ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Re: ISO: Plum Butter using canned whole plums?

Misc.
I would make it just like Apple Butter. Have you ever tried baking the butter in the oven? it gives it a more solid texture
i like it better and it gives it a nut flavor also.
just don't let it burn. keep the oven low.


MsgID: 0015565
Shared by: Beverly
In reply to: ISO: Plum Butter using canned whole plums
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pyrex Bake a Round Instructions and Recipes
  • Hi Bob, I never received the instructions, but I did some surfing and found that someone was kind enough to put them online: Pyrex Bake a Round Instructions and Recipes ...
  • Merton Mason's City Chicken and My City Chicken
  • I remember making City Chicken when I was just a bride, back in the 1950's. Then, the 'City' chicken was to resemble a chicken leg, that is why the meat was put on wooden skewers, about 6-inches in length with one pointe...
ADVERTISEMENT
  • Butterscotch Toffee Popcorn
  • BUTTERSCOTCH TOFFEE POPCORN 1/2 cup (1 stick) unsalted butter 1/4 cup heavy (whipping) cream 1 1/2 cups light brown sugar, firmly backed 1 teaspoon vanilla extract 1 (12 oz) package butterscotch morsels 3 quarts pop...
  • Caribbean Coconut Chicken
  • CARIBBEAN COCONUT CHICKEN 4 skinless, boneless chicken breasts 1 teaspoon vegetable oil 1 1/2 onions, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tablespoon chopped roasted garlic 1/2 (14 ounce) ...
  • Lemon-Parsley New Potatoes (stove top or microwave)
  • LEMON-PARSLEY NEW POTATOES 2 1/4 lb new potatoes (15 to 18 small) 3 tablespoons butter or margarine 1 tablespoon snipped fresh parsley 1 teaspoon grated lemon peel 1/4 teaspoon salt 1/8 teaspoon pepper Pare a strip f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Re: ISO: Plum Butter using canned whole plums?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!