Monday, January 30, 2012

Cherry Chocolate Surprise Cake

Cherry Chocolate Surprise Cake
Rating ****
chocolate cake mix; prepared as directed
(20 oz.) can cherry pie filling
Tbs. sugar
(8 oz.) brick cream cheese
tsp. vanilla

Pour prepared cake batter into a greased 12" Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth. Drop by tablespoons over top of cake.
Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.
If using Oven: Pre- heat oven to 350 degrees on bake, then cook for 1 hour and 15 minutes to an hour and a half. You may need a little bit more or a little bit less depending on your oven and cake mix.
In conclusion, this recipe turned out very well, it tasted good, turned out properly, and was well enjoyed by my peers. If I were to do anything differently, it would be to try new things to top it with or something to mix in to the batter. All in all, It was a good recipe that I will definitely make again.

Beef Jerky Recipe

Beef Jerky Recipe
Rating ***
Amount, Item & Brand (If Applicable)
5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand
*You may substitute the beef brisket with your choice of meat.
15 - 20 oz. Soy Sauce - Any brand
15 oz. Worcestershire Sauce - Lea & Perrins - Preferred
15 - 20 oz. Teriyaki sauce - Any brand (I didn’t bother)
2 - 4 tablespoons Dark Brown Sugar - Any brand
2 - 4 tablespoons Garlic Powder - Any brand
2 - 4 tablespoons Onion Powder - Any brand
2 - 4 teaspoons Cayenne Pepper - Any brand(didn’t use)
5 oz. bottle Liquid Smoke - Any brand any type( didn’t use)

Beer (amount and type are preference)
2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand 
1 - Very Sharp Knife

1.       Prepare marinade by mixing. Soy Sauce, Worcestershire Sauce, Dark Brown Sugar, Garlic Powder,  Onion Powder, and any other flavours you prefer with your Jerky (e.g. Teriyaki)
2.       Prepare meat by stripping away fat
3.       Cut meat into strips, as thin as possible.
4.       Put both marinade and meat into a dehydrator or into a slow roasting pot for an oven (I Used oven)
5.       Let meat cook for 4-6 hours until meat becomes tough (Jerky) and after four hours , check on meat every 20 minutes to make sure it doesn’t become overdone(too hard and black)
·        If using oven, keep temperature low, 225- 230 degrees.
My recipe did not turn out. I believe that this was due to not being put in long enough. The recipe calls for 4-6 hours however I put it in for 4. I would put it in for 6 hours if I made the recipe again, but this time checking it frequently as I mentioned in the directions. It still tasted good and despite not being jerky, was still enjoyed by my peers.

 Retrived from:

Rhys Stewart

Sunday, January 29, 2012



Rating: **** (Success)

Serves: 5-6 people

Prep Time: 45 minutes


Part A Ingredients


-2 peppers (any colour)

-2 sticks of celery



-snow peas

-teriyaki sauce

Part B Ingredients

-extra firm tofu

-teriyaki sauce

-minced garlic

Part C Ingredients

-desired amount of quinoas (1 cup per person is recommended)


1. Slice tofu into strips ½ cm thick and however long you desire.

2. Marinate the tofu slices in a teriyaki and garlic sauce. Let it sit for approximately 15 minutes before flipping the slices and marinating for another 15 minutes.

3. Meanwhile, slice, chop or cut all of you vegetables into manageable pieces, slightly smaller than bite sized.

Note: If possible, keep the different vegetables separate from each other.

4. Sautee each of you vegetables individually in teriyaki sauce for a short while. Then remove them from the heat and blanch them by putting them immediately into a bowl of ice water where they should remain until cool. The latter should be done with all the vegetables with the exception of the peppers.

5. Attempt to remove as much excess liquid from your vegetables and tofu as possible.

6. Place both the vegetables and tofu slices on dehydrator racks, making sure that there is a decent amount of space between each piece. If they are too close to one another, then they will not dehydrate properly.

7. Dehydrate for approximately 24 hours, flipping the tofu slices every 3 hours or so. Neither the vegetables nor the tofu should be flexible in any way when they are done.

8. Store in air tight containers until use.

9. Rehydrate:

a) Bring to a boil 1 ¼ cups of water for every cup of quinoas you intend to prepare. If you solely wish to rehydrate the vegetables and tofu, use 2 cups of water.

b) Crumble your pieces of tofu and place them into the boiling water.

Note: The tofu can also be eaten in its’ dehydrated form as a cracker if desired.

c) About 5 minutes later, put the quinoas and vegetables into the water and let it sit for 5-10 minutes, stirring occasionally.

