Thursday, December 29, 2011

Favorite Food Dehydrator Recipes

!±8± Favorite Food Dehydrator Recipes

It's time for school once again and with that comes money for clothes, books, lunches and extracurricular activities. In addition to all of this, you need to have snacks and after school treats so the kids don't raid the refrigerator as soon as they come through the door. As I was making my shopping list, I was able to leave off quite a few items. It was a great summer for fruits and vegetables and I really took advantage of this. My Excalibur dehydrator really came in handy making fruit rollups, banana chips, raisins and dried peaches. Get creative this year and count the dollars that you'll save.

How to Make Fruit Rollups

I had tried this recipe using strawberries last summer but now I am being overrun with apples so I decided to give it a shot. They're wonderful. Apple fruit leathers put you in the mind of apple pie without the sugar and starch. Peel enough apples to make 2 cups and cut up into chunks. Blend the fruit until it's a smooth pureee. Add 2 teaspoons of lemon juice of 1/8 teaspoon of ascorbic acid to keep from discoloring. Add 1/4 to 1/2 cup of honey for sweetness, sprinkle with cinnamon and nutmeg and pour onto the dehydrator tray (fruit leather tray or Teflex sheets). Dry at 140 degrees for 6-8 hours. Check the product to make sure it's not soft then remove, cool, roll up, wrap in plastic and you're done!

How to Make Banana Chips

Banana chips have to be the easiest treat I've made so far. I used to save my ripened bananas and create banana nut bread for the winter months. After making a couple of loaves this year, I thought of all of the sugar that this took. No wonder the kids bounced off the walls! My Excalibur is large enough that I can cut up 17 bananas to 1/4 inch thickness, soak in 1/4 cup lemon juice for 15 seconds, lay out and dry at 150 degrees. Depending on how you like your dried bananas, start by drying for 24 hours and check. Dry until you get the consistency that your kids like.

It's Been a Great Year for Grapes

Have you ever purchased those little boxes of raisins at the store for treats? Wow, are they expensive! And to think that you can wash, dry off and throw your grapes into your dehydrator for a few hours and spend just a few cents for electricity. I will never buy raisins again. The juice may evaporate but the vitamins and antioxidants are sealed into the raisins and more pure than any you could buy that's been treated with additives and chemicals.

Dried Peaches to Die For

Peaches are a delicacy at my home because they are usually so expensive but this year, my neighbor's tree worked overtime in producing more than she could possibly keep. I took advantage of this and made these dried peaches. Cut your peaches in half then peel. Remove the seed and quarter. Buy some fresh limes and make your own limejuice to pre-treat your peaches. Dry in your dehydrator at 135 degrees for 6 to 20 hours (depending on thickness of the peach slices and your dehydrator), until pliable and remove and cool. What a treat!

Trail Mix at .00 a Bag? Not!

In addition to all of your great snacks that you have just made, why not turn some of these into a special trail mix for the kids? Banana chips, raisins, peaches and apple chips, mixed together with some coconut and assorted nuts will put those store bought varieties to shame. And you know that they are all natural and a great pick me up without the sugar and salt.

Which Dehydrator?

Many consider the Excalibur Dehydrator the finest dehydrator you can buy. The only machine with a unique Parallexx Horizontal Airflow Drying System, it makes fruits and vegetables fresh and free from preservatives and additives, something you never knew had a funny taste until you have experienced the real thing. Junk food begins to taste just like junk once you have prepared your own fruit by drying with the Excalibur. The thanks you'll get from your family and friends, plus the money you save, makes the best worth getting and using regularly.


Favorite Food Dehydrator Recipes

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Sunday, December 25, 2011

How to Make French Toast - You Can Do That

!±8± How to Make French Toast - You Can Do That

Let me explain. I run a do-it-yourself blog and most of the time I tend to write or find articles on DIY projects that relate to home improvement or auto repair. I thought it would be fun to write an article on something a lot different, like cooking. I chose this topic because my wife makes the best french toast and I thought there may be folks out there wanting a few pointers. It's an easy and fun project for the kids as well, they will have fun coming up with different toppings. So sit back and feel your mouth start to water.

As I mentioned making french toast is an easy and tasty breakfast. My
wife always makes french toast when she needs to use up bread that's on
the verge of becoming just a little too old. The ingredients listed
below will make 5 or 6 slices french toast.

Ingredients:

2 eggs

1/2 c. milk

1/2 tsp. vanilla

1/8 tsp. cinnamon

6 slices bread

1 tbsp. (or more, as needed) butter

maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup (for topping)

Go ahead and put the oven on to warm in order to keep the first few pieces hot.

Then beat the eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan.

