1 cup dried figs, ground boiling water
3/4 cup pistachios
1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
4 tbsp margarine or butter
1 cup sugar
3 tbsp egg substitute, -or- egg
1 tsp vanilla
A Recipe for
Fabulous Fig Bread
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This Recipe for Fabulous Fig Bread is one of thousands in the Recipes-to-go Bread Cookbook.
There is no sincerer love than the love of food. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
This is a recipe for Fabulous Fig Bread from the recipe cookbook of Recipes-to-go (Bread)
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
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Since Eve ate the apple, much depends on dinner. |
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Food Tip |
In a medium-sized heat-proof bowl, combine the figs and pistachios,
add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350 F.
Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine
the flour, baking soda and salt. In a large bowl, beat the butter
until fluffy. Gradually beat in the sugar. Add the egg and vanilla
and beat for 1 to 2 minutes, or until lightened. Add the dry
ingredients and beat until just blended. With a spoon, blend in the
fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or
until the bread just begins to pull away from the sides of the pan,
and the top springs back when lightly touched. Cool in pan on a rack
for 15 minutes, and then turn out and cool completely. Wrap in
plastic and store overnight before serving. Cut into thin slices.
Yield: One 8-1/2" x 4-1/2" loaf - 22 slices
Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
Cholesterol .026 mg
Calories from protein: 7% Calories from carbohydrates: 69% Calories
from fats: 24%
* Source: California Fig Advisory Board pamphlet * Typed for you by
Karen Mintzias
Serves: 22
Fabulous Fig Bread Recipe brought to you by Recipes To-Go