10. Once completely rehydrated, add your favorite teriyaki sauce for extra flavor and serve!

Response: After the Ratatouille disaster, I decided that it would be best if I did a bit of research before beginning my second set of dehydrations. As I searched for a complete meal dehydration recipe, I found a very helpful website that featured explanations of how to effectively dehydrate vegetable, fruit and some small meals (see link below). Preparing my meal this time was somewhat time consuming, but worthwhile. Everything dehydrated and rehydrated with ease in addition to tasting pretty good. The only thing I would have done differently would be the type of tofu I used. When I rehydrated the tofu, I found that it did not return to its’ original texture, in fact it was far too chewy. That being said I believe the best solution would be to use firm tofu instead of extra firm. Besides that, there is little I would change about the recipe as its’ taste was adequate and it was an excellent source of all your daily nutrition requirements. Finally a success!

Tofu Crackers: Lamond, Laura. “Teriyaki Tofu Crackers”. Lemonade. (January 2, 2012)

Basic Vegetables: “ Vegitable Drying Guide” How To Dry Fruits and Vegetables. (January 2, 2012)


-Blanch vegetables before dehydrating

-Remove as much liquid as possible before dehydrating

-Cut everything slightly smaller than what you regularly would

-Spread the food in a VERY thin layer on the dehydrator sheet, leaving as much space as possible in between pieces

-Make sure each tray is as far away from the other as possible

-Only use just as much parchment paper as you need

-If possible, sample before dehydrating to test flavor

-Expect the food to take a fair amount longer than anticipated to dehydrate

Rae Woodhouse



Rating: *** (Decent)

Serves: 24 people

Prep Time: 15 minutes



-2 cups of almonds

-1 cup of walnuts

-3/4 cup of flax seeds

-2 cups of fresh strawberries (or any berry you wish)

-1 cups of raisins (I supplemented these with raspberries)


1. Grind the walnuts, flax and almonds in a food processor, or chop thoroughly before placing in a large bowl.

2. Puree the berries in a blender and add them to the nut mix.

Note: If you were using raisins, you would add them to the mixture whole)

3. Mix all the contents of the bowl together.

4. Spread the mixture onto fruit leather sheets or onto parchment paper approximately ½ inch thick.

5. Dehydrate at 100 degrees for 12 hours.

5. Flip the bars and dehydrate for another 12 hours.

6. Break into smaller pieces and store in a zip block bag.

Nutrition Facts:

· Amount Per Serving:

· Calories: 146.9

· Total Fat: 10.8 g

· Cholesterol: 0.0 mg

· Sodium: 3.0 mg

· Total Carbs: 10.6 g

· Dietary Fiber: 3.9 g

· Protein: 4.6 g

Response: In my second round of dehydration, I chose breakfast bars as a secondary recipe, almost as a backup in case my main meal didn’t go as planned, again. This recipe was simple and easy to complete. The dehydration went exactly as planned and took the anticipate amount of time. The final product had a decent taste and was incredibly light weight. It would make an ideal snack on a hiking trip. The only down fall about this recipe was the fact that it was a little tart. If I were to make it again, I would most definitely add sugar to improve the taste.

PESCETARIAN. “ Strawberry Breakfast Bars (Raw& Gluten Free)”. SparkRecipies. 2009. (January 2, 2012

Rae Woodhouse



Rating: ** (Semi-Success)

Serves: 8 people

Prep Time: 5 minutes



-4 bananas

-2 tbs cocoa powder

-1 tbs brown sugar


1. Put all of the ingredients into a blender.

2. Puree until smooth.

3. Pour the mixture ¼ inch thick onto dehydrator racks that have been lined with parchment paper or a fruit leather screen.

4. Dehydrate at 130 degrees for approximately 10 hours or until no moist spots are visible. It would be advantageous to flip the leather about half way through the process.

5. Cut the leather into the desired sized strips.

6. Store the fruit roll up in a zip block bag.

Nutrition Facts:

Amount Per Serving % Daily Value

Calories 62.1

Calories from Fat 3 50%

Amount Per Serving % Daily Value

Total Fat 0.3g 0%

Saturated Fat 0.1g 0%

Cholesterol 0.0mg 0%

Sugars 8.9 g

Sodium 1.3mg 0%

Total Carbohydrate 15.9g 5%

Dietary Fiber 1.9g 7%

Sugars 8.9 g 35%

Protein 0.9g 1%

Response: At the very beginning of this assignment, I had had the brilliant idea of attempting two different types of recipes at the same time. To balance out the challenging Ratatouille, I chose a rather simple fruit leather as my second recipe. The chocolate banana fruit roll ups were easy to prepare and required very little clean up. The leather took much longer than I had anticipated it would to dehydrate, but eventually became solid enough for my liking. Unfortunately, I was unable to try it as it were in the dehydrator at the same time as the Ratatouille and I fear it may have been contaminated by the mold. However, I can still imagine what they would taste like and I believe that if I were to make it again, I would experiment with the recipe slightly. Most likely I would add peanut butter or nutela to the mixture to increase the protein content and alter the flavor. This attempt was an improvement on the Ratatouille, or so I can imagine, for I’ll never know for sure as I cannot know how it tasted.

