Strawberry Daiquiri Fruit Roll Ups Food

STRAWBERRY DAIQUIRI BITES

Steps:

• Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
• Drain the rum mixture and save to turn into a beverage (see Cook's Note). Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.

FRUIT ROLL-UP

Steps:

• Mix applesauce and Jell-O.
• Spread in food dehydrator, or a fruit leather tray, or a plastic wrapped tray.
• Dry by your dehydrator's manufacturer's instructions, until no wet spots are left.
• I have used all sorts of fruit puree not just apple sauce.
• Use your favorite flavor of Jell-O.

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

STRAWBERRY DAIQUIRI

Steps:

• In a blender, place the strawberries, banana, and frozen lemonade. Fill the empty lemonade can halfway with rum, if using, and add it to the blender with the sugar and ice. Blend until well combined and slushy. Add the orange juice to thin the mixture if necessary, or more ice cubes to make it thicker.
• Divide among 2 or 3 glasses. Garnish with a fresh strawberry and serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FRENCH TOAST ROLL-UPS

Steps:

• In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
• Cut the crust off each slice of bread then roll out each slice with a rolling pin.
• Spread the cheese mixture over the bread, distributing evenly.
• Roll up each slice jelly roll-style and place seam side down on a baking sheet.
• In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
• Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
• Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
• Cover and freeze for at least 2 hours, or up to 2 months.
• Just before serving, preheat the oven to 400°F.
• Bake the roll-ups for 10 to 12 minutes, or until golden brown.

FROZEN STRAWBERRY DAIQUIRI

Steps:

• Blend the strawberries then push the resulting puree through a sieve to remove some of the seeds. Tip the sieved puree into the blender again and add the ice, rum and lime juice. Blend again and divide the mixture between 2 Martini glasses.
• Thread the lime slices and strawberry halves onto the cocktail sticks and place onto the edge of the glass, serve immediately.

DRIED FRUIT ROLL-UPS

Steps:

• * For each cup of fruit you will need 1-1/2 tablespoons of sugar.
• Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil.
• Boil until candy thermometer reads 180 degrees.
• Cool slightly.
• Put into blender and mix until smooth.
• Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
• Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets.
• Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours.
• Put the fruit on a lightly greased cookie sheet or use foil to line tray.
• Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled.
• Ten cups of fruit will cover a 12 x 17-inch tray.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Make dried fruit roll-ups the old-fashioned way.

HEALTHY HOMEMADE MANGO FRUIT ROLL-UPS

Steps:

• Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.
• Puree the mango in a food processor or blender until smooth.
• Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it's about 1/8-inch thick.
• Bake the purée for 3 to 4 hours. (See Note) The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
• Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.
• Note:.
• The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
• The fruit roll-ups will last for up to 1 week when stored in an air-tight container.

MIXED FRUIT DAIQUIRI

Steps:

• Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.

STRAWBERRY FRUIT ROLL-UPS

Steps:

• Puree all ingredients in food processor.
• Line cookie sheet with plastic wrap. Parchment does not work roll-ups stick. Wax paper is not a good option as wax will melt. The only other option is if you have silicone liners for your cookie sheets.
• Bake on 170 degrees for 6-10 hours. Until they feel tacky.