Today we made Prune Custard Strawberry Pie!
14 oz sweetened condensed milk, 1/2C skim milk, 3 eggs, 1/3C coarsely chopped prunes, 1/4C coarsely chopped almonds, 2T cornstarch, 1 deep dish graham cracker pie shell
Topping: 1/4C powdered sugar, 12 oz fresh strawberries
Preheat oven to 350F. Whisk eggs.
Stir in sweetened condensed milk.
Stir in skim milk. Blend well.
Stir in cornstarch. Blend well.
Stir in prunes and almonds.
Pour into pie shell. Batter will be thin.
Bake 45 minutes or until center is set. Cool 30 minutes. Sift powdered sugar evenly onto pie.
Hull Strawberries and slice into heart shapes. Arrange on top of pie.
Today we made Prune Choc Chip Muffins!
3C flour, 3t baking powder, 2T sugar, 1 egg, 1 1/4C skim milk, 4T butter, melted, 2/3C firmly packed, coarsely chopped prunes, 1C chocolate chips
Preheat oven to 350F. Sift together flour and baking powder. In separate bowl, mix milk, egg and cooled butter.
Stir in sugar.
Make a well in the dry ingredients and stir in wet until almost blended.
Mix in prunes and chocolate chips just until blended.
Turn into greased, lined or nonstick muffin tin.
Bake 20-25 minutes or until lightly browned.
Today we made Prune Brownies!
3/4C flour, 1T vanilla extract, 3 eggs, 1C unsweetened cocoa powder, 1t salt, 1/2t baking powder, 2C sugar, 6T butter, 1 1/4C chocolate chips, 1/2C loosely packed, coarsely chopped prunes
Preheat oven to 325F. Melt butter with 1 CUP chocolate chips.
Add sugar. Cool 20 minutes.
In small bowl, sift together flour, salt, cocoa and baking powder. Add eggs to chocolate mixture.
Add vanilla. Blend well.
Add flour mixture. Blend well.
Mix in prunes and remaining 1/4C of chocolate chips.
Turn into greased 8″X8″ pan.
Bake 50-60 minutes or until toothpick inserted in center emerges clean.
Today we made Prune Almond Biscotti!
3 2/3C flour, 1C firmly packed, coarsely chopped prunes, 1C coarsely chopped almonds, 1/2t baking powder, 1T vanilla extract, 1/2t baking soda, 1/2t salt, 3/4C sugar, 1/2C butter, melted, 2 eggs
Preheat oven to 350F. Sift together flour, baking soda and salt. In separate bowl, mix sugar and eggs.
Add cooled butter.
Stir in vanilla extract. Blend well.
Stir in dry ingredients until a dough is formed.
Press in prunes and almonds.
Turn onto floured surface. Knead 2 minutes. Shape into 2 logs about 8″ long by 2″ wide. Place on greased cookie sheet 3″ apart.
Bake 30 minutes or until somewhat dried out. Cool 20 minutes. Reduce heat to 275F. Slice logs at a slant into 1″ wide wedges. Bake 20 minutes. Turn over and bake another 20 minutes or until crunchy. Cool 5 minutes. Remove from sheet.
Today we made Prune Cheese Shortbread Cakes!
Crust: 1/2C butter, 1/3C brown sugar, 1 1/8C flour
Filling: 1 egg, 1/3C sugar, 6 oz cream cheese, 1/2C coarsely chopped prunes
Preheat oven to 350F. Mix crust ingredients.
Press into greased 8-cup cake pan or muffin tin.
Bake 10-12 minutes or until lightly browned. Mix filling ingredients.
Pour into baked crusts.
Reduce oven heat to 300F. Bake 15-17 minutes longer or until set in center. Makes 5 cakes.
Today I made Pear Prune Cake!
1 scant C flour, 1C sugar, 1 1/2t baking powder, 1/2t baking soda, 5T butter, melted, 4.25 oz pitted prunes, 1/4C water, 2 eggs, 1/4C milk, 2 pears, peeled, cored and chopped medium finely
Preheat oven to 375F. Cook prunes in water over medium heat until soft, about 10 minutes. Mash. Cool. Melt butter. Cool. Meanwhile, beat eggs with sugar until light colored. Add butter. Mix prunes with pears. In separate bowl, sift together dry ingredients. To the batter, add milk, alternating with dry ingredients, beginning and ending with dry. Mix in fruit until just blended. Turn into greased tube pan. Bake 30-35 minutes or until knife inserted in center of cake comes out clean.