GERMAN BLUE PLUM CAKE

Ingredients
¼ lb butter
2 eggs
½ teaspoon salt
1 teaspoon vanilla
¾ cup sugar
1 ½ cup flour
1 teaspoon baking powder
¼ cup milk (or more)
2 ½ to 3 lb purple plums
1 cup chopped nuts

Directions
Cream together butter and sugar.  Mix well together the eggs, flour, salt, baking powder, vanilla, and milk.  Grease a jelly roll pan and preheat oven to 375 F.  Spread dough on pan.  Halve, pit, and rinse plums.  Put plum halves on dough with cut side up and touching each other.  Sprinkle plums with sugar and cinnamon.  Dot each plum with a tiny piece of butter.  Sprinkle nuts over plums.  Bake at 375 F for 30 minutes.

Grandma’s Polish Plum Pierogi

Ingredients:
For the dough:
2 eggs
½ cup water +/-
2 cups of flour
1/2 t salt

For the filling: 
~16 Ripe plums
~1 cup sugar
~1 tsp. cinnamon

Directions:
Dough:  Mix up eggs into water and salt with fork.  Pour into flour on working surface.  Use fork to mix, cover and let rest for 20 minutes.  Roll out dough.  Use flour on board to help prevent sticking.  Cut into circles (approx. 4” diameter)—use a cup or dessert saucer for pattern. 
Filling: Peel and remove pits from plums.  Fill cavity of plum with sugar and a touch of cinnamon.  Dredge in cinnamon sugar (approx. 1 tsp. cinnamon per 1 cup sugar). 
Place into dough circle.  Lift dough and cover plum, using water to seal the dough edges.  Boil dough pierogi in hot water 3-5 minutes.  Remove and use butter or oil to dredge in, otherwise they will stick together.
Warm in fry pan with oil or butter and brown to taste.  Serve as is or with whipped cream.  Freeze excess individually in zip-lock bags. 

 Recipe submitted by Tom Kolasa, K’s Acres.

PLUM ALMOND TART

Ingredients
For the crust:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces
1 egg yolk
2 tablespoons ice water

For the filling:
1/4 cup (1/2 stick) butter, room temperature
1/3 cup sugar
1 large egg
1/3 cup sliced almonds, finely ground in food processor
2 teaspoons flour
1 teaspoon almond extract
6 plums

Directions

Preheat oven to 350°F. For crust, mix the flour, sugar and salt in a bowl then cut in the butter with a pastry cutter until the butter is well incorporated. (The mixture should resemble fine breadcrumbs.)

In a small bowl, beat the egg yolk together with the ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form dough, being careful not to overwork it. (You may also do the above in a food processor.)

Form the dough into a ball, cover in plastic wrap and chill for a few minutes before rolling. Roll out the dough on a lightly floured surface or between two sheets of parchment into a circle slightly bigger than your tart pan. Put it into your pan and press the dough into the corners. Pierce the tart crust with a fork several times and chill again for a few minutes. Bake it in the preheated oven for 20 minutes. Let the crust cool while you prepare the filling. (Leave the oven on.)

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut the plums in half and remove the pits. Cut each into thin slices.

Arrange the slices, overlapping in concentric circles, leaving a 1/4-inch border around the edge. Bake in the oven for 40 to 45 minutes or until the filling in the middle of the tart is set. Remove from the oven and let cool at room temperature for several hours before slicing.

source:  http://www.mynorth.com

PLUM CAKE PUDDING

Ingredients
1 cup butter or margarine, melted
3 cups flour
3 ½ cups sugar
1 cup non fat dry milk
2 tablespoons baking powder
½ teaspoon salt
2 ¾ cup water
1 -  #10 can (3 quarts) pitted plums

Directions
Pour melted butter or margarine over the bottom of a 12 x 20 x 2 steam table pan.  Sift flour, sugar, dry milk, baking powder and salt together into a mixing bowl.  Add water to flour mixture—stir only until well blended.  Spread batter evenly over melted butter or margarine.  Pour canned plums and juice gently over the batter.  Batter will rise over plums to form a cake layer on top.  Bake at 375 F for about 45 minutes or until browned

PLUM CLAFOUTI

Ingredients
3 ½ cup ripe Michigan purple plums
½ cup sugar
2 egg yolks
1 whole egg
5 tablespoon unsalted butter, melted
1 cup all purpose flour
3 tablespoon dark rum
1 teaspoon grated lemon zest
1 cup milk

Directions
Butter for baking dish.  Remove pits from plums and slice.  Preheat oven to 400 F.  Butter a 9-inch baking dish.  In a large bowl, combine sugar, egg yolk and egg and mix until smooth.  Beat in the melted butter, followed by the flour, rum lemon zest and milk.  The batter should be very smooth – can be made in a blender or food processor.

Arrange plums in the baking dish and pour batter on top.  Bake for 35 to 40 minutes or until golden brown, lightly puffed and set.  Serve warm with a dusting of powdered sugar and whipped cream, or ice cream.