Here is a fun and quick little fruit cobbler that I made the other night.
1 1/2 c sliced peaches or apples-- halved plums or berries
Place in a greased 11 x 7 dish---no larger---preheat to 375.
Bring to boil 1/2 c sugar and 1/4 c water.
Beat together: 1 egg, 1 T shortening, 1/2 c sugar. Then add 1 T milk 1/2 c flour, 1/2 t baking powder, 1/4 t salt,.
Mix and spread on fruit. Pour HOT syrup over all and bake 30-40 mins.
Fast and good.
My family loves plum jam and I love plum BBQ sauce.

Two great plum recipes that we can never have enough of-

Spicy Plum Chutney

9-10 cups sliced Italian plums
1 tsp fennel seeds
1 tsp black mustard seeds
1/2 tsp kalonji (nigella) seed
1-2 habenero peppers, chopped
1/4 cup chopped fresh ginger
1 cup raisins~2 1/2 cups sugar
Zest & juice from 2 limes
1 cup each coconut and chopped walnuts
Heat 3-4 Tbs. peanut or canola oil. Add the seeds, pepper and ginger and fry til the seeds begin to darken and pop. Add the plums, raisins, sugar, lime zest and juice and stir over medium high heat until the mixture begins to boil. Continue cooking until it thickens (218-220oF), about 30 minutes. Ladle into hot jars, cap, and process 10 minutes in a boiling water bath. Yields 5-6 pints.

Plum-Orange Jam

10 cups chopped plums (Italian type)
6 cups sugar
2 Valencia oranges
Layer chopped plums with sugar and let stand at least 4 hours or overnight. Thinly slice/ chop the oranges, including peel, and add to the plums. Bring slowly to a boil, stirring constantly, then cook until jelly stage (220oF) is reached (20-30 minutes). Add 1 cup chopped walnuts if desired. Ladle into hot jars, seal, and process 10 minutes in a boiling water bath.
This only yields 9 8 oz. jars.

Both of these I make (prefer) a firm prune type plum for, but I have made the chutney from a juicy Japanese type and it was also great (took longer to cook and was a little tarter).

Check out Pluots, they are a super sweet fruit. Very short season, and I see them showing up right now in supermarkets.

beebonnet and silvercreek -

Thank you for those recipes, - my plum cup "runneth over" this year.

Just made some refrigerator cookies - the kind you freeze, slice and bake as needed. I have used several methods to make them a bit different each time. Last time, I made a thumb print and filled in with chocolate chips. This a.m. I had an open jar of last year's plum jam (it was a bit on the stiff side), and put a thumb print of it in the center of the cookie. Great way to use up those jams that came out a little hard, eh?

Just my 2 c's.

Bejay

I have an old recipe for an open-faced plum pie, single crust, plum filling, streusel topping. I'll post it if you like. A little like a galette but more "American", you know. I use the Italian prune-plums, which are wonderful in this pie.

I also have a nice old recipe for a plum conserve. Quite rich but I think it'd be terrific in a thumbprint.

Carol

I like simple foods, and I just freeze plums cut off the pits in ziplock bags, then I make unflavored gelatin desserts with them in winter (one tbsp. gelatin per pint) and add a little sugar and some almond extract for flavor. Then I don't have to eat grains with them, as I have problems with wheat and some other grains. Lately I've been making plum sauce with corn starch thickener and having it with ice cream. I got a blender on a stick and it is really easy to puree my plums now when I am cooking them.:-)

For a more stable thickener, try the Clear Jel modified food starch. It tends to hold up longer than regular corn starch.

Readinglady -

Would love those recipes, especially the streusel type topping one, but both would be even better, if you don't mind.

I picked another batch (will it ever end?), and have them ripening a bit more on the back porch. One more picking, and that will probably be the end.

My next venture, should be apples, peaches and pears, provided my mountain source will still be available. Because of the gas shortage, some of these small orchards and tourist attractions (Dudley's bakery for one) are closing or cutting hours this year.

One option for my stored frozen plums might be wine - which is something I have not tried as yet, although not sure just how good plum wine would be.

Bejay

It was good enough for Grandma...take a bushel of Stanley or Damsons, which ever you like. Wash and pit them (skins on) and throw them in a big roaster. Add a cup of sugar (no kidding, that little) and into a 250 oven until they cook down (this takes hours, even overnight). What you end up with is the best plum jam. Jar it and use it as a jam, the base for cakes, the filling for doughnuts.

woof - Oh yes, those jelly-filled doughnuts - they used to be called "Bismarks." Wonder how they got that name (Bismark, No. Dak ??). Have never made them, but often wondered how they got the jelly inside. I guess they cut out two pieces, put a dab of jelly on the bottom, and pinched the top piece down over it - and deep fried - (in peanut oil?).

Now that I'm retired, (with a lot more time for exotic stuff like baking specialties), I may give it a try.

That oven method sounds interesting, I love easier ways of doing things - like no stirring, or watching.

Bejay

Bismarks are filled after cooking. They inject the jelly inside like a donut. I see them also filled a fluffy cream filling.

Ken's right. Some European cookie presses (don't know about Mirro) include a fat long tube attachment for inserting cream and jellied fillings.

OK, I promised some plum recipes. I used Italian Prune-Plums for these recipes. We have gobs of them available locally and they're meaty and sweet. I would guess these recipes would be more tart with some other varieties.

I have loads of old recipes using plums, so if these don't fit the bill, let me know.

The first is the only one I haven't made, so I can't personally vouch for it, but the combination sounds intriguing.

