Recipes With Prunes | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/fruits/dried-fruits/prunes/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 24 Oct 2024 23:10:31 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Recipes With Prunes | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/fruits/dried-fruits/prunes/ 32 32 Pressure-Cooker Chicken Marbella https://www.tasteofhome.com/recipes/pressure-cooker-chicken-marbella/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-chicken-marbella/

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 1 cup pitted green olives, divided
  • 1 cup pitted dried plums (prunes), divided
  • 2 tablespoons dried oregano
  • 2 tablespoons packed brown sugar
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in chicken thighs, skin removed (about 2 pounds)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice
  • Hot cooked couscous
Text Ingredients

Directions

  1. Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
  2. Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts

1 serving: 352 calories, 17g fat (3g saturated fat), 77mg cholesterol, 908mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat.

]]> Country French Pork with Prunes and Apples https://www.tasteofhome.com/recipes/country-french-pork-with-prunes-and-apples/ Mon, 01 Jan 2001 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/country-french-pork-with-prunes-and-apples/

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 tablespoon herbes de Provence
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 2 tablespoons olive oil
  • 2 medium onions, halved and thinly sliced
  • 1 cup apple cider or unsweetened apple juice
  • 1 cup beef stock
  • 2 bay leaves
  • 2 large tart apples, peeled, cored and chopped
  • 1 cup pitted dried plums (prunes)
Text Ingredients

Directions

  1. Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves.
  2. Cook, covered, on low 3 hours. Add apples and plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts

4 ounces cooked pork with 3/4 cup fruit mixture: 286 calories, 9g fat (3g saturated fat), 68mg cholesterol, 449mg sodium, 22g carbohydrate (13g sugars, 2g fiber), 28g protein.

]]> Za’atar Chicken https://www.tasteofhome.com/recipes/za-atar-chicken/ Mon, 01 Jan 2001 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/za-atar-chicken/

Ingredients

  • 1/4 cup za'atar seasoning
  • 1/4 cup olive oil
  • 3 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 3 pounds bone-in chicken thighs
  • 1 cup pimiento-stuffed olives
  • 1/2 cup dried apricots
  • 1/2 cup pitted dried plums (prunes)
  • 1/4 cup water
  • Hot cooked basmati rice, optional
Text Ingredients

Directions

  1. In a large bowl, combine first 6 ingredients. Add chicken; toss to coat.
  2. Arrange olives, apricots and plums in bottom of a 4- or 5-quart slow cooker. Add 1/4 cup water; top with chicken. Cook, covered, on low until chicken is tender, 5-6 hours. If desired, serve with rice.

Test Kitchen tips
  • If you have a few minutes to spare, try browning the chicken in a little oil before placing it in the slow cooker.
  • Make your own za'atar spice by mixing 1 Tbsp. each fresh chopped oregano, ground sumac, ground cumin and sesame seeds; and 1 tsp. each kosher salt and fresh ground pepper
  • Za’atar seasoning may become your new favorite spice. Add it to melted butter and toss with popcorn, mix it with olive oil for a dipping sauce or toss it with potatoes before roasting.

    • Nutrition Facts

    1 serving: 484 calories, 32g fat (7g saturated fat), 107mg cholesterol, 1367mg sodium, 18g carbohydrate (10g sugars, 2g fiber), 30g protein.

    ]]>         Finnish Pinwheels https://www.tasteofhome.com/recipes/finnish-pinwheels/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/finnish-pinwheels/

    Ingredients

    • FILLING:
    • 1/4 pound pitted dried plums (prunes), chopped
    • 1/4 pound pitted dates, chopped
    • 1/2 cup boiling water
    • 1 tablespoon sugar
    • 1-1/2 teaspoons butter
    • PASTRY:
    • 3 cups all-purpose flour
    • 1 cup sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup cold butter
    • 1 large egg, room temperature, beaten
    • 3 tablespoons heavy whipping cream
    • 1 teaspoon vanilla extract
    • Confectioners' sugar
    Text Ingredients

    Directions

    1. In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool.
    2. Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls.
    3. Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.

