Persimmon Jelly Roll by Basic Grey for Moda 30380JR

Laying out the mixture on a sheet pan before putting in the oven at 175 degrees. Finished fruit leather product after a whopping 7 hours in the oven at 175 degrees! The recipe called for 2-4 hours in the oven, but needed more time.

Quill Persimmon Roll Up Valori Wells Robert Kaufman — Missouri Star

Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours. Make the filling: Beat the butter, brown sugar and cinnamon together until well combined. Set aside at room temperature. Shape and bake the rolls: Line a baking sheet with parchment paper.

Persimmon Fruit Rollups & Chips Diospyros Kaki Fuyu & Hachiya

1 Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper. (If using a non-stick metal pan, just line the bottom; if using a glass dish, line the bottom and sides. Or use a silicone baking pan, which requires no lining.) 2 Combine the dry ingredients-oats, flour, baking powder, cinnamon, nutmeg, and cloves in a bowl.

Making Persimmon rollups Part 1 (Dehydrating Fruit rollups) YouTube

Shape into a long roll, put on wax paper, wrap, and freeze for at least 4 hours. Slice and serve with whipped cream. Posted to EAT-L Digest 26 October 96 Date: Sun, 27 Oct 1996 17:08:11 -0800 From: Julie Sterchi.

Homemade Healthy Persimmon Rollups that kids love! (and better for

Mix persimmon pulp, lemon juice and baking soda; set aside. In a large bowl, lightly beat egg. Stir in sugar, oil and dates. Combine flour, salt and spices in a separate bowl. Add to date mixture alternately with persimmon pulp just until well-blended. Stir in nuts. Spread evenly in a greased and floured, 10-by-15-inch jelly-roll pan.

The Fleming's Nine Persimmon Jelly Roll

Powdered sugar. Mix sugar and persimmon pulp and marshmallows and nut meats. Add enough crumbled up graham crackers to make dough stiff enough to shape into a roll. Sprinkle powdered sugar on sheet of wax paper. Roll stiff dough on wax paper with sprinkled powdered sugar on wax paper. Roll dough on wax paper until similar to jelly roll.

Homemade Healthy Persimmon Rollups that kids love! (and better for

STORING YOUR PERSIMMON SPICE ROLL. Serve after cooling or store the roll in an airtight container in the refrigerator until ready to serve. It should be good for 3-5 days. For longer storage, try placing roll in the freezer in a ziplock bag, with air removed. Most cake rolls will last up to 3 months in the freezer. Simply thaw and serve like usual.

Homemade Healthy Persimmon Rollups that kids love! (and better for

Sift together flour, salt, cinnamon. Stir in cooled ground nuts until evenly combined. Beat (room temperature) eggs with electric mixer on high speed till light. Add sugar and vanilla and beat with mixer till very fluffy and doubled in volume, about 7 minutes. Beat persimmon mixture until light and airy.

Aunt Hen's Persimmon Roll My Humble Home and Garden

3 tablespoons butter. 3 tablespoons flour. 1 cup orange juice. Sugar (granulated or brown) to taste. Brandy to taste (your option) Melt butter in small sauce pan. Stir in orange juice and sugar until sugar is dissolved. In a teacup, make a paste with four and a few spoons orange juice. Stir more orange juice into paste until it is dissolved.

My Humble Home and Garden Recipes, Rolls recipe, Persimmon

Directions. In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Homemade Healthy Persimmon Rollups that kids love! (and better for

Set aside. Brush a sheet of phyllo with melted butter. Top with another sheet and brush with butter. Repeat the process with the remaining 3 sheets. Spread the persimmon mixture over the phyllo. Starting at the short end, roll to enclose the filling. Transfer the roll, seam-side down, to a parchment-lined baking sheet.

Seasonal Eating Persimmon Cake Roll

Add the eggs and egg yolk and mix again. Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt. Fold in the flour and mix just until it's fully incorporated. - Then fold in the grated persimmon and crystallized ginger. - Pour the batter into the prepared loaf pan and bake in the 350°F preheated oven.

Persimmon roll cake Miss Foodwise

Cream Cheese Base: Using a blender, whip the softened cream cheese until smooth, for about one minute. Add the cream and continue beating until well-incorporated and smooth. Try and add a bit of powdered sugar if you wish. Set aside.

Pin on Deserts, cakes, cookies, pancakes

Heat the milk to 100 degrees, and add to the bowl of a stand mixed affixed with a dough hook. Add butter and sugar, and sprinkle yeast on top. After fiveish minutes, use the mixer to whisk in the persimmon puree. Gradually add the dry ingredients until the mixture creatures a loose ball.

Homemade Healthy Persimmon Rollups that kids love! (and better for

Stir sugar into pulp. Add chopped nuts and marshmallows. Then add crushed crackers, a bag at a time. It takes a little effort to combine the last of the crumbs into the mixture. (It's okay to use your hands!) Form into a roll, using wax paper, secure, and wrap in aluminum foil. Place in refrigerator to cool and firm.

Seasonal Eating Persimmon Cake Roll

Gradually add the sugar, persimmon pulp and lemon juice; beat for 3 minutes. Combine the flour, cinnamon, baking powder, ginger, salt and nutmeg; add to egg mixture and beat well. Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375° for 15 minutes or until lightly browned. Cool in pan for 5 minutes.