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1 quart plum filling
1 quart brown sugar
2 cups flour
1 quart oats, rolled
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 pound margarine, softened

Mix all ingredients, except plum filling, to form a crumbly top.  Press half of mixture into two 12x20x2 stem table pans.  Spread plum filling evenly over crumb mixture.  (Drained plum slices placed in an overlapping position can be used.)  Sprinkle remaining crumb mixture on top.  Bake in 400 f oven for 25 minutes or until top is crisp and golden brown.



1 pound flour
2 teaspoon salt
9 ½ ounces (1 1/3 cup) shortening
½ to 2/3 cup cold water
16 ounces cream cheese softened
½ teaspoon nutmeg
2 tablespoon + 1 teaspoon sugar
¼ cup honey
30 ounce can Michigan purple plums, pitted
3 cups half and half

Cut shortening into sifted flour and salt.  Sprinkle water over flour mixture.  Mix gently, forming a ball.  Chill 30 minutes to 1 hour.  Pinch off a walnut size of pastry and form a ball.  Roll small ball out on lightly floured board to approximately 4-5 inches.  Repeat.  Combine cream cheese, nutmeg, 2 tablespoons sugar, and honey.  Spread layer of cream cheese mixture on each pastry circle, leaving about ½ inch around the outer edge.  Place a whole pitted plum in center of pastry.  Moisten edges with water and bring up to center.  Pinch together.  Place on baking sheet.  Sprinkle top with sugar.  Bake in 400 F oven for 20 to 30 minutes or until golden brown.  Serve warm in bowl with approximately 2 tablespoons cream poured over dumpling.



2 cups plum puree
1 cup syrup from canned plums
¼ cup lemon juice
6 ounces (3/4 cup) sugar
1/3 cup flour
1 ounce butter

Drain canned plums and reserve syrup.  Puree plums. Combine all ingredients and cook until thick, stirring constantly.



½ cup unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt
10 to 12 purple plums, halved, and pitted
½ cup blueberries (optional)
sugar & ground cinnamon for sprinkling

Preheat oven to 350 F.  Butter a 8 or 9 inch round cake pan.  Beat butter with electric mixer at medium speed or with large spoon until light.  Beat in sugar and vanilla until fluffy.  Beat in the eggs, one at a time.  In a small bowl, stir together the flour, baking powder, and salt.  Add to butter mixture and stir just until combined.  Scrape the batter into the pan and smooth the top.  Scatter fruit over the surface, skin side up. Sprinkle with sugar and cinnamon.  Bake until the cake is golden brown and baked through, about 45 minutes.  Cool in the pan on a wire rack.

Adapted from: Classic Home Desserts, Richard Sax, Chapters Publishing LTD, Shelburne, Vermont



5 lb tart cherry pie fill
5 lb plums, European-type, plus syrup, canned
1 tablespoon lemon juice
2 tablespoon cinnamon-sugar mixture
4 tablespoon margarine or butter
2 lb pastry

Combine tart cherry pie fill with canned plums plus syrup.  Add lemon juice with canned plums plus syrup.  Add lemon juice and mix.  Cover top of pan with pastry.  Seal edges to sides of pan.  Perforate top to allow steam escape.  Sprinkle cinnamon-sugar mixture on top of pastry and dot with margarine.  Bake 30 minutes in 425 F oven.

Michigan Plum Growers Association

© 2012 - Forever, Michigan Plum Growers Advisory Group. All Rights Reserved.

Michigan Plum Growers Advisory Group
12800 Escanaba Drive Suite A
Dewitt, MI 48820-8680

Phone : 517.669.4250
Fax: 517.669.4251

Michigan Plums. All rights reserved.

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