Fresh Frozen Family Fig Food

This article is a repost by Mariam D. Pineno from Find The Write Words:

“Thankful from fig tree to taste buds, I’m sharing my revision of the old tried-’n’-true Pillsbury Prize-winning recipe for banana luncheon bread. My fresh-fig version spans the years from 1950 (the year before my marriage!), the publishing year of the 2nd Grand National 100 prize-winning recipes–to today.”

“In deference to a granddaughter who prefers nut-free goodies (brownies, breads, and even toll house cookies) a couple of today’s mini loaves will go into the freezer labeled Fig Bread (no nuts). Thankful for all family members, it is our pleasure to cater to all tastes. You can, too.”

 

“This recipe is adjusted for using frozen fresh figs which will add a bit of moisture as they thaw in the batter in baking. I cut figs in half before adding to electric food chopper. I cut up an extra 3/4 to 1 cup–finely diced for texture. HINT: Frozen fruits are easier to work with unless you want to mash them like a ripe banana.”

  • RECIPE
    Pre-heat to bake @ 350 f  (50-55 min. for mini loaves)
    Mix together. . . . . . . . . .2   Cups sifted flour
                                                1 tsp. baking powder
                                                1/2 tsp. soda
                                                1 tsp. salt
    Cream . . . . . . . . . . . . . . . 1/2 cup shortening; add gradually
                                                 1 & 1/4 cups sugar, creaming well
    Beat in . . . . . . . . . . . . . . . 2 eggs, one at a time & 1 tsp. vanilla; Beat well
    Add . . . . . . . . . . . . . . . . . . 1 cup chopped and 1/2 cup diced figs
    Fold in . . . . . . . . . . . . . . . . 1/2 cup chopped walnuts (optional)
    Spoon batter into greased (or sprayed) aluminum mini loaf pans. If doubling recipe for 3 plain and 3 with nuts, place one perfect half-walnut for ease in identifying “with nuts” tins when baked.
    Bake . . . . . . . . . . . . . . . . . . 350 degrees for 50-55 minutes, checking with wooden toothpick to be sure it comes out dry, not sticky.
    “Cool thoroughly before slicing to serve. Or sneak a “heel” warm–even if it crumbles. Hey, the cook can do that!”
    “Later, for Christmas, as fresh-figs do not a figgy pudding make, I’ll tie on a combination of hot pink and moss-green ribbon around frozen gift loaves in see-through zipper-locked 1-quart bags. That’s my plan for sharing a gift in good taste (pun intended). What’s your food gift going to be?”

    Heres the last part of my post Fun Fig Facts from my blogsite iCygnet
    Just what do we do with all these peculiar delicacies?
    Here is a link of recipe ideas.

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