Type what you have

Ingredients

• ✓ fig
• water
• sugar
• butter
• sugar
• milk
• vanilla extract
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Soak figs in water for 1 hour. Transfer the mixture to a small saucepan, add 1 cup sugar, and cook over medium heat until thick and spoonable, about 30 minutes or longer. Remove from the heat and let cool.
2. 2 Meanwhile, beat butter and 1 cup of sugar in a large bowl with an electric mixer. Beat in milk and vanilla until smooth. Combine flour, baking powder, and salt in another bowl; stir into creamed mixture. Cover and refrigerate for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
4. 4 Divide dough into two pieces; knead each piece five or six times. On a well-floured surface, roll each piece out to a 9x13-inch rectangle, about 1/4-inch thick. Line the prepared pan with one piece of dough, spread with fig mixture, then cover with remaining dough.
5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Let cool, then cut into 20 squares.

By Saundra

Ingredients

• ✓ fig
• honey
• water
• butter
• lemon juice
• cinnamon
• vanilla extract
• clove
• salt
• ginger
• walnut

Instructions

1. 1 Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a pot; bring to a boil. Reduce heat; simmer until figs are soft, about 1 hour and 15 minutes.
2. 2 Purée fig mixture with an immersion blender until jam reaches desired consistency; stir in walnuts. Continue cooking until flavors meld, about 15 minutes more.
3. 3 Pour jam into a container. Store in the refrigerator for up to one month.

By Rachel Swiger-Imhoff

Ingredients

• ✓ fig
• egg
• soy milk
• brown sugar
• olive oil
• banana
• whole wheat flour
• baking powder
• salt
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
2. 2 Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By MissV

Ingredients

• ✓ fig
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• clove
• cinnamon
• allspice
• vanilla extract
• walnut
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
2. 2 In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.

By dakota kelly

Ingredients

• ✓ fig
• salt
• nutmeg
• orange zest
• vanilla extract
• orange
• honey
• water
• vanilla extract
• orange zest
• egg
• honey
• brown sugar
• butter
• nutmeg
• cinnamon
• salt
• baking soda
• walnut
• whole wheat flour

Instructions

1. 1 Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
2. 2 Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
3. 3 Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
4. 4 Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
5. 5 Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
8. 8 Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
9. 9 Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
10. 10 Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
11. 11 Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
12. 12 Store cooled cookies in an airtight container until softened, 8 hours to overnight.

By Kim

Ingredients

• ✓ fig
• rum
• rum
• gelling sugar

Instructions

1. 1 Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
2. 2 Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
3. 3 Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
5. 5 Store in a cool, dry place with no light.

By grossetti

Ingredients

• ✓ fig
• semi-sweet chocolate chip
• almond
• orange liqueur

Instructions

1. 1 Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Ingredients

• ✓ fig
• sugar
• strawberry gelatin mix
• lemon

Instructions

1. 1 Combine figs, sugar, gelatin mix, and lemon in a large pot; set aside for 1 hour. Bring to a boil; cook over medium heat, stirring often to prevent burning, until foam disappears and preserves are thick, 25 to 40 minutes.
2. 2 Inspect three (1-pint) Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack preserves into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area; wait at least 2 days before opening.

By mammak

Ingredients

• ✓ fig
• white sugar
• lemon juice
• liquid pectin

Instructions

1. 1 Mix sugar and figs together in a large glass or plastic bowl. Set aside, stirring occasionally, until sugar has dissolved slightly, about 15 minutes.
2. 2 Stir lemon juice and pectin together in another glass or plastic bowl; pour into fig mixture and stir until sugar is fully dissolved.
3. 3 Pour fig mixture into sterilized plastic canning containers, filling to within 1/4 inch of the top. Cover the containers and refrigerate or freeze.

By hellomelissa

Ingredients

• ✓ fig
• goat cheese
• almond
• honey
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ fig
• banana
• milk
• orange juice

Instructions

1. 1 Combine bananas, figs, milk, and orange juice in a blender; blend until smooth.
2. 2 Divide smoothie among glasses to serve.

By Sam Nemati

Ingredients

• ✓ fig
• goat cheese
• prosciutto
• basil
• black pepper

Instructions

1. 1 Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2. 2 Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3. 3 Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

By SunnyDaysNora

Ingredients

• ✓ fig
• sugar
• strawberry gelatin
• canning jar
• lid
• ring

Instructions

1. 1 Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Paula

Ingredients

• ✓ fig
• blueberry
• white sugar
• water
• lime juice
• balsamic vinegar

Instructions

1. 1 Mash blueberries in a small bowl with a fork; transfer to a 3 ½-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar; lightly pulse with an immersion blender until mostly smooth and some chunks remain for texture.
2. 2 Place the pot over medium-high heat; stir continuously until comes to a boil. Reduce heat to low; cook, stirring periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Remove jam from the heat when jam has thickened; cool slightly, about 10 minutes.
3. 3 Pour jam into a sterilized jar with a hermetic seal. Cool completely before refrigerating.

