Nesco Food Dehydrator manual Dried Apple Pastry Squares, Fruit Carmel Corn

Dried Apple Pastry Squares

This is an elegant dessert or tasty breakfast pastry.

5 to 6 cups dried apples	2⁄3	cup sugar
2 cups boiling water	1⁄2	teaspoon ground ginger
2-1⁄2cups cake or pastry flour	1⁄2	teaspoon cinnamon
1 teaspoon salt	1 egg white, stiffly beaten
1 cup plus 2 tablespoons margarine	1 cup sifted powdered sugar
or butter	1⁄2	teaspoon vanilla
1 egg yolk + almost 2⁄3 cup milk
1 cup crushed bran flakes

Preheat oven to 400°F (205°C). Place dehydrated apples in large bowl. Cover with

2 cups boiling water. Let stand until pastry is finished. In large bowl, stir flour and salt together. Cut in butter with pastry blender until crumbly. Beat egg yolk lightly with fork in measuring cup. Add enough milk to egg yolk to make 2⁄3 cup. Stir milk into flour mixture. Mix with fork to blend, stirring until mixture holds together and clings to side of bowl. Divide dough into two parts. On heavily floured surface, roll half of dough to line a 10" x 15" jelly roll pan. As you are rolling dough, roll it up on the pin and sprinkle flour underneath to keep dough from sticking. Roll dough onto pin. Unroll dough onto pan, pressing lightly to form bottom crust. Sprinkle bottom with Grape Nuts Flakes®.In large bowl, combine drained rehydrated apples, sugar, ginger, and cinnamon. Stir to mix. Spread apple mixture over bottom crust. Roll out remaining half of dough and place on top. Pinch edges of dough together to seal. Crimp edges. Beat egg white until stiff. Brush over top crust. Bake 50 to 60 minutes or until golden brown. Combine powdered sugar, vanilla, and water to make a smooth frosting.

Let pastry cool slightly, then frost while crust is still warm.

Cut into squares. Makes 15 three inch squares.

Fruit Carmel Corn

A new twist on an old favorite…

1 cup butter or margarine	1 teaspoon salt
2 cups brown sugar	1⁄2 teaspoon baking soda
1⁄2 cup light corn syrup	1 teaspoon vanilla
6 cups popped popcorn
2 cups finely chopped dried fruit
(pineapple, apples, raisins, prunes, etc.)

Melt butter or margarine in large heavy-bottom pot. Stir in brown sugar, syrup, and salt. Bring to a boil, stirring constantly. Boil for 5 minutes without stirring. Remove from heat and stir in soda and vanilla. It foams. Pour over popped corn and mix well. Pour into a shallow 11" x 14" baking pan. Bake in a 250°F (129°C) degree oven

for 1 hour, stirring every 20 minutes. During last 5 minutes, stir in finely chopped dried fruit. Remove from oven, cool, and break apart.

Makes 7 cups caramel corn.

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