Dip bread into egg mixture and coat both sides.

Melt butter in skillet over medium heat. Don't get the skillet to hot.

Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown.

Add more butter as needed.

As mentioned in step 1, keep the cooked slices warm in the oven until all the toast is ready.

Serve the toast warm with maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup.

For a different flavor, add a pinch of nutmeg to the
listed ingredients. Just a pinch though because nutmeg has a strong
flavor. You can substitute pumpkin or apple pie spice in the place of
the cinnamon if you are feeling frisky.

Here is a tip staged from the wife, be careful to not over saturate the
bread in preparation. It can make the bread stick to the skillet if you
are not careful.

That's all there is to it. This simple and easy dish is great for when
you have over-night guest and want to break from the normal eggs and
bacon routine and it also makes a great change from your normal dinner
planning. So put on your apron and get cooking...enjoy and have fun.


How to Make French Toast - You Can Do That

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Monday, November 21, 2011

Black & Decker B2300 All-In-One Horizontal Deluxe Automatic Breadmaker for 2- to 3-Pound Loaves

!±8±Black & Decker B2300 All-In-One Horizontal Deluxe Automatic Breadmaker for 2- to 3-Pound Loaves

Brand : Black & Decker
Rate :
Price :
Post Date : Nov 22, 2011 05:39:15
N/A



The B2300 has a built-in crust control, for improved crust and bread texture. It automatically controls proper temperature, kneading, and baking times so that you can enjoy freshly baked bread without all the work of doing it yourself. You'll be turning out wonderfully flavorful loaves.

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Friday, November 18, 2011

Tortilla Recipe

Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas. The history of tortillas dates back to 10000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas. To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 ...

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Tuesday, November 1, 2011

Alessi Sarria Round Basket.....Fruit Bowl

!±8± Alessi Sarria Round Basket.....Fruit Bowl

Brand : Bella Casa Boutique | Rate : | Price :
Post Date : Nov 01, 2011 09:39:10 | Usually ships in 6-10 business days


  • Round basket in 18/10 stainless steel
  • Approximate size: Ø 10.75"

More Specification..!!

Alessi Sarria Round Basket.....Fruit Bowl

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Monday, October 24, 2011

Breadman TR520 Programmable Bread Maker for 1-, 1-1/2-, and 2-Pound Loaves

!±8± Breadman TR520 Programmable Bread Maker for 1-, 1-1/2-, and 2-Pound Loaves

Brand : Breadman | Rate : | Price : $59.00
Post Date : Oct 24, 2011 21:53:13 | Usually ships in 1-2 business days

Salton TR520 Bread Maker TR520 948

  • Paddle comes attached to electrical cord; detach but keep safe for use with select bread types
  • Programmable breadmaker bakes 1-, 1-1/2-, and 2-pound loaves
  • 3 crust shades; 8 functions for breads and doughs; 13-hour delay timer
  • Fruit-and-nut add-in signal bell; viewing window; nonstick baking pan; removable lid
  • Measures approximately 13-1/2 by 12-1/5 by 13-1/2 inches; 1-year limited warranty

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Saturday, October 22, 2011

"Chianti and Siena" Mamakarpus's photos about Siena, Italy (rosemaryproducts howtomake)

Preview of Mamakarpus's blog at TravelPod. Read the full blog here: www.travelpod.com This blog preview was made by TravelPod using the TripAdvisor™ TripWow slideshow creator. Entry from: Siena, Italy Entry Title: "Chianti and Siena" Entry: "Today we went on a tour of the Chianti region and Siena. This tour was absolutely amazing. We only paid 45 euros for it but it should've cost so much more. We left at 9:30 and headed to Monteriggioni. It's a small town inside of a castle like fortress walls. It was neat. Then we went to Castellina in Chianti, just to look around. It was a cute small town. Then we went to a winery for our wine tasting and light lunch. It was awesome. They not only made wine but honey, olive oil, lavender and rosemary products, and balsamic vinegar. We got to taste it all it was so amazing. We had wine, bread with oil, then chick peas with vinegar. Then came another wine and some homemade pasta. It was by far the best pasta I've ever eaten. The sauce was spicy and nice and wonderful and I really need to figure out how to make it. It was comparable to pasta in a box. Sheep cheese came next with honey on it, which was weird but really good. Then came the dessert wine. It was so good. They put it in a shot glass because it's so strong. It was a medieval wine that included honey, cinnamon, nutmeg, and vanilla. Apparently they found the recipe for it in the walls of one of the buildings of the winery when they were remodeling. A monk put it there about 150 ...

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Thursday, October 20, 2011

Thinking of Buying A Bakery Franchise? See This First.

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