Fruit Leather
My fruit leather was, mostly, a success. The whole time I thought I was spreading it too thick, but now I've decided I need to possibly double the thickness of the puree on the drying surface.
A cup or so of apple sauce (I like to experiment small when in doubt so I don't waste) became two good sized sheets of fancy facsimile fruit roll up, with no added sugar. (except the spoon of jam in test plate A)
I'll never feel the urge to buy overpriced fruit leathers or roll-ups again. These taste as good as the ones from Ozark Natural Foods, but I got much more leather from two single serving sized portions of unsweetened apple sauce (taking up space in my cabinets) for much cheaper.
I do have a dehydrator somewhere in my garage I'm going to dig out tomorrow, so hopefully I can dry in quantity without having to use my oven.
A side note about thrifting:
My blender, a viciously fast Osterizer circa 1970, all in chrome (even the blender vessel itself) cost me 2.00 at a church garage sale last year and I have used to to make everything from purees to "frappacinnos" (having worked at Starbucks in my day, I assure you that 4.00 glass of fat and calories is nothing more than espresso shots, ice, some sort of dairy or soy and gratuitous amounts of sweeteners with whipped cream on top) to grinding my coffee beans when my grinder finally gave out. It still blends like a dream and the stainless blending vessel, while opaque, is a cinch to clean and sterilize. I've yet to even consider replacing the blades, and unlike those awful plastic blenders, the vessel won't become stained or scratched with use. If you decide to purchase a blender, avoid the plastic ones and instead opt for glass or metal. It might be slightly more expensive - but the durability is well worth it, and if you thrift you'll be able to find a high-end one for less than a new shoddy model.
A note about iced coffee and "fraps":
I hate to admit to a bit of coffee snobbery, and usually insist on grinding my own beans - because in my mind the quality is worth the extra dollar or two. My favorite afforable yet drinkable beans are usually Eight O'Clock, named such because in 1919 the Great Atlantic and Pacific Coffee and Tea Company determined that the two most popular times to drink coffee were 8am and 8pm.
The best, most affordable coffee I have come across for daily use and iced beverage making is Cafe Bustelo. Described on their website as, "a rich, flavorful blend of the finest coffees in the world. Café Bustelo is a vacuum-packed, dark roast coffee ideal for Demi-tasse, Cappuccino, Espresso or iced coffee. Brew it according to your favorite method." - and they mean it. You really can make it in varying strengths and while I usually dislike a preground coffee, it stays remarkably fresh. If you drink it only occasionally I recomend keeping it in the freezer, tightly closed, to preserve freshness. The iced coffee I make at home with Bustelo I would rather drink than any store or chain coffee shop's version at pennies on the dollar. The can I bought this week cost 3.38 - even cheaper than what Folger's likes to claim is "coffee". I have seen Bustelo in the import sections of grocery stores (it's the #1 selling Cuban coffee in the U.S.) for as much as 7.00 for the same can. Don't be fooled! (I will admit it is a bit strong of flavor for those that enjoy "breakfast blends", just decrease or increase the amount of grounds you use until you find a strength you like. Since I usually ice mine, I make it BLACK)
Making coffee syrups at home (I tend to avoid flavored coffees, preferring to add a flavor cup by cup as I crave it) is something I have been dabbling in lately. Results will be posted, never fear, if I can find an economical way to make them in quantity!
A cup or so of apple sauce (I like to experiment small when in doubt so I don't waste) became two good sized sheets of fancy facsimile fruit roll up, with no added sugar. (except the spoon of jam in test plate A)
I'll never feel the urge to buy overpriced fruit leathers or roll-ups again. These taste as good as the ones from Ozark Natural Foods, but I got much more leather from two single serving sized portions of unsweetened apple sauce (taking up space in my cabinets) for much cheaper.
I do have a dehydrator somewhere in my garage I'm going to dig out tomorrow, so hopefully I can dry in quantity without having to use my oven.
A side note about thrifting:
My blender, a viciously fast Osterizer circa 1970, all in chrome (even the blender vessel itself) cost me 2.00 at a church garage sale last year and I have used to to make everything from purees to "frappacinnos" (having worked at Starbucks in my day, I assure you that 4.00 glass of fat and calories is nothing more than espresso shots, ice, some sort of dairy or soy and gratuitous amounts of sweeteners with whipped cream on top) to grinding my coffee beans when my grinder finally gave out. It still blends like a dream and the stainless blending vessel, while opaque, is a cinch to clean and sterilize. I've yet to even consider replacing the blades, and unlike those awful plastic blenders, the vessel won't become stained or scratched with use. If you decide to purchase a blender, avoid the plastic ones and instead opt for glass or metal. It might be slightly more expensive - but the durability is well worth it, and if you thrift you'll be able to find a high-end one for less than a new shoddy model.
A note about iced coffee and "fraps":
I hate to admit to a bit of coffee snobbery, and usually insist on grinding my own beans - because in my mind the quality is worth the extra dollar or two. My favorite afforable yet drinkable beans are usually Eight O'Clock, named such because in 1919 the Great Atlantic and Pacific Coffee and Tea Company determined that the two most popular times to drink coffee were 8am and 8pm.
The best, most affordable coffee I have come across for daily use and iced beverage making is Cafe Bustelo. Described on their website as, "a rich, flavorful blend of the finest coffees in the world. Café Bustelo is a vacuum-packed, dark roast coffee ideal for Demi-tasse, Cappuccino, Espresso or iced coffee. Brew it according to your favorite method." - and they mean it. You really can make it in varying strengths and while I usually dislike a preground coffee, it stays remarkably fresh. If you drink it only occasionally I recomend keeping it in the freezer, tightly closed, to preserve freshness. The iced coffee I make at home with Bustelo I would rather drink than any store or chain coffee shop's version at pennies on the dollar. The can I bought this week cost 3.38 - even cheaper than what Folger's likes to claim is "coffee". I have seen Bustelo in the import sections of grocery stores (it's the #1 selling Cuban coffee in the U.S.) for as much as 7.00 for the same can. Don't be fooled! (I will admit it is a bit strong of flavor for those that enjoy "breakfast blends", just decrease or increase the amount of grounds you use until you find a strength you like. Since I usually ice mine, I make it BLACK)
Making coffee syrups at home (I tend to avoid flavored coffees, preferring to add a flavor cup by cup as I crave it) is something I have been dabbling in lately. Results will be posted, never fear, if I can find an economical way to make them in quantity!