ccasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a
For the Fig Spread:
In a medium saucepan
Fill the pastry with the fig spread. Crumble the goat cheese over
Combine figs, wine, honey and lemon slices in medium suacepan.
Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
Let cool, remove lemon slices, then puree in blender.
Brush baguette slices with olive oil, and place oil side down on large baking sheet.
Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.
Place the naan onto a clean, flat work surface. On one side of the naan bread, place the spinach, Madrasala(R) Curry Chicken, and red onion. Spread the fig spread on the opposite side of the naan, add the Manchego cheese, and close the sandwich. Slice in half, if desired, and serve.
In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours.
To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
Serve with toasted baguette slices or crackers.
his page but from another recipe in this book for \"Cheap
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
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.
Preheat oven to 375 degrees F (190 degrees C).
Cream together shortening, eggs, sugar, and vanilla. Sift flour, soda, and baking powder. Add to egg mixture.
Grease a small cookie sheet with shortening. Pour 1/2 of the dough into pan and spread.
Pour fig preserves over the dough and gently spread. Drop rest of dough over figs. Place in oven. When mixture starts to melt and gets soft, spread the top. Bake for 40 minutes. Cool and then cut into 24 bars.
Spread the fig preserves onto 4 slices of
Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
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.
Mix flour, sugar, salt and cut in margarine and egg.
Add nuts, coconut and flavorings.
Divide mixture in half.
Spread half on bottom of greased and floured pan.
Cover with fig jam. Spread with other half of mixture.
Bake at 350\u00b0 until nicely brown.
ntil liquid is absorbed, place fig mixture into a small bowl
nd prosciutto.
Spread the top slices with the fig jam, then
Combine egg white, sugar, water, and lemon juice in top of double boiler, beating with mixer until well mixed.
Place over rapidly boiling water, beating constantly, and cook for 4 minutes, or until frosting will stand in peaks.
Remove from the boiling water and add lemon peel, almond extract, and figs.
Beat until thick enough to spread.
late or shallow baking dish. Spread bread crumbs in separate pie
Grease a 4.5-quart slow cooker bowl. Spread jam over bread. Layer bread, overlapping, in slow cooker bowl. Sprinkle with cranberries.
Combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs together in a medium bowl. Gradually whisk in hot milk mixture then pour over bread. Let stand for 5 mins.
Cook, covered, on low for 4 hours. Remove bowl from cooker and let stand for 10 mins before serving.
Serve bread pudding dusted with powdered sugar.
deep 6 inch ramekin.
Spread butter and jam over each