Wednesday, December 3, 2014

December 3--Let's Bake!

 
See this worn recipe notebook?  I've had it since early 1977--right after our home was destroyed by fire at Christmas time, 1976.  Neighbors opened their arms, homes and hearts to our family.  Thumbing through my recipe book gives loving thoughts of those who gave us comfort and shared their favorite recipes.
 
Don't you have that book that is stuffed with pages from magazines?  handwritten recipes or newspaper clippings.  Let me assure you--every recipe in this book has been tested many times over.
this is one of those time honored recipes from a loving neighbor, Helen, who being Italian made these every Christmas.  I was honored that she would share her family treat with me.
 
Fig Cakes! 
1 C shortening, 1 C sugar, 3 eggs, 1 tsp. vanilla, 7 C flour, 7 tsp. baking powder, 1 C milk, 1 tsp salt
Cream shortening with sugar; add eggs and vanilla.  Sift flour and baking powder, gradually adding milk until dough is moist.  Roll out dough, cut into strips about 2" wide.
 
Filling:
2 pkg. dried figs, 1/2 C raisins, 1/2 C chopped pecans, 1/2 pt fig preserves, grated orange rind and juice of orange, dash of black pepper--soak dried figs about an hour until soft.  grind figs, pecans & orange rind, add to other filling ingredients.  Spread a Tablespoon of filling down the center of each 2" piece of dough; pinch the top over. place on cookie sheet and bake in 400* oven for 20 minutes or until golden brown.
Once the fig cakes are cooled, sift one box of confectioners sugar and little milk and drizzle over the tops--talk about yummy!!
 

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