Fig Cookies

1 c Sugar
1/2 c Shortening
1 Egg
2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cloves
1 c Fresh figs, peeled & chopped
1/2 c Walnuts, choppedCream sugar and shortening and add beaten egg. Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake in preheated oven at 350 F. for 15 to 20 minutes.

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Fig Muffins

2 lg Fresh figs; finely chopped
2 c Flour
2 tb Flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 Egg; beaten
1/4 c Butter or margarine; melted

Dredge figs in 2 tbls flour, tossing lightly to coat; set aside. Combine remaining flour, baking powder and salt in a medium bowl; sift together 4 times. Stir together milk, eggs and butter; add to dry ingredients, stirring until moistened. Fold in reserved figs. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 450 degrees F for 20 minutes or until golden brown. Remove from pans. Serve warm.

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Stewed Fresh Breakfast Figs

12 Fresh figs; peeled
3/4 c Sugar
1 1/4 c WaterAdd peeled figs to boiling syrup and simmer for 5 to 10 minutes. Makes enough for 4 dishes. Serve with cream.

Suggestion: Try adding 3/4 cup of finely chopped dried figs to your basic waffle recipe.

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FIG CAKE

1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice

1 Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

2 In a medium bowl, sift together flour, salt and baking powder. Set aside.

3 In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

4 Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

5 To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
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Fresh Fig Preserves

4 pounds firm, ripe figs
4-1/2 pounds sugar
1/4 cup fresh lemon juice
2 lemons, sliced
A few pieces of whole stick cinnamon or ginger root (optional)

Wash and peel figs; set aside. Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar. Add figs and lemon slices; cook about 45 minutes (the cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor). Stir frequently to prevent sticking.

Pack preserves into clean, hot jars, and seal immediately. Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.

Makes 8 to 10 (6-ounce) jars.
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Fresh Fig Clafouti

Clafouti, a custard-like pudding thick with locally grown, tart, dark cherries, originated in Limousin, in the center of France. However, the delectable dish has been taken up all over France, and not only are different varieties of cherries used, different fruits are also. In Provence, a version is made in fall using the region's plump juicy figs. Pitted prunes, soaked overnight in brandy then drained make a delcious version as well.

1 1/2 teaspoons unsalted butter
1 cup milk
1/4 cup heavy whipping cream
2/3 cup all-purpose flour, sifted
3 eggs
1/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
4 cups halved ripe figs
1 tablespoon confectioner's sugar

Preheat an oven to 350 degrees F. Butter a 9- to 10-inch baking dish and set aside. Combine the milk, cream, sugar, eggs, vanilla extract, salt and flour in a mixing bowl and beat it with an electric mixer until the mixture is frothy, about 5 minutes.

Pour enough of the batter into the prepared baking dish to cover the bottom with a layer about 1/4-inch deep. Put the dish in the preheated oven for 2 minutes, and then remove it.

Cover the surface with a single layer, snugly packed layer of figs and pour over the remaining batter. Bake the clafouti until it is puffed and brown and a knife inserted in the center comes out clean, about 30 to 35 minutes.

Sprinkle with confectioners sugar just before serving. Serves 6 to 8