    Nutrition Facts

    1 pinwheel: 64 calories, 3g fat (2g saturated fat), 9mg cholesterol, 44mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

    ]]>         Snackin’ Granola https://www.tasteofhome.com/recipes/snackin-granola/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/snackin-granola/

    Ingredients

    • 2-2/3 cups sweetened shredded coconut
    • 1 cup quick-cooking oats
    • 1/4 cup packed brown sugar
    • 1/4 cup raisins or chopped pitted dried plums (prunes)
    • 1/4 cup chopped dried apricots
    • 2 tablespoons sesame seeds
    • 1/4 cup vegetable oil
    • 1/4 cup honey
    • 1/4 cup semisweet chocolate chips or M&M's
    Text Ingredients

    Directions

    1. In a large metal bowl, combine the first six ingredients. In a small saucepan, bring the oil and honey just to a boil. Immediately remove from the heat; pour over coconut mixture, stirring to coat evenly.
    2. Spread in an ungreased 13-in. x 9-in. baking pan. Bake at 325° for 25 minutes, stirring several times. Pour onto waxed paper to cool. Sprinkle with chocolate chips or M&M's. Store in an airtight container.

    Nutrition Facts

    1/4 cup: 106 calories, 6g fat (3g saturated fat), 0 cholesterol, 25mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 1g protein.

    ]]>         Sweet Surprise Chili https://www.tasteofhome.com/recipes/sweet-surprise-chili/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/sweet-surprise-chili/

    Ingredients

    • 3 pounds beef top sirloin steak, cubed
    • 1 tablespoon canola oil
    • 1/2 pound bulk Italian sausage
    • 1 large onion, chopped
    • 5 garlic cloves, minced
    • 2 cups water
    • 1 can (16 ounces) chili beans, undrained
    • 1 can (15 ounces) tomato sauce
    • 1 can (14-1/2 ounces) beef broth
    • 1 package (12 ounces) pitted dried plums (prunes), chopped
    • 3 teaspoons chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon paprika
    • 3/4 teaspoon salt
    • Dash cayenne pepper
    Text Ingredients

    Directions

    1. In a Dutch oven, brown beef in oil in batches. Remove and keep warm. Add sausage and onion to the pan; cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.
    2. Return beef to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beef is tender.

    Nutrition Facts

    Nutrition Facts: 1-1/3 cups equals 523 calories, 17 g fat (6 g saturated fat), 89 mg cholesterol, 1,188 mg sodium, 45 g carbohydrate, 7 g fiber, 47 g protein.

    ]]>         Thanksgiving Baked Apples https://www.tasteofhome.com/recipes/thanksgiving-baked-apples/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/thanksgiving-baked-apples/

    Ingredients

    • 1 cup butter, melted
    • 2/3 cup packed brown sugar
    • 1/2 cup cranberry-apple juice
    • 1/2 cup whiskey
    • 2 chopped ripe pears
    • 1/2 cup pitted dried plums (prunes), chopped
    • 1/2 cup raisins
    • 8 medium Gala apples
    Text Ingredients

    Directions

    1. In a large bowl, mix the butter, brown sugar, juice and whiskey until blended. Stir in the pears, dried plums and raisins.
    2. Cut a 1/2-in. slice off the top of each apple. Hollow out remaining apple, reserving centers and leaving a 1/2-in. thick shell. Chop centers, discarding center cores and seeds. Add chopped apple to pear mixture; toss to combine.
    3. Place hollowed out apples in a greased 13-in. x 9-in. baking dish. Fill with pear mixture; spoon remaining mixture around apples.
    4. Bake at 350°, uncovered, for 45-50 minutes or until apples are tender. Remove apples to dessert plates. Transfer remaining fruit mixture to a small saucepan. Bring to a boil; cook for 10-15 minutes or until liquid is syrupy. Spoon over apples.
    ]]>         Brie Appetizers with Bacon-Plum Jam https://www.tasteofhome.com/recipes/brie-appetizers-with-bacon-plum-jam/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/brie-appetizers-with-bacon-plum-jam/

