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
There are only ten minutes in the life of a pear when it is perfect to eat. |
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How can you govern a country which has 246 varieties of cheese? |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This Recipe for Fabulous Fig Bread is one of thousands in the Recipes-to-go Bread Cookbook.
All happiness depends on a leisurely breakfast. |
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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. |
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This is a recipe for Fabulous Fig Bread from the recipe cookbook of Recipes-to-go (Bread)
An empty belly is the best cook. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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