Crumble fig bars into a bowl. Stir walnuts, orange juice concentrate, cinnamon, allspice, and cloves with the fig bars until well incorporated. Shape mixture into balls and roll in confectioners' sugar to coat.
his page but from another recipe in this book for \"Cheap
FIG FILLING:
Remove stems from
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
Cut each mozzarella ball into six slices. Slice figs lengthwise.
To serve, place 3 endive leaves on each plate. Top with mozzarella, fig, prosciutto, arugula and more endive.
Dress salad with extra-virgin olive oil and a splash of sherry vinegar. Serve with crusty bread and extra-virgin olive oil the side.
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.
/4 cup of the fig jam (it is difficuclt to
hape dough into 1-inch balls and roll in sugar; place
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.
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.
e soft.
(The original recipe says to knead the mixture
Roll filling into 1-inch balls (or to the size desired
hape dough into 1-inch balls; place on a non-stick
f butter, cinnamon, and crumbled fig cookies; mix well and set
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
ow heat, stirring occasionally, until fig spread is reduced, about 30
f Salmon in 1-2 fig leaves (depending on size of