ll the ingredients except the fig preserves and fresh figs and blend
Preheat oven to 350.
Beat together first 3 ingredients.
In another bowl sift together the next 5 ingredients.
Add to wet ingredients and stir in fig preserves and pecans.
Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
Bake for 55-65 minutes.
Preheat oven to 325\u00b0. Sprinkle salt and pepper over pork loin, then place in middle of flat baking dish. Sprinkle the onions, garlic and mushrooms around the meat. Spread the fig preserves over the meat until it is completely covered. Pour the wine around the meat; cover with foil and bake until done, 2 to 3 hours. Adjust baking time for less meat.
Combine flour, cornstarch, soda, salt and spices; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth.
Stir in flour mixture, fig preserves and pecans.
Pour batter into a well-greased 13 x 9 x 2-inch baking pan.
Bake at 325\u00b0 for 45 minutes or until a wooden pick inserted in center comes out clean.
Spread Buttermilk Candy Frosting over warm cake.
br>Spoon desired amount of fig preserves over the cheese.
You
ide then add remaining liquids, fig preserves and stir. Seal and close
he sides of cup. Bake for approximately 25-30 minutes or
n plastic wrap, and chill for an hour in the freezer
re soft and caramelized. Add fig preserves and cook additional 2-3
Broil baguette slices in oven on baking sheet 3 inches from heat for 1-2 minutes or until lightly toasted.
Turn oven to 350.
Stir together cream cheese and blue cheese in a small bowl until well blended. Spread 1/2 teaspoon of cheese mixture onto baguette slices and top with 1/2 teaspoon fig preserves.
Bake at 350 on middle rack for 8-10 minutes, or until throughly heated.
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 batter into a greased and floured (do not use nonstick spray) 10-inch tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Let cool 10 minutes.
Remove from pan.
Pour warm Buttermilk Glaze over warm cake.
beating well.
Stir in preserves and pecans.
Pour batter
Mix fig preserves, yogurt, and milk together.
Spread the fig preserves onto 4 slices of bread.<
epper to season. Let sit, for 20minutes.
In a hot
Sift flour, spices, soda and salt in mixing bowl.
Add oil nd half the milk; mix for one minute.
Add remaining milk with eggs. Beat for four minutes.
Add fig preserves, nuts and vanilla.
Bake in tube pan for 1 hour at 325\u00b0.
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.
Preheat oven
to
325\u00b0.
Grease and flour a 10-inch tube pan. Cream
margarine
and
sugar
until light and fluffy; add eggs, 1 at
a
time.
Beat
well.
Add
vanilla.
Sift
flour, cinnamon, allspice, salt and soda.
Add alternately to creamed mixture with buttermilk, saving a small amount of flour mixture to dredge pecans
in.
Cut up the fig preserves and add to the mixture.
Add pecans.
Bake at 325\u00b0 in a prepared tube pan for 1 hour, then at 300\u00b0 for 15 minutes.
ugar mixture until blended. Fold fig preserves and pecan pieces into the
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.