[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]
On Mon, 13 May 1996 01:02:21 -0500 (CDT), Jennifer Sawyer wrote:
Being starving grad students too.... :) We got the snackmaster as a
gift and really like it. A few things we like to make are dehydrated
orange slices. Just peel them and cut them cross-ways. Make sure the
slices are uniform in thickness and place them on the trays and set the
thermostat to 135F. They take quite a while, maybe 24 hours or so
depending on how thick they are. No need to add anything to them - like
someone else said, they're so sweet they're like candy.
You'll have to get some of the fruit leather trays for these, but it's a
good investment given the prices at the store for leathers. Another we
really like is Roma apple and banana fruit leathers. In fact we bought
(at Walmart I think) one of those apple peeler-corer-slicer's that clamp
on to the counter or cutting board. Just stick an apple on and turn the
handle and you get perfect slices. We toss 2-3 apples and two bananas
in a cuisanart (or blender) and puree, and add a little apple juice to
get a good consistancy. Add some honey or brown sugar to sweeten (a
table spoon or two) and a little cinnamon (1/4 tsp). About 2 cups of
this mixture makes one fruit leather sheet. Make sure you spray the
plastic fruit leather sheet with Pam! We forgot once... quite a sticky
Or you can use just apples. About 10 apples makes 6 trays of fruit
leathers. After they're puree'd, I put them in a pot and heat them up.
Once hot, add a small bag of red hots (Cinnamon imperials) and let them
melt. Pour 2 cups onto a fruit leather tray and dehydrate. These take
about 8-10 hours or so. (These are my current favorite!)
We made bananas the same way, but I prefer them mixed with apples.
Bananas are too sticky and stiff alone. We also got a little crazy and
made apples like above, and puree'd some cranberries in with them.
Mmmmm. Pears and cranberries are good too.
Just about anything goes. Just remember to go a little light on the
seasoning -- the flavors intensify when dehydrated. Have fun and if you
come up with a good concoction, let me know. The only trouble I have is
staying out of the stuff so we have them for the trail! :)
Dave DeCroix Dept of Marine, Earth, and Atmospheric Sciences
Graduate Student North Carolina State University
firstname.lastname@example.org Raleigh, NC 27695-8208