    Ingredients

    • 1 pound bacon strips, chopped
    • 1 cup thinly sliced sweet onion
    • 1 shallot, finely chopped
    • 5 garlic cloves, minced
    • 1 cup brewed coffee
    • 1/2 cup water
    • 1/4 cup cider vinegar
    • 1/4 cup pitted dried plums (prunes), coarsely chopped
    • 3 tablespoons brown sugar
    • 1 tablespoon maple syrup
    • 1 tablespoon Sriracha chili sauce
    • 1/2 teaspoon pepper
    • 30 slices Brie cheese (1/4 inch thick)
    • 30 slices French bread baguette (1/4 inch thick), toasted
    Text Ingredients

    Directions

    1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels with a slotted spoon; drain skillet, reserving 1 tablespoon drippings.
    2. Add onion and shallot to drippings; cook and stir 5 minutes. Add garlic; cook 2 minutes longer. Stir in coffee, water, vinegar, dried plums, brown sugar, maple syrup, chili sauce and pepper. Bring to a boil. Stir in bacon. Reduce heat; simmer, uncovered, 1-1/4 to 1-1/2 hours or until liquid is syrupy, stirring occasionally. Remove from heat. Cool to room temperature.
    3. Transfer mixture to a food processor; pulse until jam reaches desired consistency. Place cheese slices on toasted baguette slices. Top each with 2 teaspoons jam.

    Nutrition Facts

    1 appetizer: 91 calories, 5g fat (3g saturated fat), 17mg cholesterol, 205mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 4g protein.

    ]]>         Moroccan Apple Beef Stew https://www.tasteofhome.com/recipes/moroccan-apple-beef-stew/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/moroccan-apple-beef-stew/

    Ingredients

    • 1-1/4 teaspoons salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon pepper
    • 1/4 teaspoon ground allspice
    • 2-1/2 pounds beef stew meat, cut into 1-inch pieces
    • 2 to 3 tablespoons olive oil
    • 1 large onion, chopped (about 2 cups)
    • 3 garlic cloves, minced
    • 1 can (15 ounces) tomato sauce
    • 1 can (14-1/2 ounces) beef broth
    • 1 cup pitted dried plums (prunes), coarsely chopped
    • 1 tablespoon honey
    • 2 medium Fuji or Gala apples, peeled and cut into 1-1/2-inch pieces
    • Hot cooked rice or couscous, optional
    Text Ingredients

    Directions

    1. Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat.
    2. Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon.
    3. Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
    4. Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous.

    Nutrition Facts

    1 cup: 339 calories, 13g fat (4g saturated fat), 88mg cholesterol, 905mg sodium, 24g carbohydrate (14g sugars, 2g fiber), 29g protein.

    ]]>         Pork Stew https://www.tasteofhome.com/recipes/slow-cooked-pork-stew/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooked-pork-stew/

    Ingredients

    • 2 pork tenderloins (1 pound each), cut into 2-inch pieces
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 large carrots, cut into 1/2-inch slices
    • 2 celery ribs, coarsely chopped
    • 1 medium onion, coarsely chopped
    • 3 cups beef broth
    • 2 tablespoons tomato paste
    • 1/3 cup pitted dried plums (prunes), chopped
    • 4 garlic cloves, minced
    • 2 bay leaves
    • 1 fresh rosemary sprig
    • 1 fresh thyme sprig
    • 1/3 cup Greek olives, optional
    • Chopped fresh parsley, optional
    • Hot cooked mashed potatoes, optional
    Text Ingredients

    Directions

    1. Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk together broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low until meat and vegetables are tender, 5-6 hours.
    2. Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

    Pork Stew Tips

    How do you tenderize pork?

    You tenderize pork by lightly pounding the meat with a meat mallet evenly across the surface, being careful not to damage the meat. Marinating the pork in acidic ingredients like lemon juice or vinegar prior to cooking adds flavor and breaks down tough proteins. Learn more on tenderizing tough meats.

    What is pork stew meat cut from?

    Pork stew meat is cut from the pork shoulder.

    What goes well with pork?

    Depending on the preparation of the pork, there are tons of side dishes that complement pork! Pulled pork can be accompanied by baked beans and mac and cheese. Pork chops go great with roasted vegetables.

