Presto Dehydro User Manual

11
Harvest Crunch
3 quarts popped popcorn
1 cup dried apples, cut into ½-inch pieces
½ cup raisins
½ cup peanuts
¾ cup packed brown sugar
¼ cup butter
3½ tablespoons corn syrup
¼ teaspoon salt
1½ teaspoons pumpkin pie spice
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon baking soda
Preheat oven to 250°F. Spray a large mixing bowl lightly with no-stick cooking spray; add
popcorn, apples, raisins, and peanuts to bowl and mix. Reserve.
Add brown sugar, butter, corn syrup, and salt to a heavy 2-quart saucepan. Bring to a boil over
medium heat, stirring constantly. Lower heat and boil 5 minutes, without stirring. Remove from
heat. Stir in pumpkin pie spice, ginger, allspice, and baking soda. Gradually pour sauce over
reserved popcorn mixture, mixing well to coat. Spread popcorn evenly into a rimmed
17- x 12-inch baking pan.
Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Store in an
airtight container.
14 servings (serving size 1 cup)
Honey, Wheat, and Cherry Muffins
1 cup all-purpose our
½ cup whole wheat our
2 teaspoons baking soda
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon salt
½ cup dried sweet cherries
1 egg, beaten
½ cup milk
½ cup honey
¼ cup cooking oil
Preheat oven to 350°F. Coat standard mufn pan with no-stick cooking spray or line mufn cups
with paper baking cups.
Mix ours, baking soda, cinnamon, allspice, and salt in a large bowl. Stir in cherries. Whisk egg,
milk, honey, and oil in a small bowl. Add to dry ingredients; mix until all ingredients are just
moistened. Fill prepared mufn cups ¾ full. Bake 20 to 22 minutes. Immediately remove mufns
from mufn pan unless using paper baking cups. If paper baking cups are used, allow mufns to
remain in pan for 5 minutes.
8 standard size mufns
Granola
½ cup orange juice
3 tablespoons vegetable oil
¼ cup pure maple syrup
2 teaspoons vanilla extract
5½ cups old-fashioned oats
1 cup chopped walnuts, pecans,
hazelnuts
1 cup sliced almonds
¾ cup aked coconut
⅓ cup packed brown sugar
¼ cup ax seeds
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 cups assorted dried fruit
Preheat oven to 300°F. Spray 2 rimmed 17- x 12-inch baking pans with no-stick cooking spray.
Add orange juice, oil, and maple syrup to a small saucepan and bring to a boil. Remove from
heat and stir in vanilla. Allow to cool. Mix oats, nuts, almonds, coconut, brown sugar, ax seeds,
cinnamon, and nutmeg in a large bowl. Stir juice mixture into dry ingredients and continue to toss
and stir until dry ingredients are thoroughly moistened. Spread mixture evenly between baking
sheets.
Bake 30 minutes, stirring after 15 minutes. Add dried fruit. Bake 30 minutes, stirring after 15
minutes.
Remove from oven and cool completely. Store in an airtight container.
24 servings (serving size ½ cup)

Presto Dehydro Specifications

General

Type	Food Dehydrator
Power	600 watts
Adjustable Thermostat	Yes
Material	Plastic
Dishwasher Safe Trays	Yes
Timer	No
Temperature Range	90° - 165°F (32° - 74°C)
Manufacturer	National Presto Industries, Inc.