MoxiePurple. “Chocolate Banana Fruit Roll Up/Fruit Leather (Dehydrator)”. April 26, 2011. (December 11, 2011)

Rae Woodhouse

Taco chips and salsa

Ingredients for taco chips:

Servings: 6

• 1 cup whole kernel corn or 1 cup creamed corn
• 1 cup sharp cheddar cheese, grated
• 1/2 cup red peppers or 1/2 cup green pepper, diced
• 1 tablespoon onion, chopped
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• salt


1. In a blender or food processor, blend together all ingredients at high speed.
2. Spread mixture thinly onto Fruit Roll Sheets.
3. Dry at 130° for approximately 10 hours or until dry on one side.
4. Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp.
5. Break into pieces.

Read more:

Ingredients for salsa:

Servings 6-8

• 3 medium tomatoes, diced
• 2 garlic cloves, minced
• 1/4 red onions or 1/4 sweet onion, diced
• 1 jalapeno, diced (4-6 jarred jalapeno pepper slices, diced, depending on how you like the heat)
• 1/2 lime
• salt
• pepper
• 1 teaspoon dried cilantro (1 small fistful fresh, shredded)


1. Put tomatoes in container with garlic, onion, and jalapenos and stir together. If using the jar jalapenos add a little splash of juice from jar of jalapeno slices.
2. Squirt lime juice on and stir. Add cilantro.
3. Add salt, pepper, and any other seasonings to taste. Refrigerate and let "marinate" for a little while for flavors to incorporate. Enjoy!

Read more:

When making the food, I found the chips and salsa very easy and fun. The chips basically just required everything being put into a blender and the salsa needed lots of chopping. I modified the salsa recipe a bit because I don't like jalapeno peppers because they are too spicy for me. That was the only change I made to either of the recipes because I like everything else in them. I think that the reason I didn't like the chips was because of the dehydrating and I'm not used to that flavor.

I made both the chips and the salsa so they could be served together, but I ended up not being able to serve the salsa because I added too much water back to it to rehydrate it. After this attempt, Mr.Brouwer told me to measure the amount I was dehydrating and add water to make that same amount again when you rehydrate. This made my second go of salsa work a lot better and the salsa was good, but the chips were not. I would definitely recommend the salsa to others, but not the chips. It was fun to try something new though, and I’m glad I got the chance to redeem myself with the salsa.

Tuesday, January 24, 2012

Dehydrated ground beef and pasta sauce

Dehydrated ground beef and pasta sauce

About 1/2 lb of ground beef
300mL of pasta sauce

Cook the ground beef fully in a skillet on medium heat
Buy a jar of pasta sauce or make your own home-made
Put ground beef on one tray of a dehydrator, and about 1/2" thick of pasta sauce on the other.
Dehydrate for 24 hours.
Soak ground beef and pasta sauce in seperate containers of hot water for about 2 hours.
Then boil over fire and add water until you find a good consistency.

Overall this recipe was a good one. It contains 2 of the 4 food groups: Meat and alternatives from the ground beef and vegetables from the tomato sauce. I think that the ground beef would be better fresh, since it's still a little crunchy when it's re-hydrated. It takes a long time to get re-hydrated, but it's pretty easy to do it. It would be a good thing to look forward to after a long hike and a good way to get protein also.

By Ben Morris

Monday, January 23, 2012

Hearty Nacho Pie- Étienne Rhéaume

By: Étienne Rhéaume

Rating: ****


6 flat, circular pita breads

500g-1000g of Kraft TexMex cheese (depending on how much you love it)

10-15 slices of turkey

1 bag of Tostitos chips

Salsa (you may add salsa on the top of the pie after cooking it for a spicier taste)

Total Calories: 5 450


Place 3 pita breads in the bottom of the pot

Cover pita bread with slices of turkey

Cover turkey with Tostitos

Cover Tostitos with mounts cheese

Place more pita breads

Place more turkey slices

Place more Tostitos

Place more a lot of cheese

Serves: 3-8, depending on appetite and craving of nachos

At first, when I opened my bag and took all the food I had brought for my cooking out, people around me did not seem very optimistic: mounds of cheese and chips and pitas and meat.

