How To make Prune and Orange Bread
2 c Whole wheat flour 1 tb Fresh grated orange rind
1 ts Baking soda 3/4 c Prune Butter *
1 ts Baking powder 3/4 c Orange juice
1 ts Dried grated orange rind OR 1/3 c Chopped pecans (optional)
Combine the flour, baking soda, baking powder, and orange peel, and stir to mix well. Add the Prune Butter and orange juice, and stir just until the dry ingredients are moistened. Fold in the pecans if desired. Coat an 8-x-4-inch loaf pan with non-stick cooking spray. SPread the mixture evenly in the pan, and bake at 350F for about 40 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving. NUtrITIONAL FACTS (per slice) Calories: 82, Fat: 0.3g, Protein: 2.4g, Cholesterol: 0mg, Sodium: 73mg, Fiber: 3g, Calcium: 15mg, Potassium: 162mg, Iron: 0.9mg.
Source: "Secrets of Fat-Free Baking" by Sandra Woodruff, RD. * Prune Butter is another recipe in this book, and is meant to be used as a substitute for all kinds of fat in baked goods. It is not available commerically without added sweetener, but 1 c of it can be made in a food processor with 8 oz pitted prunes and 6 tb water or fruit juice (I used apple juice in the batch I made for this recipe). The Chef's Comments: "Last week, I made the Prune Butter, and decided to try it out with one of the recipes in the book. This bread was good the first night, but I wrapped it up and tried it again later in the week, and it was terrible. It didn't have the stamina of other quickbreads, I guess." ~ Lisa From: Lisa Date: 09-08-96 (12:32) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 -----
How To make Prune and Orange Bread's Videos
Semolina Fruit Cake | Suji Fruit Cake Recipe
Semoline Fruit Cake | Suji Fruit Cake – Both of these versions tasted scrumptious and delightful. These cakes are gone within an hour, can’t stop grabbing them. It’s an easy recipe. If you really can’t find semolina or suji flour, simply replace with normal flour or all-purpose flour. Both ways taste amazing. Let me know your feedback in the comment box down below. Enjoy!
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Ingredients:
I used 15cm or 6x6 inch pan
170g [¾ cup] unsalted butter
120g [½ cup + 2 tbsp] semolina flour
120g [½ cup] whole milk
120g [1 cup] all-purpose flour
7g [1½ tsp] baking powder
100g [⅔ cup] dried mixed fruits
130g [½ cup + 2 tbsp] caster sugar
1 tsp vanilla extract
¼ tsp salt
3 eggs OR 120g [½ cup] plain yogurt
Instructions:
1. Preheat oven at 175°C/348°F.
2. In a mixing bowl, add in the butter. Set aside until softened.
3. Add the milk into the semolina flour and soak for about 30 minutes.
4. Sift the dry ingredients: all-purpose flour and baking powder. Give them a quick mix. Set aside.
5. Scoop 1 tbsp of the flour into the bowl of mixed fruits. Mix to coat them well.
6. Once the butter is softened, add sugar. Mix on high speed until creamy and fluffy and pale for at least 1-2 minutes. Scrap the bowl occasionally.
7. Add in the vanilla extract and salt. Mix until well combined.
8. Add in the eggs, one at a time. Mix until well combined. The batter may seem curdled, it is normal.
[FOR EGGLESS: replace the eggs with the plain yogurt, add all at one go]
9. Add in the soaked semolina. Mix until well combined.
10. Fold in the sifted ingredients in 2 batches. Fold until combined.
11. Transfer into the prepared pan, greased and lined with parchment paper.
12. Bake in preheated oven at 175°C/348°F for 50-55 minutes.
13. Let it cool on the cooling rack before cutting.
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PRUNE AND POPPY SEED BREAD
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2 Interesting Ways to Use Prunes Quickly | Recipes using Prunes | Sanjeev Kapoor Khazana
Prunes are high in fiber and vitamins. Good for digestion and relieves constipation. Here are 2 easy recipes to include prunes in your diet. First is prune cake. Blend prunes and mix with sugarless cake batter. Bake your cake. The second is a prune burger, add chopped prunes to the chicken burger mixture add patti to your burger. Enjoy both these unique recipes.
0:17 Blend prunes
0:24 Mix prune paste with sugarless Cake batter
0:44 Bake the cake.
1:05 add chopped prunes to chicken burger mixture
1:28 Plating
#PrunesRecipes #CakeRecipes #sanjeevkapoorrecipe #Make2InterestingWaystoUsePrunes
Watch more Recipes:
Eggless Coffee Cake | #Shorts | Sanjeev Kapoor Khazana
क्रॅनबेरी अँड ओरेंज चीजकेक | Cranberry and Orange Cheese Cake | Sanjeev Kapoor Khazana
क्विक स्ट्रॉबेरी चीज़ केक | Quick Strawberry Cheesecake | Valentines Day | Sanjeev Kapoor Khazana
Chocolate Strawberry Cupcakes | #LockdownDiaries |Simran Raote |#FansAtHome | Sanjeev Kapoor Khazana
Chocolate Cake with Avocado Frosting | Sanjeev Kapoor Khazana
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Extremely Yummy And Fluffy Almond Raisin Bread
Buttery and flaky super yummy Almond Raisin Bread that almost melts in your mouth.
here's what you'll need:
1/2 cup warm milk (120ml)
1 large egg
1/2 cup orange juice (120ml)
1/4 cup brown sugar (50g)
2 tsp instant yeast (6g)
1 tsp vanilla paste or extract
1 tsp salt (4g)
3 cups all purpose flour (375g) or bread flour
1/4 cup unsalted butter (60g)
1/3 cup softened butter 75g (salted or unsalted)
1 cup mix of raisins and sultanas
1/3 cup almond flakes
some icing sugar to sprinkle
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Date Squares (Classic Verson) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Date Squares. Date Squares (Matrimonial Bars) have two buttery layers of oatmeal crust sandwiched together with pureed dates scented with vanilla.
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Pear and Prune Crumble Cake: My 8th Bake of Christmas!
The big day is getting closer and closer! Here is my festive fruit cake, which has crunchy cinnamon crumble topping and is perfect served with hot custard. YUM!
Here's the full recipe:
Serves 6-8
Ingredients
200g unsalted butter
200g golden caster sugar
4 eggs
200g self-raising flour
2 tsp ground cinnamon
1 tsp baking powder
2 tsp vanilla extract
250g stoneless prunes
4 medium size conference pears
Icing sugar, to dust
For the crumble
125g plain flour
50g light muscovado sugar
50g unsalted butter
1 tsp ground cinnamon
50g rolled oats
Method
1. Preheat the oven 180°C/fan 160°C/gas mark 4. Grease a 22cm springform cake tin with butter and line with baking paper.
2. For the sponge, cream the butter and the sugar together in a large bowl, using a mixer on medium-high speed. When nice and fluffy, add the eggs one at a time, still beating.
3. When the eggs are incorporated, sieve in the flour, cinnamon and baking powder. Fold in gently using a large metal spoon, then finally fold in the vanilla extract. Add the prunes then peel and roughly chop the pears into chunks. Add the pears to the mixture and fold in.
4. For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture. I like my crumble chunky, so on purpose leave larger lumps - they give a pleasing rustic look and are nice and crunchy when you eat them.
5. Scatter the top of the sponge generously with the crumble and bake in the preheated oven for 60 minutes.
6. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper. Dust with icing sugar, slice and serve with custard.
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Happy Baking!
Eric Lanlard x