May 16th, 2009
2 eggs
2 egg whites
2 cup plain flour
2 cup sugar
2 tablespoon baking powder
1 1/2 tablespoon baking soda
1 tablespoon. salt
2 tablespoon cinnamon
1 1/2 cup pureed figs
2 cup grated carrots
1 cup crushed pineapple, drained but save juice
1 cup seedless raisins
1/2 cup chopped walnuts
Lightly beat together both the eggs and egg whites in bowl and set aside.
Mix all together flour, sugar, baking powder, baking soda, salt and cinnamon into mixing bowl.
Add pureed figs, beaten eggs, carrots, fruit and nuts and mix all well.
Turn into 13 x 9 inch baking pan (coated with your choice non stick).
Bake at 350 degrees 35 to 40 minutes or until cake tests done in center.
While cake cools, mix 2 tbs pineapple juice and powdered sugar.
Drizzle over cake.
Makes 24 servings.
Without nuts or powdered sugar each serving contains 183 calories, 150 milligrams sodium, 18 milligrams cholesterol, 1 gram fat.
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May 14th, 2009
As if figs we’re sugared enough!( glhf!)
2 tbsp. salt
10 lbs. figs
1 gal. water
7 c. sugar
7 c. water
Soak figs in 1 gallon water with 2 tablespoons of salt overnight. Drain the batch. Add drained figs to 7 cups sugar and 7 cups water, simmer in heat for 20 minutes, then cool.
Simmer 20 minutes, cool.
Simmer 20 minutes, cool (repeat 3 times in all).
Drain.
Smash between paper towels.
Bake at 250 degrees until dry.
Sprinkle with sugar.
Pack in fruit jars or freeze.
yummy
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May 12th, 2009
- 1 cup dry, red wine, such as Chianti1/4 cup honey, clarified
- 1-1/2 tablespoons all-purpose flour
- 2 cinnamon sticks
- 8 fresh figs*
- 4 1oz pieces of dark chocolate (opt.)
Poor the wine into a large heavy saucepan. Dissolve flower in the the wine,(off the stove-top) until all the flour is fully dissolved. Move the saucepan over to stove top and cook on a medium flame.Add clarified honey (honey that has been warmed to a syrup-like consistency) and cinnamon sticks, and cook, until reduced by about half, for approximately 8 minutes.
Reduce flame even lower, and add the figs so that they are standing up straight.
Cover and let cook, while stirring every now and then, until figs are fully cooked, approximately 15-20 minutes. Remove from stove top and take out the cinnamon sticks.
Place figs, 2 a piece, into decorative serving bowls. Drizzle Red Wine & Honey sauce over top. Serve with a piece of dark chocolate, if desired.
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May 10th, 2009
DOUGH/CRUST:
1/4 c. honey
1/4 c. corn syrup
3 c. unbleached flour
1/2 tsp. baking soda
1/4 tsp. baking powder
2 tbsp. canola oil1 drop lemon extract
1 drop orange extract
2 egg whites
1 tsp. lemon juice
Put all the dough ingredients into a mixing bowl. Beat for three to four minutes with an electric mixer set at medium speed. Cover the bowl and refrigerate the dough for two hours.
FILLING:
2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey
While the dough chills, make the filling. Wash the figs, then cut off their tops and halve them. Puree the figs in a food processor. Pour the puree into a non-stick saucepan and add the orange juice and honey, mixing well. Bring the mixture to a boil, then bring the heat to medium. Cook until most of the liquid evaporates and the mixture is thick, stirring every now and then. Remove from heat. This will yield about 1 1/2 cups of filling.Remove the dough from the refrigerator (after two hours have passed) and divide it into four parts. Roll each part out to a rectangle about 11 x 5 inches and one quarter inch thick (use extra flour if necessary). Spread about 1/3 cup of filling on one section of the dough. Then fold over each side to make a seam. Using two metal spatulas, turn the dough with the seam side down.
Place the rolled dough on a baking sheet. Repeat with the other three sections of dough. Bake at 325 degrees for 12 to 15 minutes. Cool, then cut each roll into six cookies.
Makes about 24 fig newtons!
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May 8th, 2009
3 eggs
2 cups flour
1 tablespoon salt
1 cup buttermilk
1 tablespoon baking soda
1 cup fig preserves
1 1/2 cup sugar
1 cup nuts
1 cup oil
1 tablespoon vanilla
Combine , flour, soda, salt and sugar. Add oil and eggs, slowly add milk and preserves. Blend, adding vanilla. Pour into greased and floured bundt pan.Bake at 325 for 45 minutes.
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