New Years Sherried Figs Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Place plenty of California dried figs in a bowl. Cover with California
sherry. Turn occasionally so all figs are well soaked in the sherry.
Let them stand for 24 hours or longer. Drain and roll lightly in
confectioners sugar. Keep the sherry for pudding sauce. These
Sherried Figs are guaranteed to disappear like the Old Year at
midnight!
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Title: NEW YEARS BREAD
Categories: Breads
Yield: 1 Servings
2 Starter
1/2 pt Salt
3 pt Sugar
2 Eggs;beaten
1/2 Butter;melted
1/2 pt Cinnamon
1 Orange rind;grated
3 Flour;white
1 ea Egg;beaten add salt,
sugar, eggs, melted butter and orange rind
to starter and mix well. Add the flour to the culture
one cup at a time till to stiff to mix by hand. turn
out and knead till satiny. Shape into a round loaf.
Place on a greased baking sheet and let rise 1 to 2
hours till doubled in bulk. Glaze surface with beaten
egg and sprinkle with split almonds. Bake 375 for 45
to 50 minutes. Cool on a wire rack.
Source from luhu.jp
sherry. Turn occasionally so all figs are well soaked in the sherry.
Let them stand for 24 hours or longer. Drain and roll lightly in
confectioners sugar. Keep the sherry for pudding sauce. These
Sherried Figs are guaranteed to disappear like the Old Year at
midnight!
Source: 48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Title: NEW YEARS BREAD
Categories: Breads
Yield: 1 Servings
2 Starter
1/2 pt Salt
3 pt Sugar
2 Eggs;beaten
1/2 Butter;melted
1/2 pt Cinnamon
1 Orange rind;grated
3 Flour;white
1 ea Egg;beaten add salt,
sugar, eggs, melted butter and orange rind
to starter and mix well. Add the flour to the culture
one cup at a time till to stiff to mix by hand. turn
out and knead till satiny. Shape into a round loaf.
Place on a greased baking sheet and let rise 1 to 2
hours till doubled in bulk. Glaze surface with beaten
egg and sprinkle with split almonds. Bake 375 for 45
to 50 minutes. Cool on a wire rack.
Source from luhu.jp