    Nutrition Facts

    1 cup (calculated without potatoes): 177 calories, 4g fat (1g saturated fat), 64mg cholesterol, 698mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

    ]]>         Prune-Pecan Cookies https://www.tasteofhome.com/recipes/prune-pecan-cookies/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/prune-pecan-cookies/

    Ingredients

    • 1 egg
    • 7 pitted dried plums (prunes)
    • 1/2 cup sugar
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • Pinch salt
    • 24 pecan halves
    Text Ingredients

    Directions

    1. In a blender, puree eggs and plums until finely chopped. Pour into a bowl. Add sugar. Combine the flour, baking soda and salt; add to plum mixture and mix well.
    2. Drop by rounded teaspoonfuls onto greased baking sheets. Top each cookie with a pecan half. Bake at 350° for 13-15 minutes or until golden brown. Remove to wire racks to cool.

    Nutrition Facts

    1 each: 54 calories, 1g fat (0 saturated fat), 9mg cholesterol, 35mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

    ]]>         Russian Krendl Bread https://www.tasteofhome.com/recipes/russian-krendl-bread/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/russian-krendl-bread/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 3 tablespoons sugar
    • 3/4 cup warm half-and-half cream or whole milk (110° to 115°)
    • 1/4 cup butter, softened
    • 2 large egg yolks
    • 1-1/2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 2-3/4 to 3-1/4 cups all-purpose flour
    • FILLING:
    • 1 cup apple juice
    • 1 large apple, peeled and chopped
    • 2/3 cup finely chopped dried apples
    • 1/3 cup finely chopped dried apricots
    • 1/3 cup chopped pitted dried plums (prunes)
    • 5 tablespoons butter, divided
    • 4 tablespoons sugar, divided
    • 1/2 teaspoon ground cinnamon
    • Confectioners' sugar
    Text Ingredients

    Directions

    1. In a small bowl, dissolve yeast and sugar in warm cream. In a large bowl, combine softened butter, egg yolks, vanilla, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
    3. For filling, in a large saucepan, combine juice, apple, dried fruits, 2 tablespoons butter and 2 tablespoons sugar. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture reaches a jam-like consistency, stirring occasionally. Transfer to a bowl; cool completely.
    4. Punch down dough. Turn onto a lightly floured surface; roll into a 32x10-in. rectangle. Melt remaining butter; brush over dough to within 1 in. of edges. Mix cinnamon and remaining sugar; sprinkle over top. Spread with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
    5. Place on a greased baking sheet, seam side down; form into a pretzel shape. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°.
    6. Bake 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Dust with confectioners' sugar before serving.

    Nutrition Facts

    1 slice: 146 calories, 6g fat (3g saturated fat), 31mg cholesterol, 92mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

    ]]>         Prune Cake https://www.tasteofhome.com/recipes/prune-cake/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/prune-cake/

    Ingredients

    • 2 cups all-purpose flour
    • 1-1/2 cups sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup vegetable oil
    • 1 cup buttermilk
    • 2 large eggs, beaten
    • 1 cup chopped cooked pitted dried plums (prunes), drained
    • 1 cup chopped nuts
    • BUTTERMILK GLAZE:
    • 1 cup sugar
    • 1/2 cup butter, cubed
    • 1/2 cup buttermilk
    • 1 tablespoon light corn syrup
    • 1/2 teaspoon baking soda
    Text Ingredients

    Directions

    1. In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.
    ]]>         Prune-Filled Danish https://www.tasteofhome.com/recipes/prune-filled-danish/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/prune-filled-danish/

    Ingredients

    • 2 cups pitted dried plums (prunes), halved
    • 1 cup water
    • 2 tubes (8 ounces each) refrigerated crescent rolls
    • 1 can (15 ounces) coconut-pecan frosting, divided
    • 2 tablespoons butter, melted, divided
    • 1/2 cup confectioners' sugar
    Text Ingredients

    Directions

    1. In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice.
    2. Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums.
    3. Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough.
    4. Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).
    ]]>         Prune Cake https://www.tasteofhome.com/recipes/prune-cake-with-glaze/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/prune-cake-with-glaze/

    Ingredients

    • 1-1/2 cups sugar
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 cup canola oil
    • 3 large eggs, beaten
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
    • 1 cup chopped pitted dried plums (prunes), cooked
    • 1 cup chopped nuts
    • TOPPING:
    • 1/2 cup butter, cubed
    • 1/3 cup buttermilk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 3/4 cup sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, about 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. Bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.

