No exact measurements because I guessed all the way through:
Solo Prune Plum Cake and Pastry Filling
Rice Vinegar
Rice Cooking Wine
Fresh grated ginger
cinnamon
cloves
garlic
salt
Serve over tofu fried in olive oil, garlic and salt.
Yum!
Showing posts with label plums. Show all posts
Showing posts with label plums. Show all posts
Monday, July 2, 2012
Sunday, July 1, 2012
Plum Bread
Ingredients
1 cup vegetable oil
3 eggs
2 (4 ounce) jars plum baby food (I used plum prune pastry filling)
2 cups white sugar
2 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts
Directions
In a large bowl, mix together vegetable oil, white sugar, eggs, baby food, and food coloring.
In separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts.
Mix wet and dry ingredients together.
Place in greased and floured bundt pan, (you can also use cooking spray).
Bake at 350 degrees F (175 degrees C) for 50-60 minutes or until it tests done.
Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
Sunday, September 18, 2011
Hot Sherried Fruit Casserole Deluxe
1/2 cup (1 stick) butter
2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 cup dry sherry
One 16-ounce can pitted purple plums, drained
One 16-ounce can pear halves, drained
One 16-ounce can apricot halves, drained
One 14-ounce jar spiced apple rings, drained
One 16-ounce can pineapple rings, drained
Marachino cherries, stemmed
1. Butter a 2- to 2 1/2-quart casserole and set aside.
2. In a medium-size heavy saucepan, melt the butter over moderate heat, add the flour, and stir for 1 minute. Add the two sugars and sherry, stir steadily till the sauce is thickened and smooth, about 10 minutes, and remove from the heat.
2. In the prepared casserole, arrange the fruit in alternating layers, saving enough pineapple rings for the top. Place a cherry in the center of each pineapple ring on top, pour the sauce over the fruit, cover with plastic wrap, and refrigerate overnight.
4. Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes before baking, then bake till bubbly and sightly glazed on top, abut 20 minutes.
2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 cup dry sherry
One 16-ounce can pitted purple plums, drained
One 16-ounce can pear halves, drained
One 16-ounce can apricot halves, drained
One 14-ounce jar spiced apple rings, drained
One 16-ounce can pineapple rings, drained
Marachino cherries, stemmed
1. Butter a 2- to 2 1/2-quart casserole and set aside.
2. In a medium-size heavy saucepan, melt the butter over moderate heat, add the flour, and stir for 1 minute. Add the two sugars and sherry, stir steadily till the sauce is thickened and smooth, about 10 minutes, and remove from the heat.
2. In the prepared casserole, arrange the fruit in alternating layers, saving enough pineapple rings for the top. Place a cherry in the center of each pineapple ring on top, pour the sauce over the fruit, cover with plastic wrap, and refrigerate overnight.
4. Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes before baking, then bake till bubbly and sightly glazed on top, abut 20 minutes.
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