L'Equip EXPANDABLE 528 Owner's Manual page 30

DEHYDRATOR
Apricot Jam
1 ½ cups coarsely diced dried apricots
1 cup water
¾ cup honey
1 tsp grated lemon peel or ½ tsp powdered dried lemon peel
½ cup chopped walnuts or pecans (optional)
In a small saucepan combine apricots and water. Bring to a boil. Remove from
heat, cover, and let stand 30 minutes. Add honey and powdered dried lemon
peel or dried lemon peel. Bring to a second boil. Boil gently, uncovered, over
medium heat for 10 minutes or until jam is desired consistency. Stir in nuts.
Pour into sterile jars and seal. Cool. Makes 2 cups.
Fresh Peach Jam
7 cups peeled and sliced fresh peaches
4 Tbsp lemon juice
½-1 cup honey
Puree peaches and lemon juice in blender. Add honey to taste. Spread mixture
" thick on leather sheets. Place in dehydrator and dry 3 to 3 ½ hours. Stir and
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re-spread jam about once each hour. When mixture is consistency of jam, pour
into a glass jar and refrigerate or freeze (allow room for expansion). Makes 1 cup.
Substitution: Almost any fruit or berry can be substituted for peaches.
Desserts
Spicy Carrot Cookies
1 cup dried grated carrots
½ cup hot water
¾ cup butter or margarine
1 egg
2 Tbsp water
1 tsp vanilla
1 tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
6 oz chocolate chips (optional)
Combine dried grated carrots and ½ cup hot water. Let sit 30 minutes, stirring
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twice. Beat together. Let sit 30 minutes, stirring twice. Beat together butter or
margarine, brown sugar, egg, 2 Tbsp water, and vanilla until creamy. Stir to-
ture. Fold in carrots. Drop by teaspoonfuls onto slightly greased baking sheets.
(An alternative drying procedure)
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