br>Add lemon rind and juice, honey, prune juice, harissa and salt and
Mix prune juice with applesauce, bran and linseed. Place in an airtight glass container and store in fridge for later use.
Take 1-2 tbs a day and drink lots of water.
ot dry.
Fold the prune puree into the egg whites
ook prunes and 80 ml prune juice on low heat for 8
Sprinkle gelatin on top of water and set aside.
Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.
s mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon
Cook together the sugar and prune juice until candy thermometer reads 234\u00b0.
Add hot syrup slowly to egg whites while continuing to beat.
Add lemon juice and salt.
Add prunes; continue beating until mixture holds its shape.
Serve with Custard Sauce.
Simmer prunes slowly 30 minutes. Pour juice from prunes and cool and chop prunes.
Cream sugar, egg and shortening.
Sift salt, soda, baking powder and flour together.
Add with prune juice and spices.
Add nuts and prunes.
Bake 45 minutes at 350\u00b0.
Dissolve jello in hot prune juice.
When partly set, beat until frothy.
Add prune pulp and continue beating.
Fold in whipping cream, whipped.
Beat eggs and add sugar and melted butter.
Dissolve soda in prune juice.
Sift flour, nutmeg, cinnamon, cloves and baking powder together.
Add prune juice and prunes to egg mixture.
Add flour mixture and mix well.
Bake in layers (9-inch pans) at 350\u00b0 for 30 to 35 minutes.
In a measuring cup, mix prune juice with 1 tablespoon baking soda
Mix prunes, orange juice and rind in small bowl.
Next beat in eggs, sugar and Crisco until creamy.
Sift flour, baking powder and baking soda together.
Add 1/2 cup nuts.
Last add prune juice and cut up prunes and orange juice and rind.
Bake in two 9-inch pans at 350\u00b0 for about 30 minutes.
When cool, frost with seven minute frosting.
Combine eggs, oil and sugar in large mixer bowl; mix well.
Mix buttermilk and soda in cup.
Sift flour, baking powder, nutmeg, cinnamon and cloves into bowl.
Stir in pecans.
Add flour mixture to egg mixture alternately with buttermilk, mixing well after each addition.
Mix in prunes, prune juice and vanilla.
Spoon into greased tube pan.
Bake at 325\u00b0 for 45 to 50 minutes or until toothpick inserted near center comes out clean.
Invert onto serving plate.
Pour sauce over cake immediately.
Yield:
16 servings.
Cook unsweetened prunes; chop and cool.
Cream shortening well and add sugar, creaming until well mixed.
Add unbeaten eggs one at a time, beating mixture well after each egg is added.
Sift dry ingredients and add alternately with prune juice to original mixture, a small amount at a time.
Add chopped prunes.
Bake in moderate oven.
Can be baked in four greased and floured one pound coffee cans.
Cream shortening and sugar together until light and fluffy. Mix together egg and prune juice.
Blend with shortening mixture. Sift together dry ingredients.
Dissolve soda in sour milk; add alternately with dry ingredients to creamed mixture.
Add nut meats and chopped prunes.
Bake 1 hour in 350\u00b0 oven.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift the flour, baking soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside.
Cream the shortening with the white sugar. Blend in the eggs one at a time and beat well for 1 minute. Add the dry ingredients alternately with the prune juice. Stir in the prunes and nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until done.
Pit and chop the prunes.
Blend the reserved 1/2 cup prune juice with the cornstarch until smooth.
Combine prunes, sugar, lemon juice and cornstarch mixture in a saucepan.
Simmer until thick and clear.
Cool slightly.
Add nuts and cinnamon.
Chill. Serve with whipped cream.
Combine prune juice and water in a small saucepan; bring to boil.
Remove from heat and stir in prunes and butter.
Cool mixture to lukewarm.
Stir in egg and vanilla.
Combine flour and remaining ingredients in large bowl; add prune mixture, stirring just until dry ingredients are moistened.
Soak bran in prune juice and buttermilk.
Cream sugar and butter throughly then add the egg and beat well.
Add bran mixture.
Sift the flour with the salt and baking soda and add to the mixture.
Now add the nuts, if you like.
Stir only until flour disappears.
Bake in a greased loaf pan (9 1/2\" by 5 1/2\") in a 325 degree oven for an hour and 20 minutes.
sour milk or buttermilk, prunes, prune juice and melted shortening or butter