Sunday Morning Coffee: [er um shhhh….] PRUNE Bars

June 23, 2013 at 1:23 pm Leave a comment


I gave my friend the last of a bag of prunes for her Mom. Just when I bought more for my cupboard, my friend showed up with a big bag to replace the ones she borrowed, leaving me with more than I could use in a lifetime of adding them to porridge. Browsing through my Company’s Coming cookbooks, I found a recipe for “prune chips” that sounded interesting. With a few changes, it’s become a surprising favourite in our household: think a moist yummy carrot cake-type bar. If you don’t tell anyone, they’ll never know it’s got prunes! [In case you’re worried, I think you’d have to eat the whole batch to suffer the “side effects” prunes sometimes cause.]

The food processor makes fast, non-sticky work of chopping the prunes. If you don’t have a processor, you can certainly chop them or cut into pieces with scissors dipped in warm water.


  • 1 cup prunes
  • 1/2 cup flour
  • 1/3 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 T lemon juice
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon [I use a full teaspoon]
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger

Stir the prunes into the 1/2 cup flour to coat evenly, then pulse in a food processor with the chopping blade until about the size of raisins [the flour keeps the prune from clumping and sticking to the blade.] Set aside.

Beat butter, egg and sugar together until fluffy. Add lemon juice, water and chopped walnuts. Beat to mix [I use my stand mixer to make quick work of this.]

In a separate bowl, stir together 1/2 cup flour, soda and spices. Stir in the prune/flour mix. Add all at once to butter mixture and stir just until moistened. Turn into a well greased 8″ square cake pan. Bake at 350° for about 45 minutes, or until a toothpick inserted in the centre comes out clean.

Cool in pan. If desired, dust with icing sugar before cutting into squares. [I cut 24 — 4 x 6 for church, or 16 — 4×4 for Frank’s lunchbox.]

Hope you enjoy these as much as we do: they stay fresh and moist for a couple of days and freeze well too. Feel fry to adjust the spices to suit your own taste.



Entry filed under: Kim Graham's Quilter's Neighbourhood, Recipes. Tags: , , .

Sunday Morning Coffee: BANANA SNACKING CAKE Sunday Morning Coffee: RHUBARB PECAN BREAD

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June 2013

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