Re: Fresh Fig Bread Recipes
California Fig-Orange Muffins
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup Blue Ribbon Orchard Choice Calimyrna or Mission Figs, chopped
Zest of one orange
1 cup plain yogurt
Preheat oven to 400°F.
In large bowl stir together flour, baking soda and salt. In large mixer bowl cream butter and sugar. Add eggs and beat until fluffy. Place figs and orange zest in food processor fitted with metal blade. Process until mixture forms a paste.
Blend fig paste into creamed butter mixture; stir in yogurt. Add fig mixture all at once to dry ingredients and stir just until moistened. Divide batter among 12 large greased muffin cups. Bake in 400° F oven 15 to 17 minutes or until done.
Yield: 1 dozen
California Fig Loaf
1 1/2 c Coarsely cut dried figs
1/2 c Sugar
1/2 c Honey
1 ts Baking soda
1 c Boiling water
1 ts Baking powder
2 1/2 c Flour
1 1/2 ts Salt
1 Egg; beaten
1 ts Vanilla
1 c Walnuts; chopped
1 tb Grated orange peel
Grease and flour a 9x5 loaf pan. Combine figs, sugar, honey and soda in mixing bowl. Add water. Stir. Let cool. Sift dry ingredients together. Add remaining ingredients to the cooled pan. Bake at 325 for 1 hour and 50 minutes or until loaf is golden brown and pulls away gently from sides of pan. Remove from pan. Cool on wire rack. Wrap in foil. Freeze or refrigerate.
Fig Bread
1/2 c Figs
1/2 c Raisins
2 tb Shortening
1 c Honey
1 Egg
2 1/2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
3/4 c Sweet milk
1/4 c Sour milk
1 c Nuts
Cut raisins and figs in small pieces. Cream shortening and honey well, add beaten egg. Sift dry ingredients together. Reserve a little to flour fruits and nuts. Add alternately with milk, add nuts and fruit. Bake in moderate oven 325 F. 1 hour and 10 minutes.
Fig Quick Bread
1 c California dried figs
2 c Sifted white flour
2 ts Baking powder
1 1/2 ts Salt
3/4 c Granulated sugar
2 c Whole wheat flour
4 tb Butter or margarine
1 1/2 c Sour milk
1 ts Soda
2 Eggs
3/4 c Coarsely chopped walnuts
Cover figs with boiling water, let stand 10 minutes, drain and dry on towel. Clip stems and cut figs into thin strips. Sift white flour with baking powder, salt and sugar. Add whole wheat flour and stir to blend. Work butter into flour mixture. Add sour milk in which soda has been dissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour into a paper-lined loaf pan (about 10 x 5 x 3 inches). Bake in moderate oven (350 degrees F.) about 1 hour and 25 minutes. Serve hot with butter, or cool and slice very thin for tea sandwiches. Makes excellent toast when one or two days old.
Fig & Walnut Coffee Cake
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 cup milk
Filling:
1/2 cup California dried figs, finely chopped
1/4 cup chopped walnuts
1/2 cup brown sugar
1/4 cup butter, melted
1 tablespoon cinnamon
Batter: Cream shortening, add sugar and vanilla and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients, and add alternately with milk. Spread half the batter in greased 8-inch cake pan. Cover with fig filling and add remaining batter. Bake 45 minutes at 350 F.
Filling: Rinse figs with hot water, then chop fine. Blend with remaining ingredients for coffee-cake filling.
Egyptian Fig Cakes
1 cup almonds
1 cup walnuts
1 package of figs
Pinch cinnamon
Pinch nutmeg
Honey for dipping
Chop almonds in the blender. Pour the chopped nuts into a small bowl and set aside.
Chop walnuts in blender. Add figs and continue blending. Add a little water to help the mixture blend. Next add a pinch of cinnamon and a pinch of nutmeg. Blend to combine these ingredients. Roll fig mixture into one inch sized balls. Dip in honey.
Roll in set-aside almonds.
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