Prune And Nut Bread Food

PRUNE QUICK BREAD

Steps:

• In a small bowl, cream shortening and sugar. Add the egg, milk and prunes; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Stir in nuts., Pour into two greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

OLD FASHIONED PRUNE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
• In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
• In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
• Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
• Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
• Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
• For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.

GRANDMA'S DATE-NUT BREAD

Steps:

• Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
• Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
• Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MAPLE PRUNE NUT BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer, adding walnuts and prunes with flours.
• Select Basic/White cycle.
• Use Medium or Light crust color.
• Delay cycle can be used.
• Remove baked bread from pan and cool on wire rack.

PRUNE NUT BREAD

Steps:

• Heat oven to 350°F.
• Grease and flour 9x5x3 inch loaf pan.
• Combine all ingredients in large bowl and mix well.
• Pour batter into prepared pan.
• Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.

PRUNE NUT BREAD

Steps:

• Preheat oven to 350F and grease two loaf pans very well.
• Cream butter and sugar; add egg and blend well.
• Combine liquids together; add alternately with whole wheat flour to first mixture.
• Sift white flour, baking powder, baking soda and salt together.
• Add with prunes and walnuts to first mixture; beat thoroughly.
• Pour into prepared pans and bake for an hour or until bread tests done.

PRUNE PLUM NUT BREAD

Steps:

• Preheat oven to 350°F.
• Lightly grease and flour two 9 x 5 x 2 1/2-inch loaf pans.
• Wash and dry the plums, but do not peel, dice into small pieces.
• If using dried prunes, soak them in warm water for about 15 minutes pat them dry and dice them.
• In a large bowl, cream butter, sugar and vanilla until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift together flour, salt, cream of tartar and baking soda.
• Blend yogurt and lemon peel, add to creamed mixture alternately with dry ingredients.
• Stir until well-blended.
• Add diced plums/prunes and nuts; mix well.
• Divide batter between the 2 prepared loaf pans and bake for 50 to 55 minutes or until cake tester inserted in center of bread comes out clean.
• Remove loaves from oven; let cool in pans for 10 - 15 minutes, then invert loaves onto cooling rack, and let cool completely.

PRUNE BREAD

Steps:

• Heat oven to 350° F. In a medium bowl, sift together flour, baking soda, allspice, cinnamon and cloves set aside. In a large mixer bowl, cream butter or margarine and sugar until light and fluffy. Beat in eggs, scraping bowl occasionally. Add flour mixture in three parts alternately with buttermilk, scraping bowl as needed. Fold in prunes and nuts. Pour into two greased 7 1/2 x 3 1/2 x 2 1/4 -inch loaf pans. Bake for 50 to 60 minutes or until tests done. Remove from pans cool on wire racks. When cool, wrap in foil and store in a cool place.Note: Dipping scissors in water makes cutting prunes easier. Serve bread with whipped cream cheese.

PRUNE & NUT TART

Steps:

• If you want to make the pastry by hand, beat the butter until it is smooth then mix in the icing sugar, one of the eggs and then add the flour. Or, put all the pastry ingredients (again 1 egg only) in the food processor with 2 tsp water and process just until they form a dough. Wrap the pastry in cling film and put in the fridge for half an hour or so to firm up. (You can freeze the pastry now for up to a month.)
• You need to bake the pastry case blind before adding the filling. The best and easiest way to roll the pastry is between 2 floured pieces of cling film. Line a loose-bottomed 23cm tart tin with the pastry, then line this with a piece of greaseproof paper. Put your baking beans on the paper then put the pastry case in the freezer.
• Preheat the oven to 190C/gas 5/fan 170C.When the pastry case is rock solid (after about 1⁄2-1 hour), put it in the oven on a baking sheet. After 15 minutes, lift out the paper and beans very carefully and glaze the inside with your second egg, beaten first (this makes sure you have no leaks later). Put back in the oven for a further 5 minutes.
• For the filling, melt the butter and leave it to cool a little.While this is happening, beat the eggs, then stir in the sugar and cooled butter. Scatter half the almonds in the base of the tart, then spread the prunes around. Pour the filling over evenly.
• Scatter the rest of the almonds over the top and bake for 20-30 minutes until firm. Take it out, dust over some icing sugar and serve hot, cold or warm with crème fraîche or cream.

PRUNE BREAD

Steps:

• Heat oven to 350° F. In a medium bowl, sift together flour, baking soda, allspice, cinnamon and cloves set aside. In a large mixer bowl, cream butter or margarine and sugar until light and fluffy. Beat in eggs, scraping bowl occasionally. Add flour mixture in three parts alternately with buttermilk, scraping bowl as needed. Fold in prunes and nuts. Pour into two greased 7 1/2 x 3 1/2 x 2 1/4 -inch loaf pans. Bake for 50 to 60 minutes or until tests done. Remove from pans cool on wire racks. When cool, wrap in foil and store in a cool place.Note: Dipping scissors in water makes cutting prunes easier. Serve bread with whipped cream cheese.

QUICK PRUNE BREAD

Steps:

• Preheat oven to 350 F.
• Sift flour; measure; add baking powder, soda, cinnamon, salt and sugar; sift again, add whole wheat flour and mix thoroughly.
• Combine egg, sour milk or buttermilk, prunes, prune juice and melted shortening or butter; pour into flour mixture and stir just enough to moisten the dry ingredients.
• Do not beat.
• Turn into a greased loaf pan (about 9-1/2"x5-1/2") and bake for about an hour, until a knife comes out clean when inserted in the middle.
• *Note on stewing prunes: Wash prunes and place in a saucepan with several lemon or orange slices; cover with cold water.
• Bring to a boil and boil briskly for 45 minutes to 1 hour.
• Sweeten to taste by adding up to 1/4 cup of sugar for every 1 cup of prunes in the last 5 minutes of cooking.