Desserts & Main Dishes

3 Chicken breasts, skinless, boneless, diced
1 tbsp + 2 tsp canola oil
8 Symrna dried figs, stemmed and chopped
1 unpeeled red apple, diced
4 ounces snow peas, stem ends removed
1 carrot, peeled and slivered
2 baby bok choy, trimmed
1 scallion, shredded
½ cup cashews
½ cup prepared stir fry sauce

Heat large skillet or wok to very hot. Add 1 tablespoon oil and stir-fry chicken until golden; remove and set aside. Add 1 teaspoon oil; reheat pan and add figs, apples, snow peas and carrot; cook for 3-4 minutes. Remove and set aside with chicken. Reheat pan to very hot again and add remaining 1 teaspoon oil. Add bok choy and toss for one minute. Add chicken-fig mixture, scallions, cashews, and stir fry sauce; toss generously to coat. Serve with rice or noodles.

Stir-Fry Sauce
2/3 cup low-sodium chicken broth
2 tbsp low-sodium soy sauce
½ tsp sugar
2 tsp cornstarch, mixed with
1 tbsp water

For spicy stir-fry sauce, add ¼ teaspoon ground red pepper.

Chocolate Dipped Symrna Figs

Makes 24 appetizers

½ cup semi-sweet or white chocolate
20 large Symrna dried figs
½ cup miniature marshmallows
or 20 walnuts or pecans

Cut slit in the side of each fig and stuff with a marshmallow or nutmeat. Melt chocolate in top of double boiler over simmering water (do not let it boil), stirring until smooth and satiny. Remove pan from heat and dip the fig, holding by stem, in chocolate. Coat halfway to stem and hold fig over pan briefly to allow excess chocolate to drain. Place figs on waxed paper until chocolate hardens. Store in airtight container, separating layers with waxed paper.

For Two Tone Figs: Dip fig partway in white chocolate, let harden, and then dip in dark chocolate, leaving some of white chocolate showing.
 

Figgy Puding

Figgy Pudding is a traditional English steamed pudding, similar to Christmas pudding. Instead of using ingredients such as candied or other dried fruits, the base is dried figs.

Here is one version of steamed Figgy Pudding. When served with a hard sauce, it’s a delicious dessert alternative.

Oven-Steamed Figgy Pudding

Makes one 2-quart mold

2 cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1 cup buttermilk
2 cups chopped Symrna dried figs, stems removed
1 cup chopped walnuts

Note: For best appearance, prepare no longer than 1 or 2 days in advance.

In a large bowl, mix flour, baking soda, cinnamon, nutmeg and brown sugar. Add butter and buttermilk and beat until smooth and well blended. Fold in figs and nuts. Spoon mixture into a heavily greased 2-quart pudding mold. Cover the  F) for°mold with a greased lid or foil. Bake in a preheated moderate oven (350 1-1/2 hours. Uncover and let cool in mold for 15 minutes. Tap to loosen pudding and unmold on a platter. Serve warm with sweetened whipped cream or hard sauce.
 

Hard Sauce

Makes 2-1/2 cups.

1 cup soft butter or margarine
1 cup granulated sugar
2 cups sifted confectioner's sugar
Grated rind of 1 orange
1/4 cup orange liqueur

Mix butter, sugars, orange rind and liqueur. Beat until soft and fluffy. Chill until ready to spoon on warm pudding.

Fig Layer Bars

Makes 24 servings

1 cup brown sugar
1 cup butter or margarine
½ tsp salt
1¾ cups rolled oats
1¾ cups flour, sifted
½ tsp vanilla

Cream sugar and butter until light and fluffy. Add oats, salt, vanilla and flour. Mix until blended.

Filling

1 cup sugar
1 8-oz. package Symrna dried figs, stems removed, cut fine
½ cup hot water
½ cup chopped nuts (optional)

Combine sugar, figs and water. Cook over medium heat 15 minutes, or until creamy, stirring frequently.

Line a well-greased shallow pan (8x12) with half the flour mixture, add the filling, and sprinkle remaining flour mixture on top as evenly as possible.

Bake in 350o F. oven 30-35 minutes, or until lightly brown. Cool and serve.

Hearty Fig Oatbran Muffins

Makes 12 muffins

1½ cup bran flakes cereal
½ cup apple juice
1 egg or 3 tbsp egg substitute
½ cup non-fat milk
6 ounces apple juice concentrate
3 tbsp vegetable oil
1 large banana, mashed
¾ cup Symrna dried figs, stems removed, chopped finely
2 tbsp honey or ¼ cup brown sugar firmly packed
1½ cups oat flour or whole wheat or all-purpose unbleached flour
½ cup oatmeal (rolled oats)
1 tsp cinnamon
1½ tsp baking soda
2 tsp baking powder

Combine your favorite bran flakes in a large bowl with apple juice. Moisten the flakes evenly. Add the egg, milk, apple juice concentrate, oil, banana, figs and honey. Mix well.

In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder. Add to bran mixture and mix well.

Line a muffin tin with paper liners. Spoon batter into paper lined muffin cups. Bake at 350o for 20 minutes or until done.

