Bread - Parantha

This is best made with those wonderful small dark purple plums which

you can get in late Augusut or early September (Stanley plum) but can

also be made with other types of plums or blueberries.

Ingredients:

1/4 Cups (1/2 stick) unsalted butter

3/4 cups sugar, plus 2 teaspoons

1 cup unbleached flour, sifted

1 teaspoon baking powder

1/2 cups egg substitute (or 2 eggs)

7 large red or 12 small purple plums pitted and cut in half

1/2 lemon

1 teaspoon cinnamon

Directions:

1. Preheat oven to 350

2. Beat the butter, 3/4 cups sugar and the bananas in electric mixer

until well blended. Beat in flour, baking powder and egg substitute,

also blended

3. Spoon the batter inan 8,9 or 10 inch spring form pan. Arrange the

plum halves skin side down, on top of batter; sprinkle with remaining 2

teaspoons sugar (or more if plums are very tart), a few squeezes of

lemon juice and cinnamon

4. Bale 45 to 60 minutes til toothpick in center comes out clean.

Remove and cool. Refrigerate or freeze, or serve lukewarm. (to serve a

frozen torte, defrost and reheat briefly at 300 degrees.

To make with blueberries, use 1 pint.

Makes 8 servings