Bus once we got the fire going and got this thing cooking, I was more and more impatient to se the result (and getting hungrier). When I took the cover off, I was amazed at the sight: beautiful golden melted cheese on top of Tostitos, basicallysome nachos, except 4 inches high.

It was quite unforunate that I couldn't finish before the bell ring, as the class did not get to taste my invention.

If someone wanted to make this, I would first of all tell them that if they are actively watching their weight, this is a bad idea. At 5 450 calories, this is the unhealthiest thing I have ever cooked. Otherwise, it was absolutely succulent.

A couple tips for anyone wanting to recreate this monster would be to leave it on until you can see the meat under is cooked. Mine was very warm and tasty, but did not have the golden crust I was hoping for.

Really tasty, will fill you up real quick, so it can feed many people.

Dehydrated Knopflis

Feeds 4 people

Rating: ****


2 cups white flour

2 eggs

400 ml milk

pinch of salt

2 tbsp. of vegetable oil


- Mix dry ingredients and eggs in a large bowl until there's no more clumps

- Add milk while you stir

- If the mixture is too runny, add more flour. If the mixture is too thick, add more milk.

- Boil water in a medium sized pot

- Add oil to water

- Once well mixed, put some into the knopfli grater

- Scrape the dough through the grater

- Using a spoon with holes in it, fish out the noodles that float to the top

- Put the noodles in a colander

- Repeat steps 6 - 9 until no more dough

- Serve with curry or grated cheese

This worked out much better than I anticipated. The rehydrated noodles are just as good as fresh. The dehydrated noodles are actually pretty good by themselves, but they should not be eaten plain. Some more salt or other flavourful ingredient might turn this into a really great snack food. Be sure to have sauce of some sort ready, as the noodles are not as good plain.

Sources: My father, who has been making this dish for ages.

Pineapple and Yogurt Drops

Rating: ****

For our dehydration project we made yogurt drops and dehydrated pineapple.

Yogurt drops are a great opportunity to get dairy products on long trips. Fresh milk is hard to transport but those yogurt drops give you all the nutrients you would get from milk, they are easy to carry, and they make a delicious snack. You could put anything in the yogurt before dehydrating it: dried fruit chunks to get the vitamins and carbs of fruits, nuts and seeds to get protein, oatmeal to get carbohydrates and fibre, chocolate chips or anything else you would like in them!

Pineapple becomes really sweet and it gets a delicious taste after dehydrating. It is a simple way to get fruit on trips, and it makes a healthy snack you could enjoy anytime.

In our opinion this is a great recipe which is easy to modify for your personal needs and preferences.

Recipes – Pineapple


· ½ inch pieces of pineapple


1. Place the pineapple pieces spaced evenly on the dehydrator tray. You can also place other types of fruit on the tray with the pineapple. Fruit dries well at 135 degrees, but drying time of fruit varies.
2. Turn on the Dehydrator, set at 135 degrees Fahrenheit for 6 to 16 hours. Check the consistency of the fruit throughout the dehydrating process. If the inside of the pineapple is free of significant moisture, drying is complete. Drying time is affected by the size of fruit pieces and how many are in the dehydrator at once.

Recipes – Yogurt Drops

· ½ cup of yogurt
· 1 tsp. of cinnamon
· 1 ½ tbs. of whole grain oats


1. Put all ingredients in a bowl. Mix well.
2. Spoon the yogurt in very small portions (1/4 tsp.) in little dollops on a
fruit leather sheet.
3. Dehydrate overnight at 135 degrees.

Make sure your food does not
stay in the dehydrator for too long; otherwise it will be very dry and burned.
(That’s what happened to our pineapple as well as the yogurt drops.)
And as already mentioned: Try out some recipe modifications!


Recipes: “how to dehydrate pineapple”. Web.
< >. 20 January 2012. “yogurt drops”. Web.
< >. 20 January 2012.


Fresh pineapple slices image. Heaven’s garden website.
< >. 15 January 2012.

dehydrated-yogurt-nuts-and-cranberries image.
< >. 20 January 2012.

BBQ Beef Jerky

Dehydration Assignment

BBQ Beef Jerky Recipe

By: Alicia and Taylor

January 23rd 2012

□ - Maybe not
□ - Okay
□ - Good
□ - Excellent <-------

· 2 tablespoons brown sugar
· 2 tablespoons worcestershire
· 2/3 cup ketchup
· pinch onion powder
· pinch garlic powder
· pinch salt
· pinch pepper
· pinch bbq seasoning
· 1 pound sirloin steak

1. Slice your meat ¼ inch thick.
2. Mix ketchup with brown sugar and worcestershire.
3. Brush onto meat.
4. Sprinkle onion powder, garlic powder, salt, and pepper on meat.
5. Sprinkle lots of bbq seasoning on meat.
6. Dehydrate for 6-18 hours, cook at 140՞, and flip trays every hour.

