Recipe#11228

Title: Figs 01

Newsgroups: rec.food.recipes 
 From: lull@acm.org (Barbara Lull) 
 Subject: COLLECTION (3) Fig Recipes 
 Message-ID: DGMGC0.AGD@taranto.com 
 Date: Wed, 18 Oct 1995 02:02:24 GMT 

I love Figs and here are (3) family favorites:
 Candied Figs:
 5       lb's            fresh figs
 1       cup             water
 1       lb.(2 cups)     Granulated White Sugar
 Boil the above mixture stirring often for 1 hour each day for 3 days.
 Remove figs from syrup and place on drying rack or cookie sheet lined
 with wax paper.  Dry the figs in the sun and then roll in granulated
 white sugar.
 Best Pickled Figs
 7       lbs.    Fresh figs
                 Water to cover figs
 3       lbs.    granulated white sugar
 1       pint    cider vinegar
 1       tsp.    whole allspice
 1       tsp.    whole cloves
 Boil figs (either white or black variety) in clear water for 20
 minutes then drain.  Boil the sugar vinegar & spices to form a syrup.
 Pour syrup over the figs and boil an additional 10 minutes or until
 done.   Seal hot in sterile canning jars.
 Nutty Fig Squares
 1/2     cup     sifted all-purpose flour
 1/2     tsp.    baking powder
 1/2     tsp.    salt
 2               eggs
 1/2     cup     sugar
 1/2     tsp.    vanilla
 1 1/2   cups    finely chopped DRIED FIGS or DATES
 1       cup     chopped nuts
 Sift together flour, baking powder and salt.  Beat eggs until foamy,
 then beat in sugar and vanilla.  Add dry ingredients and mix well.
 Stir in figs and nuts.  Spread in greased 9" square pan.  Bake at 350
 degrees for 25 - 30 minutes.  Cut into bars.