Can anyone give me a good recipe for making perserves, jelly or anything from fresh figs?!
Answers:
FIG PRESERVES
Ingredients:
6 pounds figs, peeled or unpeeled
6 pounds sugar
3 lemons, very thinly sliced, seeds removed
Preparation:
Wash, drain and stem figs!. Pour sugar over figs and let sit overnight!. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking!. Add lemon slices!. Cover and cook until figs are transparent
FIG DROP COOKIES
1 cup dried figs, cut in small pieces
1/2 cup water
1/2 cup shortening
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preparation:
In saucepan, combine figs and water!. Cook for about 5 minutes, stirring frequently, until mixture is a thick paste!. Cool!.
Cream shortening, butter, sugars, egg, and vanilla until light and fluffy!. Into another bowl, sift flour, baking powder, and salt!. Add sifted dry ingredients to the creamed mixture, blending well!. Stir in fig paste until well blended!. Drop by spoonfuls onto greased baking sheets!. Bake at 375° for 11 to 14 minutes,!. Cool completely before storing in a tightly covered container!.
Makes about 30 to 36 cookies!.
the syrup is thick, 2-3 hours!. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions!.
Makes 5 to 6 pints
MOIST FIG CAKE
This moist, delicious cake is made with fig preserves and pecans!. Top this tasty fig cake with a buttery caramel glaze!.
Ingredients:
2 cups all-purpose flour
1 1/2 cups light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
Preparation:
Heat oven to 325°!. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray!.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well!. Add eggs and beat until well blended!. Beat in buttermilk and vanilla!. Stir in preserves and chopped pecans!. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean!.Www@FoodAQ@Com
Ingredients:
6 pounds figs, peeled or unpeeled
6 pounds sugar
3 lemons, very thinly sliced, seeds removed
Preparation:
Wash, drain and stem figs!. Pour sugar over figs and let sit overnight!. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking!. Add lemon slices!. Cover and cook until figs are transparent
FIG DROP COOKIES
1 cup dried figs, cut in small pieces
1/2 cup water
1/2 cup shortening
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preparation:
In saucepan, combine figs and water!. Cook for about 5 minutes, stirring frequently, until mixture is a thick paste!. Cool!.
Cream shortening, butter, sugars, egg, and vanilla until light and fluffy!. Into another bowl, sift flour, baking powder, and salt!. Add sifted dry ingredients to the creamed mixture, blending well!. Stir in fig paste until well blended!. Drop by spoonfuls onto greased baking sheets!. Bake at 375° for 11 to 14 minutes,!. Cool completely before storing in a tightly covered container!.
Makes about 30 to 36 cookies!.
the syrup is thick, 2-3 hours!. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions!.
Makes 5 to 6 pints
MOIST FIG CAKE
This moist, delicious cake is made with fig preserves and pecans!. Top this tasty fig cake with a buttery caramel glaze!.
Ingredients:
2 cups all-purpose flour
1 1/2 cups light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
Preparation:
Heat oven to 325°!. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray!.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well!. Add eggs and beat until well blended!. Beat in buttermilk and vanilla!. Stir in preserves and chopped pecans!. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean!.Www@FoodAQ@Com
Mmmm! Can I come over!? I'll bake a batch of homemade biscuits!. Fig preserves with hot biscuits is a favorite that brings back warm childhood memories!. However, I never learned to make the preserves!. Store bought ones are just not the same!.Www@FoodAQ@Com