Many of you (myself included) got figs in last weeks Bountiful Basket … to be honest I had to ask someone what they where. The only way I had seen a fig before was in a fig newton cookie. I never want food to go to waste, so I was grateful to a few of my readers that passed along these recipes to give me ideas on how to use them. Thought you may find them useful as well.
I googled fresh fig recipes and found a really yummy fig and walnut cookie recipe that used cloves, too.
Cream 1 C. sugar, 1/2 C. shortening.
Add 1 egg.
Mix in 2 C. flour, 1 t. baking powder, 1 t. baking soda, 1/2 t. salt, 1/2 t. ground cloves.
Stir in 1 C. chopped figs, 1/2 C. chopped walnuts.
Bake in a 350 oven on a GREASED cookie sheet for 10-12 minutes.
I cut this recipe in half since I only had that many figs to use. Make sure you scoop out the seeds before you chop them. It’s up to you if you want to peel them too. You can do it either way!
Put Greek yogurt in a bowl, top with honey, chopped nuts and fresh figs. Scrumptious!
Figs are a sweet, soft, wonderful fruit when ripe. Cut off both ends of figs, wash well, cut up and use on a meat and cheese board with a soft mild cheese, honey, walnuts, thinly sliced ham and rustic bread (great on a hot summer evening when you don’t want to turn on the oven or stove). Or check the Ball Blue Book for preserving recipes.
Very nice basket. Here’s one idea you can use for the figs>>
Strawberry Fig Preserves
3 c. mashed ripe figs, 3 c. sugar, (2) 3 oz. pkg. strawberry jello.
Mix all ingred. together in a saucepan & cook for 4 min. at a full boil. Stir frequently. Skim. Pour into sterilized jars; seal.