Taste. Some people only relate to it intellectually. Others literally consume it with knife and forks. Either way, it's a grand preoccupation.
There's no accounting for taste, and styles come and go. Nonetheless, good taste is usually the first measuring stick we use to size things up. From food to ideas, good taste makes life worth savoring. It simmers in the kitchen, distinguishes literature and art, dictates fashion, and generally cultivates gracious living.
Fortunately, one ingredient of truly great taste is so sublimely simple and so available, it literally grown on trees. Yet it remains relatively unknown. The secret is the purée of dried plums (prunes)—a delectably flavorful, rich and nutritious addition to healthful baking and desserts.
There's no secret to the great taste you get by using dried plums as a fat replacement in baked goods. It's a natural, nutritionally superior ingredient with more benefits than you can shake a spatula at. For instance:
Yield: 96 cookies
In bowl of mixer equipped with a paddle beat together purée and egg whites until smooth.
Add sugar and continue beating until mixed. Reserve.
In another bowl sift together flour ginger allspice, baking soda and salt. Add dry ingredients to reserved mixture and mix until just incorporated.
Fold in ginger.
Shape dough into 1-1/2 Tbsp. balls and place on sheet pans sprayed with vegetable cooking spray. with slightly moistened fingers flatten cookies. Bake 15-18 minutes in 375 degrees F. oven. Cool on rack. Keep cookies in dry cool place uncovered up to 1 day for best results. Or keep in air-tight container until ready to serve.
Yield: 1 full sheet pan
In a large bowl or mixer combine water, purée egg whites and vanilla; mix well.
Sift together flour, cocoa, baking powder, soda and salt. Stir in sugar.
Add dry ingredients to wet and mix well to create a batter. Spray 2 half or 1 full sheet pan(s) with cooking spray. Spread batter into prepared pan(s) and bake in a 350 degree F. oven 20-25 minutes or until pick inserted comes clean. Cool on rack and use as directed.
Provided by California Prune Board
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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