Pages

Monday, July 01, 2013

Dried Canned Fruit

Yesterday I started some canned fruit drying in my dehydrator.  The cost of the canned fruit was $5.95.
I got 2 trays pineapple slices, 1 tray pear halves and 2 trays peach slices.
12 hours and about an hour power outage later, my pineapple and peaches were done.  The pear halves were still needing to dry a little longer so I set the timer for about 3 more hours.
I discovered I don't care much for the peaches, so I won't be making those again.  The pineapple and pears are awesome.
I got the idea to used canned fruit from watching this YouTube Video.  I used fruit canned in natural juice.  I know canned foods loose some nutritional value, and I'm sure dehydrating it looses a little more, but it sure is good!

Friday, May 24, 2013

Butterscotch Cappuccino Mix

image
Butterscotch Cappuccino Mix 2 cups powdered milk 1 cup powdered coffee creamer 1 cup sugar 1/2 to 3/4 cup instant coffee (the more coffee the stronger the coffee taste) 1 small box instant vanilla pudding 10 butterscotch candies --crushed Place all the ingredients in food processor and blend until well mixed and fine. I use 3-4 Tablespoons per cup of hot water. (My cups are about 12 ounces or so)

Thursday, April 18, 2013

Mocha Mint Cappuccino Mix

image
Mocha Mint Cappuccino Mix 3/4 cup powdered coffee creamer 1 cup sugar 3/4 cup instant coffee powder 1/4 cup cocoa powder 6 peppermint candies --crushed Place all the ingredients in food processor and blend until well mixed and fine. I use 3-4 Tablespoons per cup of hot water. (My cups are about 12 ounces or so)  
This post shared with Diary of a Stay At Home Mom

Thursday, January 10, 2013

Homemade Cinnamon Cappuccino Mix


Homemade Cinnamon Cappuccino Mix 2 cups powdered milk 1 cup powdered coffee creamer 1 cup sugar 1/2 cup instant coffee 1/8 cup ground cinnamon (amount is approximate. I didn't measure I just put it in on a whim) Add all ingredients into your food processor. Process until mixture is uniform in size. Store in airtight container, label and date. To use, mix 3-4 tsp to a cup of hot water (8 oz)

This recipe is linked to Cooking Thursday.