 |
Fig Recipes |
|
Fig Recipes |
Great Lakes Figs are soft and moist right out of the package. This makes them very convenient for snacking and baking.
Fig Bars1 1/2 cups Great Lakes Garland Figs, chopped
1/2 cup Sugar
¼ cup water
1/4 cup Butter
1/2 cup Sugar
3 teaspoons Milk
1 teaspoon Vanilla
¾ cup Flour
1/2 teaspoon Baking Powder
1/4 teaspoon SaltCombine figs, sugar and water in small saucepan and cook over medium heat. Remove from heat and set aside to cool.
Cream together butter and sugar in large mixing bowl. Add milk and vanilla and stir until smooth. Combine the flour, baking powder and salt. Stir in the creamed mixture. Refrigerate 1 hour.
Preheat oven to 350 F (175 C). Lightly grease an 8 x 8 inch pan. Divide the dough into two pieces and knead gently. Roll out on floured surface to ¼ inch thickness. Lay one piece of dough in the pan. Spread the fig mixture over the dough and then cover with the other piece of dough. Bake until golden brown. (25-30 minutes.) Cool and cut into squares.
Fig Turnovers
1 ½ cups Great Lakes Garland Figs, chopped
1/3 cup water
1/2 cup sugar
1/4 cup pinenuts, chopped1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
½ teaspoon salt
1/4 teaspoon baking sodaMix shortening, sugar, eggs and vanilla. Blend in flour, salt and soda. Cover and chill 1 hour
Combine figs, sugar and water in a saucepan. Cook, stirring constantly until mixture thickens. Stir in pinenuts. Set aside to cool.
Preheat oven to 400 F. Roll dough 1/16 inch thick. Cut into 3 inch circles. Spoon 1 teaspoon filling onto half of each circle. Fold dough over filling; press edges together. Place 1 inch apart on ungreased baking sheet. Brush with milk and sprinkle with sugar. Bake 8-10 minutes or until very light brown.
Chocolatey Figs4 oz. white chocolate, chopped. (white is optional, any type of chocolate will do)
1 8 oz pkg Great Lakes Garland Figs
½ cup pistachios or macadamia nuts, finely choppedMelt chocolate in a double boiler, stirring often. Dip fig in chocolate, then into the chopped nuts. Place fig on wax paper lined tray. Refrigerate briefly until chocolate has hardened. Store in airtight container in a cool place.
Chicken Fig Roll-ups
½ cup Apples, finely chopped
¼ cup Celery, finely chopped
¼ cup Green Onions, finely chopped
½ teaspoon Poultry Seasoning
2 Tablespoons Margarine
2 cups day old Rye Bread, cubed
3/4 cup Great Lakes Garland Figs, chopped
¼ cup Pinenuts, toasted
1 egg white, slightly beaten
3 large boneless Chicken Breasts, (approx 2 ½ lbs)
1 Tablespoon HoneyIn a nonstick frying pan, sauté apple, celery, poultry seasoning in 1 tablespoon margarine.
Combine bread cubes, figs, pinenuts, egg white and sautéed mixture in a bowl. Place each chicken breast between 2 pieces of plastic wrap. Pound to ¼ inch thickness with rolling pin. (about 9x7 inches) Remove plastic wrap. Form about ¾ cup filling into a 6 inch long mound along the 9 inch side of each chicken breast. Tuck in the ends and roll up tightly. Secure the roll with toothpicks. Arrange seam side down in baking dish. Combine 1 Tablespoon margarine and honey. Brush half over chicken rolls. Bake at 375 F for 45 minutes, until golden brown, brushing once with remaining margarine-honey mixture. Let rest for 5 minutes. Remove toothpicks and cut crosswise into slices. Serves 6.
Copyright ©2010 Great Lakes International Trading, Inc. All rights reserved.