Projet Familles Parisiennesd lemon juice to make the dipping solution. 5 Prepare a universal fruit dip by combining 2 Tbsp. ascorbic acid or finely crushed vitami n C tablets in 2 cups water. Dip desired fruit for a few minutes. Dry the Fruit 6 Lay the fruit on a screen and place it outside in the sunlight 4 to 5 days in a row. Cover the screen with a net cloth to prevent birds from picking at the fruit. Bring the fruit inside at night to avoid dew build up. Turn over the fruit twice during the process. 7 Dry the fruit in the oven if the temperature outside is a windows longhorn icons bove 100 degrees F. Place a cheese cloth over the racks. Keep the oven door open by inserting a metal spatula in the doorway. Pre-heat to 145 degrees. Turn off the oven and place the fruit inside. Wait 4 to 12 hours for the fruit to completely dry. 8 Place the dry fruit Projet Familles Parisiennes inside a big, open-mouthed pot and cover the pot with a net. Let the pot sit for 2 weeks in a warm and dry location. Stir once or twic . in cold water. 2 Remove the core from a few of the apples with either an apple corer or a sharp knife. Take care to keep the apple inta ct when using a sharp knife to remove the core. 3 Cut the string so that it's long enough to hold all of the apples with enough leftove r on each end to hang the apples to dry. The length of the string will vary depending on the number and size of the apples. If there is any doubt that one piece of string is strong enough to hold the apples, cut several pieces of string and tie them together to maximize jessica dress textures download the strength. 4 Take the string (or strings) and thread them through the holes in the apples. Tie the ends of the strings into knots-- after threading them through--in such a way that it keeps the apples from falling off. 5 Take the apples outside, using one or both end Projet Familles Parisiennes s of the string, and hang them to dry in the sun. You can also hang the apples from a rack in an oven set at a very low temperature--ar . ine the yogurt, fruit and vanilla extract in a mixing bowl and stir it until it's completely mixed. If you want smooth and creamy fruit and yogurt popsicles, blend the ingredients in a food processor. 2 Pour the blended mixture into popsicle molds or small paper cups ab out three quarters full. 3 Cover miniature paper cups with aluminum foil and use the tip of a paring knife to make a small cut in the c enter of the foil covering. Push the popsicles sticks through the foil and into the popsicles. 4 Place the fruit and yogurt popsicles i scottish audio books n the freezer until they're solid, at least five hours. 5 Remove the popsicle from the freezer and take the foil off the top. Peel the paper away, and the popsicles are ready to eat. If you use plastic popsicle molds, run the mold under warm water for a few seconds unti Projet Familles Parisiennes l you can jiggle the popsicle out of the mold.1 Select raw peanuts; it's important to make sure the peanuts you plan to roast are fresh .
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