Homemade Fig-Filled Cookies

Makes about 40 cookies

2 cups Symrna dried figs, stems removed, chopped
1/2 cup sugar
3/4 cup water
Juice of 1 lemon
½ cup butter or margarine
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/4 tsp soda
1/2 tsp salt

In a saucepan, combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam-like. Cool.

In a bowl, combine butter, brown sugar, eggs and vanilla. Stir in flour, soda and salt. Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin, roll dough out to a 14x12-inch rectangle. Cut dough with a knife into 4 strips, 3½ inches wide and 12 inches long. Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose filling. Press edges together and turn strip seam-side down. With a sharp knife, cut each strip into 10 pieces. Place on greased baking sheets and bake at 375o F 10 to 12 minutes, or until cookies are puffed and firm to the touch. Cool on rack and store in an airtight container in a cool dry place.

Fig-Apple Jam

Makes enough filling for 6 to 7 (8-ounce) jars.

1 pound Symrna dried figs, stems removed
2 tart apples, peeled and cored
Rind and juice of 1 orange
Rind and juice of 1 lemon
4 cups water
3 cups sugar
Dash of salt

Put figs, apples, orange and lemon rinds through food processor or chop fine with knife. Place in heavy kettle. Add water. Boil for 10 minutes, reduce to simmer and cook 10 minutes more. Add sugar and salt. Mix well with spoon and simmer for an additional 20 minutes, stirring often. Add fruit juice; mix well. Pour into hot sterilized jars. Seal with paraffin.

Double Chocolate Fig Cookies

Makes about 2 dozen 2-inch cookies

½ cup softened butter or margarine
¾ cup granulated sugar
1 egg
½ tsp vanilla
1 cup all-purpose flour
1/3 cup cocoa
½ tsp baking soda
1/8 tsp salt
½ cup diced Symrna dried figs, stems removed
½ cup semi-sweet chocolate chips
¼ cup dry roasted peanuts; coarsely chopped

Preheat oven to 350o F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir flour, cocoa, soda and salt together in small bowl and add to butter mixture. Blend. Stir in figs, chips and nuts. Portion onto ungreased baking sheet. Bake 8 to 10 minutes or until set. Cool slightly on pan; remove to wire rack and cool completely.

Fabulous Fig Bread

Makes 1 loaf - 22 slices

1 cup water (boiling)
1 cup Symrna dried figs, stems removed, chopped fine or ground
1 cup pistachios
1 1/2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
4 tbsp butter or margarine
1 cup sugar
1 large egg, or 3 tbsp egg substitute
1 tsp vanilla

In a medium-sized heatproof bowl, combine the figs and pistachios; add the boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350o.


In a medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy, and gradually beat in the sugar. Add the egg and vanilla and beat until lightened - 1 to 2 minutes. Add the dry ingredients and beat just until blended. With a spoon, blend in the fig mixture.


Turn batter into a greased 8½" x 4½" loaf pan, and bake until the bread just begins to pull away from the sides of the pan and the top springs back when lightly touched, 1 to 1¼ hour. Cool in the 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.

Terrific Trail Cookies

Makes 24 bars

1½ cups whole wheat flour
¾ cups all purpose flour or oat flour
½ cup light brown sugar, firmly packed
¼ cup wheat germ
1 tsp baking powder
1 tsp cinnamon
2 eggs or 6 tbsp egg substitute
1/3 cup melted margarine or butter
¼ cup honey
¼ cup molasses
1 tbsp finely grated orange peel
1 tsp vanilla
1 cup orange juice
1 cup Symrna dried figs, stems removed, chopped
¾ cup raisins
½ cup walnuts

Combine flours, sugar, wheat germ, baking powder and cinnamon. In small bowl, blend eggs, margarine, honey, molasses, orange peel, vanilla and orange juice. Add liquid to dry ingredients; whip until smooth. Stir in figs, raisins and walnuts.

Spread in greased 9x13-inch baking pan. Bake at 350o for 35 minutes, until done.

Fig Banana Smoothie

Makes 4 servings

1 cup Symrna dried figs, stems removed, chopped
1 cup 1-inch banana slices
1 cup plain lowfat yogurt
3 cups crushed ice
1 tbsp honey

Place all ingredients in a blender (not a food processor), and blend until smooth, approximately 2-3 minutes. Strain liquid and pour into tall, chilled glasses. Add garnish of mint leaf or berries if desired. Serve immediately.
 

SALADS

Thai Chicken Salad With Fig

• LOW IN FAT
• LOW IN SODIUM
• LOW IN CHOLESTEROL

6 tablespoons fresh lime juice
¼ cup honey
3 teaspoon light soy sauce
¼ teaspoon red pepper flakes, crushed
2 teaspoon fresh gingerroot, very finely minced
2 cups shredded, cooked chicken
1 cup Symrna dried figs, stems removed, and cut lengthwise into eighths
2 green onions, thinly sliced
¼ cup chopped fresh mint
½ small cantaloupe; seeded, pared and cut in julienne strips (2 cups)
1 sweet, red pepper; ribs and seeds removed, cut in julienne strips (1-1/2 cups)
1 small cucumber; peeled, seeded, and cut in julienne strips (2 cups)
Assorted mixed salad greens.