oats

Preheat oven to 350°F.

Combine the butter or margarine and sugars and beat until creamed. Add the eggs and vanilla and mix well.

In another bowl, combine the dry ingredients except the oats. In a food processor or blender, process the oats until fine and add to the dry mixture. Stir in the dried fruit.

Combine the dry and butter mixtures and mix well. Shape the dough into small balls. Flatten on a cookie sheet.

Bake 7-8 minutes or until the edges are golden brown.

Makes 3 dozen cookies.

Peach Pie

1 1⁄2 cups Dried peaches

2 tablespoons Water

1 1⁄2 tablespoons Cinnamon

1⁄2 cup White or brown sugar

2 tablespoons Flour

4 tablespoons Butter, melted

1⁄8 teaspoon Salt

2 Prepared pie crusts

Put the dried peaches in a bowl with the water and refrigerate overnight.

Preheat oven to 350°F.

Cook the peaches over low heat about 45 minutes until soft. When soft, chop the peaches.

Combine the rest of the ingredients in a bowl and mix well. Stir in the peaches. Pour the mixture into a pie pan lined with one of the pie crusts, cover with the other crust.

Bake 35-45 minutes until golden brown.

Pineapple Coconut Cookies

Make the Apple Cookies (Version 2) recipe on page 91 with the following adjustments:

Substitute 1 cup chopped dried pineapple for the apples.

Decrease the granola to 2 cups.

Add 1 cup flaked coconut.

Omit the raisins.

Strawberry Yogurt Ice Cream

1 cup Plain or flavored yogurt

1⁄2 cup Dried strawberries

2 tablespoons Sugar

Combine the strawberries and sugar and mix well. Add the mixture to the yogurt and freeze it until it thickens. Remove from the freezer and stir. Return to the freezer until solid.

Makes two servings.

Notes: You can substitute almost any dried fruit or combination of fruits for this recipe.

You can double or triple this recipe and freeze it in your ice cream maker.

This is the recipe pictured at the beginning of this section made in my ice cream maker.

For Your Pets

~Dogs~

Beef Strips

1 pound Flank steak

2 cups Water

1 teaspoon Ground sage

1 tablespoon Beef bouillon, dry

Put the steak and water in a large frying pan and cook over a low heat. Sprinkle the meat with the sage and beef bouillon.

Let the meat simmer until it is thoroughly cooked. Remove the meat, letting it drain and cut into long strips. Kitchen scissors do this well.

Put the strips on your dehydrator trays and dry for 3-5 hours or until completely dry. Store in a baggie in the refrigerator.

Notes: These treats can also be frozen.

You can use stew beef or roast trimming if desired to make small pieces of meat instead of strips.

Be sure the bouillon you use has no added ingredients, especially no onion or garlic which can be harmful to dogs. If you want, you can omit the bouillon and/or the sage.

Dehydrated Dog Food

Frozen, raw dog food, thawed

or

Canned dog food

This is a very simple idea for picky eaters like my dog! She doesn’t like to eat frozen raw if it’s very soft and wet so I came up with this idea and it was a hit.

Start with the frozen raw or canned dog food of your choice from your local store. Form it into small patties, squeezing out any extra liquid so it will dry quicker.

Dry for about 4 hours until you reach the consistency your dog likes. It can be chewy like jerky or crisp.

Store in a baggie or closed bowl in the refrigerator.

This is what is pictured at the start of this section. Dinner is served!

Jerky Sticks

1 pound Ground beef

1/2 cup Canned red kidney beans

1 cup Zucchini, fresh, chopped

1/2 cup Applesauce

1/2 teaspoon Ground sage

In a skillet, cook the ground beef until completely cooked throughout. Break up any chunks so it is crumbled when done.

Drain the liquid from kidney beans and set aside. Put the beans and zucchini in food processor or blender and process until you get a smooth, thick paste.

Add the meat, applesauce and sage and process again. If the mixture is too thick, add a little of the reserved liquid from beans. The mixture is done when there are no chunks of meat or beans and it is not too wet.

Put the round tip on your jerky maker gun and fill it with the mixture. Press out four inch long treats directly on your dehydrator trays.

