lices of preserved fig, or a square of watermelon preserve (or whatever
Cream sugar, eggs and salad oil until well blended.
Sift together flour and spices.
Dissolve soda in buttermilk and add flour mixture and buttermilk to the egg mixture.
Add fig preserves and pecans.
Bake in a greased tube pan at 350\u00b0 for about 1 hour or until done.
This makes a large cake that will keep in the refrigerator indefinitely.
It can also be frozen.
Beat together the oil and sugar.
Add eggs.
Add remaining dry ingredients and buttermilk alternately, beating well after each addition.
Fold in fig preserves.
Pour into Bundt pan, well-greased and floured.
Bake at 325\u00b0, approximately 60 minutes or until knife inserted in middle of cake comes out clean (ovens vary).
You have a delicious fruit/pound cake.
Cream butter and add sugar.
Sift flour into sugar box (without jarring, remove 2 tablespoons of flour).
Alternate addition of flour with eggs.
Add vanilla, fig preserves and pecans.
Pour cake batter in greased and floured tube pan.
Place cake in preheated oven.
Bake 1 1/4 to 1 1/2 hours at 325\u00b0.
lternately to creamed mixture. Add fig preserves and floured pecans.
Preheat oven to 375 degrees F (190 degrees C).
Place butter in a baking dish; melt butter in the preheated oven, about 5 minutes.
Mix flour, sugar, and baking powder together in a bowl; add milk, egg, and vanilla extract. Stir until smooth; pour into the melted butter. Spoon fig preserves evenly over the batter.
Bake in the preheated oven for 20 minutes. Cover with aluminum foil; bake until bubbling and lightly browned, 20 more minutes.
Cake: In mixing bowl put flour, soda, salt and sugar.
Blend cooking oil in well.
Add eggs one at a time, mixing after each.
To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly.
Flavor with vanilla and stir in pecans.
Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more.
While cake is hot, cover with three minute icing.
Icing: Combine all ingredients in sauce pan.
Place over medium heat and stir.
Cook for 3 minutes after it begins to boil.
Pour over cake.
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
o have fun with this recipe it is after all another
rain.
Add fresh green beans to recipe as indicated, but add
Brown your ground meat and add favorite seasonings.
Preheat oven to 350.
Make classic Green Bean casserole recipe:
Drain cans of green beans.
Combine:Condensed Soup, Pepper, Milk/Cream and stir.
Add: Green beans and all fried onions.
Stir gently making sure to coat green beans.
Add: Brown Ground Meat to green bean mixture.
Stir.
Add to casserole dish.
Cover casserole mixture with mashed potatoes and bake 45-55 minutes.
Process oranges, lemon, green apple, spinach, and kale through a juicer according to manufacturer's recommendations.
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
To make fig puree, cover about 125-150g
Combine first 8 ingredients in a large mixing bowl.
Add oil and eggs, beating well at medium speed of an electric mixer.
Add buttermilk and vanilla, beating well.
Stir in preserves and pecans.
Combine dry ingredients in a large mixing bowl. Add oil, beating well. Add eggs and beat well. Add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans.
Pour into a greased and floured 10-inch tube pan. Bake at 350\u00b0 for 1 1/4 hours. Let cool 10 minutes and remove from pan. Pour warm Buttermilk Glaze over warm cake.
Sift together flour, salt, soda, sugar and spices.
Add oil and beat well.
Add eggs, beating well after each.
Add buttermilk gradually.
Add figs, nuts and vanilla.
Pour into greased 13 x 9 x 2-inch pan.
Bake for 45 minutes at 325\u00b0.
When cake is done while hot pour sauce over cake in pan.
Sift flour, sugar, salt, soda and spices.
Gradually add oil and beat well.
Add figs, nuts and vanilla.
Pour into greased loaf pan and bake for 1 hour and 15 minutes at 325\u00b0.
Pour sauce over cake while still warm.
Combine all dry ingredients in a large bowl.
Add oil; beat well.
Add eggs, beating well.
Add buttermilk and vanilla; mix thoroughly.
Stir in preserves and pecans.
Pour into greased and floured tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
Add buttermilk and vanilla,beating well.
Stir in preserves and pecans or walnuts.
Pour batter into a greased and floured 10 inch tube pan.
Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes;remove from pan and place on serving platter.
Pour buttermilk glaze over cake while both are still warm.
BUTTERMILK GLAZE.
Melt 1 tablespoon real butter in ...