L'Equip EXPANDABLE 528 - Manual (Page 31)

EXPANDABLE 528
D E H Y D R A T O R
Owner’s Manual User Guide
30
Recipes - Desserts
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
Combine dried grated carrots and ½ cup hot water. Let sit 30 minutes, stirring
twice. Beat together butter or margarine, brown sugar, egg, 2 Tbsp water, and
vanilla until creamy. Stir together fl our, salt, baking soda, cinnamon, and nutmeg.
Add to creamed mixture. Fold in carrots. Drop by teaspoonfuls onto slightly
greased baking sheets. Bake in 350° F oven for 15-18 minutes or until lightly
browned. Makes 4 dozen.
Barb’s Carrot Cake
- Recipe by Barb Lockert
• 1 ½ cups oil*
• 3 eggs
• 1 ½ cups sugar
• 2 cups whole wheat fl our
• 2 tsp baking soda
• ½ tsp sea salt
Rehydrate 1 cup dehydrated carrots in 1 cup warm water for 30 minutes. Do
not drain. Preheat oven to 350° F.
In a BOSCH bowl with batter whisks or cookie paddles, beat oil, eggs and sugar.
Add remaining ingredients. Mix together. Pour into greased and fl oured 10”
tube pan, bundt pan, or a 10” springform pan. Bake 1 hour. Cake tester should
come out clean before removing from oven. Cool 5 to 10 minutes in pan. Invert
pan to remove cake. Cool completely
on a cooling rack. Frost with cream
cheese icing.
*Oil may be replaced with ¾ cup oil
and ¾ cup applesauce.
*Drained pineapple juice may be
reserved for icing or as part of the oil measurement.
Cream Cheese Icing
• 2 - 8 oz. packages cream cheese softened
• 1 cup powdered sugar
• 1 tsp vanilla
Cream ingredients. Frost cooled cake. Sprinkle
with ¾ cup shredded coconut.
• 1 tsp salt
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 6 oz. chocolate chips (optional)
• 2 ½ tsp cinnamon
• Dash nutmeg
• 1 cup dehydrated carrots, rehydrated
• 1 cup walnuts, chopped
• 1 cup (14 oz.) drained, crushed
pineapple*
31
Recipes - Desserts
Desserts
Apple Pie
• 5 cups dried sliced apples
• 3 cups boiling water
• ½ cup sugar
• 2 Tbsp cornstarch
Combine apples and boiling water. Let stand 15 minutes. Drain liquid into
saucepan. Stir together sugar and cornstarch. Add to liquid. Add cinnamon
and nutmeg. Cook over medium heat, stirring constantly, until mixture boils.
Add apples. Pour into pastry lined pie plate. Top with remaining pastry. Seal
edges. Bake in 425° F oven 45 minutes or until apples are tender. Makes one
9” pie.
Variations:
Apple Cobbler:
Prepare pie fi lling. Add ½ cup dark raisins, optional. Pour into baking dish. (To
prevent bubbling over, baking dish should be at least one inch deeper than
fi lling). Combine
2 /
3
cup granola, 2 Tbsp brown sugar and 2 Tbsp soft butter.
Sprinkle over fi lling. Bake in 350° F for 45 minutes or until apples are tender.
Apple Turnovers:
Thaw 6 frozen pastry shells. Prepare ½ recipe pie fi lling. Roll out pasty shells,
one at a time, on lightly fl oured board, to about a 7-inch square. Spoon fi lling
into center of each. Brush edges with lightly beaten egg. Fold over one half of
the square to form a triangle. Seal edges with fork. Brush tops with beaten egg.
Sprinkle with sugar. Cut 2 air vents in each. Transfer to ungreased baking sheet
with spatula. Bake in 435° F for 20 minutes or until browned. Makes 6.
Nectarine Angel Cake
• 1 angel food cake
• 2 cups dried nectarine slices
• 2 cups water or fruit juice
• 1 tsp cinnamon
• ¼ cup sugar
In saucepan soak dried nectarine slices in water or fruit juice for 1 hour. Add
cinnamon and bring to a boil. Cook until most of the liquid has been absorbed,
approximately 10 minutes. Stir often. Place fruit in blender and puree. Add
¼ cup sugar and apricot nectar or orange juice. Mix well. Chill. In small bowl
whip whipping cream until soft peaks form. Flavor with vanilla and 1 tsp sugar.
Gently fold chilled nectarine puree into whipped cream. Slice angel food cake
into 2-3 horizontal layers. Spread fi lling between each layer and chill before
serving. • 2 Tbsp apricot nectar or orange juice
• 1 cup whipping cream
• 1 tsp vanilla
• 1 tsp sugar
• ½ tsp cinnamon
• Dash nutmeg
• Pastry for 9-inch 2-crust pie
• Sugar and cinnamon