Type what you have

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
• 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
• 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
• green grape
• sugar
• fruit pectin

Instructions

1. 1 Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
3. 3 Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4. 4 Ladle grape jam immediately into the prepared 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 spills. Top with lids and tightly screw on rings.
5. 5 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.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sophie

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
• red wine
• white sugar
• honey
• red pepper flakes
• salt

Instructions

1. 1 Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

By hello angie

Ingredients

• ✓ fig
• white sugar
• bourbon whiskey
• balsamic vinegar
• lemon juice
• salt

Instructions

1. 1 Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

By James Ryan Schubert

Ingredients

• ✓ fig
• port wine
• orange zest
• rhubarb
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until rhubarb jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine figs, port wine, and orange zest in a bowl. Soak for 2 to 3 hours.
3. 3 Combine soaked figs, soaking liquid, and rhubarb in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts to fall apart, about 3 minutes.
4. 4 Stir in pectin and bring mixture to a full rolling boil over high heat. Add sugar and stir to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-fig jam into the prepared 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 spills. Top with lids and tightly screw on rings.
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 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By UlrikeB

Ingredients

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

Instructions

1. 1 Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
2. 2 Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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 15 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 Corben's Mommy

Ingredients

• ✓ fig
• olive oil
• red onion
• balsamic vinegar
• white sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
2. 2 Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

By Thea McAbbott

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
• canola oil
• yellow onion
• goat cheese
• cracker

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

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
• orange
• semisweet chocolate chip
• whiskey
• walnut
• cinnamon
• maple sugar

Instructions

1. 1 Remove stems from figs with scissors. Chop in food processor in batches.
2. 2 In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

By ELEANOR1052

Ingredients

• ✓ fig
• brown sugar
• water
• salt
• vanilla extract
• cream cheese

Instructions

1. 1 Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
2. 2 Place cream cheese on a platter; pour fig mixture over cream cheese.

By Delish Nutrish

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
• romaine lettuce
• orange
• gorgonzola cheese
• vinaigrette dressing

Instructions

1. 1 Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

By Shari

Ingredients

• ✓ fig
• brie cheese
• brown sugar
• water
• almond
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 C). Place Brie in a round baking dish.
2. 2 Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla; cook until softened, about 10 minutes. Stir in almonds and vanilla, then pour mixture over Brie.
3. 3 Bake in the preheated oven until softened but not melted, 10 to 15 minutes.

By Casandra Yaz

Ingredients

• ✓ fig
• baking soda
• water
• white sugar
• water
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. 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 10 minutes.
7. 7 Remove the jars from the stockpot and 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. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Ingredients

• ✓ fig
• water
• brown sugar
• maple extract
• cranberry
• rosemary

Instructions

1. 1 Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
2. 2 Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

By Menwith Hill'er Back Home

Ingredients

• ✓ fig
• butter
• shiitake mushroom
• havarti cheese
• cheddar cheese
• colby jack cheese
• bread

Instructions

1. 1 Preheat pan to medium-high heat and spread butter evenly across.
2. 2 Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
3. 3 Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
4. 4 Cut sandwiches in half and serve.

By Dietz Watson

Ingredients

• ✓ fig
• pine nut
• peach
• white sugar
• white wine
• brandy

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Ingredients

• ✓ fig
• cranberry juice
• strawberry
• blueberry
• watermelon
• banana

Instructions

1. 1 Process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. Enjoy immediately or keep cool in refrigerator.

By souplover Sue

Ingredients

• ✓ fig
• cashew
• soy milk
• vanilla extract
• agave nectar
• coconut oil

Instructions

1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita

Ingredients

• ✓ fig
• oat milk
• banana
• chia seed
• almond butter
• cinnamon
• honey

Instructions

1. 1 Combine 2 cups oat milk, bananas, figs, chia seeds, almond butter, and cinnamon in a blender; blend until smooth and creamy, 1 to 2 minutes.
2. 2 Taste and if not sweet enough, add honey. If too thick, add a bit more oat milk.

By manella

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