Presto Dehydro Instructions Manual page 11

3 quarts popped popcorn
1 cup dried apples, cut into ½-inch pieces
½ cup raisins
½ cup peanuts
¾ cup packed brown sugar
¼ cup butter
Preheat oven to 250°F. Spray a large mixing bowl lightly with no-stick cooking spray; add
popcorn, apples, raisins, and peanuts to bowl and mix. Reserve.
Add brown sugar, butter, corn syrup, and salt to a heavy 2-quart saucepan. Bring to a boil over
medium heat, stirring constantly. Lower heat and boil 5 minutes, without stirring. Remove from
heat. Stir in pumpkin pie spice, ginger, allspice, and baking soda. Gradually pour sauce over
reserved popcorn mixture, mixing well to coat. Spread popcorn evenly into a rimmed
17- x 12-inch baking pan.
Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Store in an
airtight container.
14 servings (serving size 1 cup)
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking soda
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon salt
Preheat oven to 350°F. Coat standard muffin pan with no-stick cooking spray or line muffin cups
with paper baking cups.
Mix flours, baking soda, cinnamon, allspice, and salt in a large bowl. Stir in cherries. Whisk egg,
milk, honey, and oil in a small bowl. Add to dry ingredients; mix until all ingredients are just
moistened. Fill prepared muffin cups ¾ full. Bake 20 to 22 minutes. Immediately remove muffins
from muffin pan unless using paper baking cups. If paper baking cups are used, allow muffins to
remain in pan for 5 minutes.
8 standard size muffins
½ cup orange juice
3 tablespoons vegetable oil
¼ cup pure maple syrup
2 teaspoons vanilla extract
5½ cups old-fashioned oats
1 cup chopped walnuts, pecans,
hazelnuts
Preheat oven to 300°F. Spray 2 rimmed 17- x 12-inch baking pans with no-stick cooking spray.
Add orange juice, oil, and maple syrup to a small saucepan and bring to a boil. Remove from
heat and stir in vanilla. Allow to cool. Mix oats, nuts, almonds, coconut, brown sugar, flax seeds,
cinnamon, and nutmeg in a large bowl. Stir juice mixture into dry ingredients and continue to toss
and stir until dry ingredients are thoroughly moistened. Spread mixture evenly between baking
sheets.
Bake 30 minutes, stirring after 15 minutes. Add dried fruit. Bake 30 minutes, stirring after 15
minutes.
Remove from oven and cool completely. Store in an airtight container.
24 servings (serving size ½ cup)
Harvest Crunch
Honey, Wheat, and Cherry Muffins
Granola
11
3½ tablespoons corn syrup
¼ teaspoon salt
1½ teaspoons pumpkin pie spice
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon baking soda
½ cup dried sweet cherries
1 egg, beaten
½ cup milk
½ cup honey
¼ cup cooking oil
1 cup sliced almonds
¾ cup flaked coconut
⅓ cup packed brown sugar
¼ cup flax seeds
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 cups assorted dried fruit