Dry 3-5 hours until completely dry.

Store in a baggie in the refrigerator.

Pumpkin

2 Eggs

1 cup Water

1/2 cup Oil

1 cup Canned pumpkin

2 cups Whole wheat flour

1/2 cup Cornmeal

1/2 cup Oats

2 teaspoons Cinnamon

Combine the eggs, water, oil and pumpkin and mix well.

In another bowl, combine the dry ingredients and mix well.

Add the dry mixture to the wet and form into a ball. Place the ball of dough onto a floured board and roll out to about 1/4 inch thick. Shape the dough into bars, squares or cut out with a small cookie cutter.

Dry 6-8 hours or until very dry and crisp.

Note: Be sure to used plain canned pumpkin, not pie filling.

Turkey and Sweet Potato

2 cups Cooked turkey

1 cup Water

1 cup Sweet potato, cooked until soft

1 tablespoon Molasses

1 1/2 cups Old fashioned oatmeal (not cooked)

3 dozen Cranberries, fresh or frozen (optional)

Cut the turkey into small pieces and put it with the water in a food processor or blender. Process until it is a smooth, thick paste consistency with no meat chunks.

Add the sweet potato and molasses and process again.

Pour the mixture into a large bowl and add the oatmeal. Mix well to form a soft dough. If it is too wet, add a little more oatmeal.

Spoon the dough onto your dehydrator trays and if desired, put a cranberry on top of each one, pressing slightly so it will stay.

Dehydrate 4-5 hours or until completely dry but not crispy. Store in a baggie in the refrigerator.

Note: You can substitute blueberries for the cranberries and white potatoes for the sweet potatoes if desired.

My next recipe book will be all sorts of treats for your dog. Look for it coming very soon!

~Cats~

Catnip Shrimp

1 (4 oz.) can Small peeled shrimp, drained

1/3 cup Catnip flowers, fresh

Chop the catnip flowers into small pieces discarding the stems.

Combine the catnip and shrimp and mix well being careful to keep the shrimp whole.

Put the shrimp and flowers onto your dehydrator trays.

Dry for about two hours or until completely dry.

Store in a baggie or closed bowl in the refrigerator.

Notes: If you can’t find fresh catnip flowers in your local store, you can grow your own or use dried catnip. To use dried catnip, dry the shrimp alone and then add the dried catnip when you give it to your cat.

If you want to grow your own, you can get catnip plants at your local nursery in the herb section. It grows well in a sunny spot in the ground or in a pot. In a couple of months the plant should blossom so you can pick some of the flowers for this recipe.

If you get an abundance of flowers, you can dry them separately for 2-3 hours.

Salmon Cookies

1 (6 oz.) can Salmon, packed in water, undrained

1/3 cup Water (if needed)

2 cups Oat bran flour

Put the salmon, including the water in the can, in a food processor or blender and process until it is a smooth, thick paste. If the mixture is too thick, add a small amount of water, but don’t let the mixture get too soupy.

Spoon the paste into a bowl and add the flour, mixing well to make a thick dough. If it’s too wet, add a little bit more flour until you can form a ball.

Place the ball of dough onto a floured board and roll out to about 1/4 inch thick. Cut the dough with a small cookie cutter and place them on your dehydrator racks. With a sharp knife, score each cookie crosswise so that when done, the cookie can be broken into four pieces.

Dry for 4-5 hours or until crisp and crunchy.

Store in a baggie or closed bowl in the refrigerator.

Salmon Grass

1 (6 oz.) can Salmon, packed in water, drained

1/3 cup Cat grass, fresh

Chop the salmon and cat grass into small pieces and combine in a bowl. Mix well.

Put the mixture on mesh screens on your dehydrator trays. Some of the grass will stick to the fish but not all. It will still dehydrate well.

Dry for 2-3 hours or until the salmon pieces are completely dry. Store the fish and grass in a baggie or closed bowl in the refrigerator.

Notes: The cat grass used in this recipe is oat, wheat or barley grass grown inside specifically for your cat. If you’ve never grown grass for your cat before, you can start with a kit like the Rocket Cats Garden Kit.

