Pluma Moos For Christmas

A "low" German / Mennonite recipe my grammy and mom would make as a special treat at Christmas time was Pluma Moos, translated as "Prune Soup". The cinnamon dough balls were always my favorite, and I used to help grammy roll them out and cut them. She taught me how not to let them sink to the bottom of the pot. I grew up with this soup, it was one of our family traditions. "Tradition" - you know, the wonderful 3 syllable word that speaks of remembrance and nostalgia for times and places and people that are/were important to us. Tradition connects past and present and helps us understand who and where we came from. As for the Pluma Moos, well, like many traditions do these days, it disappeared when mom passed away. My sister Florence made it one Christmas and gave us all jars to take home which was a real gift in and of itself. But, that was many years ago as well, and now nostalgia raises its head once more with me, and I have resurrected this old recipe so that it will live on. It makes a lot. The dried fruit can be varied somewhat depending on what you have on hand, but (pitted)prunes, raisins and apricots are the traditional ingredients. Pluma Moos The process begins: - 2 packages of mixed "dry" fruit plus 1 package of "dry" apricots; all cut in half; - 1 to 1.5 cups of raisins - extra (pitted) prunes if desired Put in big pot, cover with water, and soak overnight. The process continues the next day with: Making dough balls: ½ c of flour; 1 tsp cinnamon; just enough milk to make into a soft pliable dough. Roll out onto a lightly floured board about 1/8” to ¼” and cut into small pieces (just bigger than raisins). Drain the water off the fruit. Cover fruit completely with new water and bring to a boil. Once this is boiling add the dough balls stirring so the dough does not just sink to the bottom. Turn down the heat so that the mixture is just simmering and add the following 4 ingredients, already combined together, and making sure to stir well: Combine until smooth: 1 pkge of cherry flavoured jello (adds color and helps with thickening) 3 tbsps corn starch 1 tbsp flour ½ cup light cream Cook for another 8 minutes. Remove from stove and cool. This soup can be served warm but is best enjoyed chilled. It keeps well in the fridge. If too thick, just add milk/cream when serving.