Plum And Oat Bran Betty Food

PLUM CRISP WITH CRUNCHY OAT TOPPING

Steps:

• In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

PLUM BETTY

Steps:

• Heat oven to 200C/180C fan/gas 6. Whizz bread to chunky crumbs in a food processor. Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp. Scrape into a bowl and stir in the butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.
• Put the plums, sugar and cornflour into a large lidded pan. On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.
• Layer up the plums and crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.

BROWNED BUTTER-PLUM MUFFINS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
• In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
• In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

PLUM WALNUT BRAN MUFFINS

Steps:

• Heat oven to 400°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
• Mix flour, cereal, brown sugar, baking powder, baking soda and salt in large bowl with spoon. Stir in egg, buttermilk and oil just until moistened. Gently stir in plums and walnuts. Divide batter evenly among muffin cups. Sprinkle 1/2 teaspoon of the granulated sugar on each muffin.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm.

PLUM AND OAT BRAN BETTY

Steps:

• Preheat oven to 350 degrees. Grease a five- to six-cup baking dish with some of the melted butter.
• Toss the plums in a bowl with the rest of the melted butter, the lemon juice, one-fourth cup of the oat bran, one-half cup brown sugar and one-half teaspoon cinnamon. Spread the plums in the baking pan.
• Using a fork, a pastry blender or a food processor, combine the remaining oat bran, sugar and cinnamon with the soft butter until crumbly. Spread the mixture over the plums in the baking dish.
• Bake for about 40 minutes, until the top has browned, the filling is bubbly and the aroma is irresistible. Allow to cool until just warm, then serve. Whipped cream, heavy cream or ice cream can be served alongside.

PRUNE MUFFINS

Steps:

• My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
• In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
• In a bowl blend together beaten egg, sour cream and melted butter.
• Add to dry ingredients and stir just until well blended, but do not overmix.
• Batter will be firm like a stiff drop cookie dough.
• Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
• Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
• Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
• While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
• Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
• Delicious!

FRESH PLUM QUICK BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

GLUTEN-FREE PLUM CRISP WITH PISTACHIO, OAT AND ALMOND MEAL TOPPING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch and cinnamon.
• In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt, I insist.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

PLUM OATMEAL BREAD

Steps:

• Preheat oven to 350°F.
• Coat a 9x5x3-inch loaf pan with non-stick cooking spray.
• Mix together flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.
• Add oatmeal and plums, and stir to coat the plums.
• In another bowl, combine eggs, milk and oil.
• Add to flour mixture and stir until dry ingredients are just moistened.
• Pour into prepared pan and bake 1 hour.
• Cool in pan 10 minutes; remove to rack and cool completely.