Dissolve yeast in 1/4 cup warm water.
Mix everything together except prune butter; add more flour to make a soft dough.
Roll some of the dough; cut in squares.
Spread the prune butter from corner to corner of each square, 1 teaspoon or less.
Twist other ends and put on ungreased cookie sheet.
Bake at 350\u00b0 for 15 to 20 minutes until light brown.
For prune butter, in a saucepan, combine prunes, lemon juice and 3/4 cup of water.
Bring to boiling.
Reduce heat.
Simmer, covered, for 40 minutes.
Remove from heat; stir in honey.
Cool. Place in a food processor bowl.
Process until smooth.
Cover and cool.
Allow butter and cheese to warm; mix together.
Add flour; mix until it is like pie dough.
Chill for at least 1 hour.
On a well floured board, roll out until it is thinner than pie dough. Cut into strips about 1 1/2 x 3-inches.
Add filling to center; pinch ends together.
Bake on greased cookie sheet for 15 minutes at 400\u00b0.
nch tube pan.
Cream butter and sugar until smooth.
saute chopped onion add burgers and brown on both sides.add 4tbs lemon juice 4tbs tamarind or prune butter 1large can crushed tomatoes 1 can tomato sauce cubed carrots cubed potatoes salt and dash of sugar cover and simmer for one hour or till vegetables are tender
br>In saucepan, mix prune puree or butter, juice and peel.
Cream butter, sour cream, and sugar.
Combine flour, sugar, cocoa, baking powder, baking soda and salt.
Mix well.
In separate bowl, combine prune butter, coffee and vanilla.
Mix well.
Add mixture to flour mixture.
Mix well. Add walnuts.
Put in a 9 x 13-inch pan coated with nonstick cooking spray; spread evenly.
Bake at 350\u00b0 for 30 to 35 minutes. Sift confectioners sugar over cool cake.
Pour boiling water over tea bags and steep for 5 minutes, discard bags.
Combine tea and prunes in a medium saucepan.
Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
Remove from heat and puree mixture in a food processor until smooth.
Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
Remove from heat and stir into vanilla.
br>For glaze:.
Melt butter in saucepan.
Stir in
Melt chocolate in small saucepan and cook over low heat.
Stir until melted.
Add sugar, egg substitute, prune butter and vanilla to chocolate.
Mix well.
Stir in flour and, if desired, salt and nuts.
Coat a 9 x 13-inch pan with nonstick cooking spray.
Bake at 325\u00b0 for 35 to 40 minutes.
combine cake mix, egg, and butter with an electric mixer. Mix
Mix the butter ( I melt it in the
br>Immediately stir in peanut butter.
Drizzle warm frosting over
ake mix, pudding mix, water, butter, eggs and 2 teaspoons rum
br>1.\tCream together peanut butter and butter until fluffy. Add 1
For plum butter, in a saucepan combine plums,
Work flour, butter and salt together.
Add egg yolks and sour cream.
Mix well.
Place in refrigerator at least 4 hours or overnight.
Roll out and cut into squares.
Fill with apricots, prune butter or nuts.
Fold two corners to center.
Press lightly. Brush with beaten egg whites.
Bake in moderate oven at 375\u00b0 for 10 to 15 minutes.
ake mix other than a butter recipe cake, follow the directions on
On a large microwave-safe platter, arrange broccoli and cauliflower around outer edge.
Sprinkle with water.
Cover with microwave-safe clear plastic wrap; vent by leaving a small area unsealed at the edge.
Micro-cook on 100% power (High) for 2 minutes.
Place zucchini, mushrooms and peppers in center.
Cook, covered, on High for 4 to 5 minutes more, or until vegetables are crisp-tender.
Carefully drain off liquid.
Drizzle with Garlic Butter.