In a small saucepan, place prunes, water, and orange juice. Bring
Place 1 cup water and all the ingredients in a small saucepan; bring to a boil. Reduce the heat to low; simmer, covered, for 10 mins.
Serve the stewed prunes with low fat yogurt, if desired.
Pick, singe, draw and wipe 6 quail.
Cut the head off and stuff them with stewed prunes, stewed apples or mashed and seasoned, mashed potatoes.
Lay a strip of bacon over each breast. Put them in a roasting pan and spread a little butter over each quail.
Dust with salt; let cook in oven for 18 minutes.
Place on toast; garnish with watercress or lettuce.
Combine oil, buttermilk, soda, allspice, nutmeg, sugar, flour, cinnamon and salt together.
Add stewed prunes, vanilla, eggs and nuts to first part.
Bake in hot oven at 350\u00b0 for 40 minutes.
Cream together sugar and butter. Add egg yolks and beat, then add buttermilk, soda, flour, spices and stewed prunes. Lastly add the 3 egg whites, stiffly beaten. Bake in 2 layers in a 350\u00b0 oven. Put together with Prune Filling. Bake 25 minutes or until done.
Place the prunes in a dish, pour the water over them, add lemon juice.
Place in fridge overnight.
Enjoy.
In a 2-quart saucepan, combine prunes and lemon.
Cover with enough cold water and bring to a boil.
Turn heat down and simmer for about 40 minutes.
Add more water and sugar to taste.
Place the prunes
and
raisins
in
a
pot.
Cover with water; bring to a boil
and
cook
over a low fire for 30 minutes.
Add the sugar
and lemon wedges.
Cook another 15 to 20 minutes. Serve hot or cold.
Serves 3 to 5.
Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
and melted margarine.
Cut prunes in half, and remove pits
Cream butter and sugar well.
Add eggs, one at a time.
Sift flour, chocolate and cinnamon together.
Add alternately with milk. Add prunes and beat well.
Add soda.
Bake in 350\u00b0 oven (for two 9-inch round pans, bake for 25 minutes or for 9 x 13-inch pan bake for about 45 minutes).
Save about 4 prunes for frosting.
or Prune Filling Place the prunes in a bowl and cover
Cake:
Sift dry ingredients.
In a large bowl beat eggs, oil, buttermilk and vanilla.
Add dry ingredients; stir in prunes. Pour in greased and floured tube pan and bake 50 to 55 minutes at 325\u00b0.
Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.
Cream shortening, sugar and eggs. Add chopped prunes and stir in sour cream. Sift together flour, soda, baking powder and spices and add to creamed mixture. Pour into 2 (8-inch) greased pans or a flat pan. Bake in moderate oven, 350\u00b0, for about 20 minutes or until done. Frost with Creamy Icing.
Cream sugar and shortening.
Add egg yolks.
Sift together all dry ingredients.
Add alternately with liquids.
Mix in nuts and prunes.
Fold in beaten egg whites.
Bake at 275\u00b0 in three loaf pans.
Mix and set aside flour, sugar, soda, salt, cinnamon, allspice and nutmeg.
Beat eggs and add buttermilk, oil and vanilla.
Mix well.
Add dry ingredients to egg mixture and mix well, then add prunes and mix well.
Pour mixture into a greased and floured Bundt pan.
Bake at 325\u00b0 for 50 to 55 minutes.
Blend sugar and oil.
Add eggs, one at a time, beating between additions.
Add vanilla, then alternately, the dry ingredients and milk.
Stir in prunes and nuts.
Bake in an 11 x 8 x 2-inch pan for 1 hour at 325\u00b0.
tir in the vanilla and prunes. Sift the flour, allspice, nutmeg
Sift dry ingredients and add to creamed mixture.
Add chopped prunes.
Bake in a 9 x 13-inch pan for 40 to 45 minutes or until done at 350\u00b0.