Crumble Fig Newtons into milk; soak about 30 minutes.
Add sugar and salt to this.
Beat egg yolks and add to mixture.
Beat egg whites until stiff and fold into mixture.
Slice each Fig Newton into 3 pieces.
Roll in powdered sugar. Adds to your party!
Cut Fig Newtons.
Cover with powdered sugar.
nches long.
Divide the fig filling among the strips of
f butter, cinnamon, and crumbled fig cookies; mix well and set
Follow directions on cake mix box adding the four spices.
Fold in chopped nuts and fig preserves.
Pour into a greased and floured 9 x 13 x 2-inch pan.
Bake in a preheated oven at 325\u00b0 for about 45 minutes or until done.
While cake is hot, pour sauce over cake in pan.
Cool.
Cut in squares and serve.
Top with Cool Whip, if desired.
Yields 12 or 16.
In a bowl, combine raisins and figs.
Cover with boiling water and let stand 10 minutes.
Drain, pressing out residual liquid, and add the raisins and figs to a food processor with the dates, 3-legume butter, vanilla, cinnamon and salt.
Puree until a thick doughy paste forms.
Press evenly into a 9\" square pan and chill until firm, then cut into bars.
Cut each cookie lengthwise into 3 pieces. Roll each piece into confectioners sugar until completely coated.
Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
Mix the milk with the vanilla.
Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
Blend well.
Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
Put figs in saucepan with remaining sugar and 1 cup boiling water.
Boil 5 minutes; cool.
Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
Cut into rectangular bars.
Bake in 400\u00b0F ...
This is a very easy recipe. Simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. Add the anchovy paste, garlic, and fresh herbs. Pulsate until semi pureed, but still chunky.
his page but from another recipe in this book for \"Cheap
s fine for this.
Fig Sauce -- Take 1/2 of
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
Combine first 8 ingredients and cook slowly until thickened. Cool. Roll pastry 1/8-inch thick and cut into 4-inch circles. Place a tablespoon of fig mixture on half of each circle. Moisten edges and fold other half over filling.
Pinch edges together and prick top.
Place on baking sheet and bake at 450\u00b0 for 15 minutes. Makes 8 to 10.
ide strips. Place roll of fig filling in center of strip
Spoon about a tablespoon of the Fig Compote neatly into the bottom of each small drinking glass.
Take the block of cheese and cut it into sticks about 10 cm (4 inches) long by 2.5cm (1 inch) wide and at least 1.5 cm (1/2 inch) so that the sticks don't break in half too easily.
Stand 3 cheese sticks in the glass in the compote so that each guest has an individual serving to dip and eat.
Refrigerate until needed. Circulate with your guests! Enjoy!
br>You can quadruple this recipe and make as many as
ike mission figs for this recipe, better than the calmryna ones
ooking spray.
The original recipe called for baking it at
Mix oleo, sugar and eggs.
Stir in vanilla.
Blend flour, soda and salt together and stir into mixture.
Chill dough.
Divide dough in half and roll out on floured wax paper.
Blend figs in blender then spread on rolled dough.
Roll out rest of dough and place on top of figs.
Seal edges.
Bake at 400\u00b0 for about 10 minutes or until golden brown.
Cut bars to desired size.
To make a full cookie sheet, double recipe.