By The Price Family

Ingredients

• ✓ fig
• arugula
• parmesan cheese
• pine nut
• honey
• balsamic vinegar

Instructions

1. 1 Toss arugula, figs, Parmesan cheese, and pine nuts together in a bowl until combined; drizzle with honey and balsamic vinegar before serving.

By Serena123

Ingredients

• ✓ fig
• sugar
• lemon juice
• ginger
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat; reduce heat and cook at a low simmer, stirring every 20 minutes, until reaches desired consistency, 3 to 4 hours.
2. 2 Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack fig preserves into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings and store in a cool, dark area.

By MA McBridges

Ingredients

• ✓ fig
• water
• coconut sugar
• cinnamon stick
• allspice
• peppercorn
• lemon
• agar-agar powder

Instructions

1. 1 Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
2. 2 While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
3. 3 Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

By Buckwheat Queen

Ingredients

• ✓ fig
• white sugar
• lemon juice
• half and half
• white sugar
• egg yolk
• salt
• sour cream
• vanilla extract

Instructions

1. 1 Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
2. 2 Combine chopped figs, 2 tablespoons sugar, and lemon juice in a medium pot over medium heat; cook and stir until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Cool to room temperature, 15 to 20 minutes. Cover the pot with a lid; refrigerate.
3. 3 Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Set aside.
4. 4 Whisk ½ cup sugar, egg yolks, and salt in a large bowl until smooth; whisk in 1 to 2 tablespoons hot half-and-half, while continuously whisking, until egg mixture is slightly warmed. Pour egg mixture into remaining half-and-half in the saucepan; return to medium-low heat. Cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
5. 5 Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir in sour cream and vanilla. Cover the saucepan; chill custard completely, at least 3 hours.
6. 6 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Stir fig mixture into ice cream during the last 5 minutes of processing. Transfer fig ice cream to an airtight container and freeze until firm.

By Avrilicious

Ingredients

• ✓ fig
• romaine lettuce
• pear
• pecan
• gruyere cheese
• red onion
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.

By curvy chef 2013

Ingredients

• ✓ fig
• whole wheat pastry flour
• rolled oat
• baking powder
• salt
• canola oil
• egg
• honey
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; lightly sprinkle with flour.
2. 2 Whisk 1 cup whole wheat flour, oats, baking powder, and salt together in a large bowl. Whisk oil and egg together in a separate bowl until smooth; whisk in honey. Stir oil mixture into flour mixture until just moistened. Toss figs and sugar together in a bowl to coat; fold into dough until evenly distributed.
3. 3 Place dough in center of the prepared baking sheet; shape into a 7-inch circle.
4. 4 Bake in the preheated oven for 10 minutes. Score dough into 8 pieces; continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones; slide every other scone back from center to allow cooling.

By BigShotsMom

Ingredients

• ✓ fig
• butter
• balsamic vinegar
• chicken stock
• honey
• thyme
• salmon fillet
• salt
• black pepper
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium heat. Add figs and sauté in melted butter until browned, 3 to 5 minutes. Add balsamic vinegar, chicken stock, honey, and thyme; bring to a simmer. Simmer until sauce begins to thicken, about 3 minutes. Lower heat and keep warm.
2. 2 Meanwhile, season salmon with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat. Add salmon and sear both sides in the hot skillet. Reduce heat to medium and cook until fish flakes easily with a fork, about 7 minutes.
3. 3 Top salmon fillets with equal amounts of fig sauce.

By LuLuinthekitchen

Ingredients

• ✓ fig
• olive oil
• lemon juice
• orange blossom water
• orange juice
• orange zest
• arugula
• gorgonzola cheese
• pistachio
• sea salt
• black pepper

Instructions

1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Ingredients

• ✓ fig
• pork tenderloin
• kosher salt
• black pepper
• olive oil
• shallot
• chicken broth
• balsamic vinegar
• rosemary
• rosemary

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper, to taste.
3. 3 Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides, 7 to 10 minutes total.
4. 4 Add sliced shallots around tenderloins and stir, about 1 minute. Add figs, chicken broth, and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everthing.
5. 5 Cover, place in the preheated oven and bake until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.
7. 7 Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and allow to reduce to about 3/4 cup, 10 to 15 minutes.
8. 8 Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.