    Prune Cake Tips

    How should you cook the prunes for this prune cake recipe?

    Prunes are dried plums, so by cooking them, you’re basically rehydrating and softening them. You can buy cooked prunes at the store—look for cans or jars labeled as stewed or ready-to-eat and come in a syrup or juice. You’ll also want to be sure to buy pitted prunes so that you don’t have to go to the trouble of removing all the pits. All this being said, it’s incredibly easy to cook your own at home. To cook prunes, combine 2 cups water per pound of dried prunes in a saucepan, bring to a boil, then remove from the heat and let cool. To enhance the flavor of the cake further, you can add spices and lemon juice, as we do in our recipe for spiced prunes.
    Prunes are underrated as an ingredient! Check out all the ways you can use them in your cooking.

    How should you serve prune cake?

    You can serve this prune cake either warm or cool; however, serving it hot is not recommended for two reasons. First, you’ll want to be sure to allow enough time for the glaze to fully absorb into the cake. And second, this cake is quite moist, so you want to give it enough cooling time so it doesn’t crumble when cut. It has its own glaze, so it doesn’t need a sauce, but a scoop of vanilla ice cream would go nicely alongside it.

    How should you store prune cake?

    The best way to store this cake is to cover the pan or to place it in an airtight container, such as a cake keeper, at room temperature. It'll stay fresh for up to five days. Because of the glaze, avoid wrapping it in plastic; this will prevent sticking. If you do want to wrap and freeze pieces, first wrap them in waxed paper or parchment, then place them in an airtight container or freezer bag.
    Looking for the best way to store all your baked goods? See our guide.

    —Hazel Wheaton, Taste Recipes Book Editor

    Nutrition Facts

    1 piece: 437 calories, 25g fat (6g saturated fat), 51mg cholesterol, 351mg sodium, 48g carbohydrate (32g sugars, 2g fiber), 5g protein.

    ]]>         Closest to Mom’s Prune Whip https://www.tasteofhome.com/recipes/closest-to-mom-s-prune-whip/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/closest-to-mom-s-prune-whip/

    Ingredients

    • 14 pitted dried plums (prunes)
    • 3 tablespoons confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1 cup heavy whipping cream, whipped
    Text Ingredients

    Directions

    1. Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool.
    2. Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.

    Nutrition Facts

    1/2 cup: 300 calories, 22g fat (14g saturated fat), 82mg cholesterol, 24mg sodium, 26g carbohydrate (20g sugars, 2g fiber), 2g protein.

    ]]>         Prune Bundt Cake https://www.tasteofhome.com/recipes/prune-bundt-cake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/prune-bundt-cake/

    Ingredients

    • 1/2 cup butter-flavored shortening
    • 1 cup sugar
    • 2 eggs
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 3/4 teaspoon salt
    • 1/4 teaspoon each ground allspice, cloves and nutmeg
    • 1 cup prune juice
    • 1 cup finely chopped pitted dried plums (prunes)
    • Confectioners' sugar, optional
    Text Ingredients

    Directions

    1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with prune juice, beating well after each addition. Stir in prunes.
    2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

    Nutrition Facts

    1 piece: 265 calories, 9g fat (2g saturated fat), 35mg cholesterol, 266mg sodium, 43g carbohydrate (23g sugars, 2g fiber), 4g protein.

    ]]>         Sugarplums https://www.tasteofhome.com/recipes/sugarplums/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/sugarplums/

    Ingredients

    • 1 package (15 ounces) raisins
    • 2 cups pitted dried plums (prunes)
    • 1 package (8 ounces) dried mixed fruit
    • 1-1/2 cups chopped pecans
    • Sugar
    Text Ingredients

    Directions

    1. In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl.
    2. Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.

    Sugarplums Tips

    How do you store sugarplums?

    You can store these sugarplums in a single layer in an airtight container at room temperature for several days. You could also store them in the refrigerator if you'd like, they'll keep for several weeks when stored this way.

    What are some different variations of this sugarplums recipe?

    There are so many ways to switch up this sugarplums recipe! Try adding different nut or fruit options to this recipe, like in these apricot-pecan sugarplums. Some other fruit and nut ideas are pistachios, dried pineapple, mango and apple. You could also make boozy sugarplums with either bourbon or rum. Make sure to not add too much alcohol since it might cause the sugarplums to become too soft and lose their shape.

