Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

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[Jolie Rouge]

Fig Preserves
SUBMITTED BY: Dotti K

My fig trees are over whemling me with buckets of fresh figs ....


"Fig Preserves"
Original recipe yield: 64 servings

16 cups fresh figs
1 tablespoon baking soda
12 cups boiling water
8 cups white sugar
4 cups water
1 lemon, sliced


In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.

Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.

Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.

Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.


Fresh Fig Cake[i]
"A moist cake made with fresh figs."

Original recipe yield:2 x 8 inch layers

1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice


Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.

In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

To make the filling:

In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as anything out of a box--in other words, very easy! So that's good if you have lots of figs and not much time. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Amazingly good with your morning coffee. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) with a little of the evapourated milk before blending the figs with the batter. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Again, it's a good recipe, wonderfully sweet and satisfying!



Fresh Fig Cookies
Original recipe yield:3 dozen

1 cup white sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped fresh figs
1/2 cup chopped walnuts


Preheat oven to 350 degrees F (180 degrees C).

Cream sugar and shortening and add beaten egg.

Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.

Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.



Fig Filling for Pastry

"This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled."

Original recipe yield: 2 cups

1 pound dried figs
1 orange, zested
1/2 cup semisweet chocolate chips
1/4 cup whiskey
1/2 cup chopped walnuts
1 teaspoon cinnamon
1/4 cup maple sugar

Remove stems from figs with scissors. Chop in food processor in batches.
In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

[Jolie Rouge]

Peanut Butter Granola Recipe
Source: Jif®

Makes 8 cups

Kick-off the school year with a healthy, peanutty treat that's perfect for breakfast, lunch or snack time.


2/3 cup Jif Creamy Peanut Butter
2/3 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups uncooked rolled oats
1 cup raisins
1 cup peanuts
1/2 cup dried figs, snipped

RECIPE METHOD

Preheat oven to 300 degrees F.

In a small saucepan, combine Jif, honey and cinnamon; heat thoroughly.

Remove from heat and stir in vanilla. Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan.

Pour warm Jif mixture over oats and stir gently until oats are coated. Spread evenly in pan.

Bake in a 300 degrees F oven for 35 to 40 minutes, stirring occasionally. Turn off oven.

Meanwhile in a small bowl, cover raisins in boiling water.

Let stand for 10 minutes; drain well. Stir raisins, nuts and figs into baked mixture.

Return to oven and let dry 1 1/2 hours, stirring occasionally.

Store in covered containers.

[Jolie Rouge]

Fresh Fig Preserves Recipe

4 pounds firm, ripe figs
4-1/2 pounds sugar
1/4 cup fresh lemon juice
2 lemons, sliced
A few pieces of whole stick cinnamon or ginger root (optional)

Wash and peel figs; set aside. Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar. Add figs and lemon slices; cook about 45 minutes (the cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor). Stir frequently to prevent sticking.

Pack preserves into clean, hot jars, and seal immediately. Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.

Makes 8 to 10 (6-ounce) jars.

http://homecooking.about.com/library...e/bljelly7.htm


Fig Preserves Recipe

3 pounds firm ripe figs, about 9 cups (makes sure they are as fresh and unblemished as possible)
4 cups granulated sugar
1 cup water
1/2-1 tsp. lemon juice or 1 slice of lemon per pint, if canning