When picking our dehydration assignment and thinking about what we were considering on doing, we had to consider the time limit. When we saw beef jerky we thought to ourselves “wow, that would be so tasty, and it only takes 6 hours!” In our assignment, we wouldn’t of done anything differently because ours was very successful. Some were harder than others, but they all tasted amazing. All in all we were very satisfied with our results and would eat that on day to day bases.


Bannock Cinnamon Rolls

By: Ryder Burt and Leah Mills

Rating: ***

3 cups all purpose flour1 teaspoon salt2 tablespoons baking powder
¼ cup melted butter
1 ½ cups of water
cinnamon sugar and margarine
raisins (optional)

1. Mix flour, salt, and baking powder in a large bowl.
2. Add in melted butter and water to mixture.
3. Knead gently for 10 minutes (¼ – ½ inches think)
4. Spread margarine on top of dough and sprinkle cinnamon sugar and raisins as you want.
5. Roll dough and cut to fit to bottom of Dutch oven.
6. Grease bottom of Dutch oven with oil.
7. Cook until done (checking every 5 or so minutes after 10 minutes).
8. Enjoy!

Overall, we were happy with the way our cinnamon rolls turned out however if we were to give the recipe to someone else we’d give them a few tips. One would be to manage their time wisely because it takes almost all class to make the dessert. Another would be to either add less water or to bring extra flour because our dough was very sticky. Flour must be put on your hands, on the outside of the dough, and on the table that you are using while rolling the dough. Out final piece of advice would be to roll the dough thinner. The inside of our rolls seemed slightly uncooked because the dough was too thick to cook properly without burning the outside.

Saturday, January 21, 2012

Chocolate Upside Down Cake Dutch Oven Recipe

By Matt Carter and Ted Buist

Rating: ***


3 Tbsp butter (or margarine) or oil
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
5 tsp dry cocoa powder
1/2 cup milk
1 tsp vanilla
1 cup chopped pecans or walnuts (optional)
1 cup water
1/2 cup sugar
1/2 cup brown sugar
1/4 cup dry cocoa powder


Melt 3 Tbsp butter in dutch oven and swirl around to cover sides.

In zip-loc, mix the flour, sugar, baking powder, salt, and cocoa. (Could do this beforehand)

In a bowl, combine flour mix with milk and vanilla. Pour in melted butter from dutch oven. (Just take what pours out, leaving the oven well-coated.) Add nuts (if desired) and stir well.

Pour batter into dutch oven.
Mix sugar, brown sugar, and cocoa in a zip-loc. (Could prepare beforehand)
Sprinkle sugar over top of batter.
Pour 1 cup of water over batter.

Bake at 350 degrees for 30 minutes with more heat on top than under. Check for doneness by inserting toothpick or similar into center of cake - if it comes out clean, it is done.

When done, remove from heat and remove lid for about 5-10 minutes to cool. Then, put lid on and turn cake over onto lid. If all goes well, it will fall onto lid, but you may loosen the cake with a knife before flipping.

Serves 6

We did not know what to expect when choosing a decent recipe. The chocolate cake seemed like the best choice in the end. Mixing ingredients was easy enough, however, when we began cooking it, the coals weren’t quite hot enough. It took much longer to cook than the recipe said it would. Another thing we could have done was use a smaller dutch oven. We chose a larger one and found that our cake turned out thin. In the end the cake was quite tasty and anyone who has a dutch oven and some time on their hands should try it.

Friday, January 20, 2012

Dehydrated Raspberry Smoothie

Raspberry Smoothie

by: Madison Renia & Brittney Lee


- 1 yogurt

- 1/4 cup milk

- 1 1/2 cup of frozen raspberries


1. Put all ingredients into the blender, blend until smooth.

2. Spread a thin layer on the dehydrator, do not remove until fully dehydrated.

3. Enjoy just like that or rehydrate to make a smoothie.

This recipe was okay after it was dehydrated, but when we rehydrated it the consistancy was completley different. When we put it into the dehydrator it was more like a frozen yogurt than a smoothie, when we took it out and rehydrated it was very watery and smelt really bad. I would not reccomend drinking the rehydrated form of the smoothie, but the chips tasted okay.

