Cookies , Candy and other Desserts

Apple Pie from dehydrated apples

Black Bottom Pecan Pie
Blueberry Honey Pound Cake

Candied Rhubarb
Homemade No-Cook Instant Pudding Mix
Raw Brownie Bites
Raw Cacao Pecan Creme Sandwich
Raw Green Matcha Macaroons
Raw Vegan Chocolate Chip CookiesRose Cashew Coconut Cookie Crisps

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Dried Apple Pie

INGREDIENTS
3 cups dried apples
2 ¼ cups apple juice or 2 1⁄2 cups apple cider
your favorite recipe for pastry for a double-crust 9-inch pie
¾ cup sugar
1 teaspoon cinnamon
2 tablespoons flour
¼ teaspoon nutmeg
¼ teaspoon salt

DIRECTIONS
Heat juice or cider to a boil and pour over dried
apples; let stand for 1 hour.
Cook apples in juice for 10-15 minutes or until tender.
Stir remaining ingredients together.
Add to apples and mix well.
Put prepared pie crust in a 9-inch pie pan.
Pour prepared apple mixture into crust.
Top with 2nd crust.
Brush with milk and sprinkle with sugar.

Bake at 400° for 50 minutes or till done.



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Gummy Candy

If you cannot find the Kool Aid packages use the presweetened in the canister. 
Use the recommended amount for 4 quarts of Kool-aid and add the 3 cups of water but omit the sugar from the recipe.

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Making Candied Fruit

 

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  Angel Food Berry Cake

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Apple Raisin Cookies

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Banana Nut Bars

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Banana Pecan Pancakes

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Banana Taffy

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Blueberry Banana Granola

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Blueberry Cookies

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Blueberry Honey Pound 

Ingredients
1/2 cup dried berries
1/3 cup sugar
1/3 cup honey
1 1/3 cups all-purpose flour
2/3 cup butter
3 eggs
1 tbsp vanilla extract
1/2 tsp baking powder

Directions
1.Add dried berries to steam basket, over a saucepan of simmering water for 5 to 10 minutes. Until soft and plump. Transfer to a plate. Let cool.
2.Preheat oven to 350F.
3.In large bowl beat butter and sugar. Beat in eggs. Blend. Beat in honey and vanilla. Stir in half the flour and baking powder. Then stir in remaining flour until blended.
4.Gently add the berries to the mixture until evenly distributed.
5.Spread the batter into a bread pan (8- by 4- inch). Bake for 60 minutes or until toothpick inserted into middle comes out clean.
6.Let cake cool in the pan on a wire rack for 40 minutes. Remove cake from pan. Let cool completely



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Butternut Squash Cookies

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Candied Pecans

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Coconut Macoons

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Cinnamon Walnut Crunch

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Cranberry Scones



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Groatmeal Apple Spice Cookies

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Honey Squares

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Honeyed Nuts

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Candied Walnuts

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Nutty Apple Pie

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Peachy Pear Snacks

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Peanut Butter and Banana Crackers

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Peanut Butter Balls

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Pumpkin Dessert Bread

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Pumpkin Pancakes



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Pumpkin Pie Bark

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Pumpkin Pie

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Pumpkin Spice Cookies

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Raw Apple Bread

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Raw Brownies

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Pecan Creme Sandwich Cookies

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Raw Pumpkin Bread

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Raw Pumpkin Donuts

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Walnuts

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Sweet Apple Raisin Bread

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Pistachios

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Pixie Sticks

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Vanilla Almond Sugar Cookies

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Yummy S' Mores

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Zucchini Bread

Crackers

Banana Bread Flax Seed Crackers

Banana Chia Crackers

Basic Flax Cracker Recipe
Carrot Pulp Crackers

Colorful Seed Crackers
Vegan Cheese Crackers
“Cheez-Its” Recipe
Croutons
Green Juice Pulp Crackers
Hazelnut Fig Crackers with Sage & Black Pepper



Carrot Pulp Crackers

Ingredients
1/2 cup golden Flaxseeds
1 cup chopped, ripe, raw Tomato (about 2 medium)
1/2 tsp Salt or to taste
1 cup room temperature Water
1 tbsp freshly squeezed Lemon Juice
3 cups Carrot Pulp


Directions
1.Mix flaxseeds with water in a large bowl and soak until all water is absorbed, about 4 hours
2.Blend tomato, lemon juice, and salt in a blender until liquified
3.Add to mixture to bowl along with carrot pulp and flax seeds. Mix well. If too dry, add a touch of water.
4.Spoon mixture onto Paraflexx lined Excalibur Dehydrator trays and with the back of a spoon, gently press down to form and shape round crackers
5.Dehydrate at 105 degrees F for 8 to 10 hours
6.Flip crackers over, remove Paraflexx sheet, and place directly tray
7.Dehydrate until crisp (another 6 hours or so)
8.Remove and serve or store in an airtight container


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Green Juice Pulp Crackers






Peanut Butter and Banana Crackers






Wild Garlic Chia Crackers