Baker's Prune Butter (substitute for Oil in Chocolate Cakes)
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 1 1⁄2 cups boiling water
- 2 tea bags
- 1⁄2 lb pitted prune
- 1⁄4 cup sugar
- 1 teaspoon grated fresh lemon rind
- 1⁄2 teaspoon vanilla
directions
- Pour boiling water over tea bags and steep for 5 minutes, discard bags.
- Combine tea and prunes in a medium saucepan.
- Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
- Remove from heat and puree mixture in a food processor until smooth.
- Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat and stir into vanilla.
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Reviews
-
I used this to make pumpkin muffins and it worked out very well, and think it would with any baked item which is darker in appearance. I used just an eighth cup of Splenda instead of sugar as the prunes were fairly sweet plain and I would prefer to add sweetness based on each recipe. I froze most of it in individual 1/2 cup servings and look forward to using it again.
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This is such a GREAT recipe to have for dieting! I made 1 cup and used it in Recipe #80232. I think it made it drier and chewier than it would have been with butter but was worth it since they were ultra healthy with it. I'll be trying it again in a chocolate recipe. I subbed Splenda granular for the sugar. I used my immersion blender right in the pot to puree it. Made for 1-2-3 hit wonders.
RECIPE SUBMITTED BY
I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies.
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