General Mills Betty Crocker Fruit RollUps Cherry … Flickr
Heat a little oil in a clean 18 cm (7 inch pancake pan. Pour off any excess oil, leaving the pan covered with a thin film of grease. Stir the batter and pour about 30 - 45 ml (2 - 3 tbsp) into the pan. There should be just enough to thinly cover the base. Tilt and rotate the pan so that the batter runs over the surface evenly.
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Place all of the ingredients into a blender or food processor and puree until smooth. Pour the mixture onto the baking sheet and spread evenly with a spatula. Bake for 5-6 hours, or until completely dried out but still sticky. Remove the pans from the oven and allow to cool for at least 30 minutes. Cut the mixture into long strips.
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Use an offset spatula to spread out the cherry mixture as evenly as possible. Bake in oven, rotating pans every hour for 5 hours or until just slightly tacky. Place a sheet of parchment and cutting board onto of fruit leather. Flip pan, removing pan and silicone baking sheet. Cut into long strips, tape or tie off to secure.
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This recipe for fruit roll-ups only takes a few minutes of hands-on prep time and a bit of patience while the fruit roll-ups set up in the oven. Free from Top 8 Allergens. Homemade Fruit Roll-Ups are gluten-free, dairy-free, nut-free, soy-free, corn-free, egg-free, and can easily be made vegan-friendly. Nothing artificial.
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Step 1: Place banana, pineapple, mango, and lime juice in a food processor. Step 2: Blend until smooth and creamy. Step 3: Spread the mixture on a Teflon-lined dehydrator sheet. Dehydrate for 8-12 hours, or until it's dry to the touch. Step 4: Slice into 1" strips.
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Use a butter knife to lift the fruit leather off of the Teflon sheet. It should peel off easily. Slice with a pizza cutter or sharp knife. Cut parchment paper the same size to roll the fruit leather in. This isn't necessary but can prevent them from sticking together.
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Spread the mixture in and bake for 3 - 3 ½ hours. Allow it to cool completely, then peel off from the silicone mat. If the underside feels tacky, flip the fruit and place the sheet back in the oven at the lowest temperature for 20 minutes. Allow to cool again. Lay the fruit roll-up on parchment or wax paper.
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Pour mixture on to prepared cookie sheet, about ⅛" thick. Bake at 170F for 6 to 8 hours. Your homemade fruit roll ups will be done when the center is firm and no longer tacky. Remove cookie sheet from oven and lift/slide the plastic wrap off of cookie sheet and place on your counter top or a cutting board to cool.
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Yes, the amount of time in the oven can seem a bit lengthy, but with only 15 minutes of actual hands-on time, these homemade fruit roll ups will be ready before you know it. Step 1: Blend. Blend all the ingredients in a food processor or blender until it's as smooth as can be. Step 2: Spread.
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Pour into prepared pan. Refrigerate for 45 minutes or until well set. They should be firm and easy to handle. Loosen edges with a knife. Starting at one end, roll up tightly. With seam side down, cut into 10 to 12 (1/2) inch slices. The easiest way to cut the Jello is with a piece of thread or dental floss. Just put the string around roll-up.
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Step 1: Add chokecherries to a saucepan and cover with water. Simmer for 10 minutes as you mash the chokecherries. Strain chokecherry juice into a measuring cup. Add as much pulp as possible but avoid the seeds! Step 2: Strain the juice back into the saucepan. Add cherries, brown sugar, and lemon juice.
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Instructions. Preheat oven to lowest temperature. 140° or higher. Puree all ingredients in a food processor until smooth. Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat (don't use foil, parchment, or waxed paper), and spread to 1/8″ thick.
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Preheat oven to 170 degrees. Line a sheet pan with parchment paper. Add desired ingredients to a blender or food processor; mix until smooth, 2-5 minutes. Spread onto parchment to 1/8 to 1/4 inch thick. Bake until no longer sticky, 4-6 hours. Let cool completely. Trim edges, cut into 12 strips and roll up.
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Step 3. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 minutes. Step 4. Pour 1 cup of cinnamon syrup into the bottom of a 2-quart rectangular baking dish. Set remaining syrup aside. Step 5. On a lightly floured surface, roll each biscuit to a 1/4-inch thick oval. Spread each with butter and top with 1/4.
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Step 8: Cut and Serve. Once cooled, remove the fruit leather from the tray. Using food scissors, cut the large piece into eighths or the desired size. They should look like pie-shaped wedges, but feel free to cut them into any size you prefer.
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Puree fruit in a food processor until mixture is smooth. Lightly grease your dehydrator sheet with some coconut oil (or use dehydrator liners). Spread the mixture evenly and smoothly over the sheet. Dehydrate on 108F overnight (or for at least 9-10 hours) until the leathers are dry and stop being sticky. Transfer to a cutting board and cut into.