If canning, assemble all utensils before starting. You will need a water bath canner with a rack and lid or a very deep pot with a rack and lid; the pot must be deep enough to cover the upright jars (sitting on the rack) with 1-2 inches of water and still allow space for brisk boiling once the pan is covered. You will also need two freshly scrubbed pint-size canning jars, metal rings,brand new self-sealing lids and a few clean dish towels. Fill the canner or pot with water and bring to a near boil before beginning to fill the jars with the preserves. Have extra boiling water ready in case you have to add more water to the canner once the jars are in it. In another pot, submerge the clean jars in water and sterilize by boiling as directed y the manufacturer, but for a minimum of 15-20 minutes. Leave the jars in the hot water until ready to fill. Wash and boil lids and rings according to manufacturer's directions. Wash the figs thoroughly in a large pot or bowl of cool tap water, removing any blemishes. Drain well then wash again. Drain well and trim off stems. Combine all ingredients (except lemon) in a 5 1/2 quart stainless steel, unchipped enamel or Pyrex saucepan. Bring to boil over high heat, stirring occasionally. Continue boiling while you skim off all the yellowish foam from the surface of the mixture. This will take about 10 minutes to do because the yellow foam continues to develop. A less dense purple foam-actually just lots of bigger boiling bubbles-may also develop; this is easy to distinguish from the thick yellowish foam and does not require skimming. Reduce heat to med. and cook about 50 minutes, stirring and scraping the pan bottom occasionally (more toward the end of cooking time) so mixture will not scorch. Skim any additional foam as it develops. (NOTE: If mixture gets very thick and you still have additional cooking time, add 2-4 Tbsp more water as needed. If it rained the night before the figs were picked they will be juicier and you probably will not need the extra water). By the end of the cooking time, the mixture should be very thick and most if not all of the figs should be reduced to a puree. Remove from heat. If canning the preserves, stir in the lemon juice or slices. Place the very hot jars on a wooden surface or folded towels and immediately spoon the hot fig mixture into the jars up to 1/2" from the rims, packing the mixture down fairly tightly. (If using lemon slices, be sure to put a slice in each jar). Let jars sit just a few seconds to let the preserves settle and expel the air bubbles. Then promptly wipe the rims well with a clean, damp cloth and place hot lids on top with the sealing compound down; screw on the metal rings firmly but not too tight. Immediately place filled jars upright on the rack in the water-bath canner filled with hot but not boiling water. Arrange the jars so they don't touch each other or the sides of the pot. If necessary add boiling water around but not on jars to cover jar tops by 1-2". Cover pan and bring water to a rolling boil over high heat. Then boil 45 minutes for pints or 50 minutes for quarts. Immediately remove jars with canning tongs and place upright and at least 2" apart on a wooden surface or on a folded towel to cool at room temperature, away from drafts. Do not cover jars. Once are completely cooled, test for an airtight seal by pressing down on the center of each lid. Lid should stay down. Label and date the jars then store upright in a cool, dark and dry room. The preserves are ready to eat immediately. Refirgerate after opening.

Makes 2 pints

http://recipes.epicurean.com/recipe/...preserves.html


Fig preserves

Courtesy of Alice Brantley Yeager

1 lb. small figs (Brown Turkey, Celeste, etc.)
3/4 lb. sugar
juice of 1/2 lemon (optional)
1/2 lemon thinly sliced (optional)

Wash figs. Discard stems and remove any blemishes such as twig damage. (Some recipes state to peel figs, but we only peel large figs such as Texas Everbearing.)

Cut figs in half lengthwise and put in stainless steel or porcelain bowl. (Do not use aluminum.) Mix with sugar, cover and let sit overnight in refrigerator to form juice.

Cook in heavy-bottomed saucepan over low heat until mixture thickens. If using lemon juice and slices, add them to figs when mixture starts to boil. Be sure to stir frequently with wooden spoon to keep figs from sticking. When mixture thickens and desired consistency is reached, spoon immediately into hot, sterilized jars and seal with clean lids and rings that have been standing in hot water. To avoid drafts on hot jars, cover them with a kitchen towel until cooled. When contents have cooled check to see that all lids have popped down. Jars have not sealed if lids are puffed up and are springy to the touch.


http://www.backwoodshome.com/recipes/row040703.html

[Jolie Rouge]

FIG RECIPES
Compiled by Jerry M. Parsons, Ph.D. Professor of Horticulture

100-YEAR-OLD FIG PRESERVES RECIPE
MRS. LILLIAN LEVIS
134 Hermine, San Antonio, Texas

5 pounds peeled figs
5 pounds sugar
1 lemon sliced

Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar.

