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    You are in: Home / Cookbooks / EVERYTHING FIGGY
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    19 recipes in


    When we moved to our new home I discovered that we had a Fig Tree. So I am in the midst of learning everything about figs and how to grow them and then what to do with them. So I started this cookbook to have some recipes ready when the figs are ready. I have learned when the figs are ready you need to move fast, they ripen fast and the birds in the area love them.

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    From "The Best Slow Cooker Cookbook Ever"

    Recipe #174965

    A very nice drink from the California Fig folks! This recipe is popular in Africa and Australia, also Southern USA.

    Recipe #188933

    The title is from Fawlty Towers, the recipe is an original version of a very old dish. I simply invite you to indulge in this decadent breakfast for 2. You don't absolutely have to be a twit to enjoy it.

    Recipe #40089

    My husband actually saw this recipe on Martha Stewart, Chef Micahel Pollan shared it with her audience. Since we have a fig tree, it was a no-brainer to try. Well we loved it! I know that not everyone will have access to fig leaves, Michael Pollan suggested you could get them free from a nursery. Hey if anyone in my area needs some fig leaves, let me know. But if you have ever been around a fig tree there is a wonderful fragrance that comes from the tree and with this recipe the salmon captures that is wonderful! We serve this with rice and a vegie and/or salad. Michael Pollan serves it with baked, crispy Kale...I have included that in this recipe as well. I hope you are able to try is heavenly! Did I mention that besides DELICIOUS and fairly is FAST & EASY! (Note: Cook time does not include Kale cook time.)

    Recipe #329580

    This is one of my favorite winter puddings. The children love the smells and get so wide eyed when it comes out of the oven and then unmolded. I was given a steamed pudding mold when young and was challenged to come up with something to use it with. So I devised this recipe. I serve it with a good sweet hard sauce and warm. It can also be served room temp or cool.

    Recipe #235899

    It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.

    Recipe #250866

    Adapted from Cook Now Serve Later Cookbook, this is a good tasting bread! You can substitute apricots, raisins, dates, etc. for the figs for variation. I have also halved this recipe and baked 45 minutes in a mini loaf pan. Enjoy!

    Recipe #145011

    This is from a cookbook entitled "Creative Cooking", and somehow manages to be both refreshing and decadent. It's so good. If you can only get small figs, use a few more; the glasses should be full almost to the top. Why not just make a double batch anyway? I usually do. :) I hope you enjoy this! Please note: Cooking time is chilling time.

    Recipe #76220

    A lovely bar cookie for us Fig Newton lovers. I have not tried this yet and will modify once I've done so. Posted for the Zaar World Tour of Canada.

    Recipe #138112

    Looks like a great fall/winter cookie. Because of the butter content, the dough needs to chill for a few hours before shaping; this time is not included in prep. time...

    Recipe #174638

    Make your own version of these tasty cake/cookies

    Recipe #134577

    4 Reviews |  By kolibri

    This is a fantastic little starter, the figs look just like little flowers. If you can, use brown sugar and wild honey, the give more rustic taste. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.

    Recipe #135481

    My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.

    Recipe #10108

    2 Reviews |  By Mirj

    Just made this one up a few days ago, and it was a hit. Not exactly rocket science, but tastes delicious.

    Recipe #165116

    These are terrific hot or at room temperature.

    Recipe #74219

    Another recipe for my fig-lovin' friends. I haven't tried this, I don't have much experience with figs. Recipe is from the Chicago Sun-Times.

    Recipe #72238

    Found this on the Net in response to a request. There was no yield, so I'm going to guess 24 bars. If you make these and that's wrong, pls let me know!

    Recipe #19954

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