thin, even layer of prune filling.
Roll out the
anilla extract.
Sprinkle the prune pieces evenly over the hot
ut recipe in half and fill with prune filling.
(see recipe#20108
wire rack. Cut into bars. Yields 16 large
an.
Cover evenly with prune mixture to within 1/2
In mixer bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
Add prune puree.
Beat at low speed to incorporate.
Add orange peel and juice.
Mix on low speed just until dry ingredients are moistened.
Fold in cranberries and nuts.
ot dry.
Fold the prune puree into the egg whites
sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract
*For prune puree, use blender or food processor.
Add only enough water to prunes to make puree.
Beat eggs and add oil and sugar.
Combine flour, baking soda, salt and cinnamon.
Add to egg mixture.
Stir in baby food.
Pour batter into a greased and floured 9 x 13-inch pan and bake at 350\u00b0 for 35 to 40 minutes.
br>Spread frosting onto cool bars.
Refrigerate.
Per serving
ot to burn.
For Prune Filling Place the prunes in
Cover prunes with water.
Cover and simmer until tender; do not sweeten.
Drain, saving 2/3 cup liquid.
Add water if necessary.
Pit and chop prunes.
Sift together dry ingredients. Add prune liquid and oil.
Mix to blend and then beat vigorously 2 minutes.
Add eggs; beat 1 minute longer.
Stir in prunes and pour into greased and floured 13 x 9-inch pan.
Sprinkle with crumb top, then nuts and bake at 350\u00b0 for 45 minutes.
Serve warm.
Heat oven to 350\u00b0.
Coat 8 inch square baking pan with vegetable cooking spray, set aside.
In mixer bowl beat milk and prune puree to blend thoroughly; add flour, sugar, 2 tablespoons of cocoa, baking powder and salt.
Beat just to blend thoroughly. Spread evenly in pan.
In small bowl,
mix brown sugar and the remaining 1/4 c. cocoa powder.
Sprinkle evenly over top.
Bake in center of oven about 45 minutes until cake is springy to the touch.
Cool 15 minutes on rack.
sing any unsweetened buttery crust recipe to produce a crisp crust
. Chop the prunes and then combine them with the 1cup sugar, 1teaspoon cinnamon and 1cup water. Cook until thickened, about 8 minutes on medium stirring constantly to prevent burning. Cool thoroughly.
Cream the 1/2 cup softened butter and 1 cup brown sugar.
Add the 1 3/4 cups flour, 1 1/2 cups oatmeal, 1 teaspoon salt and 1teaspoon of the cinnamon. Blend until crumbly.
Put 1/2 the amount into a buttered 13 X 9 X 2 pan. Press down in pan.
Spread the cooled filling over the bottom crust.
Sprinkle the remaing crumb mixture over ...
Heat oven to 350\u00b0.
Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
In mixer bowl, beat milk and Prune Puree to blend thoroughly.
Add flour, sugar, 2 tablespoons of cocoa, baking powder and salt.
Beat just to blend thoroughly. Spread evenly in pan.
This is an old recipe from my mother, hence some of the directions are antiquated.
The cake keeps well and is very moist. By its taste, it is hard to realize that the main ingredient is prunes!
Sift together first six ingredients.
Cream butter and sugar, add well-beaten eggs, milk, molasses with soda dissolved in it, then sifted dry ingredients.
Boil the prunes and when soft, add to the recipe.
If desired, add 1 teaspoon lemon extract or 1 teaspoon grated orange or lemon rind. (You may also use candied fruit).
Bake in 2 bread pans (lined with greased paper- I use parchment paper for the lining) 1 1/2 to 2 hours in rather slow oven (275 to 300 degrees F). Makes either two standard loaves or 3 medium ones.
Mix sugar, oil and apple juice.
Separately mix dry ingredients.
To them, gradually add all other ingredients, mixing just until crumbly.
Pour the mixture into a 9-inch baking pan sprayed with Pam.
Bake in preheated 375\u00b0 oven for 20 minutes or until resilient to the touch.
Makes 12 bars.