When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn't stick to bottom of pot.

After foam disappears and juice has thickened a little, ladle into hot jars and seal.


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FIG PUDDING
(MAY, 1931 RECIPE)

1/4 cup butter
1/2 cup sugar
1 egg
1 1/2 cups sifted flour
2 cups chopped dried figs
2 teaspoons baking powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla

Cream the butter, add the sugar and the well-beaten egg. Take out about 2 tablespoons of the flour and mix with the figs. Sift together the remaining flour and the baking powder and salt and add alternately with the milk to the butter and egg mixture. Stir in the flour-coated figs and add the vanilla. Bake in a greased baking dish for about one hour in a moderate oven (350 degrees F.). Serve hot with lemon sauce or hard sauce to which a little lemon juice has been added.


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MOM'S FIG PRESERVE CAKE
BLANCHE FARR

Cream:

1 cup Crisco
2 cups sugar

Add:

4 beaten eggs
1 teaspoon vanilla
1 cup buttermilk

Sift together:

3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cloves

Add to other mixture with l teaspoon soda dissolved in it.
Beat thoroughly.

Add: l cup fig preserves

Bake in tube pan in 325 degrees F. oven for about 1 hour and 20 minutes




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FIG CAKE

1 1/2 cup sugar
3/4 cup butter
1 cup milk
4 egg whites, beaten
1 1/2 cups chopped figs
1 teaspoon cinnamon
1 tablespoon molasses
3 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon lemon flavoring


Cream sugar and butter. Add milk. Sift flour. Measure, sift with salt and baking powder. Add one-half of flour mixture to sugar and butter. Fold in stiffly beaten egg whites and stir in remainder of flour and flavoring. Take out one-third of this mixture. to the remaining two-thirds, add molasses, cinnamon and figs, which have been dredged in tow tablespoons of the flour. Pour into well-oiled, slightly floured tube pan. Swirl the remaining one-third light-colored mixture into the dark-colored mixture. bake at 350 degrees F. for about 55 minutes.


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CANDIED FIGS
MRS. LOUIS DURST
FREDERICKSBURG COOKBOOK

5 pounds fresh figs, small variety preferred
1 1/2 pounds sugar
1/2 cup water.

Wash figs, combine sugar and water. Bring to a boil. Place figs in boiling syrup and simmer one hour, uncovered. cool. Repeat the second day. Third day boil slowly one hour, uncovered. Drain. Place on paper towel and dry in sun for three days. May be frozen.


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QUICK-AND-EASY FIG PRESERVES
MRS. A. C. KAST
FREDERICKSBURG COOKBOOK

3 cups figs, cut up
3 cups sugar
1/2 cup lemon juice
1 box strawberry or blackberry gelatin

Combine all ingredients in large saucepan and cook for 15 to 20 minutes. Pour into jelly glasses.



http://aggie-horticulture.tamu.edu/p...igrecipes.html

[Jolie Rouge]

FIG PRESERVES version 2
from Essence Of Emeril

http://www.emerils.com/recipes/by_na..._version2.html

1 pound fresh ripe figs, washed, stemmed
1 cup sugar

In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.

If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

Yield: 1 quart

[Jolie Rouge]

Carrot and Raisin Salad
FoodReference.com http://www.arcamax.com/chefjames/s-212525-333373
Serving Size : 12

12 Whole Carrots -- grated coarsely
1 1/2 Cups Raisins
1 1/2 Cups Pecans; Or Walnuts -- chopped
2 Tablespoons Lemon Zest -- grated
1/2 Tablespoon Salt
Pepper -- to taste

1 1/2 Cups Mayonnaise
1 1/2 Cups Sour Cream

[1) Mix first group of ingredients together.

[2) Combine Mayonnaise and Sour Cream, and toss with above.

[Jolie Rouge]

I'm wishing you all a safe and happy holiday season, but even as I do, I know several will overindulge, in both food and drink. Moderation in both is a good mantra.