By Bibi

Ingredients

• ✓ fig
• chicken thigh
• salt
• black pepper
• olive oil
• chicken broth
• balsamic vinegar
• shallot
• rosemary
• rosemary

Instructions

1. 1 Pat chicken thighs dry and season both sides with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
3. 3 Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
4. 4 Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

By Bibi

Ingredients

• ✓ fig
• egg
• applesauce
• white sugar
• brown sugar
• flax seed meal
• cinnamon
• pumpkin pie spice
• baking soda
• baking powder
• all-purpose flour
• old-fashioned oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Place ½ figs in a blender; blend until smooth. Chop remaining ½ figs with a knife.
3. 3 Beat eggs, applesauce, white sugar, and brown sugar together in a bowl with an electric mixer until frothy; beat in blended and chopped figs, flaxseed meal, cinnamon, pumpkin pie spice, baking soda, and baking powder until blended. Gradually beat in flour with mixer on low speed; fold in oats until incorporated. Divide batter among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By Chef Lizzie

Ingredients

• ✓ fig
• baking soda
• white sugar
• water
• butter
• lemon
• lemon juice
• cinnamon
• vanilla extract
• ginger
• clove
• salt

Instructions

1. 1 Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.
2. 2 Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.
3. 3 Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.

By Dee

Ingredients

• ✓ fig
• sugar
• shortening
• egg
• all-purpose flour
• baking soda
• baking powder
• salt
• clove
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease baking sheets.
2. 2 Beat sugar and butter in a large mixing bowl with an electric beater until lighter in color; mix in beaten egg.
3. 3 Sift flour, baking soda, baking powder, salt, and cloves into a separate bowl; stir into butter mixture. Fold in figs and walnuts.
4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until edges are golden, about 15 to 20 minutes.

By Pat Kersteter

Ingredients

• ✓ fig
• olive oil
• lemon juice
• salt
• black pepper
• salad green
• pecan
• parsley
• mint
• dill
• green onion
• feta cheese

Instructions

1. 1 Whisk olive oil, lemon juice, salt, and black pepper together in a small bowl until well combined. Set vinaigrette aside.
2. 2 Quarter figs vertically, cut quarters in half, then cut into slices. Toss figs, mixed greens, pecans, parsley, mint, dill, and green onion together in a large bowl until well combined.
3. 3 Pour vinaigrette over greens; toss until evenly coated. Sprinkle feta cheese over salad to serve.

By lutzflcat

Ingredients

• ✓ fig
• cooking spray
• all-purpose flour
• baking powder
• butter
• brown sugar
• white sugar
• egg white
• chocolate chip
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Combine flour and baking powder in a bowl.
3. 3 Combine butter, brown sugar, and white sugar in a separate bowl. Beat with an electric mixer until light and fluffy. Beat in 6 egg whites, one at a time. Stir in chocolate chips and vanilla extract. Stir in the flour mixture with a wooden spoon until smooth. Stir in figs with the wooden spoon.
4. 4 Divide the dough in two. Shape each half into a loaf about 12 inches long and 2 inches wide. Place the loaves 4 inches apart on the baking sheet; flatten tops slightly with your hand. Beat remaining egg white until foamy and brush over the tops. Lightly sprinkle cinnamon on the loaves after brushing on the egg white.
5. 5 Bake in the preheated oven until light brown, 20 to 25 minutes. Let cool, about 30 minutes.
6. 6 Lower oven temperature to 325 degrees F (165 degrees C).
7. 7 Cut the baked loaves into 1/2-inch-thick diagonal slices using a serrated knife. Lay slices cut-side down on a baking sheet.
8. 8 Bake in the preheated oven until browned and crisp, about 10 minutes. Cool on a wire rack.

By AIRAMA

Ingredients

• ✓ fig
• ✓ fig
• cooking spray
• all-purpose flour
• baking powder
• salt
• ricotta cheese
• sugar
• butter
• egg
• almond extract
• flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
2. 2 Whisk 1 1/2 cups flour, baking powder, and salt together in a medium bowl.
3. 3 Beat ricotta cheese, sugar, and butter in a bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
4. 4 Place chopped figs into a bowl, sprinkle with 1 tablespoon flour, and stir to coat. Fold figs into batter, then pour into the prepared loaf pan. Place fig slices on top of batter, down the center.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes. Remove from the oven and place on a wire rack to cool, 20 to 30 minutes.
6. 6 Remove cooled cake from the pan and dust with confectioners' sugar.

By lutzflcat