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Results 51 - 60 of 102 for candied figs
51. MINCEMEAT
Combine suet, raisins, currants, nuts, citron, figs, candied orange and lemon peel, apples, ... After month or so you may put in refrigerator.
52. DARK FRUIT CAKE
Sift 2 cups of flour over the fruit and mix in. Mix all ingredients well. Bake in a slow oven (250 F.) 2 or 3 hours depending on the size ...
Mix well. Put in refrigerator overnight. Next day put in a buttered pan. Cover, let set a few days in refrigerator. Then wrap good and put ...
Mix all. Stir thoroughly. Pack firmly in large cake pan, Tupperware, or Pyrex dish lined with wax paper. Refrigerate 30 days. Will keep a ...
55. CRUNCHY GRANOLA
In a large bowl mix together the first nine ingredients. Place oil and honey in a saucepan and warm over low heat, just until runny. Stir ...
Cream the butter, add sugar, egg yolks and molasses. Mix fruits with 2 cups flour. Sift the rest of the flour and the dry ingredients ...
57. MINCEMEAT CAKE
1. Grease 10 inch tube ... dates, 1/2 cup fig slices, 1/2 cup pecan halves, ... pound fruit cake or 24 servings. About 470 calories per serving.
Mix graham cracker crumbs, fruits and nuts in large bowl. Line cake pans with wax paper. Melt marshmallows in orange juice over medium ...
In a large bowl, combine the figs, apricots, lemon peel, raisins, ... store them in a cool place for 4 weeks. Makes 6 medium sized fruitcakes.
60. NORWEGIAN GLOGG
Saute all but sugar overnight in the port. Before serving, bring to a slow boil and pour over sugar. Serve warm. 1/2 pint vodka or brandy ...
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