1/4 cup Milk
2 cups unsifted flour
1/4 cup Sugar
1/2 teaspoon Salt
1/4 cup (1/2 stick) Butter
1/2 cup Warm water (105-115)
2 Pkgs Active dry yeast
1-1/2 cups chopped stewed prunes
3 Tablespoons Sugar
3 Tablespoons Lemon juice
1/2 teas Grated lemon peel
1 cup Yellow raisins
Scald milk; cool to lukewarm. Combine flour, sugar and salt. Cut in
butter with a pastry cutter. Measure warm water into large warm
bowl. Sprinkle yeast into warm water and stir until dissolved. Stir
in lukewarm milk, beaten egg and flour mixture. Stir until well
blended. Place into a bowl greased to the top. Cover; let rise in
warm place, free from drafts, until doubled in bulk, about 40
Combine prunes, sugar, lemon juice, lemon peel and raisins. Set
When dough has risen, punch down and turn out onto well floured
board; divide in half. Roll each half to a 16 x 12 inch rectangle.
Place one half on a greased 15 x 10 x 1-1/2 inch jelly roll pan.
Spread with prune mixture. Cover with second half of dough. Seal
edges well. Cover; let rise in warm place, free from drafts, until
doubled in bulk, about 30 minutes.
Bake in 350 degree oven about 20 minutes. Turn out of pan at once.
When cool, ice with confectioners' sugar frosting. Cut into squares,
as large as you want.