L'Equip 528, 524 Apple-Raisin Cookies, Pineapple-Coconut Cookies, Banana-Nut Cookies, Apple Pie

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DEHYDRATOR

Apple-Raisin Cookies

1 cup coarsely chopped dried apples

2 Tbsp hot water ¾ cup butter

1 cup firmly packed light brown sugar

1 egg

2 Tbsp water

1 tsp vanilla

1 cup unsifted all-purpose or unbleached white flour 1 tsp salt

½tsp baking soda

3 cups granola

2/3 cup raisins

Preheat oven to 350° F. Combine dried apples and hot water. Set aside. Beat butter, brown sugar, egg, 2 Tbsp water and vanilla together until creamy. Stir together flour, salt and baking soda. Add to creamy mixture. Blend well. Stir in apples (undrained), granola and raisins. Drop by teaspoonfuls onto greased baking sheets. Bake 15-18 minutes until lightly browned. Makes 5 dozen.

Variations:

Pineapple-Coconut Cookies:

Substitute 1 cup coarsely chopped dried pineapple for dried apples. Decrease granola to 2 cups. Add 1 cup flaked coconut. Omit raisins.

Banana-Nut Cookies:

Substitute 1 cup chopped dried bananas for dried apples. Increase flour to 1½ cups. Omit raisins and granola. Add 1 cup uncooked oatmeal and 1 cup chopped nuts.

Apple Pie

5 cups dried sliced apples

3 cups boiling water ½ cup sugar

2 Tbsp cornstarch

½tsp cinnamon Dash nutmeg

Pastry for 9-inch 2-crust pie Sugar and cinnamon

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

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