Dried Apple Pastry Squares; Fruit Carmel Corn - Nesco American Harvest FD-1000 Care/Use & Recipe Manual

Dried Apple Pastry Squares
This is an elegant dessert or tasty breakfast pastry.
5 to 6 cups dried apples
2 cups boiling water
2-_ cups cake or pastry flour
1 teaspoon salt
1 cup plus 2 tablespoons margarine
or butter
1 egg yolk + almost _ cup milk
1 cup crushed bran flakes
cup sugar
teaspoon ground ginger
teaspoon cinnamon
1 egg white, stiffly beaten
1 cup sifted powdered sugar
teaspoon vanilla
Preheat oven to 400°F (205°C). Place dehydrated apples in large bowl. Cover with
2 cups boiling water. Let stand until pastry is finished. In large bowl, stir flour and salt
together. Cut in butter with pastry blender until crumbly, Beat egg yolk lightly with
fork in measuring cup. Add enough milk to egg yolk to make _ cup. Stir milk into
flour mixture. Mix with fork to blend, stirring until mixture holds together and clings
to side of bowl. Divide dough into two parts. On heavily floured surface, roll half of
dough to line a 10" x 15" jelly roll pan. As you are rolling dough, roll it up on the pin
and sprinkle flour underneath to keep dough from sticking. Roll dough onto pin.
Unroll dough onto pan, pressing lightly to form bottom crust. Sprinkle bottom with
Grape Nuts Flakes".In large bowl, combine drained rehydrated apples, sugar, ginger,
and cinnamon. Stir to mix. Spread apple mixture over bottom crest. Roll out remaining
half of dough and place on top. Pinch edges of dough together to seal. Crimp edges.
Beat egg white until stiff. Brush over top crust. Bake 50 to 60 minutes or until golden
brown. Combine powdered sugar, vanilla, and water to make a smooth frosting.
Let pastry cool slightly, then frost while crest is still warm.
Cut into squares. Makes 15 three inch squares.
Fruit Carmel Corn
A new twist on an old favorite...
1 cup butter or margarine
2 cups brown sugar
cup light corn syrup
6 cups popped popcorn
2 cups finely chopped dried fruit
(pineapple, apples, raisins, prunes, etc.)
1 teaspoon salt
teaspoon baking soda
1 teaspoon vanilla
Melt butter or margarine in large heavy-bottom pot. Stir in brown sugar, syrup, and
salt. Bring to a boil, stirring constantly. Boil for 5 minutes without stirring. Remove
from heat and stir in soda and vanilla. It foams. Pour over popped corn and mix well.
Pour into a shallow 11" x 14" baking pan. Bake in a 250°F (129°C) degree oven
for 1 hour, stirring every 20 minutes. During last 5 minutes, stir in finely chopped
dried fruit. Remove from oven, cool, and break apart.
Makes 7
cups caramel corn.
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