Holiday Plum Cake
Vie de France
Nonstick cooking spray
7 Vie de France butter
3 15-ounce cans plums,
1½ cups sugar
2 teaspoons ground
2 cups golden raisins,
½ cup butter, melted,
7 large eggs
16 ounces heavy cream
Coat a standard-size Bundt pan with cooking spray.
Slice each croissant into 3 horizontal pieces.
Drain, then halve plums and remove pits.
In a small bowl, combine sugar and cinnamon.
Place the 7 croissant tops in the pan, cut side up
and overlapping slightly.
Layer ;⁄; of the plums, ;⁄; of the raisins and ;⁄; of
the cinnamon sugar over the croissants. Drizzle
with ;⁄; of the melted butter. Top with a layer of
Add 2 more layers of plums, raisins, cinnamon
sugar and melted butter. Top with a layer of
croissant bottoms, cut side down.
Place the pan on a sheet pan. In a medium bowl,
beat eggs and cream. Pour over the cake. Let stand
for 30 minutes to absorb the liquid.
Preheat oven to 300°F.
Cover the pan with foil and bake for 90 minutes,
or until a knife inserted in the center comes out
clean. Let cool slightly, then remove the cake from
the pan. Makes 7 servings.
Fruit and Nut Granola Bars
2 cups old-fashioned
1 cup shredded sweetened
coconut, loosely packed
½ cup toasted wheat germ
;⁄; cup honey
¼ cup packed light
1½ teaspoons pure
¼ teaspoon kosher salt
3 cups (half of 30-ounce
Fruit & Nuts
Preheat oven to 350°F. Butter a 12-by-8-inch
baking dish and line with parchment paper.
Mix oatmeal and coconut together on a sheet
pan and bake for 10-15 minutes, stirring every
5 minutes, until lightly browned. Transfer to a
large mixing bowl and stir in wheat germ.
Reduce oven temperature to 300°F.
In a small saucepan, combine butter, honey,
brown sugar, vanilla and salt; bring to a boil
over medium heat. Cook, stirring, for 1 minute,
then pour over the toasted oatmeal mixture.
Add fruit and nut mix. Stir until blended.
Pour into the prepared pan, lightly pressing
into an even layer. Bake for 25-30 minutes, or
until light golden brown.
Let cool completely (about 3 hours). Cut into
2-inch squares or 1-inch bites. Serve at room
temperature. Makes 24 squares or 48 bites.
Tip: Store in an airtight container for up to a week.
220 A Decade of Cooking The Costco Way