Mrs Visnevskis Plumju Putas Prune Whip Recipes

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PRUNE WHIP

This is from the 1950's. I used to make it with my Grandma! To be politically correct, prunes are now being called dried plums--but they taste just as good!

Provided by Stewie

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9



Prune Whip image

Steps:

  • Beat together 3 egg whites with salt.
  • Add the 6 Tbsp.
  • sugar and beat until stiff.
  • Fold in the prunes and lemon juice.
  • Place in a casserole dish and place the dish in a pan of water.
  • Bake at 350F for 30 minutes.
  • Custard: Scald the milk in a double boiler.
  • Beat together egg yolks, sugar and vanilla.
  • Add this egg mixture slowly to the milk.
  • Continue cooking to thicken.
  • Serve the prune whip with the custard on top.

Nutrition Facts : Calories 160.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 100.1, Sodium 149.8, Carbohydrate 28.4, Fiber 1, Sugar 23.3, Protein 4.6

3 egg whites (save the yolks for the custard)
1/4 teaspoon salt
6 tablespoons sugar
1 (8 ounce) jar prune baby food
1 tablespoon lemon juice
1 cup milk
3 egg yolks
3 tablespoons sugar
1/2 teaspoon vanilla

TANGY PRUNE WHIP

This is delicious though an unusual dessert that my children really enjoyed (just don't tell anyone you made it with PRUNES!). So light and fluffy, it's perfect after a big meal or when you just want a 'taste'. Please note that raw egg whites are called for so ONLY use fresh eggs that have no cracks. Always wash your eggs well before cracking them open. Please note that times may vary with each cook as we all work differently and that a 1st time recipe usually takes extra care.

Provided by sharflan

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8



Tangy Prune Whip image

Steps:

  • Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
  • In a large bowl, beat egg whites til stiff but not dry.
  • Fold the prune puree into the egg whites.
  • Spoon into serving dishes and chill.
  • Serve with a dab of whipped cream on top!
  • *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
  • **Recipe time given is for prepared prunes. Cooking time shown is for chilling.

1 cup prune, cooked and pitted
3 tablespoons prune juice
1 dash salt
2 tablespoons lemon juice
1/8 teaspoon lemon zest
1/2 cup sugar
3 egg whites
heavy cream, whipped

CLOSEST TO MOM'S PRUNE WHIP

For a classic dessert, I whip up this delicious recipe. It is so pretty served in parfait dishes or dessert dishes.-Marie Zillmann, Glenview, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 4



Closest to Mom's Prune Whip image

Steps:

  • Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool. , Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.

Nutrition Facts : Calories 300 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 24mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

14 pitted dried plums (prunes)
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

PRUNE WHIP

An old-fashioned classic, this one sure brings back the memories.

Provided by Meade Ferguson

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 7



Prune Whip image

Steps:

  • In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
  • Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
  • Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.

Nutrition Facts : Calories 151.9 calories, Carbohydrate 35.3 g, Fat 0.2 g, Fiber 2.7 g, Protein 4.6 g, Sodium 57.1 mg, Sugar 27.7 g

1 ⅓ cups pitted prunes
⅓ cup water
⅓ cup white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
6 egg whites
¼ teaspoon cream of tartar

A SLIGHTLY DIFFERENT PRUNE WHIP

there are a few prune whip recipes out here but this one is a bit different.. i think the custard sauce is what makes it yumm-e

Provided by ssej1078_1251510

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11



A Slightly Different Prune Whip image

Steps:

  • To make whip.
  • cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
  • puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
  • with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
  • add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
  • chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
  • refrigerate and top with the custard sauce ( above) as follows:.
  • To make the CUSTARD SAUCE follow the below.
  • 1 c milk.
  • 2 egg yolks.
  • 3 tbs sugar.
  • dash salt.
  • 1/2 tsp vanilla.
  • heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
  • in small bowl lightly beat the egg yolks with sugar and salt.
  • gradually add the hot milk beating constantly.
  • return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
  • stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.

Nutrition Facts : Calories 140.4, Fat 6.5, SaturatedFat 3.7, Cholesterol 74.6, Sodium 96.3, Carbohydrate 17.2, Sugar 14.8, Protein 3.5

1 (12 ounce) package pitted prunes
2 teaspoons lemon juice
2 egg whites
1 dash salt
1/4 cup sugar
1/4 cup heavy cream, whipped
1 cup milk
2 egg yolks
3 tablespoons sugar
1 dash salt
1/2 teaspoon vanilla

PRUNE WHIP OR PRUNE FOOL

This is very easy and good. Serve as a dessert by itself or spoon over ice cream or a slice of cake. Preparation time is included in the cooking time. Does not include chilling time.

Provided by Stella Mae

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4



Prune Whip or Prune Fool image

Steps:

  • Mix prunes and sugar and cook together in a double boiler until very prune mix is tender-- mush the prunes so sugar will mix well as the mixture cooks.
  • After the prunes are cooked, put mixture into blender and blend well, then cover and refrigerate.
  • When prune mixture is thoroughly chilled, fold in the beaten egg whites.
  • Cover and return to the refrigerator until needed.
  • When ready to serve, put prune mixture into small bowls.
  • Whip the cream until it forms peaks, then spoon onto each dish of prune whip and serve.
  • Note: you may wish to serve this as a "fool" -- an English dessert -- by folding the whipped cream into the mashed fruit.

1 lb prune, pitted
1 cup white sugar
4 egg whites, beaten stiff
1 cup whipping cream

PENNE PASTA WITH TOMATOES AND CHEESE

This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.

Provided by MrsEl

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 10



Penne Pasta with Tomatoes and Cheese image

Steps:

  • Heat 3 Tbsp oil in pan.
  • Saute onion and garlic.
  • Mix in tomatoes, basil and ground red pepper.
  • Bring to a boil, breaking up tomatoes.
  • Add broth and boil.
  • Reduce heat and simmer about 1 hour.
  • (Can make this much ahead.) Cook pasta and drain.
  • Toss with 3 Tbsp oil.
  • Mix pasta with sauce and then mix in Havarti cheese.
  • Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
  • Bake in 375 oven about 30 minutes.
  • ½ of this recipe will easily serve 4.

Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3

6 tablespoons olive oil
1 large onion, chopped
1 teaspoon minced garlic
3 (28 ounce) cans plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons ground red pepper (Make SURE it's GROUND)
2 cups chicken broth
1 lb penne pasta
2 1/2 cups grated havarti cheese
1/3 cup parmesan cheese

BUTTER BAKED RICE

I got this recipe from a fund raising cookbook sold at my son's school probably 20 years ago, and my kids really loved this rice.

Provided by -Mary-

Categories     Long Grain Rice

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 7



Butter Baked Rice image

Steps:

  • Combine water and salt. Bring to boiling and pour over rice. Let stand 30 minutes.
  • Rinse rice with cold water. Drain well.
  • Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes.
  • Turn into 1 1/2 quart casserole. Sprinkle with garlic salt.
  • Pour broth over.
  • Bake covered in a 325 degree oven for 45 minutes.
  • Add parsley, fluff with fork.
  • Bake uncovered 10 minutes longer.

Nutrition Facts : Calories 218, Fat 12.1, SaturatedFat 7.5, Cholesterol 30.5, Sodium 1025.4, Carbohydrate 23.4, Fiber 0.4, Sugar 0.2, Protein 3.5

1 1/2 cups water
1 1/4 cups long grain rice
1 dash garlic salt
finely snipped parsley
2 1/2 teaspoons salt
1/2 cup butter
2 1/4 cups chicken broth

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