I've just started back on a low-carb diet regimen so I know my mashed potato consumption will be seriously curtailed going forward. Darn. Not to mention forgoing plenty of other little treats.

In many cultures, drinking alcohol seems to go right along with celebrating. Here in Wisconsin we hold the "distinction" of being the state that consumes more brandy per capita than any other state. Most of us don't turn down a good brandy Manhattan, a brandy old-fashioned sweet or even a hot toddy laced with brandy. We love it. Is that a good distinction? Doubtful.

Serving drinks to your friends and family brings up another thing to have to organize at the holidays. (Just what we don't need -- one more thing.) Not many of us stock a full bar in our houses. We aren't trained as bartenders either, so deciding what to serve guests in the line of a "cocktail" can be daunting.

At my house (where you probably heard we do upwards of 40 dinner parties a year), we deal with this challenge on a regular basis. I came up with an idea that has benefited me many times in cutting down my bar coordination and has benefited those who have a cocktail at my house because they get to experience new and different libations. We call it The Drink of the Day.

There's a formula for The Drink of the Day and anyone can do it. I guarantee you that if you follow this process and start serving The Drink of the Day at your parties, over 50% of your adult guests will gladly drink it, and that saves you money on stocking a bar, gives your guests something fun to drink and keeps the mess of making all different kinds of cocktails off your counter. I hate cleaning up dried maraschino cherry juice, and I bet you wouldn't miss it either.

Here's the formula:

Choose two liquors. The ones that work best are white or dark rum and vodka. The vodka can be flavored or regular; it depends on the drink you are making. Then choose a fruit juice and a "thinner." What's a thinner? It might be club soda, it might be another fruit juice, or it might even be a lot of ice that you are counting on to thin out the drink and make it less potent.

There are so many combinations I can't count. When you get the hang of this, you might choose one of your liquors to be Southern Comfort, a whiskey (rye), or even a bourbon or brandy. I don't recommend gin (except with tonic) or scotch (Scottish whiskey) for a drink of the day ingredient. The people who drink gin and scotch are pretty puritan in how they want it served, and those two things are difficult, for the most part, to mix with too many other things. The juices and sodas are pretty endless. Any kind of fruit juice makes the grade. Most white sodas work well and the others you can experiment with to your taste. Don't forget lemonade and iced tea as possible candidates. When you get really fancy, you might start using liqueurs as an ingredient.

Then the next fun thing is to name your drink. This year I am serving Merry Berry Margaritas and Dreamy Martini's. I'm going to give you the recipes for both. The drink can have a name that goes along with the theme of your party. For a Super Bowl party the drink might include the name of the team you are rooting for. For St. Patrick's Day the drink might include Midori Liqueur which is green and you could name your drink The Leprechaun. You get the idea. People love waltzing up to your bar and saying, "I'll have one of those little Leprechauns!"

If you feel completely inept, buy a bar book and just rename one of the drinks and serve it as your Drink of the Day.

Here are two drink recipes to get you started. Don't forget the non-alcohol drinkers and the designated drivers. You can make a non-alcoholic version of any Drink of the Day. Just leave out the "booze" and toss in a white soda instead.

Keep in mind if you want your drinks less potent, you can always add MORE juice or soda. I like to put in just enough liquor so they can still taste it. This seems to remind them that they are drinking alcohol and not a fruit punch. I usually keep the proportions at least four times higher on the juice than the alcohol.

Try it. It's fun!

Both of these recipes are for a pitcher which can serve as many as 20 drinks served over ice.

Merry Berry Margaritas

1 cup white tequila
3 cups Margarita mix (Sauza is one brand. Margarita mix qualifies as one of your fruit juices.)
1 cup cranberry juice cocktail

Dreamy Martinis

These taste like a Dreamsicle.

1 cup vanilla-flavored vodka (Stoli is one brand.)
1 cup orange-flavored liqueur (Cointreau or Grand Marnier; this is instead of a second liquor.)
5 cups orange juice

Cheers! Enjoy! Be Safe and Be Merry!

