How To make Plum Bread
1 1/2 cups unbleached white flour
1 cup whole-wheat flour
2 teaspoons baking powder
2 eggs
beaten
1/4 cup sugar
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1 cup evaporated skim milk
1 teaspoon lemon extract
2 teaspoons lemon peel
1 cup finely diced plums
Nonstick cooking spray 2 plums :
seeds removed, cut into thin slices
Preheat the oven to 350 degrees. In a medium bowl, combine the flours and baking powder. Set aside. In a large bowl, combine the eggs, sugar, applesauce, oil, milk, extract, and lemon peel. Mix well. Slowly add the dry ingredients to the large bowl and mix well. Fold in the plums.
Pour the batter into a loaf pan that has been sprayed with nonstick cooking spray. Lay the plum slices on top. Bake for 40 to 45 minutes until a toothpick comes out clean. If necessary, cover the top loosely with foil so the plum slices do not over bake. Remove cake from oven and let cool for 10 minutes in the pan. Remove cake from pan and let cool completely.
Exchanges: Starch Exchange 2&1/2 Monounsaturated Fat Exchange :
1/2 Calories 235 Calories from Fat :
44 Total Fat 5g Saturated Fat :
1g Cholesterol 48mg Sodium :
129mg Carbohydrate 41g Dietary Fiber :
3g Sugars 12g Protein :
8g
http://www.diabetes.org/recipes/072299.asp
From the recipe collection of Barb @ P K
Description: "Recipe for Thursday, 7/22/99" Source: "Flavorful Seasons Cookbook" Copyright: "Published October 1996"
How To make Plum Bread's Videos
Original Plum Torte - quick and easy classical plum cake recipe
Plum torte recipe - the most popular cake recipe in the world.
The New-York Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989.
This pastry is distinguished by a simple recipe and, practically, a 100% guarantee that everything will work out - everything in this recipe is easy, simple, and quick.
Plum pie is a great option for a quick dessert that will delight anyone!
INGREDIENTS
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- 2 eggs
- 24 halves pitted purple plums
- 1 teaspoon sugar for topping
- 1 teaspoon cinnamon for topping
- 1/2 lemon juice
PREPARATION
1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl.
3. Add the flour, baking powder, salt, and eggs and beat well.
4. Spoon the batter into a springform pan of 8, 9, or 10 inches.
5. Place the plum halves skin side up on top of the batter.
6. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
7. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
8. Bake 1 hour, approximately
#recipe #torte #cake #plum
Lincolnshire Plum Bread Recipe
Lincolnshire plum bread is an authentic British yeast bread that’s a wonderful dessert for afternoon tea or Christmas. Each slice is jeweled with dried fruit and flavored with hints of cinnamon and allspice. Spread on some butter and enjoy this bread with a cup of tea!
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Make This Brittle Plum Bread Pudding Recipe!
Best Fiends Bites is back with a fun stop-motion Plum Bread Pudding recipe! Please LIKE & COMMENT with what recipe you have or want to see next! Full instructions below! Download Best Fiends for FREE:
Brittle Plum Bread Pudding
Ingredients
Filling
4 plums
¼ cup of powdered sugar
½ cup of warm water
1 cup of raspberries
1 cup of blackberries
1 cup of blueberries
¼ cup of sloe gin
Bread pudding
6 slices of white bread, crust removed
½ cup of powdered sugar
½ cup of melted, unsalted butter
1 ½ cups of flour
1 egg
Topping
3 drops of vanilla extract
Small balls of black and white fondant
2 wafers
Instructions
Filling
-Turn stove on medium heat
-Place whole plums in large saucepan
-Add in powdered sugar and water and bring to a low boil. Stir for 15 minutes
-Remove the pan from fire and discard the pits from the fruit
-Bring the pan back to low heat
-Add raspberries, blackberries, blueberries, and sloe gin to pan
-Cook and stir for 10 minutes
-Remove from heat and place fruit filling in a bowl to rest
Bread pudding
-Remove crust from 1 slice of white bread and cut into a round shape
-Soak 1 side of the bread in the jam
-Line a bowl with 4 slices of soaked bread, continuing until the bottom and sides of the bowl are fully lined
-Fill the bread-lined bowl with the remaining filling and top with the 1 remaining slice
-Cover bowl with plastic wrap. Place a weight on top and let rest overnight in the fridge
-Stir the powdered sugar and butter together in a bowl
-Add the egg and vanilla to the bowl and stir, adding in the flour little by little until fully mixed
-Make a ball out of the dough
-Cover with plastic wrap and let rest in the fridge for 2 hours
-Roll out the dough flat and cut into 2 rings and 2 rectangles
-Bake the dough cut outs at 340 F for 15 minutes
-Run a thin spatula around the edges of the bread bowl to loosen the bread pudding
-Flip the bowl over
Topping
-Use the cookie shapes to create Brittle’s glasses
-Shape the fondant to create his antennae, eyes, trunk, and teeth
-Apply the wafers as his wings
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Lincolnshire Plum Loaf
Lincolnshire Plum Loaf, first created in 1901 is a speciality of that county. It's a rich and fruity bread that is often served with cheese. It tastes so good and is often served with cheese.
Chapters/Timecodes:
0:00 Introduction
1:39 Ingredients
3:48 Heat butter and milk
5:01 Combine ingredients/make dough
11:08 Proof the dough
12:39 Knock back and add fruit.
13:54 Shape and 2nd Proof
14:58 Preheat the oven
15:28 Bake the loaf
16:38 Result and taste test
Recipe:
All the recipes on my blog:
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Lincolnshire Plum Bread
Lincolnshire Plum Bread made as part of our series of recipes around the counties of the UK. Lincolnshire provided us with many suggestions but in the end the Lincolnshire Plum Bread was the recipe that really appealed to our taste buds. Watch Yorkshire Pudding Champion Chris Blackburn show you his version of the Lincolnshire Plum Bread.
Plum Torte: The Original Viral Recipe? | Vaughn Vreeland | NYT Cooking
Follow along with our video producer Vaughn Vreeland as he cooks his way through one of The New York Times’s most classic recipes: Marian Burros’s Plum Torte. The Times published the recipe in the newspaper every September from 1983 until 1989, which the editors determined would be the last year they printed it. They received lots of angry letters from readers as a result. If you’d like to try it, fear not, you can access the recipe right here:
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