Or you can substitute catnip for the cat grass. You can also substitute canned tuna for the salmon.

Tuna Crackers

2 (6 oz.) cans Tuna, packed in water, undrained

1 cup Cornmeal

1 1/3 cups Flour

1/2 cup Water

Combine all of the ingredients and mix well.

Roll the dough on a floured board to 1/4 inch thickness and cut it into small shapes with a cookie cutter.

Dry for 2-3 hours or until crisp and crunchy. Store in a baggie or closed bowl in the refrigerator.

~Birds~

Honey Brittle

2 1/4 cups Grape Nuts or Cheerios, crushed

2 1/4 cups Bird food pellets, crushed

2 cups Mixed bird seeds

1 1/2 cups Honey

Combine the dry ingredients and mix well. Stir in the honey a little at a time until the mixture is moist but not wet.

Spread the mixture on fruit roll sheets on your dehydrator trays. Dry for 1 1/2-2 1/2 hours or until brittle.

Store in a baggie or closed bowl in the refrigerator.

Note: You should use a cereal as low in zinc as possible. Zinc in high doses can harm your bird, so keep the amount in the cereal low and don’t give your bird too many at a time.

Applesauce Cookies

2 1/2 cups Applesauce

2 1/2 cups Mixed birdseed

1 cup Frozen mixed vegetables

Combine the ingredients and mix well. Coat the inside of a few cookie cutters with spray vegetable oil. Put the cookie cutters on an oiled fruit roll sheet on your dehydrator trays. Fill the cookie cutters with the mixture, packing tightly.

Dry the cookies until the cookie cutter can be removed. Turn them over and dry some more until they are hard on both sides.

Note: You can hang them in your bird’s cage by pushing a needle and heavy thread through one side.

~Horses~

Peppermint Apple

2 1/4 cups Flour

1 cup Oats

1/3 cup Molasses

1 cup Applesauce

Water

12 Peppermint candies, crushed

1 medium Apple

Combine the flour and oats and mix well. Stir in the molasses. Slowly stir in the applesauce and enough water to form a soft but not wet dough. Stir in the peppermints and apple.

Dry for 10-12 hours or until completely dry.

Sunflower Apple

1/3 cup Sunflower seeds

2 1/4 cups Flour

2/3 cup Apples, chopped

1/4 cup Carrots, peas, or other vegetables

1/4 cup Oats, ground to powder

1 1/4 cup Peanut butter

1 cup Rolled oats

1 cup Molasses

Combine the ingredients and mix well. Add enough molasses to make a stiff dough.

Roll the dough on a floured board and cut into squares.

Dry 4 hours or until very dry.

~Bunnies and Gerbils~

1 small Carrot, puréed

1 Banana, mashed

1 teaspoon Honey

1/4 cup Rabbit or gerbil pellets, finely ground

1/3 cup Flour

Combine the carrot, banana and honey and mix well. Stir in the pellet powder and flour and mix well to form a dough.

Knead the dough for 1-2 minutes and roll out on a floured board to about 1/4” thickness.

Cut into squares or shapes with a small cookie cutter.

Dry for 10-12 hours until very dry.

Index

Recipes for Dehydrating

Apple and Cheese Crackers

Apple Granola

Apple Slices (Version 1)

Apple Slices (Version 2)

Apple Slices (Version 3)

Apricot Raisin Granola Bars

Apricot Raisin Granola

Au Gratin Potato Chips

Banana Bars

Banana Cinnamon Chips

Candied Fruit

Candied Strawberries

Caraway Rye Crackers

Cherry Pineapples

Chili Peanuts

Corn Chips

Cottage Cheese Chips

Date and Fig Balls

Dried Tomatoes

Energy Bars (Version 1)

Energy Bars (Version 2)

