As for the blueberry syrup, what I made was loosely based on this recipe from Tammy's Recipes:
http://www.tammysrecipes.com/strawberry_sauce

I used honey instead of white sugar, and a bit of flour because I didn't have corn starch (tapioca or arrowroot powders would have worked well, too). It was so, so easy. I'm eager to make and freeze another big batch!

Barb, we eat them dry. Both my husband and daughter love to snack on dried fruits.

Can I ask how you made so much yogurt in one night? I have a yogurt maker but it only makes 32 oz at a time.

~Stacy

Mab, I only have one fridge. However, it is currently a very, very full fridge. I do also have a separate deep freezer, which helps a lot with making extra food. A deep freeze is such a great investment, for being able to take advantage of deals. You can often even get them free, through things like freecycle, craig's list, and spring cleaning, when people put stuff they don't want out on the side of the road (that's where we got our first and second freezer!).

Bonnie, to make dried apples you need to have a dehydrator. All you do is peel and cut them up (it's nicest to core and slice them in rounds, but it's difficult to core apples when they are getting older and fall apart more easily- I just cut these ones into smaller slices). Then spread them on the dehydrator sheets, put them on a low temperature (around 95 degrees) for around 4-8 hours (depending on your slice thickness and size). That's it!

Tara, the pancakes are for quick breakfasts. I realized that this worked well after making too many pancakes once and freezing them and just loving the convenience of having them. They're not quite as nice as freshly made pancakes, but they work when you need something fast. We use our toaster oven to reheat them.