Plum and Peach Conserve (from the Farm Journal Canning and Freezing Cookbook)

3 cups ground sweet plums (Italian prunes)
3 cups mashed peaches
6 cups sugar
2 medium oranges

Combine plums, peaches and sugar in large saucepan. Add grated peel from 1 orange, juice from 2 oranges. Cook, stirring frequently, about 25 minutes or to desired consistency.

Ladle into sterilized hot jars to within 1/8" of top. Wipe rims; adjust lids. Process BWB 5 minutes. Makes 4 pints.

Plum Conserve (an old Kerr recipe)

My oldest Kerr book provides the first version; a newer Kerr book the second minor variation:

Plum Conserve (very, very rich)

4 pounds plums (8 cups cut up)
2 lemons (juice and grated rind)
6 cups sugar
1 pound seedless raisins
6 cups sugar
1 cup walnuts

Wash plums, remove seeds, weigh fruit. Combine all ingredients except nut meats. Cook until thick. Blanch nut meats 2 minutes, drain, cut or chop. Add to mixture just before removing from heat. Pour into sterilized KERR jars and seal while hot. (BWB 10 minutes.)

Plum Conserve #2

4 pounds plums (8 cups cut up)
4 tablespoons lemon juice
1 1/2 teaspoons grated lemon rind
1 cup seedless raisins
6 cups sugar
1 cup walnuts

Same directions.

Plum Conserve #3 (from So Easy to Preserve)

2 1/2 quarts chopped, pitted plums
3/4 cup thinly sliced orange peel
2 cups seedless raisins
1 1/2 cups chopped orange pulp (about 2 large)
6 cups sugar
2 cups broken pecan or other nuts

Sterilize canning jars. Combine plums, orange pulp and peel, raisins and sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 15 to 20 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving 1/4-inch headspace. Wipe rims; adjust lids. Process 5 minutes BWB.

This prune cake was posted by Lisbet at the Recipe Exchange; AnnT made the recipe but toasted the walnuts.

Prune Sour Cream Cake
Serving Size : 12

1 1/2 cups Sunsweet Prunes (use already pitted, soft
prunes)
1 tablespoon grated lemon rind
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 cup granulated sugar -- * I use 3/4 cup
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 cup chopped English walnuts

Pour boiling water over prunes. Let stand 15 minutes. Drain, pit, and dice prunes.
Add lemon and set aside.

Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes.

Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with
sour cream and vanilla, beginning and ending with flour.

Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown
sugar mixture, repeat layering twice.

Bake at 350 F. 55 minutes or until done. Cool in pan on rack for 10 minutes.
Remove from pan.

Description:
"Coffee Cake Type. Tried and True! Very, very good!!"
Source:
"from the back of Sunsweet Prune box"

I've had this recipe about forever. Don't remember the source. My notes say it's a "simple homely dessert or snack - almost a coffee cake."

1 1/2 cups chopped purple plums
1 cup sugar
1/2 cup brown sugar
3/4 cup vegetable oil
1 egg, beaten
1 tsp. grated orange peel
2 cups flour
1/4 tsp. salt
1 tsp. baking soda
1 cup buttermilk

Nut Topping:
1/4 cup sugar
1/4 cup chopped nuts
1 tsp. cinnamon

Pit and chop plums to measure 1 1/2 cups. Set aside. Blend sugars, egg and orange peel. Sift dry ingredients. Add to sugar mixture alternately with buttermilk, stirring well after each addition. Stir in plums. Pour into greased 9x13 pan. Sprinkle with topping. Bake 350 35 minutes. Serve warm with whipped cream.

Now that I've remembered this one, I'm making it tonight.

And finally, this recipe, including my notes from the first time I baked it.

Purple Plum Pie

Recipe By : Farm Journal's Best-Ever Pies
Categories : Desserts  Pies and Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced, pitted purple plums (1 1/2 pounds)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked pie shell (9-inch)
1 tablespoon lemon juice
Spicy Topping
1/2 cup flour
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter or margarine

Combine plums, sugar, cornstarch, cinnamon and salt in bowl; mix well. Arrange plum mixture in unbaked pie shell. Sprinkle with lemon juice.

Prepare Spicy Topping and sprinkle over plum mixture. Place pie in brown paper bag. Fold over open end twice to close and fasten with paper clips. Carefully place on baking sheet.

Bake in 425° oven 45 minutes or until plums are tender. Cool on rack. Makes 6 to 8 servings.

NOTES : I didn't bake this in a paper bag. (Images of my oven on fire!) I baked at 400 15 minutes and then 350 approximately 45 minutes (hour total).

This is an incredible recipe, perfect proportion of spices. The only complaint is 2 tablespoons of cornstarch was insufficient for the juicy plums. I would use more thickening, probably a mixture of flour and tapioca.

This pie is very "drippy." Next time I'll use a baking sheet.

Carol

Carol,
Thanks for all the recipes! I also like to make just a simple "rustic" tart where you lay the pie crust on a baking sheet (preferably rimmed) then put in the fruit mixed with some sugar (variable depending on how sweet the fruit is) then bring the edge of the crust up, pleat where necessary and bake. I tried a recipe last time that included a mixture of sugar and almond meal in the bottom to absorb some of the juices. I'm not sure it made much of a difference. The other way I like if a "tart tatin" type. I used an oven-proof skillet, melted a little butter, sprinkled some brown sugar on the bottom of the pan, lined with apricots, cut side up, cover with puff pastry, tuck it in around the edges and bake, flip over onto a plate so puff pastry is on the bottom. It made the mealy apricots taste really yummy. But I really love a good struesel. I'll have to try that one. Good thing school is starting. My exercise schedule has been defunct over the summer and my jeans are tight.