Type what you have

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
• 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
• all-purpose flour
• milk
• white sugar
• raisin
• almond
• honey
• salt
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, combine flour, milk, sugar, figs, raisins, almonds, honey, salt and baking soda. Mix thoroughly.
3. 3 Pour into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until edges pull away from pan.

By Fern

Ingredients

• ✓ fig
• raisin
• candied cherry
• honey
• sherry
• lemon juice
• salt
• walnut
• butter
• sugar
• brown sugar
• egg
• all-purpose flour
• clove
• salt

Instructions

1. 1 In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
2. 2 Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
3. 3 Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
5. 5 Bake 10 to 13 minutes in the preheated oven, or until golden brown.

By Frieda

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
3. 3 Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
4. 4 Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.

By glenmindy newton

Ingredients

• ✓ fig
• pie crust
• blueberry
• all-purpose flour
• sugar
• tarragon
• lemon
• almond extract
• egg
• water
• turbinado sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
3. 3 Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
4. 4 Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
5. 5 Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
6. 6 Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ fig
• walnut
• rye flour
• all-purpose flour
• baking powder
• baking soda
• salt
• rolled oat
• semisweet chocolate chip
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
3. 3 Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
4. 4 Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
5. 5 Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
6. 6 Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.

By Diana71

Ingredients

• ✓ fig
• vanilla sandwich cookie
• butter
• hazelnut
• cream cheese
• white sugar
• all-purpose flour
• sour cream
• buttermilk
• vanilla extract
• hazelnut liqueur
• egg
• honey
• bourbon

Instructions

1. 1 Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
2. 2 Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
3. 3 Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
5. 5 Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
6. 6 Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

By Sandra Garth

Ingredients

• ✓ fig
• whiskey
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• cream of tartar
• clove
• white sugar
• vegetable oil
• brown sugar
• egg
• buttermilk
• vanilla extract
• cream cheese
• vegetable shortening
• powdered sugar
• vanilla extract

Instructions

1. 1 Soak figs in whiskey in a bowl for at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
3. 3 Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
4. 4 Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
7. 7 Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.
8. 8 Pipe frosting onto cooled cupcakes.

By Erin Brocklehurst

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
• pecan
• carrot
• poppy seed
• raisin
• lemon zest
• orange
• egg
• vegetable oil
• molasses
• salt
• baking soda
• baking powder
• carob powder
• cinnamon
• brown sugar
• cake flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
2. 2 In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

By Maka

Ingredients

• ✓ fig
• vanilla extract
• butter
• corn syrup
• baking soda
• buttermilk
• sugar
• pecan
• vanilla extract
• water
• baking soda
• buttermilk
• vegetable oil
• white sugar
• egg
• vanilla extract
• allspice
• nutmeg
• cinnamon
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
2. 2 In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
3. 3 Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
4. 4 To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

By Patsy

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
• 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

Ingredients

• ✓ fig
• all-purpose flour
• baking powder
• salt
• baking soda
• cinnamon
• clove
• buttermilk
• sugar
• butter
• egg
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Place dried figs into a saucepan and cover with water. Bring to a simmer over low heat and cook until soft, about 5 minutes. Drain figs, reserving 1/2 cup cooking liquid.
3. 3 Sift flour, baking powder, salt, baking soda, cinnamon, and cloves into a bowl.
4. 4 Cut figs into 1/4-inch cubes. Combine buttermilk and reserved cooking liquid in a medium bowl.
5. 5 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk mixture, then stir in figs and walnuts. Pour into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.

By dakota kelly

Ingredients

• ✓ fig
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• cinnamon
• salt
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two baking sheets.
2. 2 Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
3. 3 Scoop the flesh out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
4. 4 Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
5. 5 Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.

By berlinann

Ingredients

• ✓ fig
• raisin
• orange zest
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ fig
• ✓ fig
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• evaporated milk
• vanilla extract
• almond extract
• brown sugar
• water
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with cooking spray.
2. 2 To make the fig cake: Sift flour, salt, and baking powder together in a medium bowl; set aside.
3. 3 Beat sugar and butter together in a large mixing bowl with an electric beater until fluffy. Add egg and beat well. Add flour mixture alternately with evaporated milk. Fold in vanilla, almond extract, and 1 cup chopped figs.
4. 4 Spoon cake batter evenly into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on a wire rack.
5. 5 To make the fig filling: Combine 2 cups chopped figs, brown sugar, water, and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

By Karin Christian

Ingredients

• ✓ fig
• buttermilk
• whole wheat flour
• sugar
• baking powder
• nutmeg
• cinnamon
• salt
• egg
• bread crumb
• butter
• almond
• orange marmalade
• orange zest
• orange-vanilla flavoring

Instructions

1. 1 Gather all ingredients.
2. 2 Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil.
4. 4 Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl.
5. 5 Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended.
6. 6 Gradually mix in the sifted flour mixture until just incorporated.
7. 7 Spoon batter into the prepared pan and cover with the greased foil.
8. 8 Bake in the preheated oven until firm and pulling away from sides of the pan, about 1 hour 15 minutes to 2 hours.
9. 9 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.

