I grew up with my Grandma Mitchell’s irresistible plum bread. We slathered it with butter and ate it with cottage cheese and fresh fruit for a simple breakfast. It still always makes an appearance during the holidays! —Emily Tyra, Lake Ann, Michigan
Provided by: SmallRecipe.com
Total time: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 1 loaf (12 pieces).
Ingredients:
| 1 cup pitted dried plums (prunes), coarsely chopped |
| 3/4 cup water |
| 2 tablespoons plus 3/4 cup sugar, divided |
| 2 tablespoons shortening |
| 1 large egg, room temperature |
| 2 cups all-purpose flour |
| 2 teaspoons baking powder |
| 1 teaspoon baking soda |
| 1/2 teaspoon salt |
| 2 tablespoons coarse sugar |
Steps:
- Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with reserved cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8×4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts:
Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 1 hours 55 minutes
Prep time: 15 minutes
Cook time: 1 hours 40 minutes
Yield: 6 servings
Ingredients:
| 3 pounds chicken pieces, bone-in and skin on |
| Kosher salt |
| Freshly ground black pepper |
| 3 tablespoons vegetable oil |
| 2 medium onions, medium dice |
| 4 cloves garlic, peeled and roughly chopped |
| 2 (12-ounce) bottles good-quality ale |
| 3 ounces tomato paste (about 1/2 small can) |
| 1 (14.5-ounce) can crushed tomatoes |
| 1/2 pound carrots (about 6 small carrots), peeled and chopped into 3/4 to 1-inch pieces |
| 5 sprigs fresh thyme |
| 8 ounces pitted dried plums |
Steps:
- Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out).
- Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.