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Results 11 - 20 of 219 for preserving figs
Thoroughly mix figs, gelatin and sugar in ... at once with 1/8 inch hot paraffin. Cool then store in refrigerator. Makes 4 (8 ounce) glass jars.
For Cake: Mix all together. Bake 1 hour at 300-325 degrees. For Icing: Boil on low heat and stir until thick. Spread on cake.
Blend buttermilk, oil and eggs. Beat in sugar. Add flour, soda, salt, cinnamon and allspice. Pour into a greased and floured 10-inch tube ...
Preheat oven to 300°F. Combine ... Add nuts and figs. Stir until well blended. ... pan or turn cake out on a plate then pour sauce over cake.
Slice the lemon into eighths. Grind in the blender or food processor with the ginger and the orange juice. Bring all the ingredients to a ...
Mix flour, salt, soda, and sugar together. Add oil and beat well. Add eggs, one at a time. Add remaining ingredients, mix well, and pour ...
Wash and peel figs. Remove stems, mash well ... and simmer 10 more minutes, stirring often. Pour into hot sterilized jars. Yield: 5 to 6 pints.
Thoroughly mix figs, gelatin, and sugar in ... color. For lighter preserves, figs may be peeled. Recipe may be halved to fill 3 medium glasses.
Cream butter and sugar until ... addition. Stir in figs and nuts. Spoon batter into ... powdered sugar. Mix until smooth. Spread on cake, add nuts.
20. FIG PRESERVES
Pour sugar over figs in large container and let this set overnight in refrigerator. Cook over low fire for about 3 hours or until syrup is thick.
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