Fresh Apple Bars

Ingredients:

1 1/2 cups crushed granola
1 cup flour
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 large apple pared and chopped
Glaze (below)

Glaze Ingredients:

1/2 cup powdered sugar
1/2 teaspoon grated lemon peel
2-3 teaspoons of fresh squeezed lemon juice.

Directions:

Heat oven to 375 degrees.
Grease a square 8x8x2 inch pan.
Mix all ingredients except apple and glaze; reserve 1 cup of dough.
Arrange apple over dough in pan.
Drop remaining dough by rounded teaspoons on the apple; spread slightly.
Bake until golden brown and wooden toothpick stuck in center comes out clean, about 25-30 minutes.
Cool.
Drizzle with glaze.
Cut into 2x1 1/4 inches.
Makes 2 dozen.

Glaze Directions:
Beat sugar and lemon peel with lemon juice, adding juice until desired consistency.

Teriyaki Ground Beef Jerky

Ingredients

1 cup  Donna's Teriyaki Sauce Marinade
1 lb ground beef

Directions

This is a messy process. You have to massage the marinade into the ground beef. Let rest 30 minutes. Then roll out the beef with a rolling pin into about 1/4 inch even thickness. Cut into 1 inch strips and dehydrate as usual. This keeps longer in the freezer.

Dehydrator Method
Place strips in one layer on dehydrator trays. Dehydrate at 155 degrees in a dehydrator.

Oven Method
Dehydrate on a broiler pan on the oven’s lowest setting (which is about 180 degrees), over night. Store in air tight container or bag, in the freezer until needed .

A-1 Beef Jerky

Pour A-1 over thin slices of beef and marinate 30 minutes. Dehydrate.

Dehydrator Method:

Place strips in one layer on dehydrator trays. Dehydrate at 155 degrees in a dehydrator.

Oven Method:

Dehydrate on a broiler pan on the oven’s lowest setting (which is about 180 degrees), over night. Store in air tight container or bag, in the freezer until needed .

Teriyaki Beef Jerky

Ingredients:

1 cup teriyaki sauce marinade.
thin sliced raw beef

Marinate thin slices of lean beef, like round steak (I have also used chuck or rump roast thinly sliced or shaved) for 30 minutes to over night.

Dehydrator Method:
Place strips in one layer on dehydrator trays. Dehydrate at 155 degrees in a dehydrator.

Oven Method:

Dehydrate on a broiler pan on the oven’s lowest setting, over night. Store in air tight container or bag, in the freezer until needed .

Cannied Fruit from Bottled Fruit

Pour fruit on dehydrator trays and dry as you would fresh fruit. This make a nice candied fruit. Store in air tight bag or container.

Old Canned Fruit Leather

Pour fruit in colander and drain off syrup. Puree and dehydrate as fruit leather.

Apricot Applesauce Fruit Leather

Ingredients:

1 ½ cup apricot puree
½ cup applesauce (I use unsweetened applesauce that I canned myself)
1/4 cup honey (this is better than sugar because honey will make more pliable leather)
1 teaspoon of cinnamon

Directions:

Pit but do not peel, rinsed apricots, then puree the apricots in a blender. Heat apricot puree until thoroughly warm; do not boil. Mix together the following ingredients in a separate bowl, with a wire whip, until well blended: apricot puree, applesauce, honey, and cinnamon.

Dehydrator Method:
When using a dehydrator, oil fruit leather sheets and pour leather mixture on sheets. Dehydrate until leather like. This can take longer than a day, if you are using a tall tower of trays. When the surface is dry, peel the leather off the sheet and then lay leather upside down on tray to dry back side. Cut with poultry scissors. Wrap pieces by placing on plastic wrap and rolling up. Store in a gallon zip lock bag.

Outdoors Method:
You can also set two saw horses 8 feet apart (be sure to place the feet of the saw horse in cans of water so ants do not crawl up the legs. Then place 2" x 4" x 8' board stretched across the saw horses. Cover the board with plastic wrap. Lightly oil. Pour apricot mixture down the center of the board. Loosely tent some cheese cloth or screening over the drying leather to keep flying insects off. Wings and feet are unappetizing to some! Periodically check to see when dry to leather state. Roll into one large roll.