For Your Pets

~Dogs~

Beef Strips

Dehydrated Dog Food

Jerky Sticks

Pumpkin

Turkey and Sweet Potato

~Cats~

Catnip Shrimp

Salmon Cookies

Salmon Grass

Tuna Crackers

~Birds~

Honey Brittle

Applesauce Cookies

~Horses~

Peppermint Apple

Sunflower Apple

~Bunnies and Gerbils~

Fruit Carob Bar

Fruit Rolls/Leathers

Apple and Cheese

Apple and Orange

Apple and Yogurt

Applesauce

Applesauce and Strawberry

Applesauce and Banana

Banana and Orange

Boysenberry

Cantaloupe

Cherry and Rhubarb

Peanut Butter and Yogurt

Pineapple and Coconut

Raspberry and Chocolate

Strawberry and Cream Cheese

Strawberry Daiquiri

Strawberry Rhubarb

Yogurt

Goulash

Harvest Granola

Honey Banana Chips

Hot Dog Stew

Jerky Marinades

Barbecue

Beef

Burgundy

Cajun

For Beef, Fish or Turkey

For Turkey

For Venison

Hawaiian

Hot Teriyaki

Soy Sauce

Kale Chips

Muesli Bars

Muesli

Oat and Nuts

Peanut Butter Balls

Peanut Butter Patties

Soy Sauce Cashews

Sunflower Wheat Crackers

Sweet Potato Chips

Taco Chips

Tomato Paste

Tomato Powder

Trail Mix (Version 1)

Trail Mix (Version 2)

Trail Mix (Version 3)

Yogurt Drops

Zucchini and Pineapple Chips

Zucchini Chips

Recipes for Using Dehydrated Ingredients

Apple Cobbler

Apple Cookies (Version 1)

Apple Cookies (Version 2)

Apple Pie (Version 1)

Apple Pie (Version 2)

Apple Squares

Apple Turnover

Apricot Coffee Cake

Apricot Jam

Apricot Muffins

Banana Bread (Version 1)

Banana Bread (Version 2)

Banana Bread (Version 3)

Banana Nut Cookies

Banana Smoothie

Banana Walnut Biscuits

Bran Muffins

Caramel Corn

Carrot Cake (Version 1)

Carrot Cake (Version 2)

Carrot Cookies

Cinnamon Blueberry Muffins

Creamed Vegetable Casserole

Creamed Vegetables

Date and Nut Bread

Dried Fruit Oatmeal

Dried Fruit Pancakes

Filled Fruit Appetizers

Fruit Compote

Fruit Filled Cookies

Fruit Leather Smoothie

Herb Scones

Herb Stuffing

Marinated Peppers

Marinated Tomatoes (Version 1)

Marinated Tomatoes (Version 2)

Oatmeal Cookies

Peach Pie

Peanut Butter and Fruit Spread

Pineapple Coconut Cookies

Salad Topping (Version 1)

Salad Topping (Version 2)

Scalloped Potatoes (Version 1)

Scalloped Potatoes (Version 2)

Sauces

Fruit Sauce

Spaghetti Sauce

Sweet and Sour

Soups

Instant

French Onion

Mushroom

Vegetable (Version 1)

Vegetable (Version 2)

Vegetable (Version 3)

Vegetable (Version 4)

Spice Mixtures

Chili Powder

Herb Blend (Version 1)

Herb Blend (Version 2)

Herb Butter

Seasoned Salt

Strawberry Yogurt Ice Cream

Sweet Potatoes

Waffles

Zucchini Bake

Zucchini Bread

About the Author

Cathy L. Kidd is a craftsperson at heart. For as long as she can remember she has been creating things with her hands. She has done crochet (taught to her by her Aunt Carol), stained glass (learned by taking a class), candlemaking (learned from an ebook) and cooking (learned initially from Betty Crocker!)

Her homemade recipe books specialize in recipes for your kitchen appliances, in this case your dehydrator. Her other books include:

Homemade Bread Recipes – A Simple and Easy Bread Machine Cookbook

How to Make Homemade Bread – Simple and Easy Bread Making Tips and Recipes

Homemade Soup Recipes: Simple and Easy Slow Cooker Recipes

How to Make Homemade Ice Cream: Simple and Easy Ice Cream Maker Recipes

How to Make Smoothies: Simple, Easy and Healthy Blender Recipes

For more recipes visit: www.easyhomemadebreadrecipes.com and join us on Facebook at

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