Posted by HOLLEY on October 04, 2001 at 03:35:46:
In Reply to: Re: FIGS~! posted by Luana on July 21, 2000 at 17:15:57:
: I dry many of my figs in a home food dehydrator (mine is Harvest Maid), store them in gallon-size glass jars, & we eat them as snack food through the following year. To dry them, slice them in half & lay them on the racks. Turn them over once.
: I do the same with pears, apples, strawberry & blackberry fruit leathers,& bananas (when they are on sale in the grocery store). Also, I dry sliced tomatoes & zuchini from my garden & use them in stews, soups, ect.
: Thanks for the fig newton recipe, I have hunting for quite a long time for one.
DRIED FIGS ARE THE NORM FROM WHAT I'VE FOUND...
BUT PRESERVES ARE BASICIALLY
4LBS FIGS (1LB=6CUPS)
1 LEMON
4C. SUGAR
1C. WATER
COMBINE SUGAR AND WATER. BOIL 5 MIN. ADD FIGS& LEMON BOIL TIL CLEAR. PUT IN HOT JARS. WIPE RIMS CLEAN.SEAL. LISTEN FOR PING!
IPREFER TO ADD ASLICE OF LEMON TO THE TOP OF THE JAR AS OPPOSED TO COOKING IT WITH FRUIT.
FRESH FIGS ALSO MAY BE FROZEN LIKE BLUEBERRIES ,STEMS REMOVED AND USED IN OTHER RECIPIES.
THIS IS ACTUALLY A FRESH APPLE CAKE RECIPE, AND YOU CAN PLAY WITH IT WITH DIFFERENT FRUIT AND SUBSITITUTE YOGURT OR APPLE SAUCE FOR THE OIL. YOGURT AND APPLE SAUSE GIVE THE CAKE A BREAD PUDDING QUALITY. I SUGGEST YOU TRY THE RECIPE AS WRITTEN THE FIRST TIME AS IT WILL GIVE YOU AMARK FOR ADJUSTMENTS ACORING TO MOSITURE CONTENT OF FRUIT USED.
APPLE CAKE
1 1/2 C VEGETABLRE OIL
2C. SUGAR
4 EGGS
2 1/2 C.PLAIN FLOUR
2TSP BAKING POWDER
1TSP CINNAMON
1TSP SALT
3 C. APPLES CHOPPED
1 C. PECANS, CHOPPED
1TSP VANILLA
TOPPING:
1 1/2 C. BROWM SUGAR
1 STICK BUTTER
1/2 C. CHOPPED NUTS
3 TSP. MILK
BLEND OIL AND SUGAR. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT TOGETHER DRY INGREDIENTS ADD TO EGG MIXTURE. STIR IN APPLES.PECANS AND VANILLA
POUR INTO GREASED AND FLOURED BUNDT PAN
BAKE AT 350 FOR ABOUT 1 HOUR REMOVE FROM PAN WHEN SLIGHTLY COOL. TO MAKE TOPPING, PLACE ALL INGREDIENTS IN SAUCEPAN AND BRING TO BIOL COOK UNTIL SOFT BALL STAGE (235 DREGREES) POUR OVER WARM CAKE.
THIS IS TRUELY A VERY FLEXIABLE RECIPE.