By meghanmacrae

Ingredients

• ✓ fig
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• cinnamon
• mace
• clove
• salt
• water
• honey
• raisin
• almond

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Blend softened butter, sugar, cinnamon, mace, cloves, and salt in a mixing bowl until creamy. Separate eggs. Beat yolks lightly in a small bowl, then add to butter mixture. Sift in flour and baking powder. Add water and honey; mix until combined.
3. 3 Pulse figs, raisins, almonds, and a pinch of flour in a food processor until coarsely chopped. Fold dried fruit mixture into cake batter.
4. 4 Beat egg whites in a clean glass, metal, or ceramic bowl until stiff peaks form. Gently fold into cake batter.
5. 5 Transfer batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan before slicing.
7. 7 Serve plain or dust lightly with powdered sugar.

By Stephanie

Ingredients

• ✓ fig
• sugar
• shortening
• egg
• all-purpose flour
• baking powder
• vanilla extract
• salt
• milk
• raisin
• orange
• apple
• pecan
• white sugar
• cinnamon

Instructions

1. 1 To make the dough: Beat 3 cups of sugar and butter together in a medium bowl until light and fluffy. Add eggs, vanilla, and salt; mix well. Blend in flour and baking powder by hand, then knead dough until smooth and workable. Add enough milk to reach a soft, workable consistency. (This takes time and effort, but you'll know the dough is ready when it becomes smooth).
2. 2 To make the filling: Place chopped figs, raisins, chopped orange, and chopped apple in a food processor; pulse until the mixture is finely chopped but still has texture. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. Transfer to a bowl and stir in chopped pecans, ½ cup sugar, and cinnamon, then knead everything together by hand until combined. The mixture will be sticky.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4. 4 Roll out a portion of the dough into a thin sheet on a lightly floured surface. Spoon a line of fig mixture down the center. Dampen the edges of the dough with water and fold over the filling, sealing fig filling inside. Cut the filled strip into 2-inch pieces or to your desired length. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Arrange cookies on prepared baking sheets; repeat with remaining dough and filling.
5. 5 Bake cookies in the preheated oven until edges are golden brown, about 10 to 15 minutes. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

By Mary Jo

Ingredients

• ✓ fig
• all-purpose flour
• salt
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• milk
• raisin
• orange
• walnut
• honey
• rum
• cinnamon

Instructions

1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Ingredients

• ✓ fig
• cherry brandy liqueur
• candied mixed fruit
• almond
• pecan
• walnut
• hazelnut
• applesauce
• egg
• vanilla extract
• cane sugar
• butter
• candied mixed fruit
• date
• baking powder
• ginger
• cardamom
• clove
• nutmeg
• cinnamon
• tapioca starch
• potato starch
• almond meal
• brown rice flour
• orange
• rum
• cherry
• cranberry
• raisin
• raisin

Instructions

1. 1 Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
3. 3 Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
4. 4 Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
5. 5 Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
6. 6 Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
7. 7 Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
8. 8 Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
9. 9 Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
10. 10 Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

By Buckwheat Queen

Ingredients

• ✓ fig
• confectioners' sugar
• milk
• egg
• cinnamon
• dark rum
• semisweet chocolate chip
• candied orange peel
• raisin
• apricot preserves
• almond
• egg
• butter
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside.
2. 2 Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash.
4. 4 Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.

By Barbara

Ingredients

• ✓ fig
• baking soda
• evaporated milk
• white sugar
• butter
• pecan
• buttermilk
• egg
• butter
• white sugar
• salt
• baking powder
• baking soda
• nutmeg
• clove
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch dish.
2. 2 Make the cake: Mix flour, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt together in a bowl.
3. 3 Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Stir in eggs. Beat in flour mixture alternately with buttermilk, mixing just until incorporated. Fold in figs and pecans. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool, about 30 minutes.
5. 5 Meanwhile, make the glaze: Combine butter, sugar, evaporated milk, and baking soda in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Continue to cook, without stirring, until the mixture turns brown and measures 240 degrees F (115 degrees C); a small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed onto a flat surface.
6. 6 Pour into a small bowl and beat until it thickens to a spreading consistency. Quickly spread icing onto the cooled cake.

By Liz

Ingredients

• ✓ fig
• date
• orange
• raisin
• pecan
• honey
• brandy
• cinnamon
• clove
• allspice
• nutmeg
• water
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• shortening
• milk
• egg
• vanilla extract
• almond extract
• powdered sugar
• milk
• red food coloring
• green food coloring
• candy coated sprinkles

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

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