General Chat

dont ask!

Eh? Deanna :-O)

hahahahaha! will buy you a new one!! or maybe i could borrow one off someone else!!!

I'm none the wiser girls. Deanna 'il nosey' xx

deanna, it a whole fig thing, see my other thread!

Okey kokey! Deanna x

Delia does a nice fig ice cream in one of her books - I could look it out if that's any help, Liz x

We have a fig tree in our garden and we are all sick of figs as are our neighbours. I do have a jam recipe also one for fig and apple pie but my husbands favourite was - slice figs and marinade in a little brandy - serve with fresh cream. If you want the above recipes email me as for the next couple of days don't think I will be concentrating much so the email will remind me. Ann

Poached Figs -------------------------------------------------------------------------------- Wash and remove the stems from: 1 lb. dried figs Add: Cold water to cover well 1 and 1/2 tablespoons lemon juice A piece of lemon rind (A large piece of ginger root) Stew the figs, covered, until they are soft. Drain and sweeten the juice with: Sugar (about 1 cup) Simmer the syrup until thick. Add 1 tablespoon lemon juice. Replace the figs in the syrup. Cool. Add 1 tablespoon dry sherry. Chill and serve with cream. Paul

Fig Preserves -------------------------------------------------------------------------------- 7 cups sugar 1/4 cup lemon juice 1 and 1/2 quarts hot water 2 quarts peeled, firm-ripe figs (about 4 and 1/2 pounds) 2 lemons, thinly sliced Add sugar and lemon juice to hot water. Cook until sugar dissolves. Add figs and cook rapidly for 10 minutes. Stir occasionally to prevent sticking. Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes. (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.) Cover and let stand 12 to 24 hours in a cool place. Place in Ball jars, leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 30 minutes at 180 to 185 F. in hot-water bath. Yield: about 10 half-pints. NOTE: although the product will not be as high quality, figs may be preserved without peeling. If not peeled, figs should be covered with water and boiled 15 to 20 minutes and drained before adding to syrup. Fig Jam -------------------------------------------------------------------------------- 2 quarts chopped fresh figs (about 5 pounds) 3/4 cup water 6 cups sugar 1/4 cup lemon juice To prepare chopped figs, pour boiling water over figs, let stand 10 minutes. Drain, stem and chop figs. Measure and add 3/4 cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour, boiling hot, into hot Ball jars. Adjust caps. Process 10 to 15 minutes. Yield about 5 pints. Fig Spice Cake (14 servings) -------------------------------------------------------------------------------- Have all ingredients about 70 degrees. Cook, drain, then cut into 1/4 inch cubes and reserve the syrup: 1 pound cooked dried figs. There should be 2 cups of figs. Combine 1/2 cup fig juice and 1/2 cup buttermilk or yogurt. Preheat oven to 350. Sift before measuring: 1 and 1/2 cups cake flour. Resift with: 1 teaspoon double-acting baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and 1/2 teaspoon baking soda. Cream until soft: 1/2 cup butter or shortening. Add gradually and cream until light: 1 cup sifted sugar. Beat in, one at a time: 2 eggs. Add the flour mixture to the butter mixture in 3 parts, alternating with the milk and fig juice. Stir the batter after each addition until smooth. Add the figs and 1 teaspoon vanilla (1 cup broken nutmeats or raisins). Bake in a greased tube pan about 50 minutes. Almond and Fig Filling (about 11/2 cups) -------------------------------------------------------------------------------- Blanch, sliver, then toast: 3/4 cup almonds. Combine: 1/2 cup sugar, 1 tablespoon grated orange rind, 1/2 cup orange juice, 2 tablespoons all-purpose flour, 1/2 cup water, 1 and 1/2 cups chopped or ground dried figs, and 1/8 teaspoon salt. Simmer these ingredients 5 minutes. Stir constantly. Add the almonds and 1/2 teaspoon vanilla. Baked Fig Pudding (14 servings) -------------------------------------------------------------------------------- Preheat oven to 325. Beat until soft: 1/2 cup butter. Add and beat until fluffy 2 eggs, and 1 cup molasses. Add 2 cups finely chopped dried figs, 1/2 teaspoon grated lemon rind, and 1 cup buttermilk (1/2 cup broken black walnut meats). Sift before measuring 2 1/2 cups all-purpose flour. Resift with 1/2 teaspoon baking soda, 2 teaspoons double-acting baking powder, 1 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. One teaspoon ginger may be substituted for the cinnamon and nutmeg. Stir the sifted ingredients into the pudding mixture. Bake in a greased 9-inch tube pan about one hour. Miss Margaret's Homemade Fig Ice Cream Ms. Sissy Coco -------------------------------------------------------------------------------- 1 1/2 quarts peeled mashed figs 2 tablespoons lemon juice 1 3/4 cups sugar 2 eggs, beaten 2 cups whole milk 2 cups heavy cream, whipped slightly Combine figs, lemon juice and 1 cup sugar. Let stand until sugar is dissolved. Add remaining 3/4 cup sugar to eggs and heat slowly and continuously while adding milk until thick and creamy. Combine fig mixture with milk mixture and fold in the slightly whipped cream. Freeze in 4 quart ice cream freezer. Yield: 3 to 4 quarts 100-Year-Old Fig Preserves Mrs. Lillian Levis 134 Hermine, San Antonio, Texas -------------------------------------------------------------------------------- 5 pounds peeled figs 5 pounds sugar 1 lemon sliced Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn't stick to bottom of pot. After foam disappears and juice has thickened a little, ladle into hot jars and seal Fig Pudding (May, 1931 Recipe) -------------------------------------------------------------------------------- 1/4 cup butter 1/2 cup sugar 1 egg 1 1/2 cups sifted flour 2 cups chopped dried figs 2 teaspoons baking powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/2 teaspoon vanilla Cream the butter, add the sugar and the well-beaten egg. Take out about 2 tablespoons of the flour and mix with the figs. Sift together the remaining flour and the baking powder and salt and add alternately with the milk to the butter and egg mixture. Stir in the flour-coated figs and add the vanilla. Bake in a greased baking dish for about one hour in a moderate oven (350 degrees F.). Serve hot with lemon sauce or hard sauce to which a little lemon juice has been added. Mom's Fig Preserves Cake Blanche Farr -------------------------------------------------------------------------------- Cream: 1 cup Crisco 2 cups sugar Add: 4 beaten eggs 1 teaspoon vanilla 1 cup buttermilk Sift together: 3 cups flour 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon cloves Add to other mixture with l teaspoon soda dissolved in it. Beat thoroughly. Add: l cup fig preserves Bake in tube pan in 325 degrees F. oven for about 1 hour and 20 minutes Quick-And-Easy Fig Preserves Mrs. A. C. Kast Fredericksburg Cookbook -------------------------------------------------------------------------------- 3 cups figs, cut up 3 cups sugar 1/2 cup lemon juice 1 box strawberry or blackberry gelatin Combine all ingredients in large saucepan and cook for 15 to 20 minutes. Pour into jelly glasses. that ok for ya lol Paul

Slice a baguette or similar into rounds about an inch thick. Toast one side under the grill. Pile the untoasted sides with crumbled blue cheese, top with thin slices of fresh figs and grill.

Buy packet of figs Open it Eat figs Take out teeth and spend hours getting rid of the pips