Dehydrated-Banana chips

Rating: **** (if not overcooked) 
This was an easy and quick preparation, my mistake was i had to leave it there overnight, therefore i couldn't keep an eye on it. The thicker the slices are the longer it takes to dehydrate, only realizing this from my burnt to a crisp banana chips. I had sliced them way too slim to be in the dehydrator for 18+ hours. I finished these off with about 2 cups of melted chocolate chips by spreading a thin layer on top, even I didnt want to try them. These banana chips are light, small and easy to pack in your bag and add to oatmeal,yogurt or have it as a quick snack on the trail!

number of servings: 17

Ingredients-17 overriped bananas
- .25 cup of lemon juice


-Peel and slice the banana chips with a 1/4 inch thickness.
-Soak in lemon juice for 15 seconds
-Place a single layer of the slices on a rack from the dehydrator
-Turn on high (154F) for about 24 to 32 hours.
-Peel chips off, and let them have time to cool.

Thursday, January 19, 2012

Banana Peanut Butter leather

rating - no stars

Banana Peanut Butter leather:
1 cup of peanut butter (suggested to use natural)
4 Bananas
-Blend peanut butter and bananas together until smooth
-Place in dehydrator for 4-6 hours

So Kelsey and I chose this recipe because it sounded pretty good. Neither of us had natural peanut butter so we figured it would be fine just using regular breakfast peanut butter... Boy were we wrong!!

We blended it all together and started putting it in the dehydrator. We couldn't agree on weather you put it on the plastic sheet or not. I said yes, Kelsey said no. So we went with no because it is her dehydrator and she thought we were going to burn her house down.

We put plastic wrap (which probably is more flammable then the plastic tray) onto the layers of the dehydrator. We checked it every few hours and it was still gooey and gross looking.

I had to leave after 6 hours, but when I left they were still not finished. I texted Kelsey later that night and she said they still were not finished, so she left them in over night.

They were in for almost 24 hours. When Kelsey showed the final product to me, I refused to try it. It looked disgusting, brown blobs with white spots on them....Yeah no thank you!

I took a small bite of one at school during our presentation and I had to spit it out, it was nasty.

I would NOT suggest this recipe to anyone unless they want to try it with natural peanut butter.

Dehydrated apple with cinnamon and sugar.

Dehydrated apple with cinnamon
and sugar.
Rate your recipe:**** (Simple
and light to carry)
Cut the apples into slices, approx ten per apple
Put them into a zip lock box with lemon juice and soak for 10 minutes. Sprinkle
cinnamon and sugar for extra flavour.
Then place them into the
dehydrator for 18 hours. The apples will turn a brown-yellow colour and I left
the skin on as it provides more nutrients to you when eating them, though it is
fully optional to keep them on or off. The apples tasted very good at the end,
though if I were to redo them I would put them into the dehydrator for a longer
period of time to ensure that they have a full and proper dehydrating period.

Pumpkin-Pie Fruit Leather

Rating: ***1/2

Total Time: 5 ½ to 8 ½ hours
Prep Time: 25 minutes
Cook Time: 5 to 8 hours, depending on thickness of fruit on dehydrator tray

½ cup unsweetened applesauce
1 large can of pumpkin (or 2 smaller cans)
Pumpkin pie spices to taste – best to be generous with the spices in this recipe (suggest: 1 tsp each of cinnamon, powdered ginger and nutmeg; ¼ tsp each of allspice and cloves; a pinch of salt)
1 tbsp of molasses
½ tsp vanilla extract
1-2 tbsp maple syrup or brown sugar (I used 2 tbsp brown sugar)

Combine all ingredients and mix well. I used an electric mixer to make sure all of the ingredients were well mixed and blended until smooth. Spread evenly on a silicone-lined baking sheet and dry for 3-4 hours at 125 degrees F in the oven. Remove, turn leather over with a spatula and continue drying until it is of a grainy, fruit leather consistency. Alternately, I had spread onto two drying trays for an American Harvest Snackmaster Dehydrator at 135 F for 5 to 8 hours, checking periodically on dryness. For a chewier, more “fruit roll-up” consistency, add more sugar, maple syrup, honey, etc. before drying.

Original recipe by: Laura Lemond at
Pumpkin-Pie Fruit leather picture:
American Harvest Snackmaster Dehydrator:

Tuesday, January 17, 2012

Dehydration - Pineapple &Yogurt Drops

Rating: ****
Excellent, I would make this at home. I find it would make a perfect snack while on trip. The pineapple is a delicious and sweet treat and the yogurt drops with grains is a very healthy choice.

Recipes – Pineapple
· ½ inch pieces of pineapple
1. Place the pineapple pieces spaced evenly on the dehydrator tray. You can also place other types of fruit on the tray with the pineapple. Fruit dries well at 135 degrees, but drying time of fruit varies.
2. Turn on the Dehydrator, set at 135 degrees Fahrenheit for 6 to 16 hours. Check the consistency of the fruit throughout the dehydrating process. If the inside of the pineapple is free of significant moisture, drying is complete. Drying time is affected by the size of fruit pieces and how many are in the dehydrator tat once.