It's a light drink and great for a warm day party. You can make this as individual drinks but my recipe is for a full pitcher.

Watermelon Sparklers

1 can limeade mix
2 cups silver tequila (clear, not gold)
1 cup watermelon-flavored schnapps (Pucker is one brand. Don't worry. This won't taste like mint. Just watermelon)
club soda
Watermelon slices

Take a big pitcher and make half of the can of limeade. Add the liquors. Then top off with club soda. Add a cup or more of club soda depending on how strong you want the drink. Stir. Garnish each drink with small wedges of watermelon.

This can also be served in a punch bowl. It's a beautiful light pink drink.
You can also leave out the club soda and serve it as a flavored margarita or as a martini.

It's quite lovely and the guys liked it too! I called it a Watermelon Sparkler because of the club soda and it was the 4th of July but you can call it whatever would suit your occasion.

For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com.

[Jolie Rouge]

[flute]

Sati's Cookies
I have wanted this recipe for years, since I read the book. I do not think this is the recipe but it's the closest thing I've found. Please enjoy & look up the book for those who wish to read it.

From the 2nd passage in the book it makes me feel this recipe is wrong, but hey we can still call 'em Sati's

"The cookies were excellent. Tiny shortbread cakes, they had raspberry jam in the center and icing and sliced cherry pieces on top." narration, Sati, Christopher Pike

"The secret ingredient in Sati's recipe was a combination of flavors, herbs, and spices that were mixed directly into the shortbread dough"-narration, Sati, Christopher Pike

http://ratatosk.8k.com/sati/main.html

This recipe is adapted from two recipes I found online: one for icing, and one for raspberry shortbread cookies. These are both wonderful recipes and I do not wish to detract from them; I admit to not being very good at baking, so I thank the creators of the recipes I use.

Cookies
2/3 cup sugar
1 cup butter
1 tablespoon vanilla extract
2 cups flour
1/2 cup seedless raspberry jam
cherries, sliced or whole

Heat oven to 350 degrees. In large bowl cream butter, sugar and vanilla extract. Add flour and mix well. Pinch off a piece of dough and roll into a ball. Place on cookie sheet that has been lined with foil. Using your thumb, make an indentation in the dough; fill with raspberry jam. Bake for 14 to 18 minutes until golden brown. Let stand one minute before removing to cooling racks.

Icing
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1 tablespoon vanilla extract
6+ drops blue food coloring (optional; use a different color if preferred)

In a small bowl, stir together the confectioners' sugar and milk until smooth. Add the corn syrup and vanilla extract; mix well. If icing is too thick, add more corn syrup or milk. Ice cookies in whatever manner you see fit. Add cherries.

Sati counsels joy; these cookies are meant to celebrate joy.
Eat them happily, share them, spread the word. Give this recipe away, I don't even care if I'm credited. I hereby place this recipe in the public domain.

[Jolie Rouge]

This was servedat a Mother's Day Brunch ... YUMMY !

Creole Coffee Souffle Recipe[i]
From, "River Road Recipes II... A Second Helping"

2 envelopes unflavored gelatin
1/2 cup sugar
3 cups freshly brewed hot coffee, any roast, pure coffee ( Community Dark Roast was used ... )
2 egg whites
1/4 cup sugar
2 cups heavy cream, whipped, or 4 cups whipped topping
1 square unsweetened chocolate

Stir gelatin and 1/2-cup sugar together well. Pour coffee over and stir to dissolve. Chill until slightly thickened. Meanwhile, beat egg whites until foamy, then continue beating and add 1/4-cup sugar gradually until they form stiff peaks. Whip cream, or use the prepared topping. Reserve 1/2 cup for decoration. Fold the egg whites and remaining whipped cream into the thickened gelatin mixture and pour into souffle dish. Chill until firm, at least 3 hours. Spoon reserved whipped cream on top to decorate and shave chocolate over, if desired.

SERVES: 8 - 10