Baking with Dried Plums

We didn't take the package of prunes with us on our long vacation, but now that we're home again, it's time to start using them again. Last time I went to the internet to find some recipes, but today I decided to check our old, well-used, copy of the Better Homes & Gardens New Cook Book. The index showed two recipes under "prunes" and they both look worth trying. 

I scaled each of them down so that if we don't like the results we won't be forcing ourselves to eat them forever. However, I think we'll actually like both of them, so that shouldn't be a problem. This first one is on a two-page spread with eight different recipes. We've tried six of them over the years, and liked every single one of them. We'll have to try the last recipe (Date-Orange Bars) when we get the package of dates, which is next in line on the Costco shelf.

Prune-Filled Oatmeal Bars

• Prune Filling (see below)
• 3/4 cup flour
• 3/4 cup quick oats
• 1/2 cup brown sugar
• 1/4 teaspoon baking soda
• 3/8 cup butter or margarine

Prepare the filling and set aside. Combine the flour, oats, sugar and baking soda. Cut in the butter until the mixture is crumbly. Pat 2/3 of it (about 1 1/2 cups) into an 8" square baking pan. Spread the prune filling on top, then sprinkle with the remaining crumbs. Bake at 375 degrees for 20-25 minutes. Cool on a wire rack before cutting into bars.

Prune Filling

• 1/2 cup (about 8), snipped, pitted prunes
• 1/3 cup water
• 3 tablespoons frozen lemonade concentrate
• 1/4 cup brown sugar
• 1/4 cup chopped walnuts
• 1 tablespoon flour

In a small saucepan, combine the prunes, water and lemonade. Bring to a boil; cover and simmer 5 minutes. Mix together the brown sugar, walnuts and flour; stir into the prune mixture. Cook and stir until very thick.

This next recipe was in the "breads" section, although it could probably be served as dessert, especially if you drizzled some vanilla glaze on top. It fits in quite well with last week's little Kuchen baking.

Kuchen

• 1 1/2 cups flour
• 1 1/4 teaspoons active dry yeast
• 3/8 cup milk
• 3 tablespoons butter or margarine
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup thinly sliced apple or snipped prunes
• 1 egg
• 1 egg yolk, beaten (if doubling, can use a whole egg here)
• 1 1/2 tablespoons light cream or milk
• 1/3 cup sugar
• 3/4 teaspoon cinnamon

In a mixing bowl, combine 3/4 cup of the flour with the yeast. In a saucepan, heat the milk, butter, 2 tablespoons sugar and salt just until warm and the butter starts to melt, stirring constantly. (Or do this step in the microwave for a few seconds.) Add to the flour mixture with the one egg and beat at low speed for one minute, scraping the bowl; then beat at high speed for 3 minutes. Stir in the remaining flour. (Note that for our humid Florida, I added an additional 2 tablespoons of flour.) 

Using floured fingers, carefully pat the dough into a greased 9" cake pan, pressing up the sides to form a rim. Cover and let rise in a warm place until double, about 45-50 minutes.

While it's rising, prepare the filling. If using apples, cook them for 2 minutes in boiling water, then drain. If using prunes, cook them for 10 minutes in simmering water, then drain. I decided to use both, putting apples on one side and prunes on the other, just to see which we preferred. Once risen, carefully spoon the fruit on the dough.

Combine the beaten egg yolk and cream. Stir in the 1/3 cup sugar and cinnamon. Carefully spoon over the fruit. Bake for 20-25 minutes at 400 degrees. Cool slightly, then cut into wedges and serve warm.

I also quickly searched through our Betty Crocker Cookbook and was intrigued by the recipe for Prune Whip. However, six servings seemed a bit much. Dividing it into thirds required one egg white - the perfect recipe to use the other half of the egg from above!

Prune Whip

• 1 egg white
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/3 cup cooked prunes, diced
• 1 teaspoon lemon juice
• 1-2 tablespoons chopped pecans

Beat egg white until fluffy. Stir in sugar, salt and prunes and beat until stiff. Fold in lemon juice and pecans. Spoon into an ungreased baking dish. Bake in a water bath at 350 degrees for 18-20 minutes. Serve warm with sweetened whipped cream.