Dehydrator Reuben Rounds Recipes

REUBEN ROUNDS

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

DEHYDRATOR ORIENTAL CASHEWS

Steps:

• Place nuts in a 9-inch square pan.
• In a glass measuring cup combine remaining ingredients; pour over nuts.
• Let nuts sit at room temperature overnight.
• Drain liquid from nuts; place nuts on regular drying trays.
• Dry at 145º for 3 to 5 hours, or until nuts are crunchy.
• Store in an air-tight container.

DEHYDRATOR GRANNY SMITH GRANOLA

Steps:

• Quarter, peel and core apples; coarsely grate.
• Place in a bowl with the other ingredients and toss lightly until thoroughly mixed.
• Place mixture on a Fruit Roll sheet and dry for 2 to 3 hours, or until crunchy.
• For a more tender granola, add 1/4 cup vegetable oil before drying.
• Store in an air-tight container.

DEHYDRATOR ' SOUR CREAM & ONION' POTATO CHIPS

Steps:

• Put all ingredients in a blender or food processor and mix at high speed.
• Thinly spread onto a Fruit Roll sheet and dry at 145º for 4 hours or until dry on one side.
• With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.

DEHYDRATOR PEANUT BUTTER BITES

Steps:

• In a large bowl, combine all ingredients; mix well.
• Shape into 1/2-1" balls.
• Dry at 135º for 4 to 5 hours, or until firm and crisp on the outside.

DEHYDRATOR PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• In a large bowl, mash bananas; cream in peanut butter.
• Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended.
• Form dough into a ball.
• Place on a large sheet of waxed paper and shape into a long rectangle.
• Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight.
• With a serrated knife, slice dough into 1/4" slices.
• Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies).
• Makes approximately 50 crackers.

DEHYDRATOR PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• In a large bowl, mash bananas; cream in peanut butter.
• Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended.
• Form dough into a ball.
• Place on a large sheet of waxed paper and shape into a long rectangle.
• Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight.
• With a serrated knife, slice dough into 1/4" slices.
• Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies).
• Makes approximately 50 crackers.

DEHYDRATOR REUBEN ROUNDS

Steps:

• In a large bowl, combine flour, salt, and caraway seeds; blend in butter.
• Add cheese and sauerkraut, mixing until well blended.
• Form dough into a ball.
• Place on a large sheet of waxed paper and shape into a log.
• Wrap waxed paper tightly around dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds.
• Place on regular sheets; dry at 145º for 4 to 6 hours or until firm and crisp.
• Store in an air-tight container.
• Makes approximately 50 crackers.