Thursday, March 8, 2012

The Prune Diaries, Vol. 1

Working as I do in the line of elder care, I am getting to be quite creative with the use of prunes. I happen to like prunes, if for no other reason than all the kids but Devon hate them. There will always be prunes in the container when I want a snack. But I hadn't really explored their culinary possibilities until recently.

Now I am compiling recipes for my new cookbook, 101 Ways to Cook Prunes. I'm expecting a call from the Food Network any day now to discuss my own cooking show.

This morning's delight:

Belgian Waffles with Stewed Prunes and Whipped Cream

1 comment:

  1. I love prunes as well! Having been raised in the country (Alabama and Georgia) and being blessed with lots of plum trees around our homes, we ate as many fresh plums as we could and then dried what was left of the harvest. This is a version of my grannies best cake made from prunes.

    Old Fashioned Prune Cake
    1 cup vegetable oil
    3 eggs
    1 1/2 cups white sugar
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 cup buttermilk
    1 1/4 teaspoons vanilla extract
    1 cup prunes, pitted and chopped
    1 1/2 cups chopped pecans
    3/4 cup butter
    3/4 cup buttermilk
    1 1/2 teaspoons dark corn syrup
    1 1/2 cups white sugar
    2 teaspoons vanilla extract
    Directions: Preheat oven to 350 degrees F (175 degrees C).
    Grease and flour Bundt or tube pan.
    In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
    In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
    Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
    Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
    Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
    For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.