Software Vault: The Diamond Collection

home *** CD-ROM | disk | FTP | other *** search

/ Software Vault: The Diamond Collection / The Diamond Collection (Software Vault)(Digital Impact).ISO / cdr17 / califfig.zip / FIG.TXT next >

Wrap

Text File | 1995-03-20 | 98KB | 2,772 lines

---------- Recipe via Meal-Master (tm) v8.02 Title: Ported Stuffed Figs Categories: Fruits, Desserts, Appetizers Yield: 24 servings 2 c California dried figs -- (about 24 figs) 1/2 c Port (or sherry) 1/4 c Ricotta cheese Whole natural almonds -- toasted Cover figs with water in a saucepan. Bring to boil; cover and simmer for 20 minutes. Drain; place figs in small bowl along with port. Cover and chill overnight. Drain. Remove stems; slice figs partially through in an X pattern. Fill with small spoonfuls of ricotta cheese. Top with a whole almond, pressed halfway into cheese. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Zesty Fig Pastries Categories: Desserts Yield: 72 pastries -----------------------------------PASTRY----------------------------------- 3 c All-purpose flour 1 c Sugar 1/4 c Cornstarch 1 1/2 c Butter; cut into 1" pieces ----------------------------------FILLING---------------------------------- 2 Eggs 1 c Brown sugar; firmly packed 1/2 c Orange juice 3 tb Lemon juice 1 ts Grated lemon peel 1 ts Vanilla 2 c California dried figs -- stems removed 1 c Pitted dates 1 c Walnuts In food processor or mixer bowl, combine flour, sugar and cornstarch for pastry. Add butter and process (or mix) until dough holds together. Divide into thirds. Roll out two-thirds of dough on a baking sheet (13" x 17") to reach all corners evenly. Prick with fork. Bake in 350 F. oven for 15 minutes. Meanwhile, roll out remaining dough between sheets of plastic wrap or waxed paper to a rectangle about half the size (9" x 13") of baking sheet. Cut into long strips about 1/4 inch wide. Combine eggs, brown sugar, juices, lemon peel and vanilla for filling in processor or mixer bowl. Blend well. Add figs, dates and nuts to bowl (if using mixer, then finely chop first). Process until evenly minced. Spread filling over baked pastry; top with strips of dough, crisscrossing diagonally. Return to oven and bake for 30 minutes, until pastry strips are lightly browned. Cool. Cut into small bars. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Gingered Fig Confections Categories: Desserts, Candies Yield: 24 pieces 1/2 c Orange juice 2 tb Orange-flavored liqueur 1 ts Ground ginger 2 c California dried figs 3/4 c Chocolate chips 1 tb Milk Combine orange juice, liqueur and ground ginger in small saucepan. Bring to boil; add figs. Simmer, covered, for about 25 minutes, until all liquid is absorbed. Cool completely. Melt chocolate with milk in top of double boiler. Holding figs by stem, blot each with paper towel, then dip in melted chocolate, coating completely. Place on waxed paper lined baking sheet. Chill until chocolate is firm. NOTE: These figs stay semi-soft on outside, so to store, keep them separated. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Chess Tarts Categories: Desserts Yield: 24 tarts --------------------------------TART SHELLS-------------------------------- 2 1/2 c Flour 1 c Butter; cold -- cut into 1 inch pieces 1/4 c Sugar 3 tb Water 2 Egg yolks 1 ts Vanilla 1 ts Grated lemon peel ----------------------------------FILLING---------------------------------- 1/2 c Butter 2 c Brown sugar 4 Egg yolks 1 c Milk 2 tb Flour 1 ts Cinnamon 1/2 ts Nutmeg 1 c California dried figs -- (finely chopped) 1/2 c Finely chopped walnuts For tart shells, combine flour, butter and sugar in food processor with blade. Process until crumbly (of, if by hand, cut in butter until crumbly). Add remaining ingredients; process until dough forms a ball. Roll out between sheets of plastic wrap; cut into pieces to fit tart pans (or muffin cups). Fit into pan, flute edges if desired; prick with fork. Bake in 400 F. oven until lightly browned, about 10 minutes. For filling, in processor or mixer bowl, cream together the butter and sugar. Add egg yolks, then milk, beating well. Stir together flour, cinnamon and nutmeg -- add to bowl and blend. Stir in figs and walnuts (if processor is used, figs and nuts may be added whole and processed until finely chopped). Spoon into tart shells. Bake in a 325 F. oven for about 30 minutes, depending on size of tart pans, until filling is bubbly. Makes about 2 dozen tarts of muffin-cup size. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Orange Braised Pork with Fruit Categories: Meats, Main dish Yield: 6 servings 3 1/2 lb Pork shoulder or butt -- boned, trimmed, -- and cut into 2" cubes 2 ts Dried marjoram 1/2 c Port 1/2 c Orange juice 1/2 c Water 1/4 c Lemon juice 1 tb Grated orange peel 1 ts Ground ginger 2 Bay leaves 1 c California dried figs -- stems removed & halved 2 Golden Delicious apples -- peeled, cored & sliced 1 Orange; peeled, -- sectioned and diced 4 c Hot cooked brown rice -blended with: 3 tb Sesame seeds -- (natural or toasted) Saute pork in large frying pan until browned on all sides. Sprinkle with marjoram, stirring to saute herb. Add port, orange juice, water, lemon juice, orange peel, ginger and bay leaves. Cover; simmer until pork is very tender -- about 2 hours. Remove meat to serving dish. Add figs, apples and orange pieces to pan. Cover; simmer about 10 minutes, just until apples are soft. Spoon fruit and juices over pork. Serve with rice. Makes 6-8 servings. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sweet & Savory Appetizer Puffs Categories: Appetizers Yield: 48 appetizers -----------------------------------PUFFS----------------------------------- 1 c Water 1/2 c Butter 2/3 c All-purpose flour 2/3 c Whole wheat flour 5 Eggs ----------------------------------FILLING---------------------------------- 12 oz Neufchatel cheese -OR- cream cheese 1 c California dried figs - (finely chopped) 9 sl Bacon -- crisply cooked & crumbled 2 tb Chutney For puffs, bring water and butter to a boil. Add flours, all at once, stirring well for about a minute. Turn dough into mixer bowl or food processor. Add eggs (one at a time, if using mixer; all at once if processor). Mix or process until smooth and shiny. Drop by rounded teaspoonfuls onto greased baking sheet. Bake in a 400 degree F. oven for 20 minutes, until well browned. Cool. Split. Fill each puff with about 1-1/2 teaspoons of filling. For filling, combine all ingredients in a small bowl blending well. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Moroccan Chicken Categories: Main dish, Poultry Yield: 4 servings 5 Chicken breasts -- boned, skinned 1/2 c California dried figs -- finely chopped 3 tb Chopped almonds 1 tb Honey 1/2 ts Allspice 2 tb Flour 1 tb Sesame seeds 2 tb Butter -----------------------------------SAUCE----------------------------------- 8 oz Tomato sauce 1 ts Onion 1 ts Onion powder 1/4 c Dry white wine 1 tb Honey 1/2 ts Allspice 1/4 ts Salt 1/8 ts Garlic powder ----------------------------------TO SERVE---------------------------------- Chopped almonds Sesame seeds Hot, fluffy rice Working one at a time, place chicken breasts between two sheets of waxed paper. Pound with flat side of mallet until about 1/4 inch thick. in a small bowl, combine chopped figs, almonds, honey and allspice; mix well. Place a spoonful of fig mixture in center of each flattened fillet. Roll up; secure with toothpicks. Dip each roll in a mixture of flour and sesame seeds. Brown in butter in an 8 or 9-inch skillet. Remove browned rolls from skillet. Add tomato sauce, onion powder, wine, honey and spices to skillet. Bring to a boil; add chicken breasts; cover and simmer for about 30 minutes. Sprinkle with more chopped almonds and sesame seeds to serve. Serve over fluffy rice. Makes 4 - 5 servings. Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fresh Fig Bars Categories: Cookies, Desserts Yield: 24 bars 4 c Fresh figs, chopped 1 c Water 1 c Honey Salt 2 tb Grated lemon peel 2 tb Flour 2 tb Water 2 tb Lemon juice 1 c Shortening 3/4 c Brown sugar; packed 2 c Sifted flour 3 c Quick-cooking oatmeal Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tablespoons flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts. Cream shortening with brown sugar until light and fluffy. Combine flour, 1/2 teaspoon salt and oatmeal and stir into creamed mixture. Pat half of oatmeal mixture into bottom of a well-greased 9 x 13 inch pan. Spread fig filling evenly over oatmeal mixture. Sprinkle remaining half of oatmeal mixture on top and press with fork. Bake at 350 degrees for 25 to 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan. Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fresh Fig Cookies Categories: Cookies Yield: 36 cookies 1 c Sugar 1/2 c Shortening 1 Egg 2 c Flour 1 ts Baking soda 1 ts Baking powder 1/2 ts Salt 1/2 ts Cloves 1 c Fresh figs, peeled & chopped 1/2 c Walnuts, chopped Cream sugar and shortening and add beaten egg. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake in preheated oven at 350 F. for 15 to 20 minutes. From: Sara and Amy Rusk Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Frozen Figs Categories: Fruits, Desserts Yield: 1 batch One cup of sugar to 5 cups of sliced or cut up figs give the best results. First chill figs to make them easy to peel (if you wish to peel them). Slice and mix with sugar thoroughly and then quick freeze. If you would rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup sugar in making syrup. Chill before pouring over figs. Leave 1 to 1-1/2" head space for fruits packed in syrup. Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig-Strawberry Jam Categories: Preserves, Fruits Yield: 3 pints 3 1/2 c Mashed fresh figs (unpeeled) 3 c Sugar 1/4 c Lemon juice (optional) 3 pk Strawberry gelatin - (3 ounces each) Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring occasionally. Pour quickly into jars and seal at once, or store in refrigerator if used within a month. Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Stewed Fresh Breakfast Figs Categories: Fruits, Breakfast Yield: 4 servings 12 Fresh figs; peeled 3/4 c Sugar 1 1/4 c Water Add peeled figs to boiling syrup and simmer for 5 to 10 minutes. Makes enough for 4 dishes. Serve with cream. Suggestion: Try adding 3/4 cup of finely chopped dried figs to your basic waffle recipe. From: Sara and Amy Rusk Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chewy Fig Granola Bars Categories: Cookies Yield: 24 bars 1/2 c Brown sugar, firmly packed 1/2 c Salad oil 1/2 c Honey 1 c Crisp cereal 1/2 c Wheat germ 1/2 c Flaked coconut 1/2 c Finely chopped almonds 1/4 c Sesame seeds 1/4 c Sunflower seeds 1 c California Dried Figs -- (finely chopped) In a small saucepan, combine brown sugar, oil and honey. Bring to a boil over medium heat; simmer about two minutes. Preheat oven to 325 F. In a large mixing bowl, combine all remaining ingredients, except figs, stirring with a spoon or with mixer dough hook. Stir in sugar mixture until well blended. Add figs. Press mixture firmly into an ungreased 9 x 13 inch baking pan. Bake 20-25 minutes until toasty brown. Cool. Cut into narrow bars. Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG, Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Trail Cookies Categories: Cookies Yield: 24 bars 1 1/2 c Whole wheat flour 3/4 c All-purpose flour -OR- oat flour 1/2 c Brown sugar, firmly packed 1/4 c Wheat germ 1 ts Baking powder 1 ts Cinnamon 2 Eggs; OR... 6 tb -Egg substitute 1/3 c Margarine; melted 1/4 c Honey 1/4 c Molasses 1 tb Finely grated orange peel 1 ts Vanilla 1 c Orange juice 1 c Chopped Calif. Dried Figs 3/4 c Golden raisins 1/2 c Chopped walnuts Combine flours, sugar, wheat germ, baking powder and cinnamon. In smaller bowl, blend eggs, margarine, honey, molasses, orange peel, vanilla and orange juice with wire whip. Add liquid to dry ingredients, whip until smooth. Add figs, raisins, and walnuts. Spread in a greased 9 x 13 inch baking pan. Bake in a 300 F. oven 35 minutes, until it tests done. Each bar contains about: Calories 163, Fat 4.25G, Sodium 55.0MG, Cholesterol 17.3MG, Protein 3.20G, Carbohydrates 30.5G, Fiber 2.82G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Yam Bake a la Orange Categories: Vegetables, Side dish Yield: 6 servings 2 lg Yams (1 lb. each); boiled, - peeled & sliced 1/4" thick 2 Oranges; peeled & sliced 3/4 c California Dried Figs -- sliced crosswise -- into fourths 1/4 c Walnut pieces 1/4 c Margarine; melted 2 tb Honey 1 ts Grated orange peel Arrange yam slices, oranges and figs in an 8" round baking pan. Sprinkle with walnuts. Combine melted margarine, honey and orange peel. Pour over all. Cover with foil; bake in a 350 F. oven for 30 minutes, until bubbly. Each serving contains about: Calories 342, Fat 9.27G, Sodium 108MG, Cholesterol 0MG, Protein 4.18G, Carbohydrates 65.0G, Fiber 8.47G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Three Grain Muffins Categories: Breads, Muffins Yield: 24 muffins 1 c All-bran cereal 1 c Rolled oats 1 c Boiling water 1/2 c Margarine; melted -OR- unsaturated oil -- (such as soy or corn) 2 Eggs; OR... 6 tb -Egg substitute 1 c Buttermilk 1/2 c Molasses 1/2 c Honey 1 ts Vanilla 1 c California Dried Figs 1 1/2 c Whole wheat flour 1 c Unbleached or bread flour -OR half rye or millet flour - and half unbleached flour 1 ts Baking soda 1 ts Baking powder In a medium bowl, combine bran cereal, oats and boiling water. Add melted margarine, eggs, buttermilk, molasses, honey, vanilla, and figs. In a large bowl, blend whole wheat and unbleached flours, soda and powder. Add liquid ingredients, mix lightly, just until blended. Spoon into greased muffin tins (do not use muffin papers, they will stick). Bake in a 400 degree F. oven for 20 to 25 minutes. Makes 2 to 2-1/2 dozen muffins. Each muffin contains about: Calories 119, Fat 3.14G, Sodium 123MG, Cholesterol 14.2MG, Protein 2.98G, Carbohydrates 22.0G, Fiber 2.95G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Western Wheat Pilaf Categories: Side dish, Grains Yield: 4 servings 1/2 c Finely chopped onion 2 tb Margarine 1 c Bulgur wheat 2 Bouillon cubes -- (chicken-flavored) 2 c Water 1 Orange; juiced (about 1/4 c) Sherry 1/2 c California Dried Figs -- (finely chopped) 3 tb Sesame seeds or pine nuts 1 ts Finely grated orange peel Saute onion in margarine until soft. Stir in wheat to coat with margarine. Add low fat chicken bouillon cubes and water. Measure orange juice and add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over low heat for 35 minutes. Five minutes before serving, stir in figs, sesame seeds or pine nuts and orange peel. Cover to complete cooking. Makes 4 to 6 servings. Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG, Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Company Cheese Spread Categories: Appetizers, Cheese/eggs, Dips Yield: 2 cups 4 oz Low-fat sharp cheddar cheese 4 oz Non-fat ricotta cheese 1/2 c Walnuts 1/2 c California Dried Figs 1/4 c Parsley sprigs 1/4 c Chunked red bell pepper -OR- 2 tb -Canned pimento 1 Garlic clove 2 tb Low or non-fat milk If using a food processor, cut low-fat cheddar cheese into cubes. Process until finely chopped. Add ricotta cheese, process about 10 seconds. Add remaining ingredients, except milk, and process until all ingredients are finely chopped. Add milk as needed to reach desired consistency. Serve with crackers or crisp vegetable sticks. Each serving contains about: Calories 79.3, Fat 5.61G, Sodium 58.0MG, Cholesterol 10.4MG, Protein 3.58G, Carbohydrates 4.71G, Fiber 1.10G Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California Confection Categories: Candies, Snacks, Cookies Yield: 1 panful 1/2 c Margarine 1 c Graham cracker crumbs 1/2 c Wheat germ 1/2 c Sunflower seeds 1 c Chopped Calif. Dried Figs 14 oz Sweetened condensed milk -- (non-fat) 1/2 c Coconut, unsweetened -- (flaked or shredded) 1 c Chopped walnuts Melt margarine in a 9 x 13 inch baking pan -- either in microwave or in pre-heating oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and figs; press in an even layer. Pour non-fat sweetened condensed milk evenly over crumb mixture. Top with coconut and walnuts, pressing down lightly. Bake in a 350 F. oven for 25 to 30 minutes until toasty brown. Cool. Serve from pan in small squares or break into toffee-like pieces. Enjoy like candy, or trail mix, or top fresh fruit or ice cream with melt-in-your-mouth California Confection. Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Gold Coat Autumn Salad with California Figs Categories: Salads, Fruits, Side dish Yield: 4 servings Lettuce leaves 2 Oranges -- peeled & thinly sliced 2/3 c California Dried Figs - Calimyrna or Black Mission - stems removed & quartered 1 Apple or ripe pear -- cored and thinly sliced --------------------------CARDAMOM CREAM DRESSING-------------------------- 1/2 c Vanilla nonfat yogurt 1/2 ts Honey 1/4 ts Ground cardamom or cinnamon 1 tb Toasted coconut (garnish) On four individual salad plates, arrange a bed of lettuce leaves. Place orange slices, fig quarters, and apple slices decoratively over lettuce. For dressing, in a small bowl, stir together yogurt, honey and ground cardamom until blended. Drizzle mixture over salads. Sprinkle coconut over salads for garnish. Makes 4 side dish salads. Calories: 167 Fat: 1.11 G Dietary Fiber: 5.19 G Sodium: 21 Mg Calcium: 122 Mg Potassium: 490 Mg Magnesium: 34 M Iron: 1.29 Mg % calories from fat: 6% Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Raspberry-Fig Breakfast Bar Recipe (and Fig Puree') Categories: Breakfast Yield: 36 servings ---------------------------------FIG PUREE--------------------------------- 1 1/2 c California dried figs -- (coarsely chopped) 1 c Water 2 tb Honey ----------------------------BREAKFAST BAR RECIPE---------------------------- 4 1/2 c Flour 3 ts Baking powder 3 c Brown sugar 4 1/2 c Oats 1/2 c Butter or margarine -- softened 1 1/2 c Fig puree' 8 oz Raspberry jam FIG PUREE: Combine figs, water and honey in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until softened. Using knife blade in food processor bowl; add fig mixture. Process 10 seconds or until smooth. Preheat oven to 250 F. Mix all ingredients except jam. Form into "crumbs". Press half of mixture into pan sprayed with PAM. Spread jam on crumb crust. Form top layer with remaining mixture. Bake 50-60 minutes. Nutritional Information: Calories 163, Fat 4.77 g, Protein 2.32 g, Calcium 22 mg, Fiber 1.06 g, Iron 1.1 mg, Potassium 82.7 mg, Sodium 64.8 mg Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chocolate California Figs Categories: Desserts, Candies Yield: 20 pieces 1/2 c Semi-sweet chocolate chips 20 lg California dried figs 1/2 c Miniature marshmallows -- (optional) 20 Walnuts or other nuts -- (optional) Take a knife and slit the side of each fig and place nut or marshmallow inside each fruit. Next in top of pan of double boiler placed over simmering water (not boiling), melt the chocolate chips, stirring until smooth. Remove pan from heat and dip the fig, holding by stem, in the chocolate. Coat half way down and place on wax paper until chocolate hardens. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California Quesadillas Categories: Appetizers, Vegetarian Yield: 4 servings 4 ea 8-inch flour tortillas Butter; melted 1 Pear, firm, ripe -- (peeled, cored and diced) 8 oz Brie -- shredded or thinly sliced 1/4 c Chopped Calif. dried figs Brush one side of tortilla lightly with butter. Place buttered side down on baking sheet. Place diced pear, Brie and figs on bottom half of each tortilla. Fold in half. Bake at 350 degrees for 10 minutes, until cheese is melted, or heat on medium-hot griddle until golden brown. Cut each quesadilla into three wedges. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Bleu Cheese Spread with Figs Categories: Appetizers Yield: 1 recipe 6 oz Bleu cheese, crumbled 6 oz Cream cheese 1/4 c Dry white wine 1/2 ts Worcestershire sauce 1/2 ts Paprika 1/4 ts Garlic powder 3 dr Hot pepper sauce Paprika Parsley California dried figs -- sliced in rounds Crackers In food processor or mixing bowl, blend cheeses. Blend in wine, worcestershire sauce, paprika, garlic powder and hot pepper sauce. If made ahead of time, refrigerate and bring to room temperature when ready to serve. Sprinkle with paprika and garnish with parsley. Serve with fig slices and crackers. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Honey Fig Acorn Squash Categories: Vegetables, Side dish Yield: 4 servings 2 Acorn squash -- halved lengthwise, seeded 3 tb Butter 1/3 c Honey 3/4 c Dried Calif. Figs, chopped 1/3 c Almonds, chopped 1/2 ts Cinnamon 1/4 ts Nutmeg Place squash cut sides down in medium baking pan. Add boiling water to a depth of 1/4 inch. Cover with foil. Bake at 350 degrees 30 minutes, until just cooked through but still firm. Carefully remove foil and pour off water. In small saucepan, melt butter over low heat, stir in honey, figs, almonds, cinnamon and nutmeg. Turn squash cut sides up and fill with fig mixture. Bake uncovered, 20 to 25 minutes longer, until squash is tender and filling is bubbly. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Stuffed Baked Apples Categories: Fruits, Desserts Yield: 4 servings 4 Cooking apples 1 ts Cinnamon 1 Lemon; grated peel only 1/2 c Calif. dried figs, chopped 1/2 c Orange juice Core apples and peel 1/3 way down. Mix cinnamon, lemon peel and chopped figs with 2 tablespoons of orange juice. Using a small spoon, stuff center and cover tops of apples with fig mixture. Arrange in shallow baking dish and pour remaining orange juice over apples. Bake at 350 degrees 45 to 60 minutes, basting occasionally with orange juice, until apples are tender. Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chicken Crunch Sandwich Spread Categories: Sandwich, Poultry Yield: 2 cups 9 1/2 oz Canned chicken spread 3 oz Cream cheese 1/2 c Chopped Calif. Dried Figs 1/4 c Finely chopped nuts 1 ts Minced candied ginger Combine chicken spread with cream cheese, California dried figs, nuts and ginger. Use as a sandwich filling. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Aloha Cookies Categories: Cookies Yield: 36 cookies 1/3 c Butter or margarine 1/2 c Sugar 1 Egg 1 1/2 c Sifted flour 1/4 ts Baking soda 1/8 ts Salt 8 oz Canned crushed pineapple -- drained 1/4 c Chopped macadamia nuts -OR- walnuts 1/2 c Chopped Calif. dried figs -----------------------------------GLAZE----------------------------------- 1 c Powdered sugar 2 tb Milk Flaked coconut In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze of powdered sugar and milk; then in coconut. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fruit Basket Salad Dressing Categories: Salads, Sauces Yield: 6 servings 1/2 c Finely chopped CA dried figs 1 c Orange or peach yogurt 8 1/4 oz Canned crushed pineapple -- drained 1/8 ts Nutmeg Combine figs with yogurt, pineapple and nutmeg; chill until serving time. Spoon over fruit salad. Makes 6 to 8 servings. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Ranch Style Pork Chops Categories: Meats, Main dish Yield: 6 servings 6 Lean pork steaks or chops Salt and pepper 6 California dried figs -- sliced 1 Tart apple; cored & sliced 2 tb Brown sugar 1/2 ts Cinnamon 1 tb Apple mint jelly Place meat in large shallow baking dish. Season with salt and pepper. Top with dried figs and apples. Sprinkle with brown sugar and cinnamon. Dot each chop with a dab of jelly. Bake, uncovered, for 40 minutes at 350 degrees F. Uncover and bake an additional 20 minutes. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Maple Glazed Ham Steak Categories: Meats Yield: 4 servings 1 Fully cooked ham steak -- (1 to 1-1/2 inches thick) Powdered cloves 1/3 c Maple-flavored syrup 1 tb Lemon juice 1 tb Butter; melted 8 California dried figs -- halved 2 Bananas; peeled & quartered Slash edges of ham. Sprinkle with cloves. Place in shallow baking pan. Bake at 350 F. for 20 minutes. Arrange figs and bananas in pan around ham. Brush with combination of maple syrup, lemon juice and bananas. Heat an additional 15 minutes; brush again with sauce. Makes 4 to 5 servings. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Golden State Chutney Categories: Condiments, Sauces, Fruits Yield: 4 cups 2 c Chopped Calif. dried figs 1 Apple; peeled & diced 1 Lemon; sliced paper-thin 1/2 c Brown sugar 1/2 c Molasses 1/2 c Vinegar 1/2 ts Ground cloves 1/2 ts Ground ginger 1/2 ts Ground cinnamon In large sauce pan, combine dried figs and apple. Add remaining ingredients. Bring to a boil; simmer, uncovered 30 minutes. Makes about 4 cups. Serve as an accompaniment to pork, lamb, or chicken. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Heavenly Sauce Categories: Sauces, Desserts Yield: 6 servings 2 Egg yolks 1 c Powdered sugar 1 c Heavy cream; whipped 1/3 c Slivered toasted almonds 2/3 c Chopped Calif. dried figs 1/2 ts Minced candied ginger Beat egg yolks with powdered sugar until smooth and thick; fold into whipped cream. Gently fold in nuts, dried figs and ginger. Spoon over ice cream, chiffon cake or fruits. Source: California Dried Figs - Recipes...Serving Ideas Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Stewed Figs -- with Variations Categories: Fruits, Breakfast Yield: 1 recipe ------------------------STEWED FIGS WITH VARIATIONS------------------------ The easiest and most popular method of preparing California figs is by stewing -- and there are many delightful variations on this delicious theme. Rinse and drain figs, cover generously with water, cover the pan, and cook slowly over low heat for 35 minutes. Add sugar if you wish after cooking. To vary: Add a half-slice of orange for every six figs. Simmer five minutes more. Serve room warm. Add 1 teaspoon lemon juice for every four or five figs, with a piece of lemon rind. Simmer five minutes more. Serve either warm or chilled. Add 1 teaspoon California sherry for every six figs, after figs are thoroughly cooked. Chill before serving. Add either a piece of gingerroot or stick of cinnamon to cook slowly with figs. Stewed figs will keep very well in the refrigerator for use at breakfast, as a meal-starter, or as a healthful and delicious dessert. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tra-La Coffee Cakes Categories: Breakfast, Breads Yield: 16 cakes 10 California dried figs -- (stewed and drained) 2 Eggs 1/2 c Sugar 1/2 c Milk 3 tb Shortening; melted 1 1/2 c Sifted all-purpose flour 1/2 ts Salt 2 ts Baking powder ----------------------------------TOPPING---------------------------------- 1/2 c Brown sugar 1 tb Flour 1 ts Cinnamon 3 tb Butter or margarine; melted Chopped walnut meats -- (if desired) Snip stems from figs, cut them into small bits. Combine figs, eggs, sugar, milk, shortening. Beat together until well mixed. Sift flour, measure and sift again with salt and baking powder. Add to first mixture, stir until just mixed. Place paper baking cups into muffin tins. Spoon batter into cups, filling them half full. Sprinkle with topping. Bake in moderately hot oven (375 F.) for about 15 minutes or until light brown and firm to touch. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Breakfast Waffles Categories: Breads, Breakfast Yield: 1 batch 3/4 c California dried figs 2 c Sifted cake flour 2 tb Double-acting baking powder 1/2 ts Salt 2 tb Sugar 1 ts Grated lemon rind 3 Egg yolks 1 1/2 c Milk 7 tb Butter or shortening; melted 3 Egg whites; stiffly beaten Allow figs to stand in boiling water for 10 minutes, then clip off stems and blossom ends with scissors, and snip into small pieces. Reserve some for use in syrup. Sift flour, measure, then re-sift into mixing bowl with remaining dry ingredients. Add lemon rind and finely cut figs. Combine well-beaten egg yolks with milk and melted shortening. Mix lightly into dry ingredients, then fold in stiffly beaten egg whites. Bake on hot waffle iron until golden brown. Serve with lots of butter and warm maple syrup to which cut figs have been added. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Breakfast Treat Categories: Fruits, Breakfast Yield: 4 servings 12 California dried figs 3 Fresh pears; cored 1 ts Cinnamon 1/2 c Brown sugar 2 c Hot water Arrange figs and cored, halved pears in casserole. Sprinkle with cinnamon and brown sugar. Add water. Cover tightly and bake in moderate oven (375 degrees F.) for 25 minutes or until pears and figs are tender. Serve warm with top milk, if desired, right from its baking dish. Serves 4-6. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Aloha Salad Categories: Salads, Fruits Yield: 8 servings 2 c California Dried Figs 1 Fresh pineapple 1 c Mandarin oranges 1 c Whipping cream 2 tb Sugar 1/2 c Toasted flaked coconut Fresh mint (optional) Slice dried figs. Slice pineapple into half; scoop out center; cut into bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and oranges in pineapple shells. Whip cream; stir in sugar and coconut (reserve some coconut for topping, if desired). Spoon over fruits. Garnish with fresh mint, if desired. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Exotic Salad with Pineapple Figs Categories: Fruits, Salads Yield: 8 tiny molds 2 pk Lime-flavored gelatin 1 c Boiling water 1 c Crushed pineapple -- and its syrup 1/2 c Thin-sliced coconut 1/2 c Chopped walnut halves -OR- pecan halves Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer, cover and cook for 30 minutes. Chill before serving with Exotic Salad. EXOTIC SALAD: Stir gelatin into hot water and stir until dissolved. Add remaining ingredients. Place in individual molds. Chill. Turn out on salad greens, top with mayonnaise and sprinkling of coconut. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sandwiches Categories: Main dish, Sandwiches Yield: 2 ideas CALIFORNIA RANCH FOREMAN SANDWICH: Here's a welcome change for school lunch -- or for that inevitable mid-afternoon snack. Snip California dried figs into small pieces, right onto bread richly spread with peanut butter and broken nut meats. Sprinkle lightly with brown sugar. TOASTED FIG & CHEESE SANDWICH: Snip California dried figs onto bread slices. Lay a slice of mild American cheese on top of the figs. Top with a fig split in half and dotted generously with butter or margarine. Broil until cheese begins to melt. Extra good served with apple and walnut salad, a sweet pickle or two, a hot soup and favorite beverage. Makes an ideal lunch-at-home for busy homemakers. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: San Joaquin Glamour Salad Categories: Salads, Fruits Yield: 5 servings 1 md Solid head of cabbage 12 Stewed Calif. dried figs -- drained 2 Fresh carrots 2 tb Onion, grated 2 Sprigs parsley 1 ts Celery seed 1 #1 can crushed pineapple, -- including syrup 3 tb Mayonnaise 2 tb Sugar 1 ts Salt 1 ts Freshly ground pepper 1/2 ts Dry mustard 3 tb Vinegar 1/2 c Heavy cream; whipped Wash the cabbage, remove blemished leaves. Cut stem at bottom to make even base. Cut out center of cabbage. Scoop out all possible cabbage, but retain a good shell that will not leak. Remove stems from figs. Then put scooped-out cabbage, figs, carrots, onion, and parsley through food grinder, using the coarse blade. Add all the remaining ingredients EXCEPT the cream. Stir together lightly. Whip the cream and fold into the salad. Spoon into cabbage shell, heaping high. Garnish with more stewed figs and small lettuce leaves. Adjust seasoning to your own taste if you wish. Serves 5 or 6. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Teriyaki Lamb Kabobs Categories: Meats, Main dish Yield: 6 servings 1/2 c Pineapple juice 1/4 c Soy sauce 2 tb Brown sugar 1/4 ts Ginger 1/8 ts Garlic salt 1 1/2 lb Boned leg of lamb, cubed 6 sl Bacon 6 sl Canned pineapple; drained 12 California Dried Figs Cooked rice Combine pineapple juice with soy, brown sugar, ginger, and garlic salt. Make kabobs by combining alternately on skewers; lamb, bacon, pineapple and California Dried Figs. Place kabobs in shallow pan; pour pineapple marinade over; refrigerate for several hours. Drain kabobs, reserving marinade. Broil for about 10 minutes, brushing occasionally with sauce. Turn and broil 10 minutes longer. Serve on hot rice. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Jam Muffins Categories: Breads, Muffins Yield: 12 muffins ------------------------------------JAM------------------------------------ 1 c California dried figs 2 c Cold water 1 c Granulated sugar Salt 1/4 ts Cloves -----------------------------------BATTER----------------------------------- 2 1/2 c Sifted all-purpose flour 4 ts Baking powder 1 ts Salt 2 tb Granulated sugar 6 tb Shortening 3/4 c Milk 2 Eggs For Jam: Rinse and drain figs. Clip stems and grind or chop figs fine. Add water, bring to boil and cook and stir about 15 minutes or until water is absorbed. Add sugar, salt and spice. Cook and stir until of thick conserve consistency -- from 7 to 10 minutes. Sift together flour, baking powder, salt and sugar. Work shortening into flour mixture. Add milk and beaten eggs, stir to blend. Divide batter into 12 medium-sized greased muffin tins. With a spoon, make a "well" in top of each muffin. Fill each "well" with spoonful of jam. Bake in hot oven (425 F.) about 18 minutes. Serve hot with butter and remaining jam. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Quick Bread Categories: Breads, Quick Yield: 1 loaf 1 c California dried figs 2 c Sifted white flour 2 ts Baking powder 1 1/2 ts Salt 3/4 c Granulated sugar 2 c Whole wheat flour 4 tb Butter or margarine 1 1/2 c Sour milk 1 ts Soda 2 Eggs 3/4 c Coarsely chopped walnuts Cover figs with boiling water, let stand 10 minutes, drain and dry on towel. Clip stems and cut figs into thin strips. Sift white flour with baking powder, salt and sugar. Add whole wheat flour and stir to blend. Work butter into flour mixture. Add sour milk in which soda has been dissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour into a paper-lined loaf pan (about 10 x 5 x 3 inches). Bake in moderate oven (350 F.) about 1 hour and 25 minutes. Serve hot with butter, or cool and slice very thin for tea sandwiches. Makes excellent toast when one or two days old. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sierra Nevada Gems Categories: Breads, Quick, Muffins Yield: 16 gems 20 California dried figs -- stewed, unsweetened 2 c Sifted all-purpose flour 4 1/2 ts Baking powder 2 tb Sugar 1 ts Salt 2 Eggs 1/3 c Shortening; melted 3/4 c Milk (about) Butter muffin pans generously. Snip stems off stewed figs and place figs in mixing bowl. Beat them hard, until whirled into small bits. Sift flour, measure and sift again with baking powder, sugar and salt. Add dry ingredients to figs and mix lightly. Add eggs, shortening and milk, and stir together until just mixed. Fill muffin pans half full. Bake in hot oven (400 F.) for about 12 minutes or until lightly browned. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hide 'N' Seek Coffee Cake Categories: Breads, Quick, Cakes Yield: 1 8" cake -----------------------------------BATTER----------------------------------- 1/2 c Shortening 1/2 c Sugar 1/2 ts Vanilla 1 Egg 1 1/2 c All-purpose flour 1/2 ts Salt 1 1/2 ts Baking powder 1/2 c Milk ----------------------------------FILLING---------------------------------- 1/2 c California dried figs -- (chopped fine) 1/4 c Chopped walnuts 1/2 c Brown sugar 1/4 c Butter; melted 1 tb Cinnamon BATTER: Cream shortening, add sugar and vanilla and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients, and add alternately with milk. Spread half the batter in greased 8-inch cake pan. Cover with fig filling and add remaining batter. BAke 45 minutes at 350 F. FILLING: Rinse figs with hot water, then chop fine. Blend with remaining ingredients for coffee-cake filling. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California Fig Oatmeal Cookies Categories: Cookies Yield: 48 cookies 1 c California dried figs -- (coarsely chopped) 3/4 c Shortening 1 c Brown sugar 2 Eggs 8 tb Water 2 c Flour 2 ts Baking powder 1 ts Cinnamon 1/2 ts Salt 2 c Quick-cooking oats 1/2 c Chopped nut meats Cover figs with hot water, allow to stand 10 minutes. Pour off water and reserve for liquid. Snip stems off figs, then chop coarsely. Sift flour, measure. Then add baking powder, salt and cinnamon. Sift together. Add oats, chopped figs and nut meats. Cream shortening; add sugar, cream together thoroughly. Add well-beaten egg, then add sifted dry ingredients alternately with water to form dough. Drop by teaspoonfuls on greased cookie sheet and bake at 400 F. for 10 minutes. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spiced Fig Drop Cookies Categories: Cookies Yield: 1 batch 2/3 c Shortening 1/2 c Brown sugar, firmly packed 3/4 c White sugar 2 Eggs 1/2 c Stewed California dried figs -- drained and cut up 3 c Sifted all-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1 1/2 ts Allspice 1 ts Cinnamon 1/2 c Walnut meats, broken 1/2 c Raisins or currants Cream shortening, two sugars, eggs and the drained, cut-up stewed figs together. Sift the flour. Measure and sift again with the other dry ingredients. Add nuts and raisins and flour. Mix together. Drop from teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for about 11 minutes or until brown and firm to touch. Cool on wire cake racks. Store in tin box or glass jar. A stone crock will make these cookies too moist. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Pickles for Gourmets Categories: Fruits, Preserves Yield: 20 figs 20 California dried figs 1 1/2 c Cider vinegar 1 c Water 2 ts Pickling spices 3/4 c Sugar 1 ts Dried herbs (see chart) To suit the dish with which pickles are to be served, use these herb combinations: +------------------------------------------------------------------+ | Turkey or Fowl: | | 1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon | | | | Beef: | | 1/2 tsp. rosemary and 1/2 tsp. thyme | | | | Ham or Pork: | | 1/2 tsp. celery seed and 1/2 tsp. sweet basil | | | | Fish: | | 1 tsp. dill seed or dill weed | | | | Lamb: | | 3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder | | | | Veal: | | 1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR- | | 1/2 tsp. tabasco sauce and 1/2 tsp. sweet basil | +------------------------------------------------------------------+ Pierce each fig with a fork. Place in saucepan with remaining ingredients. Cover tightly and simmer for about 40 minutes or until figs appear to be slightly transparent. Add a little water if needed. NOTE: Herbs are potent. Use them with a light hand and adjust amounts to suit taste. Any dish using herbs is stronger in flavor the second day, so take it easy! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Gingered Figs Categories: Fruits Yield: 5 servings 20 California dried figs 3 c Cold water 1 tb Light molasses 2 ts Powdered ginger 1/2 c Sugar Place figs and water in saucepan. Bring to hard boil, then lower heat and simmer. Cover figs and cook for 20 minutes. Add molasses, ginger and sugar. Stir gently in order to avoid breaking figs. Simmer for 15 minutes more or until figs are plumped and tender. Serves 5 or 6. Wonderful with ham, pork, chicken, steak or roast beef! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Glazed Figs, Gourmet Categories: Fruits Yield: 24 figs 24 California dried figs 3 c Cold water 1/4 c Cider vinegar 1 ts Whole cloves 1 c California brandy -OR water & brandy flavoring 1 tb White corn syrup 24 Lightly browned almonds Place figs and water in saucepan. Bring to hard boil, then lower heat to simmer. Cover and let cook 20 minutes. Add all ingredients except almonds. Stir gently in order not to break figs. Cover and simmer again for about 20 minutes or until figs are plump and transparent. Cool in syrup. Add a little water, if needed, but keep it rich. Just before serving, insert toasted almond in each fig. Delicious with roast turkey, baked chicken, beef, pork or ham. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pretty Party Mousse Categories: Desserts Yield: 10 servings 18 Vanilla wafers 20 California dried figs -- stewed and cut up 1 c Evaporated milk -OR- light cream 1 c Water 1/2 c Sugar 1/2 ts Instant coffee 1 ts Cinnamon 1 ts Vanilla 1 c Minced toasted walnut meats 2 c Heavy cream; whipped 1 qt Chocolate ice cream Whole figs for garnishing Crumble vanilla wafers and cut the figs into saucepan. Add evaporated milk or cream, sugar, and instant coffee. Place over medium heat and stir constantly until cookies and figs are blended with the liquid. Chill until cold. Add cinnamon and vanilla. Meanwhile, mince walnut meats and place in moderate oven (350 F.) for about 10 minutes or until crisp. Whip cream, reserving one-fourth for garnishing. Place ice cream in mixing bowl, stir until somewhat softened. Quickly add fig cookie mixture, nuts and whipped cream. Combine thoroughly, working fast. Before ice cream melts turn it into a mold and place in freezing compartment of refrigerator. Freeze fast until firm. To serve, dip quickly into just-warm water, turn out on chilled serving plate, garnish with whipped cream that has been sweetened and flavored with vanilla. Surround with whole figs. Serves 10 to 12. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Brownie Pudding Categories: Desserts Yield: 5 servings 24 Fig cookies 1 c Condensed sweetened milk 1/2 c Water 1 1/2 ts Baking powder 1 oz Baking chocolate; melted 1 pk Chocolate bits 1 ts Vanilla 1/2 c Chopped walnuts Crumble fig cookies into milk, add remaining ingredients and stir together. Place in generously buttered baking dish. Bake in moderate oven (350 F.) for about 25 minutes or until a little puffy. Serve in dessert dishes while warm, with whipped cream. Serves 5-6. