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Purim Hamantaschen with Prune Filling
Lunch American

Purim Hamantaschen with Prune Filling

4.0

Prep
25 min
Cook
33 min
Total
58 min

Instructions

  1. 1 Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  3. 3 Combine flour, baking powder, and salt together in a bowl.
  4. 4 Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
  5. 5 Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
  6. 6 Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
  7. 7 Bake cookies in the preheated oven until lightly golden, about 18 minutes.

By RIELLA

Grilled Sausages with Prunes and Bacon
Lunch

Grilled Sausages with Prunes and Bacon

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
  2. 2 Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
  3. 3 Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
  4. 4 Preheat an outdoor grill for medium-high heat.
  5. 5 Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

By Heather

Can't Tell They're Low-Fat Brownies
Lunch

Can't Tell They're Low-Fat Brownies

3.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Stir together sugar, flour, cocoa, and salt in a mixing bowl. Add baby food, eggs, oil, and vanilla; mix until well blended. Spread batter evenly into the prepared pan.
  3. 3 Bake in the preheated oven until the top is shiny and a toothpick inserted into the center comes out clean, about 30 minutes.
  4. 4 Let cool completely before cutting into 16 squares.

By Roberta Tripp

Beet, Walnut and Prune Salad
Lunch European

Beet, Walnut and Prune Salad

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
  2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Scottish Cock-a-Leekie Soup
Lunch European

Scottish Cock-a-Leekie Soup

4.8

Prep
30 min
Cook
220 min
Total
250 min

Instructions

  1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
  2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
  3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
  4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
  5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
  6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
  7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
  8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Elegant Pork Loin Roast
Dinner American

Elegant Pork Loin Roast

4.5

Prep
30 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
  3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
  5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
  6. 6 Slice roast; serve with sauce.

By JESHENBA

Quinoa-Stuffed Acorn Squash
Dinner American

Quinoa-Stuffed Acorn Squash

4.6

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down in a baking pan.
  2. 2 Bake acorn squash in the preheated oven until tender when pierced with a fork, 30 to 40 minutes. Flip to face up and cool until easily handled.
  3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir in prunes, raisins, apricots, garlic, and ginger. Cook until prunes, raisins, and apricots plump up and quinoa is tender, about 5 minutes.
  4. 4 Drizzle olive oil over quinoa mixture and add salt; mix well.
  5. 5 Scoop flesh of the acorn squash from the shells; cut into cubes and toss gently with quinoa mixture. Stuff empty shells with mixture. Sprinkle pecans on top.

By extremegabby

Belgian Squirrel
Dinner American

Belgian Squirrel

4.9

Prep
40 min
Cook
125 min
Total
165 min

Instructions

  1. 1 Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
  4. 4 Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes.
  5. 5 Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.

By Rhonda Sitzes

Sugarless Bars
Dessert American

Sugarless Bars

4.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Cut dates and prunes into small pieces; place into a medium saucepan. Add water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in margarine. Set aside to cool.
  2. 2 Preheat the oven to 350 degrees F (180 degrees C).
  3. 3 Mix together eggs, nuts, and vanilla in a small bowl until well combined; add to cooled fruit mixture. Sift in flour, baking soda, and salt; stir until incorporated. Spread mixture in a 7x11-inch baking dish.
  4. 4 Bake in the preheated oven for 25 to 30 minutes.

By Allrecipes Member

Steel-Cut Oat Muffins
Breakfast American

Steel-Cut Oat Muffins

4.0

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
  2. 2 Place oats into a bowl and add milk. Let stand 10 minutes.
  3. 3 Meanwhile, combine flour, sugar, baking powder, and salt in a separate bowl; set aside.
  4. 4 Mix together egg, oil, and prunes in a large mixing bowl. Add oat mixture and stir to combine. Stir in flour mixture just until blended. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By DCREWS21

Prune Yogurt Spice Loaf
Dessert American

Prune Yogurt Spice Loaf

4.5

Prep
15 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
  2. 2 Whisk flour, oats, baking powder, ground ginger, baking soda, nutmeg, and cloves together in a bowl.
  3. 3 Whisk yogurt, prunes, sugar, and eggs together in a large bowl; stir in flour mixture. Fold maple syrup into batter; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Fruit-Stuffed Pork Loin
Dinner American

Fruit-Stuffed Pork Loin

4.3

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
  3. 3 Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
  4. 4 Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
  5. 5 Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
  6. 6 Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.

By cpchef

Easy Chicken Marbella
Dinner American

Easy Chicken Marbella

4.7

Prep
20 min
Cook
40 min
Total
780 min

Instructions

  1. 1 Combine chicken, wine, prunes, olive oil, vinegar, capers and liquid, brown sugar, oregano, parsley, olives, garlic, bay leaves, salt, and black pepper in a large bowl. Cover the bowl with plastic wrap or transfer mixture to 2 resealable plastic bags; marinate in the refrigerator for 12 to 24 hours, the longer the better.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Transfer chicken and marinade to a 9x13-inch baking dish.
  4. 4 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, about 40 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Sarah

Grandma's Date Nut Bread
Snack American

Grandma's Date Nut Bread

4.8

Prep
20 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored water, about 20 minutes. Drain raisins, reserving water. Discard raisins.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  3. 3 Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
  4. 4 Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into fruit mixture; let cool to room temperature.
  5. 5 Stir egg into fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into mixture and pour into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Suzanne

Healthier Zucchini Brownies
Dessert American

Healthier Zucchini Brownies

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  2. 2 Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.
  3. 3 Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.
  4. 4 Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.
  5. 5 Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.

By GrrlFriday

Grandma Ruby's Prune Cake
Snack American

Grandma Ruby's Prune Cake

4.3

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper.
  2. 2 Make cake: Place prunes into a medium saucepan; cover with water and bring to a boil. Remove from heat and let stand for 10 minutes. Strain any excess water. Mash prunes and set aside.
  3. 3 Whisk together flour, cinnamon, cloves, and nutmeg in a medium bowl. Beat together sugar, eggs, and butter in a large bowl until blended. Stir together prune juice and baking soda in a measuring cup until combined.
  4. 4 Stir prune juice mixture and flour mixture alternately into egg mixture until well combined. Stir in mashed prunes until incorporated. Transfer batter to the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 30 to 35 minutes. Cool for 15 minutes, then remove cake from the dish and transfer to a wire rack to cool completely.
  6. 6 While cake is cooling, make sauce: Add sugar, butter, cream, corn syrup, and baking soda to a small saucepan over medium heat. Bring to a boil and boil for 2 minutes.
  7. 7 Slice cooled cake and serve with warm sauce.

By Sunsweet

Prune Cake
Dessert American

Prune Cake

4.8

Prep
30 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Heat prunes and water in a small saucepan over medium-high heat to a boil; reduce heat to low, and simmer until prunes tender, about 5 minutes. Drain and set aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt).
  3. 3 Whisk flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; stir into flour mixture until fully incorporated. Beat in drained prunes with an electric mixer (the mixer will break them up a bit). Stir in chopped pecans; pour into the prepared pan.
  4. 4 Bake in the preheated oven until a tester comes out clean, about 45 minutes. Let cake cool on a wire rack at least 10 minutes.
  5. 5 Meanwhile, combine 1 cup sugar, margarine, 1/2 cup buttermilk, corn syrup, and vanilla extract in a saucepan; bring to a boil over medium-high heat. Boil icing for a full 5 minutes, stirring occasionally.
  6. 6 Invert cake onto a platter; pour hot icing over top.

By GA Hole In 1 GAL

Grandma Skeet's Prune Kolaches
Breakfast American

Grandma Skeet's Prune Kolaches

4.7

Prep
55 min
Cook
15 min
Total
170 min

Instructions

  1. 1 Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
  2. 2 While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
  3. 3 When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
  4. 4 In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
  6. 6 Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
  7. 7 Bake until the tops are lightly browned, 14 to 16 minutes.

By SCOOBYVC

Holiday Fruit Stuffed Roasted Chicken
Dinner American

Holiday Fruit Stuffed Roasted Chicken

4.0

Prep
45 min
Cook
105 min
Total
160 min

Instructions

  1. 1 Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  2. 2 While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  3. 3 Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  4. 4 To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
  5. 5 Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  6. 6 Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Care2Adopt

Orange Juice Tzimmes
Dinner

Orange Juice Tzimmes

4.4

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
  2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
  3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein

Debbie's Special Cranberry Sauce

Debbie's Special Cranberry Sauce

5.0

Prep
10 min
Cook
20 min
Total
210 min

Instructions

  1. 1 Combine the cranberries, prunes, water, raspberry jam, sugar, vinegar, salt, and cinnamon stick in a 3-quart saucepan; bring to a boil, stirring occasionally. Reduce heat to medium and simmer until thick and most of the cranberries have burst, about 10 minutes. Remove from heat and allow to cool. Transfer to a container with a lid; cover and refrigerate at least 3 hours before serving.

By Swest

Mom's Tzimus
Dinner Other

Mom's Tzimus

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Place the prunes in a large saucepan, and add water to barely cover while you peel and cut the potatoes and carrots. Add the potatoes, carrots, lemon juice, and sugar to the water, bring to a boil, and lower heat. Simmer the mixture until the carrots are very tender and the mixture is thick, about 1 hour, stirring every 20 minutes.
  2. 2 If a thicker tzimus is desired, stir in the matzo meal and simmer an additional 30 minutes.

By andee

Prune Whip
Dinner

Prune Whip

3.8

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
  2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
  3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
  5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Swedish Sweet Soup
European

Swedish Sweet Soup

4.8

Prep
15 min
Cook
30 min
Total
600 min

Instructions

  1. 1 Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
  2. 2 Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.

By ACHOCOCAT

Pears and Dried Fruits in a Tagine
Dessert

Pears and Dried Fruits in a Tagine

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
  3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
  4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Banana Prune Muffins

Banana Prune Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. 2 In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
  3. 3 Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

By LISA BRETON