Recipes – Yogurt Drops
· ½ cup of yogurt
· 1 tsp. of cinnamon
· 1 ½ tbs. of grains
1. Put all ingredients in a bowl. Mix well.
2. Spoon the yogurt in very small portions (1/4 tsp.) in little dollops on a fruit leather sheet.
3. Dehydrate overnight at 135 degrees.

Tips: For our dehydration project, we left the pineapple and yogurt in the dehydrator for too long. Doing so made them both too dry. If we would have not left it on for so long, the pineapple would have probably had an even sweeter taste and the yogurt would not have been so dried out.

How to Dehydrate Pineapple

Sunday, January 15, 2012

Bolognaise sauce, pineapple and yogurt recipes

Outdoor ed. dehydration assignment
By Sarah Jenni

Recipe: Bolognaise sauce
Rating *** (good)

Ingredients for 6 people

- 600 grams of ground beef
- 1 jar of tomato sauce with basil (500 ml)
- 2 Tbsp of dry onion
- 2 tsp of garlic powder
- 4 Tbsp of olive oil
- 12 small carrots
- 2 Tbsp of chili powder
- Pepper and salt

Instructions for the recipe:

- Heat a small pot of water to cook the carrots.
- Cut the carrots in slices and put them in the boiling water.
- Cook the carrots a short time, until they are soft enough to put a fork into them easily.
- Keep them in a small bowl for later.
- Heat the olive oil in a large frying pan.
- Add the ground beef when the oil is hot, fully brown the beef is not red anymore.
- Add half of the tomato sauce and all the carrots
- Add all the spices: dry onion, garlic powder, chili powder, salt and pepper
- Mix with a spatula and add the rest of the tomato sauce.
- Turn the stove to low temperature and simmer until the carrots are soft and the sauce has reached your desired consistency (about 8 min).

To dehydrate:
- use the special plastic sheet to keep the liquid on the top of the dehydrator
- spread the sauce on two of the sheets
- Leave the dehydrator on for 15 hours at least, check if it is dry enough (the meat needs to be as dry as potato chips)

Dehydrated pasta sauce:

To rehydrate
- You can use two different methods to rehydrate your sauce:

Method 1: Use hot water
- Heat 1 litre of water in a pot and add the dehydrated sauce when the water is boiling.
- Mix it with a spoon, cover and cook at medium heat.
It will take around 45 min, stir every 10 min and add 200 ml of water after 30 min.

You can eat it immediately, but for softer meat, it is better to store it in an airtight container or ziplock bag over night or through the day..

Rehydratation of the sauce with hot water:

Method 2. Use cold water

- Put your dehydrated sauce in an airtight plastic container or ziplock bag.
- Add approximately 1.5 litres of water and wait 15 hours before eating it.

With this method, your sauce will not look really nice until you heat it on a stove or add it to your cooked pasta. However, it is easier to use this method during a hiking trip because you don’t have to cook it as long.

Hints and comments:

To have more vegetables in my recipe and have a healthier dish I could add 1 red pepper, 1 yellow pepper, and 3 fresh tomatoes.
You can use ground turkey or pork instead of the beef for variety with this recipe.
Eat this sauce with whole wheat spaghetti to get more nutrients. The advantage with pasta is that it is already dehydrated.

I would do the same recipe again if I have to take it for another trip. I think it is a nice recipe because there are a lot of proteins, fats and nutrients in this dish. The recipe is easy to make and doesn’t take a long time. It is easy to transport and you can eat it with pasta (which is already dehydrated). I was surprised to see how much lighter the sauce was and much less space it took after being dehydrated. More surprising still, the taste of the sauce after being rehydrated, is still very good!

Sources “Sauce Bolognaise”. Web.
< >. 15 January 2012.

Sauce bolognaise image. web.
< >. 15 January 2012.

Recipe: Yogurt and pineapple
Rating *** (good)

Ingredient for 4 people

- 400 grams of vanilla yogurt
- 1/2 fresh pineapple

We wanted to create our own pineapple yogurt, but we realized that the pineapple and the yogurt will not take the same time in the dehydrator. Finally, we decided to do two different ingredients. We wanted to see how the pineapple and the yogurt would look like after having been in the dehydrator. We were really surprised and happy with the results.

- Cut the pineapple in small pieces or if you prefer you can do slices.

To dehydrate:

- The pineapple:
1. Put the slices or pieces of pineapple in the dehydrator for 6 hours.

