Old Fashioned Plum Loaves Recipes

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

FRESH PLUM QUICK BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking soda and salt. In another bowl, whisk the buttermilk, oil, egg and lemon zest. Stir into dry ingredients just until moistened. Fold in plums. Pour into two greased 8x4-in. loaf pans., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

OLD FASHIONED PLUM CAKE

Steps:

• Preheat oven to 350*. Thoroughly grease and flour a 9" springform pan. Sift flour with baking powder, baking soda and salt; set aside. Beat butter, sugar, eggs and vanilla with electric mixer on high until light and fluffy (about 5 minutes).
• Reduce mixer speed to low. Alternately add about one-fourth of the flour mixture and one-third of the sour cream, beginning and ending with flour and beating thoroughly after each addition. After all has been added, scrape down sides of bowl and beat 1 minute longer.
• Pour batter into prepared springform pan; spread evenly with rubber spatula. Put pan on center rack in oven and bake for about 50 minutes until cake is golden brown and a cake tester inserted in center of cake comes out clean.
• Meanwhile, make Crumb Topping: Put sugar, flour, butter and cinnamon ina small bowl. Toss lightly with a pastry blender or two forks until mixture is crumbly and the butter is in fine pieces. Set aside.
• Wash plums; dry well. Cut fresh plums in half, remove pits and discard. If using canned plums, drain thoroughly, cut in half and remove pits. Remove cake from oven and sprinkle with crumb topping. Arrange plums on top and bake 10 minutes longer.
• Remove cake from oven and place on wire cake rack to cool for 10 minutes. Loosen cake from sides of pan, using a small knife or long metal spatula. Remove pan sides and brush plums with melted jam. Serve warm.

FAVORITE OLD FASHIONED MEATLOAF

Steps:

• An hour or so before preparation, remove beef from fridge and allow to come to room temperature.
• Preheat oven to 400* F. Grease a standard sized loaf pan and set aside.
• In blender, process bread into fairly fine crumbs--you need about 1 1/2 cups of crumbs.
• In a large mixing bowl, beat eggs slightly with a fork. Add hamburger, breaking into large pieces as you do so. Mix slightly with a wooden spoon or paddle.
• Add remaining ingredients and mix well with spoon or paddle. When fairly well incorporated, finish mixing by hand until you have a relatively homogeneous mixture. Don't handle too much or meatloaf will be tough.
• Place meat mixture into loaf pan, pressing down as you do so to eliminate air pockets. Press down and flatten top. Meatloaf may have overflow of grease while cooking, so place on a baking sheet if desired to simplify cleanup.
• Bake at 400* F for 50 minutes or until juices are clear and meat thermometer registers about 160-170* F.
• Remove from oven, allow to rest for 5-10 minutes, and drain juices. Carefully invert onto serving platter. Serve sliced, with ketchup if desired.