Tag Archives: prune whip

Prune Whip III

prunewhip_final

Prune Whip
1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbet dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.


©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Prune Whip II

prunewhip_final

1 pkg (12oz) pitted prunes
2 teaspoons lemon juice
2 egg whites
Dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
Whipped cream or Custard Sauce (below)

1. Cook prunes as package label directs. Drain prunes, reserving liquid. Remove 1/2 cup cooked prunes for later.
2. Purée remaining prunes in blender or food mill with 1/2 cup of cooking liquid. Add lemon juice. Let cool.
3. With mixer at high speed, beat egg whites with salt until frothy. Gradually beat in sugar; beat until stiff peaks form.
4. Add purée of prunes, 1/4 cup at a time, beating well. Beat at high speed, 2 minutes.
5. Chop remaining prunes and fold into mixture along with 1/4 cup crea, whipped. Turn into 6 or 8 sherbert dishes.
6. Refrigerate. Garnish each with a little whipped cream, if desired, or serve with Custard Sauce.
Makes 6 to 8 servings.

Custard Sauce

1 cup milk
2 egg yolks
3 tablespoons sugar
Dash salt
1/2 teaspoon vanilla extract

1. Heat milk in top of double boiler, over direct heat, until bubbles form around edge of pan.
2. In small bowl, lightly beat egg yolks with sugar and salt. Gradually add hot milk, beating constantly. Return to double boiler. Cook over hot, not boiling, water until thin coating forms on metal spoon – 8 to 10 minutes. Stir in vanilla. Strain into small bowl. Refrigerate, covered, until well chilled.


©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Prune Whip

prune_whip

Prune Whip

2 egg whites
1/4 tsp. salt
1/4 cup sugar
2 Tbsp. lemon juice
1 1/2 cups pureed, cooked prunes
1 tsp. vanilla

Whip egg whites with salt until very foamy. Gradually add and beat in sugar, a tablespoon at a time; continue to beat until egg whites form soft shiny peaks. Combine remaining ingredients; fold into egg whites. Spoon whip into dishes; chill. Serve with Soft Custard and garnish with maraschino cherries, if desired. Makes 4 to 6 servings.

Baked Prune Whip

Prepare Prune Whip as directed, above. Turn mixture into a greased baking dish. Set in a pan of hot water; bake in a low oven, 300°. 25 minutes, or until a sliver knife inserted in whip comes out clean. Serve as above. Makes 4 to 6 servings.

Plum Duff

3 cups pitted, fresh, or drained canned plums
1/2 cup sugar
Butter or margarine
1 cup all-purpose flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 cup shortening
1 egg, beaten
1/4 cup milk

Arrange plums in a greased 8-inch square baking dish. Sprinkle with the 1/2 cup sugar and dot with butter. Sift together flour and next 3 ingredients; cut in shortening, using 2 knives. Combine egg and milk. Stir into flour mixture; blend well. Spread mixture evenly over plums. Bake in a moderately hot oven, 375°, 40minutes or until brown. Serve warm with cream, if desired. Makes 6 to 8 servings.


Published by – COOKINDEX_ Division of H.S. Struttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc. New York