L'Equip 528, 524 manual Spicy Carrot Cookies, Apricot Jam

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 (An alternative drying procedure)

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 3/8 ” thick on leather sheets. Place in dehydrator and dry 3 to 3 ½ hours. Stir and 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

1egg

2Tbsp water

1tsp vanilla

1 tsp salt

½tsp baking soda

½tsp cinnamon ¼ tsp nutmeg

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