Sugar plum pastries

Sugar plums

Categories: Fruit Holiday

Yield: 40 servings

1 lb Assorted dried fruits, (dates, figs, raisins and currants)

1/2 lb Assorted unsalted nuts, (almonds, pecans, hazelnuts)

1/2 c Crystallized ginger

Finely grated peel of 1 lemon

1 1/2 tb Armagnac (??? I assume this is alcohol ??? )

1/2 c Superfine sugar

Prep time 20 minutes Makes 40 sugar plums In food processor, coarsely chop the dried fruit. Set aside. Coarsely chop the nuts with the ginger. In bowl, combine the chopped fruit and nuts, along with the lemon peel and Armagnac. Then mix together using your hands. Place the sugar in a seperate dish to use for coating the 'plums'. With hands, roll and form fruit-nut balls, about 1 inch in size. Roll in sugar and set aside. Store in covered container. Refrigerate. Will 'sit' in fridge for up to two weeks. Can also be frozen. Origin: Adapted from recipe in Chatelaine, December 1989. Shared by: Sharon Stevens, Dec/94.

Sugar plum pudding

Categories: Puddings Fruit

Yield: 3 servings

2 c Self rising flour

1 1/4 ts Baking soda

1 ts Allspice

2 ts Cinnamon

1 ts Nutmeg

1 c Chopped pecans
1 1/2 c Sugar

3/4 c Wesson oil

3 Eggs

1 c Buttermilk

6 oz Jar of plums baby food

Glaze for pudding:

1 Stick of margarine

1 c Sugar

1/2 c Buttermilk

1 ts Vanilla

1 ts White syrup

Pudding: Put all ingredients in large mixing bowl; mix well until cake consistency. Bake in 9 x 13 inch pan at 325 degrees for 45 minutes. Glaze: Put ingredients in heavy saucepan; bring to boil until soft ball stage, when tested in cold water. Pour over cake while both cake and glaze are still warm to hot.

Sugar Plum Mince Pie

2 c (500 ml) about 340 g(12 oz) Pitted Prunes, halved

1 c (250 ml) chopped Walnuts

Pastry for 2-crust 22 cm (9-Inch) Pie

1/2 c (125 ml) Port or Brandy

28 oz (795 ml) jar Prepared Mincemeat

Beaten egg, for glaze

Sugar

Combine prunes and port in covered container; let stand overnight. Add mincemeat and walnuts to prune mixture; and set aside. Roll half the pastry out on floured board and use to line 22 cm (9-inch) pie plate; trim and flute edges. Spoon prune-mincemeat filling into pastry shell. Roll out remaining pastry with egg; sprinkle with sugar. Bake in 220C (425F) oven 10 minutes. Reduce heat to 190C(375F); continue baking 20 to 25 minutes until crust is golden and filling is bubbly. Cool on rack. Serve wedges with whipped cream, sweetened to taste. Makes on 22cm (9-inch) pie.

---

SUGAR PLUM PUDDING

---

3/4 c. butter

1/2 c. sugar

3 eggs

2 1/2 c. flour

1 1/2 tsp. soda

2 1/4 tsp. cinnamon

1 tsp. nutmeg

1 1/4 c. buttermilk

1 1/4 c. prunes or plums,

chopped

Mix and bake at 350 degrees until springs back, about 35

minutes.

Glaze For Sugar Plum Pudding:

3/4 c. butter

3/4 c. buttermilk

1 c. powdered sugar

1 1/2 tsp. vanilla

Let glaze come to a boil. Add vanilla. Pour over

pudding. Serve hot or cold.

---

SUGAR PLUM DROPS

---

1 c. shortening

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

1 tsp. soda

1 tsp. salt

1 Tbsp. water

2 c. flour

1 tsp. baking powder

2 c. oats

1 c. coconut

1 c. colored gum drops,

chopped

Cream shortening and sugar together. Beat eggs; add
vanilla and soda dissolved in water. Combine egg mixture with
shortening and sugar. Sift flour, baking powder and salt.
Stir in cream mixture. Add remaining ingredients. Shape into
small balls; place on well greased cookie sheet. Bake for 12

minutes at 375 degrees.

TUNNEL OF SUGAR PLUM

---

1 1/2 c. soft butter

6 eggs

1 1/2 c. sugar

2 1/2 c. flour

1 c. chopped candied cherries

2 c. pecans or slivered

almonds

1/2 c. coconut

1/2 c. golden raisins

1 pkg. one layer size vanilla

fudge frosting mix

1 (4 oz.) pkg. instant lemon

pudding

Cream butter in large mixing bowl at high speed. Add
eggs, one at a time, beating after each. Gradually add sugar;
continue beating at high speed until fluffy. By hand, fold in
flour, pudding mix, cherries, nuts, coconut, raisins, frosting
mix and bake at 350 degrees for 60 minutes in 10-inch tube pan or
Bundt pan. Cool in pan 2 hours. Remove from pan.