    How do you serve sugarplums?

    Serve them alongside other Christmas desserts for a festive treat tray at a holiday gathering. (If you have guests with gluten sensitivities or allergies, try out this gluten-free sugarplums recipe!) Or enjoy them with your family on Christmas Eve while reading 'Twas the Night Before Christmas.

    —Christina Herbst, Taste Recipes Assistant Digital Editor, and Josh Rink, Taste Recipes Food Stylist

    Nutrition Facts

    1 sugarplum: 42 calories, 1g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 0 protein.

    ]]>         Great-Grandma’s Prune Roll https://www.tasteofhome.com/recipes/great-grandma-s-prune-roll/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/great-grandma-s-prune-roll/

    Ingredients

    • 1 package (1/4 ounce) active dry yeast
    • 1 cup warm milk (110° to 115°)
    • 1/2 cup butter, softened
    • 1/2 cup shortening
    • 3 large egg yolks, room temperature
    • 3 tablespoons sugar
    • 1 teaspoon salt
    • 4 cups all-purpose flour
    • FILLING:
    • 2 cups pitted dried plums (prunes)
    • 1/2 cup water
    • 1/2 cup sugar
    • 2 tablespoons lemon juice
    • 1/4 cup butter
    • 1/2 teaspoon ground cinnamon
    • GLAZE:
    • 1 cup confectioners' sugar
    • 1/4 teaspoon vanilla extract
    • 2 to 3 tablespoons water
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
    2. In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.
    3. Preheat oven to 350°. Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 13x9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
    4. Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
    5. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

    Nutrition Facts

    1 slice: 257 calories, 11g fat (5g saturated fat), 43mg cholesterol, 163mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 3g protein.

    ]]>         Dried Fruit Stuffing https://www.tasteofhome.com/recipes/dried-fruit-stuffing/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/dried-fruit-stuffing/

    Ingredients

    • 1 package (6 ounces) stuffing mix
    • 1/2 cup dried cranberries
    • 1/2 cup chopped pitted dried plums (prunes)
    • 1/2 cup chopped dried apricots
    • 1/3 cup slivered almonds, toasted
    Text Ingredients

    Directions

    1. Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.
    ]]>         Old-Fashioned Fruit Compote https://www.tasteofhome.com/recipes/old-fashioned-fruit-compote/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/old-fashioned-fruit-compote/

    Ingredients

    • 1 can (20 ounces) pineapple chunks, undrained
    • 1 can (15-1/4 ounces) sliced peaches, undrained
    • 1 can (11 ounces) mandarin oranges, undrained
    • 1 package (18 ounces) pitted dried plums (prunes)
    • 2 packages (3-1/2 ounces each) dried blueberries
    • 1 package (6 ounces) dried apricots
    • 1/2 cup golden raisins
    • 4 lemon zest strips
    • 1 cinnamon stick (3 inches)
    • 1 jar (10 ounces) maraschino cherries, drained
    Text Ingredients

    Directions

    1. Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

    Nutrition Facts

    1/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 31g carbohydrate (22g sugars, 2g fiber), 1g protein.

    ]]>         Blueberry-Bran Muffins https://www.tasteofhome.com/recipes/blueberry-bran-muffins/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/blueberry-bran-muffins/

    Ingredients

    • 1-1/2 cups bran flakes
    • 1/3 cup boiling water
    • 1 cup whole wheat flour
    • 1 cup all-purpose flour
    • 3/4 cup packed brown sugar
    • 1/3 cup quick-cooking oats
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 large egg
    • 1 cup buttermilk
    • 1/2 cup unsweetened applesauce
    • 2 tablespoons molasses
    • 3/4 cup fresh or frozen blueberries
    • 3/4 cup pitted dried plums (prunes), coarsely chopped
    • 1/4 cup slivered almonds
    • 2 tablespoons honey
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside.
    2. Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds.
    3. Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

    Nutrition Facts

    1 muffin: 155 calories, 2g fat (0 saturated fat), 12mg cholesterol, 166mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch.

