U225X / RECIPE ADDITION
Record: DAT-0015
Added: 2026-09-15
Record link: https://u225x.com/record/DAT-0015#recipes

A full applesauce method and a measured 1.5-cup root-beer bowl complete the recorded six-bowl project; the six proposed flavor identities are explicitly new.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

APPLESAUCE FRUIT LEATHER WITH SIX FLAVOR OPTIONS
New matching flavor plan based on the FOOD-019/FOOD-022 applesauce concept, with drying guidance checked against NCHFP. The six proposed flavor choices and conservative refrigerated keeping period are newly composed, not recovered or kitchen-tested.
Yield: 1 sheet, about 8 strips
Prep / wait: 10 minutes
Cook: Approximately 6–10 hours at 140°F

INGREDIENTS
- 2 cups smooth unsweetened applesauce
- 1 tbsp honey, optional
- 1/8 tsp regular-strength food-grade vanilla extract for the default flavor

METHOD
1. Mix the applesauce, optional honey and vanilla. For a different flavor, substitute one of the measured options in the notes; do not add all six to one bowl.
2. Spread 1/8 inch thick on a dehydrator fruit-leather sheet, using a second tray if needed.
3. Dry at 140°F for about 6–10 hours, until the center leaves no indentation and both sides are leathery without wet pockets. If the bottom is damp, peel when firm enough, turn onto a compatible liner and continue drying.
4. Peel while pliable, cut into strips and roll with parchment. Cool completely before sealing.

NOTES & STORAGE
- Six proposed flavors per 2-cup bowl: vanilla, 1/8 tsp vanilla extract; orange, 1/8 tsp orange extract; almond, 1/8 tsp almond extract; lemon, 1 tsp finely grated zest plus 2 tsp juice; lime, 1 tsp finely grated zest plus 2 tsp juice; root beer, 1/8 tsp regular-strength food-grade root-beer extract. Use a smaller dose if a concentrated flavoring label requires it.
- For the historical six-bowl size, make five 2-cup bowls and one 1.5-cup root-beer bowl. The separate root-beer recipe gives that smaller bowl exactly. These proposed flavor choices are not recovered original flavor identities.
- Use manufacturer-approved liners and keep required air passages open. Store airtight in the refrigerator and use within 1 week for this untested flavor variation, or freeze up to 2 months.

RECIPE BASIS & REFERENCES
FOOD-019 six-bowl concept: https://u225x.com/record/FOOD-019
NCHFP fruit-leather drying guidance: https://nchfp.uga.edu/how/dry/recipes/fruit-leathers/

SMALL-BATCH ROOT-BEER APPLESAUCE LEATHER
New matching 1.5-cup recipe, adapted from FOOD-019/FOOD-020 with a conservative starting flavor dose. The exact original extract brand and concentration were not recovered.
Yield: 1 small sheet, about 6 strips
Prep / wait: 10 minutes
Cook: Approximately 6–10 hours at 140°F

INGREDIENTS
- 1 1/2 cups smooth unsweetened applesauce
- 2 tsp honey, optional
- 1/16 tsp regular-strength food-grade root-beer extract, plus up to another 1/16 tsp if desired

METHOD
1. Stir applesauce with optional honey and 1/16 tsp extract. Taste and add the remaining measured extract if needed; concentrated flavoring must stay within its label dose.
2. Spread 1/8 inch thick on an approved fruit-leather liner. Dry at 140°F for about 6–10 hours, until the center is firm and the underside has no damp spots.
3. Peel while pliable, cut into strips, roll with parchment and cool fully before sealing.

NOTES & STORAGE
- This small bowl matches the 1.5-cup project note. Flavoring strengths vary, so the earlier “up to 1.5 tsp” is not a universal dose.
- Refrigerate airtight and use within 1 week, or freeze up to 2 months. This flavored variation has no validated room-temperature shelf life.

RECIPE BASIS & REFERENCES
FOOD-020 root-beer project: https://u225x.com/record/FOOD-020
NCHFP fruit-leather drying guidance: https://nchfp.uga.edu/how/dry/recipes/fruit-leathers/