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.
*For prune puree, use blender or food processor.
Add only enough water to prunes to make puree.
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.
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.
side.
In saucepan, mix prune puree or butter, juice and peel
Place all ingredients in a blender or food processor, and process at high speed until the mixture is smooth.
Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
Replace all or part of the butter, margarine, or other solid shortening in cake, muffin, and quick bread recipes with half as much Prune Puree. If the recipe calls for oil, replace all or part of the oil with three-fourths as much Prune Puree.
ot dry.
Fold the prune puree into the egg whites.
o drain for garnish.
Puree rest of the prunes in
ot.
To make the Prune Filling: Place the prunes in
Combine prunes and 6 tablespoons water in container of food processor.
Pulse until prunes are finely chopped.
To use, replace all of part of the solid fats in cakes, muffins, and quickbreads with half as much prune puree. Replace all of part of liquid fat with 3/4 as much prune puree.
Stores well in frig.
Preheat oven to 350\u00b0.
Grease loaf pan and dust with flour.
In saucepan, mix puree, juice and orange peel.
Bring just to boiling and remove from heat.
In large bowl, combine dry ingredients and blend.
Add prune mixture.
Fold in egg whites.
Add pecans. Spread in loaf pan.
Bake about 50 minutes.
Cool in pan 10 minutes, then turn out on rack to cool completely.
Prepare prune puree.
Set aside.
Preheat
Mix water, puree, egg whites and vanilla until light and fluffy.
Sift together flour, cocoa, baking powder, baking soda and salt.
Add sugar.
Mix dry and wet ingredients until well blended and smooth.
owl, whisk together the buttermilk, prune puree or babyfood, egg whites and
Preheat oven to 375\u00b0.
Coat 12 (2 3/4 inch) muffin tin cups with vegetable cooking spray; set aside.
In small bowl, combine buttermilk, bran and baking soda; set aside.
In mixer bowl, cream sugar, prune puree; beat in egg whites and molasses.
Stir in buttermilk mixture, flour, apple and salt.
Blend thoroughly. Spoon batter into prepared muffin cups, dividing equally.
Bake about 20 minutes until pick inserted into center comes out clean. Cool in pan for 15 minutes.
Turn onto rack to cool completely.
Combine flour, cocoa, sugar and baking soda.
Mix well.
Add prune puree, chocolate syrup and vanilla; mix well.
Stir in chips.
Spray baking sheet with nonstick cooking spray.
Drop rounded teaspoonfuls of dough on sheet.
Bake at 350\u00b0 for 10 minutes.
Combine flour, baking soda, baking powder and sugar.
Stir to mix well.
Add the banana, prune puree and vanilla.
Stir until moist.
Add walnuts.
Spray loaf pan with nonstick cooking spray.
Bake at 350\u00b0 for 50 minutes.
Preheat the oven to 425 degrees.
Mix together the cornmeal, flour, leaveners, sugar, and salt.
Whisk together the eggs, buttermilk, oil, and prune puree in a seperate bowl.
Add the wet to the dry mixture, mixing thoroughly.
Place in sprayed muffin tin and bake 20-30 minutes at 425. Served best warm, but freeze well for later use, too.
Mix together dry ingredients.
In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product).
Mix dry and wet together.
Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high.
Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.
In small bowl, combine buttermilk, bran flakes and baking soda; set aside.
In mixer bowl, beat together prune puree, egg whites, sweetener and molasses.
Stir in buttermilk mixture, flour and grated apple.
Blend thoroughly.
Spoon into muffin tins lined with baking cups or coated with nonstick spray.
Bake for 20 minutes at 375\u00b0.
Makes 12 muffins.
One muffin equals 105 calories, 0 calories from fat, 0 total fat and 1 mg cholesterol.