Aracia Mahshia Bil Goz Walnut Stuffed Prunes Recipes

Steps:

• Brew 3 cups very strong black tea, such as Irish Breakfast.
• Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.
• Remove prunes with a slotted spoon to a clean work surface and set aside.
• Transfer tea to a medium saucepan and add 1/2 cup sugar.
• Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.
• Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.
• Place stuffed prunes in a large shallow bowl or platter, in concentric circles.
• Pour tea syrup over prunes and cool to room temperature.
• Serve with crème fraîche on the side.
• Store covered in refrigerator for up to 1 week.

Steps:

• Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity).
• In a large bowl, combine flour, sugar, and salt; stir and make a well in the center.
• Add eggs and whisk until the batter is smooth.
• Stir in the rum, milk, and melted butter.
• Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes.
• Bake until golden and the custard is set, about 35 minutes.
• Serve in wedges, sprinkled with confectioners' sugar; enjoy warm.
• If you are really ambitious, flip it out of the baking dish like a flan.

Steps:

• Brown ground beef in a large skillet.
• Melt 1/2 cup margarine in a separate saucepan over medium heat.
• Add 2 T. flour, stirring to incorporate.
• Add dry onion soup mixes and water to make a thick gravy.
• Bring to boil.
• Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
• Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
• In my Bosch mixing bowl mix the warm water, sugar and yeast.
• Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
• Add to yeast mixture, and add about 8 cups of flour.
• Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
• Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
• Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
• Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
• Bake at 400 deg. for 10 - 12 minutes or golden brown.
• Enjoy !

Steps:

• Combine all the ingredients into a medium saucepan. Cover. Bring to the boil, give a stir or 2 and then turn the heat down and simmer covered for 15 minutes. At the end of the 15 minute cooking time turn the heat off and leave on the stove for 10 minutes. Pour into a dish large enough to contain the contents of the saucepan. Cool. When cool, cover (so nothing in the fridge falls into or spills into the dish), and put in the fridge. Eat!

Steps:

• Slit prunes with a small sharp knife and remove the stones.
• Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
• Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
• Repeat with all prunes.
• Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
• Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
• Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
• Each piece can be put into a pleated paper cup for an attractive presentation.
• Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.