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FIG SUGAR PLUMS:
With your hands, pull California dried figs gently into their original shape, smoothing out wrinkles and perking up stems. With a sharp, small knife, slit the smoothest side of the figs. Stuff them plump and full with any of the following goodies: * half of mint or wintergreen cream patties * half of chocolate covered mint patties * salted nuts * toasted walnut meats * marshmallow, slit, with piece of chocolate tucked into it * wedge of candied ginger * ground nuts mixed with honey * fondant * ground or chopped salted peanuts mixed with peanut butter * blanched almonds, dried slowly in oven * candied cherry * chunk of candied pineapple Arrange these good-to-eat a
Nigella's Delicious Plum Crumble | Nigellissima
Nigella Lawson takes you through her recipe for a plum crumble, with an Italian twist...
Nigellissima Season 1 Episode 3.
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Part 1 of 5, The Big Christmas Scandal...sugar plum recipe #christmasrecipe
5 minute video tutorial of the Christmas LIE we lovingly refer to as SUGAR PLUMS. On this week’s episode of the Julia Curated podcast (linked in bio) we deep dive into the history of these sweet treats only to find out they are the most talked about but least-eaten of the Holiday favorites. Tune in to find out more and watch this video if you would like a quick tutorial of how to make these delicious confectioneries.
(OG Recipe below is by K.C. from G FREE FOODIE)
½ cup prunes about 3.25 oz
½ cup walnuts toasted & coarsely chopped (about 2 oz)
¼ cup dates pitted & chopped (just over 1 oz, about 5) or dried figs
¼ cup dried cranberries about 1.25 oz
¼ cup hazelnut meal or almond meal* toasted (or hazelnut or almond flour)
2 Tablespoons apricot preserves or honey
¼ teaspoon cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 pinch fine sea salt
½ cup sugar I use coarse sugar for crunch
Directions
Put the chopped prunes, walnuts, dates and cranberries in the bowl of a food processor and pulse until the ingredients are chopped into small, even pieces. Stop before the mixture becomes a ball.
- Add the toasted nut meal, apricot preserves, cinnamon, cardamom, cloves and salt. Pulse several times (you may need to stop to scrape down the sides) until the ingredients are fully combined and the mixture will hold itself together when rolled into a ball. (You should still see some texture from the fruit & nuts.)
- Line a tray or container with wax or parchment paper. Scoop the mixture into heaping 1 tablespoon portions and roll into 1 inch balls, and place on the paper.
Lastly, Roll the sugarplums in the sugar just before serving.
How to Make Plum Crumble | Plum Crumble Recipe
Plum crumble - quick and easy summer dessert. Even if you are not a great baker, you can make this dessert easily. serve it with ice cream and enjoy!
Printable Version:
More Summer Desserts:
Cherry Pie:
Fig and Cream Cheese Tart:
No Bake Mango Cheesecake:
Ice Cream Cookie Sandwich:
Avocado Ice Cream:
Cake Recipes:
Strawberry Mousse Mirror Glaze Cake:
Tiramisu Cake:
Matcha Crepe Cake:
Peanut Butter Cheesecake:
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Ingredients:
2.5 lb (1.15 kg) plums
1/2 cup (100g) white sugar
1 teaspoon lemon zest
2 tablespoons cornstarch
For the crumble:
1 cup (125g) flour
1/3 cup (30g) ground almonds
1/3 cup (67g) brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons (90g) cold butter, cut into cubes
Directions:
1. Preheat the oven to 360F (180C).
2. Slice the plums. Place in a large bowl, add white sugar, cornstarch, lemon zest and mix well, until combined. Transfer to a 9-inch (23cm) baking dish.
3. In a large bowl place the ingredients of the crumble and rub with fingertips until the mixture resembles crumbs.
4. Sprinkle the crumble mixture over the plum mixture. Bake for 30-45 minutes, or until the topping is golden-brown.
5. Cool slightly. Serve with ice cream.
Kitchen Equipment:
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Making and Cutting Sugar Plums and Figs Handmade Soap
This scent is described as an intriguing blend of sweet plums and fresh figs
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Home-made Fig Newtons
For Dough:
1 cup butter softened
3/4 cups granulated sugar
1 egg
1/8 teaspoon salt
3 cups all-purpose flour
For Filling:
16 ounces dried figs, woody stems removed
1/2 cup granulated sugar
1 cup water
Juice of 1 lemon (1/2 cup)
For Egg Wash:
1 egg whisked with tablespoon of water.
Make Dough:
In bowl beat butter and sugar until light and fluffy, making sure to scrape down sides of bowl. Slowly add egg and beat together. Add salt and flour and mix you may want to finish mixing by hand.
Wrap dough in two layers of plastic wrap and refrigerate at least one hour
Make Filling:
Finely chop figs, if you want the filling to to be smooth, coarsely chop if you don't mind a chunky filling
In medium saucepan, combine figs, sugar, water, and lemon juice. Place over medium-low heat and cook until figs are tender and liquid is absorbed, about 10 minutes. Set aside to cool.
Assemble and Bake Cookies:
Preheat oven to 350 degrees.
Divide dough in 4 pieces and roll each piece nto a roughly 6- by 12-inch rectangle. Place dough rectangles on parchment-paper-lined baking sheets. Brush edges with egg wash. Spread quarter of filling along center of each rectangle then fold edges up to form a log and press to seal. Roll each log over so that seam is on the bottom. Brush each log with egg wash.
Bake logs until nicely browned, about 15 to 25 minutes depending on your cookie sheet and oven. Remove from oven cool slightly and slice into small bars.
NOTE:
Found the original recipe on epicurious and have altered it slightly.
The original recipe called for dividing the dough into two logs and making very big fig newtons. I divided mine into four.
Soap Testing Sugar Plums and Figs Fragrance Oil- Natures Garden
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