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Little Cup Puddings Categories: Desserts Yield: 6 servings 12 California dried figs -- stewed 1/2 c Shortening 3/4 c Sugar 1 Egg 2 tb Unsweetened cocoa 1 ts Vanilla 1/2 c Sifted all-purpose flour 1/2 ts Salt 1 ts Baking powder 1/2 c Milk Marshmallows Walnut halves Top milk or whipped cream Drain figs, cut off stems and cut into small bits. Cream shortening, sugar and egg. Add figs and stir in cocoa and vanilla. Sift flour, measure and sift again with salt and baking powder. Add with milk. Fill well-buttered individual or large baking dish half-full. Bake in moderate oven (350 F.) for about 20 minutes or until pudding is firm to touch and lightly brown. While still warm, top with marshmallows and walnut halves. Pass whipped cream or top milk, if desired. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Garden Party Cakes Categories: Desserts, Cakes Yield: 1 recipe --------------------------------FIG FILLING-------------------------------- 20 California dried figs 1/2 c Sugar 1 c Boiling water 1 tb Lemon juice 2 tb Peanut butter 2 tb Butter or margarine For Filling: With scissors, snip stems off figs and cut figs into small pieces. Combine with remaining ingredients in saucepan. Stir constantly over medium heat until thickened. Add more sugar to taste. Spread as suggested below, or use as a filling for white layer cake. Fig Garden Party Cakes: Make or buy individual sponge cakes, or make a large sponge cake and cut it into layers. Or use lady fingers. Fill the layers and spread the top with this delicious filling. Garnish with whipped cream and pass a bowl of whipped, sweetened and vanilla-flavored cream. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Stuffed Figs Categories: Fruits, Desserts Yield: 1 recipe Combine thinly shaved equal quantities of candied orange peel, candied lemon peel, candied cherries and coconut, allowing a teaspoon of shavings to each fig. Cover with orange juice, cover the dish, and let stand 3 to 4 hours. Slit stewed, chilled California dried figs, insert drained stuffing. Allow 4 or 5 figs for each serving. Serve with a little of the syrup from stewing, and cream, as a dessert. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California Fig-Apple Compote Categories: Fruits, Desserts, Low-fat Yield: 6 servings 6 Baking apples 6 California dried figs 1 Lemon; sliced 1 c Brown sugar 1 c Water 6 Whole cloves 1 Cinnamon stick Bring sugar and water to a boil. Add lemon rind and spices. Core apples and place in baking dish or skillet. Place figs around and between apples. Pour spiced syrup over all and cover. Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened. Then serve each apple topped with a plump juicy fig, to 6 lucky people. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Walnut Puffs Categories: Desserts Yield: 6 servings 22 California dried figs -- stewed, drained 5 Egg whites 1 ts Vanilla extract 3/4 c Sugar 1/2 c Broken walnut meats Sweetened whipped cream -OR- top milk Set aside 6 whole stewed figs for topping. Puree or mash remaining figs, snipping off stems first. Whip egg whites until very stiff. Add vanilla, then slowly whip in sugar. By hand, fold in figs and broken walnut meats. Place in _unbuttered_ baking pan or casserole and bake in moderate oven (325 F.) for about 45 minutes or until puffed and delicately firm. Serve while warm in dessert dishes and top each with whole fig and walnut half. Pass sweetened whipped cream or top milk. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Coffee-Fig Delight Categories: Desserts Yield: 6 servings 8 Stewed California dried figs 2 c Milk 1 tb Instant coffee 1 pk Vanilla pudding 1/2 c Chopped nuts ----------------------------------TOPPING---------------------------------- 1 c Heavy cream 2 ts Instant coffee 1 tb Hot water 1 ts Vanilla 1/2 c Confectioners' sugar With scissors, snip stems off figs, then cut into tiny pieces. Place figs and milk in saucepan with first measure of instant coffee and vanilla pudding. Stir over low heat until pudding thickens. Add chopped nuts. Chill and place in dessert glasses. Just before serving, whip cream until almost stiff. Dissolve coffee in hot water. Cool and add to cream with vanilla and sugar. Fold in gently but thoroughly. Serve on top of very cold pudding. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pink Marble Pudding Categories: Desserts Yield: 6 servings 2 c Rhubarb, fresh or frozen -OR canned stewed, sweetened 2 c Raspberries, fresh or frozen -OR canned and sweetened 14 Fig cookies; crumbled 1 c Sugar 1 c Heavy cream 1 ts Vanilla 3 tb Confectioners' sugar Combine rhubarb and raspberries. Puree them through food mill or sieve. Place in saucepan with sugar and crumbled fig cookies. Heat slowly, stirring constantly until fig cookies are almost blended into mixture. When cool, place in refrigerator to chill. Just before serving, whip cream with vanilla and confectioners' sugar. Place fig mixture in dessert glasses alternately with spoonfuls of whipped cream. Top with cream and serve very cold. Fancy enough for a party, this is simple enough for every day. Serves 6 to 8. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Encore Cake Categories: Cakes, Desserts Yield: 1 cake 8 Stewed California dried figs -- (unsweetened) 1 pk Spice cake mix 1/2 c Juice from stewed figs; plus 2 tb Juice from stewed figs 2 Whole eggs 2 tb Water 7-Minute Frosting 1 cn Moist coconut With scissors, snip stems off stewed figs. Place figs in mixing bowl and beat hard until whirled into small bits. Add contents from spice cake mix, plus juice from figs. Beat for 2 minutes. Add eggs and beat 1 minute. Add 2 Tbsps. water and beat at low speed for 1 more minute. Place in two well-buttered 9-inch layer pans. Bake in moderate oven (350 degrees F.) for about 25 minutes. Cool slightly. Frost with favorite vanilla-flavored Seven-Minute Frosting, with lots of coconut sprinkled on frosting, between layers and on top. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Easy Fig Pie Categories: Desserts, Pies Yield: 6 servings 14 California fig cookies 2 c Milk 1 pk Vanilla-flavored pudding mix 1/2 c Light molasses 1 ts Cinnamon 1/2 ts Allspice 1 ts Vanilla 1/2 ts Salt 1 10-inch pie shell, cooled Whipped cream Crumble fig cookies into milk. Add pudding mix. Stir over heat until pudding bubbles. Remove from fire and stir in molasses, cinnamon, allspice. Add vanilla and salt. Cool. Place in cooled pie shell. Top with sweetened, vanilla-flavored whipped cream. Serves 6-8. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig & Cherry Cobbler Categories: Desserts, Fruits Yield: 5 servings 16 California dried figs 1 No.2 can pie cherries 1 ts Cinnamon 2 tb Cake flour 1 c Sugar 3 tb Butter; melted Biscuit dough With scissors, snip off fig stems, and cut figs into small bits. In a pudding dish, combine figs, cherries and their syrup. Mix cinnamon, cake flour and sugar together and stir into fruit. Melt butter and stir into fruit. Make half the amount of your favorite biscuit recipe - or use biscuit mix - and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3 Tbsps. more milk than the recipe calls for. Drop biscuit dough from a teaspoon onto the fruit. Bake in a hot oven (450 F.) for 6 minutes, then lower heat to moderate (350 F.) for about 20 minutes or until cobbler is bubbly and biscuits are quite done. Serves 5 or 6. Extra good when served with top milk or cream flavored with cinnamon, vanilla and generously sweetened. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig 'N' Kisses Pudding Categories: Desserts Yield: 6 servings 16 Fig cookies; crumbled 3 c Sweetened apple sauce 2 Eggs; separated 4 c Milk 3 tb Quick-cooking tapioca 1/4 ts Salt 1/2 c Sugar 1 ts Vanilla 2 Egg whites 4 tb Sugar 1 ts Vanilla Place apple sauce in pudding dish. Beat egg yolks lightly and combine in saucepan with milk, crumbled fig cookies, tapioca, salt and first measure of sugar. Place over medium heat and stir until milk comes to a boil. Remove from fire at once. Add first measure of vanilla and pour gently over apple sauce. Whip egg whites until stiff. Slowly add sugar and vanilla. Place the meringue on top of pudding as fluffy kisses. Bake in moderate oven (350 F.) until just lightly brown. Remove from stove and place away from draft to keep meringue from "weeping". Top with bits of figs and red jelly. Serves 6-8. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Black Beauty Pie Categories: Pies, Desserts Yield: 1 pie 16 Stewed California dried figs 3 c Milk 1 Envelope unflavored gelatin 1/2 c Sugar 2 ts Instant coffee 1 ts Cinnamon 1 pk Chocolate pudding 1 ts Vanilla 1/2 c Slivered toasted almonds 1/2 c Toasted whole almonds 1 9-inch baked pie shell 1 c Heavy cream; whipped, -sweetened, vanilla-flavored Drain stewed figs thoroughly. Set aside several figs to garnish pie top. Cut up remaining figs into small bits, discarding stems. In 1/2 cup of the milk, dissolve the gelatin. Place remaining milk in saucepan with coffee, sugar, cinnamon and package of chocolate pudding. Stir over low heat until pudding thickens and bubbles up. Stir in the gelatin. Cool. Then add vanilla and toasted, slivered almonds. Pour into pie shell and chill. Top with sweetened, vanilla-flavored whipped cream. Dry the whole figs carefully and use with toasted whole almonds to garnish pie top. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Coffee & Fig Pudding Categories: Desserts Yield: 5 servings 1 c Cut-up stewed Ca. dried figs 1 tb Hot water 1 tb Instant coffee 2 1/2 c Milk 2 Eggs 2/3 c Sugar 1/2 ts Salt 3/4 c Cooked rice 1 ts Vanilla 1 c Heavy cream; whipped, -- sweetened, and -- vanilla-flavored With scissors, snip off stems of stewed figs. Cut figs into small pieces. Combine hot water and instant coffee. Add to milk. Beat eggs lightly with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently into buttered pudding dish. Bake in moderate oven (350 F.) for about 30 minutes or until almost "set". Serve warm, with whipped cream, and garnish with a whole fig. Serves 5 or 6 generously. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Brown Nugget Dessert Categories: Desserts Yield: 6 servings 1/2 c Butter 2 c Powdered sugar 3 tb Cocoa 1/4 ts Salt 2 Eggs; separated 1/2 ts Vanilla 3/4 c Chopped Calif. Dried Figs 9 sl Pound cake 1/2 c Heavy cream Small chocolate candies Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one at a time. Beat egg whites until stiff; fold into creamed mixture. Add vanilla and California Dried Figs. On small tray or platter, place 3 slices of pound cake in a row (about 3 x 9 inches). Pour part of fig mixture over cake. Make another layer of cake; then more filling. Top with layer of cake. Frost sides with remaining fig mixture. Chill several hours. Whip cream; spread on top of cake; garnish with candies. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California-Vermont Sauce Categories: Sauces, Desserts Yield: 6 servings 16 California dried figs 2 c Maple syrup 2 c Water With scissors, snip stems from figs. Cut them into small bits, place in saucepan with syrup and water. Place over heat, bring to boil, lower to simmer and cook gently until figs are tender and sauce is slightly thickened, about 15 minutes. Wonderful sauce eon ice cream and Angel cake, on ice cream alone, on pancakes, waffles or over hot biscuits. Serves 6-8. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Sugar Plums Categories: Fruits, Candies, Holiday Yield: 1 recipe ------------------------------FIG SUGAR PLUMS------------------------------ With your hands, pull California dried figs gently into their original shape, smoothing out wrinkles and perking up stems. With a sharp, small knife, slit the smoothest side of the figs. Stuff them plump and full with any of the following goodies: * half of mint or wintergreen cream patties * half of chocolate covered mint patties * salted nuts * toasted walnut meats * marshmallow, slit, with piece of chocolate tucked into it * wedge of candied ginger * ground nuts mixed with honey * fondant * ground or chopped salted peanuts mixed with peanut butter * blanched almonds, dried slowly in oven * candied cherry * chunk of candied pineapple Arrange these good-to-eat and good-to-look-at figs on pretty tray. Place candle into a stem-clipped fig, which will serve happily as candle stick. Conversation piece -- and pièce de resistance! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Gems Categories: Desserts, Candies, Fruits Yield: 1 batch 20 California dried figs 1/2 c Seeded raisins 1 c Pecan meats 1/2 c Confectioners' sugar 3 tb Peanut butter 1/2 c Strained honey Warm your food grinder. With medium blade, grind figs, raisins and nuts. Stir together with sugar and peanut butter. Add honey to soften enough to make fruit pliable. With your hands, make balls the size of small walnuts, and roll in confectioners' sugar. Place on a pretty plate or tray, surround them with figs stuffed with candied cherries or nut halves, for festive (but fast disappearing) centerpiece. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Perfect Christmas Pudding Categories: Desserts Yield: 8 servings 24 California dried figs 1 1/2 c Milk 1 c Shortening 2 c Soft bread crumbs, -- lightly packed down 3/4 c Granulated sugar 3 tb Quick-cooking tapioca 1 1/2 c Sifted all-purpose flour 2 1/2 ts Baking powder 1 ts Baking soda 1 ts Powdered allspice 1 ts Powdered cinnamon 1 ts Powdered cloves 1/2 ts Salt 1/3 c Light molasses 1 c Chopped, walnut meats -- (toasted) 3 Egg whites With scissors, snip stems from figs. Then snip figs into small pieces. Heat them in milk in top of double boiler until figs are soft (about 20 minutes). Remove from heat, stir figs thoroughly until mashed. Add shortening, bread crumbs, sugar and tapioca. Sift and measure flour, and sift again with other dry ingredients. Add with molasses and chopped walnuts. Fold in stiffly whipped egg whites. Turn into generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up side of mold. Or steam in individual molds. Serve piping hot, with burning red candle on top. Deck with holly, and be generous with the hard sauce! Serves 8-10. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mrs. Claus' Cookies Categories: Cookies, Holiday Yield: 75 cookies 8 Stewed California dried figs -- (unsweetened) 1/2 c Shortening 1 c Sugar 2 Eggs 1 ts Salt 2 c Sifted all-purpose flour 1 ts Baking powder 1 ts Baking soda 1 1/2 ts Mace 1 1/2 c Crunchy rice cereal 1 c Coarsely broken walnut meats 1/2 c Currants With scissors, snip stems off figs, and cut them into little pieces. Combine with shortening and sugar, and cream together with eggs and salt. Sift flour, measure and sift again with baking powder, soda and mace. Combine all ingredients. Drop from teaspoon onto buttered baking sheets. Bake in moderate oven (365 F.) for about 12 minutes, or until nicely brown. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Plum and Fig Pudding Categories: Desserts, Holiday Yield: 6 servings 20 California dried figs 1 pk Waffle-cream type cookies -- crumbled 2 1/2 c Milk 3 Eggs 1/2 c Sugar 2 tb Powdered cocoa 1 ts Cinnamon 1 ts Allspice 1 ts Nutmeg 1 c Seeded raisins -- cut into bits 1 c Coarsely chopped walnuts 4 tb Butter or margarine Cover the figs with hot water and let stand for 10 minutes. Drain. With scissors, snip off stems, then cut into small bits. Cut raisins into thirds. Combine all ingredients and place in buttered casserole. Dot top of pudding with remaining butter. Place casserole in pan of hot water. Bake for about 40 minutes in moderate oven (350 F.) or until pudding is "set". Serve warm with hard sauce. Serves 6-7. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Fruit Cake Categories: Desserts, Holiday Yield: 1 fruitcake 20 California dried figs 1/2 lb Candied cherries 1/4 lb Candied pineapple 2 1/2 c Chopped walnut 1 c Sifted cake flour 1 ts Salt 1 1/2 ts Baking powder 1 ts Cinnamon 1 ts Allspice 1/2 ts Cloves 1/2 c Shortening 1 1/2 c Sugar 5 Eggs; separated 2 oz Baking chocolate; melted 4 tb Brandy or water 1 1/2 ts Vanilla 1 ts Almond extract Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter generously again. Set oven for 250 degrees F. Cover figs with very hot water, and let stand 10 minutes. Drain. With scissors, snip off stems. Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts and half the sifted flour. Mix together lightly. Sift remaining flour with salt, baking powder and spices. Cream shortening, sugar, egg yolks and melted chocolate. Whip egg whites until very light. Combine all ingredients until just mixed. Place in baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of oven. When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: California Fig Coconut Balls Categories: Candies, Desserts, Fruits Yield: 1 batch 3/4 c California dried figs 3/4 c Shredded coconut 1/2 c Nut meats 1 ts Grated lemon rind 1 ts Lemon juice Steam figs. With scissors, clip off stems, and grind or chop fine. Grind coconut and nut meats, then combine all ingredients and work to a paste. Add more lemon juice if necessary. Shape mixture into little balls about 3/4 inch in diameter, and roll in finely chopped coconut. