Type what you have

Ingredients

• ✓ prune plum
• rhubarb
• white sugar
• orange juice
• water
• orange zest

Instructions

1. 1 Bring rhubarb, plums, sugar, orange juice, water, and orange zest to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
2. 2 Meanwhile, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By thowlett1959

Ingredients

• ✓ prune plum
• tart apple
• onion
• malt vinegar
• white sugar
• salt
• worcestershire sauce
• garlic
• ginger
• nutmeg
• allspice
• cayenne pepper
• canning jar
• lid
• ring

Instructions

1. 1 Place apples, plums, and onions into the bowl of a food processor, working in batches; pulse until fine. Transfer ground fruit and onions to a large pot; stir in malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until well combined. Bring to a simmer over low heat until brown and thickened, 3 to 4 hours.
2. 2 Inspect 15 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brown sauce is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By luvz2cook

Ingredients

• ✓ prune plum
• flour
• sugar
• vanilla extract
• almond extract
• cinnamon
• all-purpose flour
• rolled oat
• brown sugar
• butter
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
3. 3 Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
4. 4 Bake in the preheated oven until topping is golden and crisp, about 45 minutes.

By Diane C

Ingredients

• ✓ prune plum
• baking spray
• whole wheat pastry flour
• all-purpose flour
• sugar
• baking powder
• cinnamon
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
2. 2 Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
3. 3 Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

By Cheerios

Ingredients

• ✓ prune plum
• butter
• bread crumb
• russet potato
• butter
• all-purpose flour
• egg
• salt
• white sugar

Instructions

1. 1 Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes. Set the crumbs aside.
2. 2 Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes. Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl. Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined. Mix in egg and salt. Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes.
3. 3 Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions. Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter. Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum. Roll and pinch the dough around the plum to seal. Repeat with the remaining dough to make 16 dumplings.
4. 4 Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water. Stir gently to loosen any dumplings that stick to the bottom. Allow the dumplings to rise to the top, then boil for 5 more minutes. Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve. Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs.

By EMSEV333

Ingredients

• ✓ prune plum
• white sugar
• egg
• milk
• all-purpose flour
• lemon zest
• vanilla
• salt
• cinnamon
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
2. 2 Arrange plum halves, cut-side down, to cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar on top of plums.
3. 3 To make the custard: Combine remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt in a blender. Process until smooth, about 2 minutes. Pour over arranged plums in the pan.
4. 4 Bake in the preheated oven until custard is firm and lightly browned, about 50 to 60 minutes. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

By GibsonsGirl

Ingredients

• ✓ prune plum
• all-purpose flour
• white sugar
• lemon peel
• cinnamon
• butter
• egg
• egg yolk
• water
• white sugar

Instructions

1. 1 Place flour, 1 ⅓ cups sugar, lemon zest, and cinnamon in the bowl of a food processor; add butter and pulse until mixture turns grainy. Add eggs and egg yolks; pulse until mixture gathers itself into a ball. If dough doesn't ball up, stop the machine, sprinkle several drops of water onto dough, and pulse again. Place dough into a covered container; refrigerate 3 hours to overnight (preferably).
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Rest dough at room temperature to warm up for about 30 minutes.
3. 3 Roll out dough on a well-floured surface into a 9 ½-inch circle. Dough will be rich and sticky. Press dough circle into a 9-inch pie plate.
4. 4 Quarter and slice plums; place skin sides-down onto dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
5. 5 Bake in the preheated oven until plums are bubbling hot and crust starts to brown, about 45 minutes. Cool tart. Sprinkle with 1 tablespoon sugar before serving.

By Shanda

Ingredients

• ✓ prune plum
• sugar
• potato
• all-purpose flour
• sugar
• baking powder
• salt
• egg yolk
• shortening
• butter
• butter
• brown sugar
• bread crumb

Instructions

1. 1 Slice the prunes almost in half, open them, and remove the pits. Place about 1/3 teaspoon of sugar into the hollow of each plum; close the plum and place in a bowl. Set aside.
2. 2 Place potatoes into a large pot with enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain. When cool enough to handle, mash potatoes with a fork or potato masher. Set aside 1 cup mashed potatoes for the dough and keep warm.
3. 3 Make the dough: Sift flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add reserved 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
4. 4 When the dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum into the center. Place another piece of dough on top and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
5. 5 Bring a deep pot of salted water to boil. Place dumplings into the boiling water and boil gently for about 10 minutes.
6. 6 Meanwhile, make the sauce: Melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
7. 7 When dumplings are finished, remove them from the boiling water and place into the frying pan. Turn to coat in the sauce. Serve hot with any extra sauce poured over top.

By Cyndi K

Ingredients

• ✓ prune plum
• russet potato
• salt
• butter
• egg
• farina
• all-purpose flour
• white sugar
• butter
• white sugar
• bread crumb
• butter
• sugar

Instructions

1. 1 Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. 2 In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. 3 Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. 4 On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. 5 Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. 6 Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

By LINDA MCLEAN

Ingredients

• ✓ prune plum
• all-purpose flour
• baking powder
• sugar
• vanilla sugar
• salt
• butter
• egg
• white sugar
• cinnamon
• butter
• almond

Instructions

1. 1 Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
3. 3 Cut halved plums in half again, without cutting all the way through, so they fan out.
4. 4 Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
5. 5 Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
6. 6 Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.

By Barbara Sauermann