    ]]>         Slow-Cooked Hoisin Pot Roast https://www.tasteofhome.com/recipes/slow-cooked-hoisin-pot-roast/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooked-hoisin-pot-roast/

    Ingredients

    • 1 medium onion, cut into 1-inch pieces
    • 1 boneless beef chuck roast (4 to 5 pounds)
    • 1 tablespoon canola oil
    • 1 cup water
    • 1 cup hoisin sauce
    • 3 medium plums or 6 pitted dried plums (prunes), halved
    Text Ingredients

    Directions

    1. Place onion in a 5-qt. slow cooker. Cut roast in half. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8-10 hours. If desired, skim fat.

    Nutrition Facts

    7 ounces cooked meat with 1/4 cup sauce: 389 calories, 20g fat (7g saturated fat), 119mg cholesterol, 488mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 37g protein.

    ]]>         Mom’s A-to-Z Bread https://www.tasteofhome.com/recipes/mom-s-a-to-z-bread/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/mom-s-a-to-z-bread/

    Ingredients

    • 1-1/2 cups sugar
    • 1 cup canola oil
    • 3 eggs
    • 2 cups A to Z ingredients (choose from list below)
    • 3 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup chopped walnuts
    • A TO Z INGREDIENTS:
    • Apples, peeled and shredded
    • Applesauce
    • Apricots (dried), chopped
    • Banana (ripe), mashed
    • Carrot, shredded
    • Sweetened shredded coconut
    • Dates, pitted and chopped
    • Figs (dried), chopped
    • Grapes (seedless), chopped
    • Oranges, peeled and chopped
    • Peaches, peeled and chopped
    • Pears, peeled and chopped
    • Pineapple (canned), crushed and drained
    • Dried plums (prunes), pitted and chopped
    • Pumpkin, canned
    • Raisins
    • Raspberries, fresh or frozen
    • Rhubarb, chopped fresh or frozen
    • Strawberries, fresh or frozen
    • Sweet potatoes, cooked and mashed
    • Zucchini, peeled and shredded
    Text Ingredients

    Directions

    1. Combine the sugar, oil and eggs in a large bowl. Stir in A to Z ingredients of your choice and vanilla. Combine flour, baking powder, cinnamon, baking soda and salt; stir into liquid ingredients just until moistened. Stir in walnuts. Pour into two greased 8x4-in. loaf pans.
    2. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

    Nutrition Facts

    1 slice: 239 calories, 13g fat (1g saturated fat), 23mg cholesterol, 200mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 3g protein.

    ]]>         Slow-Cooked Chicken Marbella https://www.tasteofhome.com/recipes/slow-cooked-chicken-marbella/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/slow-cooked-chicken-marbella/

    Ingredients

    • 1 cup pitted green olives, divided
    • 1 cup pitted dried plums (prunes), divided
    • 2 tablespoons dried oregano
    • 2 tablespoons brown sugar
    • 2 tablespoons capers, drained
    • 2 tablespoons olive oil
    • 4 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 bone-in chicken thighs (about 2 pounds), skin removed
    • 1/4 cup reduced-sodium chicken broth
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon white wine
    • 1 tablespoon lemon juice
    • Hot cooked couscous
    Text Ingredients

    Directions

    1. Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender.
    2. Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

    Nutrition Facts

    1 serving: 372 calories, 18g fat (3g saturated fat), 87mg cholesterol, 845mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 25g protein.

    ]]>         Sugar Plum Bread https://www.tasteofhome.com/recipes/sugar-plum-bread/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/sugar-plum-bread/

    Ingredients

    • 1 cup pitted dried plums (prunes), coarsely chopped
    • 3/4 cup water
    • 2 tablespoons plus 3/4 cup sugar, divided
    • 2 tablespoons shortening
    • 1 large egg, room temperature
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 tablespoons coarse sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup.
    2. Cream shortening and remaining sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with reserved cooking liquid; fold in cooled dried plums (batter will be thick).
    3. Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

    Test Kitchen tips
  • If dried plums (prunes) aren't to your liking, try substituting dried apricots.
  • Add a little lemon zest to softened butter and slather on top.

    • Nutrition Facts

    1 slice: 202 calories, 3g fat (1g saturated fat), 16mg cholesterol, 291mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 3g protein.

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