Dehydrated pineapple:

- Yogurt:

1. Spread the yogurt in a layer from 5 to 10 mm on the plastic sheets for dehydrator. Leave the yogurt in the dehydrator over night and few hours more if you see some part which stays soft, particularly on the middle.
The yogurt will look like chips if it is really dry, it could be a bit softer too. The taste is really close to caramel. It is a nice snack, with the good nutrients of yogurt.

Dehydrated yogurt:

You don’t have to rehydrate these ingredients they are really good to eat dehydrated.

Hints and comments:

- To dehydrate the yogurt, it would be better to put parchment paper on the plastic sheet before adding the yogurt, because it was hard to remove the yogurt when it was dehydrated; it became quite sticky.
- The yogurt is really good to give you sugar and protein. When it is dehydrated you can cut it into small pieces to eat like candy. I was surprised to find that it has the taste of caramel.
- If I repeated the pineapple recipe in the future, I would cut it in bigger pieces. I also think it is better to do thicker slices, because the pineapple loses a lot of volume when it is dehydrated.
The pineapple and the yogurt are a nice snack to take with you for a trip because it offers variety from cereal or granola bars all the time. They taste really good and take very little space and weight in your bag!


We don’t have any sources for the recipes of the yogurt and the pineapple because it was our own idea.


Fresh pineapple slices image. Heaven’s garden website.
< >. 15 January 2012.

Astro vanilla yogurt image. Evans wholesale web. < > . 15 January 2012.

Monday, January 9, 2012



Rating as a dehydrated meal: * (Failure)

Ratings as a regular meal: ***

Serves: 5-6 people

Prep Time: 1 ½ hours



-eggplant, diced

-4 tsp olive oil

-2 onions, diced

-1 red pepper, diced

-1 yellow pepper, diced

-2 garlic cloves, smashed

-1 tsp fennel seeds

-2 bay leaves

-1 tsp Herbes de Provence or dried thyme

-2 small zucchini, diced

-2 cups fresh tomatoes or 14.5 OZ can, diced


1. Dice all of the vegetables into small pieces. If you were planning to make this as a regular meal, you would cut the pieces a fair amount larger, compared to if you were making it to be dehydrated. Before dicing the eggplant, be sure to press it between sheets of paper towel to rid the plant of its’ excess liquids that can become rather bitter, in addition to cutting it diagonally into half inch slices.

2. Heat the oil and sauté the onions in a large non-stick pan until they turn translucent.

3. Add garlic, peppers, fennel, bay leaves, and thyme or Herbes de Provence, and sauté until peppers are soft.

4. Add the eggplant and sauté them until they become golden.

5. Sauté for an additional 5 minutes after adding the zucchini.

6. Add the tomatoes and then add salt and pepper to taste. Turn the heat down and set the vegetables to simmer for about 15 minutes, or until the tomatoes are cooked.

7. Leave the meal in the refrigerator overnight to let the flavor set in.

8. Dehydrate: a) Spread vegetables out in a single layer on dehydrator trays covered with non-stick sheets or parchment paper. Throughout the drying process it is advised that you break-up any vegetables that are stuck together.

b) Dehydrate at 135 degrees for approximately 10 hours. Drying times will be longer for some dehydrators. Vegetables should be a leathery consistency when done the dehydration process; no moisture should be apparent.

9. Store in an air-tight container for longest shelf life.

10. Rehydrate:

a) Combine equal parts water and ratatouille in a large pot and set for 5 to 10 minutes. Then place the mixture on heat until it becomes warm, maintaining a boil is not necessary.

b) Transfer your pot into a cozy and let it set so it may complete the rehydration process.

Note: This meal can easily be made in partnership with rice, simply just add equal parts Ratatouille and rice to twice as much rice (i.e. ½ cup ratatouille, ½ cup rice and 1 cup water) before boiling and setting to simmer.

Response: My first attempt at making a dehydrated meal started off wonderfully! The preparations were simple aromas were delicious. When I was done cooking that evening, my house was filled with the lovely perfume of garden spices. However, that was where my success met its’ end. The following morning I placed my Ratatouille on parchment paper and left it in the dehydrator for the day, which became the next morning and the following night. By the time my food had been dehydrating for 32 plus hours, the stench it gave off was rancid. My meal had gone moldy; and that was the end of that shortly lived dream. Although I have no successfully dehydrated food to take away from that experience, I gained a better understanding of the dehydration process. After this failure, I was forced to evaluate where I had made mistakes. The only logical explanation that I could conclude was that I had not left enough space for proper air circulation, something I was highly aware of for my next attempts. If I, or someone else, were to ever tackle this recipe once again, I would suggest spreading the Ratatouille paper thin on the dehydrator trays, in addition to leaving as much space between the trays as possible!

Ratatouille”. 2008. (December 11, 2011)