Mrs Visnevskis Plumju Putas Prune Whip Food

PRUNE WHIP

Steps:

• Beat together 3 egg whites with salt.
• Add the 6 Tbsp.
• sugar and beat until stiff.
• Fold in the prunes and lemon juice.
• Place in a casserole dish and place the dish in a pan of water.
• Bake at 350F for 30 minutes.
• Custard: Scald the milk in a double boiler.
• Beat together egg yolks, sugar and vanilla.
• Add this egg mixture slowly to the milk.
• Continue cooking to thicken.
• Serve the prune whip with the custard on top.

TANGY PRUNE WHIP

Steps:

• Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
• In a large bowl, beat egg whites til stiff but not dry.
• Fold the prune puree into the egg whites.
• Spoon into serving dishes and chill.
• Serve with a dab of whipped cream on top!
• *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
• **Recipe time given is for prepared prunes. Cooking time shown is for chilling.

MRS. VISNEVSKIS' PLUMJU PUTAS (PRUNE WHIP)

Steps:

• Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind.
• Whip the cream with the white sugar, then fold into the prune mixture.
• Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.

PENNE PASTA WITH TOMATOES AND CHEESE

Steps:

• Heat 3 Tbsp oil in pan.
• Saute onion and garlic.
• Mix in tomatoes, basil and ground red pepper.
• Bring to a boil, breaking up tomatoes.
• Add broth and boil.
• Reduce heat and simmer about 1 hour.
• (Can make this much ahead.) Cook pasta and drain.
• Toss with 3 Tbsp oil.
• Mix pasta with sauce and then mix in Havarti cheese.
• Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
• Bake in 375 oven about 30 minutes.
• ½ of this recipe will easily serve 4.

RASPBERRY COCONUT SLICE

Steps:

• BASE.
• Beat butter, sugar and egg in a mixing bowl with electric mixer until combined. Stir in sifted flours.
• Spread mixture over base of a greased 19cm x 29cm slice pan. I like to line it with baking paper. This makes it easier to remove once it's cooled.
• Bake at 180c or 350°F for about 10 minutes.
• FILLING.
• Spread hot base with raspberry jam, or jam of your choice.
• TOPPING.
• Combine 4 eggs, caster sugar and coconut in a mixing bowl and mix well.
• Spread over base and cook for a further 25 - 30 minutes or until golden brown on top.
• Once cooled slice into desired size slices. This keeps well in the pantry in an air tight container. If serving to friends and family this wont last long.

PRUNE WHIP

Steps:

• In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
• Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
• Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.

A SLIGHTLY DIFFERENT PRUNE WHIP

Steps:

• To make whip.
• cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
• puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
• with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
• add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
• chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
• refrigerate and top with the custard sauce ( above) as follows:.
• To make the CUSTARD SAUCE follow the below.
• 1 c milk.
• 2 egg yolks.
• 3 tbs sugar.
• dash salt.
• 1/2 tsp vanilla.
• heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
• in small bowl lightly beat the egg yolks with sugar and salt.
• gradually add the hot milk beating constantly.
• return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
• stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.

CLOSEST TO MOM'S PRUNE WHIP

Steps:

• Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool. , Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.