After saving and saving, Larry and I finally broke down and purchased a Freeze Dry Machine from Harvest Right. Harvest Right has a Medium sized machine… and although it was pricey, I am looking forward to everything that I will be able to freeze-dry. (They do have a layaway program that we took full advantage of!!)
We set up the machine and I have a dozen blended raw eggs on one tray, mozzarella cheese on another and on the last 2 are filled with corn kernels. I make a killer corn chowder that I use freeze dried veggies to make it easier for the kids to take a scoop and add hot water.
One tray of the mozzarella cheese fit in quart sized jar… and the dozen eggs made right into a powder. I originally put in a half gallon jar, but I could have put it into a quart jar.
On our first try, I had to put the corn back in again for several more hours (I think that i put too much on the tray). This is a learning process. But, I am excited to have this opportunity.
I was reading that the only thing that you cannot freeze dry is real butter and real peanut butter in these machines. You can however freeze dry items with butter or peanut butter in them.
There are so many different foods that I want to try… I want to make soups and full meals and put them in there, I want to try strawberries and raspberries… I want to make hummus and guacamole.
Our second batch is a tray of potato soup, a tray of chili, a tray of goats’ milk and a tray of yogurt.
My Elwyn made these last night… and added a few slices of strawberries in each mini cake before baking. (We double the recipe and make them in my 12-square brownie pan from Pampered Chef.)
- 1/3 cup graham cracker crumbs
- 1 tablespoon white sugar
- 1 tablespoon margarine, melted
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup white sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 1 egg
- Preheat oven to 325 degrees F (165 degrees C). Grease muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing.
- Refrigerate until ready to serve.