Plum Butter Bread Food

PLUM BUTTER

Steps:

• Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
• Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
• Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
• Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

SUGAR PLUM BREAD

Steps:

• Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans.
• In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts.
• Mix wet and dry ingredients together. Transfer batter to prepared pan(s).
• Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.)
• Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
• While the cake is cooling, combine confectioners' sugar and lemon juice. Brush over top while cake is still hot.

PLUM BREAD

Steps:

• Cream butter sugar and vanilla together until fluffy.
• Add eggs one at a time, beat after each addition.
• Sift together flour, salt, cream of tartar, and baking soda.
• Add about 1/3 of the yogurt to the mixture then 1/3 of the flour mixture, alternating until all is added.
• fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
• Bake at 350 degrees for about 50-55 minutes.
• cool in the pan for about 15 minutes and turn onto a platter.
• Makes two loaves but freezes well.

PLUM BUTTER BREAD

Steps:

• For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
• Simmer, covered, 40 minutes. remove from heat; stir in honey.
• Cool, place in a food processor bowl and process until smooth.
• Cover and set aside.
• In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
• Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
• Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
• Beat on high speed 3 minutes.
• Stir in whole wheat flour and as much remaining all-purpose flour as you can.
• On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, cover; let rise until double (about 1 hour).
• Turn out onto a floured surface, divide in half.
• Cover; let rest 10 minutes.
• Roll each half into a 12x7-inch rectangle and spread each with 1/2 cup of the plum butter to within 1 inch of edges.
• Sprinkle with nuts and cinnamon.
• Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
• Cover; let rise until nearly double (30 to 45 minutes).
• Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
• Remove from pans, brush with melted butter.
• Cool., serve with remaining plum butter.
• Makes 2 loaves (32 servings).
• Make-Ahead Tips: Transfer remaining prune butter to freezer container; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before serving. Cool loaves completely. Wrap bread in foil and place in airtight freezer containers or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw bread for 2 hours at room temperature.

SUGAR PLUM BREAD WITH HOMEMADE BUTTER

Steps:

• In a large bowl, dissolve 1 tsp sugar in warm water.
• Sprinkle in yeast and let stand 10 minutes then stir well.
• Add 1/2 cup sugar, butter, salt and 2 cups flour. Beat for 2 minutes.
• Add 2 more cups flour and eggs. Beat 3 minutes.
• Stir in remaining flour. You should have a soft dough. Knead for 8 minutes. Place in a lightly greased bowl. Cover with greased paper and a towel.
• Let rise for 2 hours in a warm oven.
• Punch down. Knead in fruit and nuts. Shape into 2 balls.
• Place in greased 8" cake pans. Cover with a towel and let rise for 1-1/2 hours. Bake for 45 - 50 minutes at 350°.
• Remove from pans at once. Drizzle with glaze.
• Glaze: Mix sugar and water together. If too stiff, add more water by drops.
• Butter: In a glass jar, shake the whipping cream until butter forms. Drain and chill until ready to use.

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.

SUGARPLUM BREAD

Steps:

• Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
• Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
• Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
• Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
• Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

PLUM-APPLE BUTTER

Steps:

• Place apples, plums and water in a large kettle; cover and simmer until tender, about 15 minutes. Cool. , Puree in batches in a food processor or blender; return all to the kettle. Add sugar and spices. Simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently. Cool completely. Pour into jars. , Cover and store in the refrigerator for up to 3 weeks.

PLUM BUTTER

Steps:

• Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.
• Rinse saucepan and return puree to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container.

SPICED PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
• Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.