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Butterscotch Drops Categories: Candies, Fruits Yield: 1 batch 2 tb Butter 1 c Brown sugar 1/2 c Ground California dried figs 1/2 c Ground nut meats 1/2 ts Vanilla Melt butter in heavy frying pan. Stir in brown sugar and cook until sugar is dissolved. Blend well. Add ground figs and nut meats and remove from fire. Add flavoring and drop by spoonfuls onto waxed paper. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Harvest Cup Categories: Fruits, Desserts Yield: 1 recipe Allow about 3 California dried figs for each serving. Cover figs with hot water, and let stand for 5 minutes. Drain. Reserve 1 whole fig for each cup. With scissors, snip off stems and cut figs into bite-size pieces. Arrange in your best dessert glasses with cooked and sweetened cranberries (canned or home-cooked), peeled apples cut into bits, and segments of canned or fresh grapefruit. Cover with plenty of sweetened cranberry juice. Sprinkle with confectioners' sugar to taste. Chill for at least one hour. Top with whole fig that has been dipped in honey mixed with a little water. Ideal first course for your holiday dinner. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: New Year's Sherried Figs Categories: Fruits, Holiday Yield: 1 recipe Place plenty of California dried figs in a bowl. Cover with California sherry. Turn occasionally so all figs are well soaked in the sherry. Let them stand for 24 hours or longer. Drain and roll lightly in confectioners' sugar. Keep the sherry for pudding sauce. These Sherried Figs are guaranteed to disappear like the Old Year at midnight! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fig Spooks Categories: Holiday, Halloween Yield: 1 batch 1 pk Cake mix -- gold, spice or white 1/2 c California dried figs -- stemmed Soft white butter icing Make cake according to package instructions, folding in figs which have been cut into small pieces. Fill cup cake pans 2/3 full. Bake 25 minutes at 375 F. To make Spooks, turn cup cakes upside down. Place a dab of icing in the center, and set whole California dried fig upright with the stem standing erect at the top. Let stand until firm, then ice the whole thin with soft white butter icing. Let icing flow around the base of the cake to resemble a sheet. Mark off slits for eyes. Weird-looking; wonderful-tasting! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fabulous Fig Bread Categories: Breads, Low-fat Yield: 22 slices 1 c Dried Figs, ground 1 c Boiling water 3/4 c Pistachios 1 1/2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt 4 tb Margarine or butter 1 c Sugar 3 tb Egg substitute; -OR- 1 -Egg 1 ts Vanilla In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350 F. Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices. Yield: One 8-1/2" x 4-1/2" loaf - 22 slices Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg, Cholesterol .026 mg Calories from protein: 7% Calories from carbohydrates: 69% Calories from fats: 24% Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mediterranean Chicken & Figs Categories: Main dish, Poultry, Low-fat Yield: 6 servings 1/2 c Green bell pepper 1/2 c Red bell pepper 1/2 c Yellow bell pepper 1/2 c Mushrooms, quartered 1/2 c Yellow onion 4 Garlic cloves; minced 4 Chicken breasts -- (skinless and boneless) 2 tb Olive oil 1/4 ts Coarse black pepper 1/2 tb Salt substitute 10 oz California dried figs -- in bite-sized pieces 1 tb Fresh parsley, chopped 1 tb Fresh basil, chopped 1/2 c White wine Clean and slice vegetables. Cut chicken into strips 2" x 1/4". Stir-fry chicken strips in olive oil in heavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs, parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice. Each serving contains approximately: Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g, Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mg Calories from protein: 29% Calories from carbohydrates: 51% Calories from fats: 20% Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Figgy Thai Chicken Salad Categories: Main dish, Salads, Poultry, Low-fat Yield: 6 servings 6 tb Lime juice 1/4 c Honey 3 ts Low-sodium soy sauce 1/4 ts Red chile flakes 2 ts Ginger root -- (very finely minced) 2 c Cooked chicken, shredded 1 c California dried figs -- sliced crosswise 2 Green onions, thinly sliced 1/4 c Mint, chopped 1/2 Cantaloupe; pared -- and cut into 1/2" cubes 1 Red bell pepper -- cut into 1/2" cubes 1/2 Cucumber; peeled, seeded, -- and cut into 1/2" cubes 10 Iceberg lettuce leaves 1/4 c Roasted peanuts (optional) -- (coarsely chopped) ----------------------------------GARNISH---------------------------------- Mint sprig (optional) In small bowl, combine first five ingredients. Place chicken in medium bowl, and toss with figs, green onions and chopped mint. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange lettuce on a chilled platter. Mound chicken salad attractively in center. Sprinkle with peanuts and garnish with mint as desired. Each serving contains approximately: Calories 250, Fat 2.88 g, Dietary Fiber 7.16 g, Carbohydrates 43 g, Protein 17.2 g, Sodium 228 mg, Cholesterol 39.3 mg Calories from protein: 26% Calories from carbohydrates: 64% Calories from fat: 10% Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chewy Fig Oatmeal Cookies Categories: Cookies, Low-fat Yield: 36 cookies 1/4 c Brown sugar, firmly packed 1/2 c Honey 1/3 c Dried figs, ground & packed 2/3 c Margarine or butter 6 tb Egg substitute; -OR- 2 -Eggs 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Vanilla 2 tb Dried figs, ground 1/4 ts Nutmeg 1 1/2 c All-purpose flour 1 1/3 c Quick rolled oatmeal 1/2 c Nuts, finely ground (opt.) [NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg Calories from protein: 8% Calories from carbohydrates: 68% Calories from fats: 24% Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hearty Fig Oatbran Muffins Categories: Breads, Low-fat Yield: 12 muffins 1 1/2 c Bran flakes cereal 1/2 c Apple juice 3 tb Egg substitute; -OR- 1 -Egg 1/2 c Non-fat milk 6 oz Apple juice concentrate 3 tb Vegetable oil 1 lg Banana; mashed 3/4 c California dried figs -- chopped finely 2 tb Honey; -OR- 1/4 c -Brown sugar, firmly packed 1 1/2 c Flour; Oat flour, --Whole Wheat or All-purpose 1/2 c Oatmeal (rolled oats) 1 ts Cinnamon 1 1/2 ts Baking soda 2 ts Baking powder Combine your favorite bran flakes in a large bowl with apple juice. Moisten the flakes evenly. Add the egg substitute, milk, apple juice concentrate, oil, banana, figs and honey. Mix well. In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder. Add to bran mixture and mix well. Line a muffin tin with paper liners. Spoon batter into paper-lined muffin cups. Bake at 350 F for 20 minutes or until done. Each serving contains approximately: Calories 199, Fat 4.43g, Dietary Fiber 5.34 g, Carbohydrates 39.1 g, Protein 4.75 g, Sodium 221 mg, Cholesterol .214 mg Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tasty Fig Layer Bars Categories: Cookies, Low-fat Yield: 30 servings 1 c Brown sugar 1 c Margarine or butter 1/2 ts Salt 1 3/4 c Rolled oats 1 3/4 c Flour; sifted 1/2 ts Vanilla ----------------------------------FILLING---------------------------------- 1 c Sugar 8 oz California dried figs -- finely chopped 1/2 c Nuts, chopped (optional) 1/2 c Water; boiling Combine sugar, figs, nuts and water in a medium saucepan. Heat for 15 minutes or until creamy, stirring frequently. Pour half the flour mixture into a well-greased shallow pan (8" x 12"). Layer with the filling, and spread remaining flour mixture over filling as evenly as possible. Bake at 350 F. for 30 to 35 minutes, or until lightly brown. Cool and serve. Each serving contains approximately: Calories 141, Fat 3.39 g, Dietary Fiber 1.98 g, Carbohydrates 27.3 g, Protein 1.81 g, Sodium 113 mg, Cholesterol 0 mg Calories from protein: 5% Calories from carbohydrates: 74% Calories from fats: 21% Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias -----