br>Salad:
Wipe the fresh figs gently, and cut them
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Slice and place cookie dough in single layer on
br>Salad:.
Wipe the fresh figs gently, and cut them
\" rectangle bar. Place bars on non-stick cookie sheet and place
his.
Fig Sauce -- Take 1/2 of the fresh figs and
Combine whipping cream, sugar and vanilla extract and beat with an electric mixer on medium speed until soft peaks form. Cut bananas and fig cookie bars into small squares. Combine all ingredients, cover and refrigerate for at least 4 hours or overnight. Enjoy!
Place a spoonful of the fig mix in each muffin.
iking.
Serve the taco bar family style, immediately.
*For
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
eat down so that the fig mixture simmers steadily for 1
enter comes out clean. Cool fig cake in pan on rack
Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
In large mixing bowl, cream butter with sugar until fluffy.
Add egg & beat well.
Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
FOR FILLING ~ In a saucepan, ...
n wire racks.
Prepare Cookie Filling: In large mixing bowl
heese onto each crust. Lay fig slices on top of goat
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
Place cream cheese on a platter; pour fig mixture over cream cheese.
1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.
Melt the butter in a large skillet over high heat.
Add the fig halves and sprinkle liberally with brown sugar.
Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
Sprinkle with toasted almonds and garnish with heavy cream.
Peel and slice figs (enough for 3 cups).
Stir sugar, orange peel, and lemon juice into figs.
Turn fruit into unbaked pie shell.
Dot with butter.
Bake at 450 degrees 10 minutes; reduce oven temperature to 350 degrees 25 minutes.
Preheat oven to 350\u00b0; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
In another bowl, sift the flour, 1/4 cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
Arrange the figs, cut side up, on ...