
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ported Stuffed Figs
 Categories: Fruits, Desserts, Appetizers
      Yield: 24 servings
 
      2 c  California dried figs
           -- (about 24 figs)
    1/2 c  Port (or sherry)
    1/4 c  Ricotta cheese
           Whole natural almonds
           -- toasted
 
  Cover figs with water in a saucepan.  Bring to boil; cover and simmer for
  20 minutes.  Drain; place figs in small bowl along with port.  Cover and
  chill overnight.  Drain.  Remove stems; slice figs partially through in an
  X pattern.  Fill with small spoonfuls of ricotta cheese.  Top with a whole
  almond, pressed halfway into cheese.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Zesty Fig Pastries
 Categories: Desserts
      Yield: 72 pastries
 
-----------------------------------PASTRY-----------------------------------
      3 c  All-purpose flour
      1 c  Sugar
    1/4 c  Cornstarch
  1 1/2 c  Butter; cut into 1" pieces

----------------------------------FILLING----------------------------------
      2    Eggs
      1 c  Brown sugar; firmly packed
    1/2 c  Orange juice
      3 tb Lemon juice
      1 ts Grated lemon peel
      1 ts Vanilla
      2 c  California dried figs
           -- stems removed
      1 c  Pitted dates
      1 c  Walnuts
 
  In food processor or mixer bowl, combine flour, sugar and cornstarch for
  pastry.  Add butter and process (or mix) until dough holds together.
  Divide into thirds.  Roll out two-thirds of dough on a baking sheet (13" x
  17") to reach all corners evenly.  Prick with fork.  Bake in 350 F. oven
  for 15 minutes.  Meanwhile, roll out remaining dough between sheets of
  plastic wrap or waxed paper to a rectangle about half the size (9" x 13")
  of baking sheet.  Cut into long strips about 1/4 inch wide.  Combine eggs,
  brown sugar, juices, lemon peel and vanilla for filling in processor or
  mixer bowl.  Blend well.  Add figs, dates and nuts to bowl (if using
  mixer, then finely chop first).  Process until evenly minced.  Spread
  filling over baked pastry; top with strips of dough, crisscrossing
  diagonally.  Return to oven and bake for 30 minutes, until pastry strips
  are lightly browned.  Cool.  Cut into small bars.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingered Fig Confections
 Categories: Desserts, Candies
      Yield: 24 pieces
 
    1/2 c  Orange juice
      2 tb Orange-flavored liqueur
      1 ts Ground ginger
      2 c  California dried figs
    3/4 c  Chocolate chips
      1 tb Milk
 
  Combine orange juice, liqueur and ground ginger in small saucepan.  Bring
  to boil; add figs.  Simmer, covered, for about 25 minutes, until all
  liquid is absorbed.  Cool completely.  Melt chocolate with milk in top of
  double boiler. Holding figs by stem, blot each with paper towel, then dip
  in melted chocolate, coating completely.  Place on waxed paper lined
  baking sheet.  Chill until chocolate is firm.
  
  NOTE: These figs stay semi-soft on outside, so to store, keep them
  separated.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Chess Tarts
 Categories: Desserts
      Yield: 24 tarts
 
--------------------------------TART SHELLS--------------------------------
  2 1/2 c  Flour
      1 c  Butter; cold
           -- cut into 1 inch pieces
    1/4 c  Sugar
      3 tb Water
      2    Egg yolks
      1 ts Vanilla
      1 ts Grated lemon peel

----------------------------------FILLING----------------------------------
    1/2 c  Butter
      2 c  Brown sugar
      4    Egg yolks
      1 c  Milk
      2 tb Flour
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  California dried figs
           -- (finely chopped)
    1/2 c  Finely chopped walnuts
 
  For tart shells, combine flour, butter and sugar in food processor with
  blade.  Process until crumbly (of, if by hand, cut in butter until
  crumbly).  Add remaining ingredients; process until dough forms a ball.
  Roll out between sheets of plastic wrap; cut into pieces to fit tart pans
  (or muffin cups).  Fit into pan, flute edges if desired; prick with fork.
  Bake in 400 F. oven until lightly browned, about 10 minutes.
  
  For filling, in processor or mixer bowl, cream together the butter and
  sugar.  Add egg yolks, then milk, beating well.  Stir together flour,
  cinnamon and nutmeg -- add to bowl and blend. Stir in figs and walnuts (if
  processor is used, figs and nuts may be added whole and processed until
  finely chopped).  Spoon into tart shells.  Bake in a 325 F. oven for about
  30 minutes, depending on size of tart pans, until filling is bubbly.
  
  Makes about 2 dozen tarts of muffin-cup size.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Braised Pork with Fruit
 Categories: Meats, Main dish
      Yield: 6 servings
 
  3 1/2 lb Pork shoulder or butt
           -- boned, trimmed,
           -- and cut into 2" cubes
      2 ts Dried marjoram
    1/2 c  Port
    1/2 c  Orange juice
    1/2 c  Water
    1/4 c  Lemon juice
      1 tb Grated orange peel
      1 ts Ground ginger
      2    Bay leaves
      1 c  California dried figs
           -- stems removed & halved
      2    Golden Delicious apples
           -- peeled, cored & sliced
      1    Orange; peeled,
           -- sectioned and diced
      4 c  Hot cooked brown rice
           -blended with:
      3 tb Sesame seeds
           -- (natural or toasted)
 
  Saute pork in large frying pan until browned on all sides.  Sprinkle with
  marjoram, stirring to saute herb.  Add port, orange juice, water, lemon
  juice, orange peel, ginger and bay leaves.  Cover; simmer until pork is
  very tender -- about 2 hours.  Remove meat to serving dish.  Add figs,
  apples and orange pieces to pan.  Cover; simmer about 10 minutes, just
  until apples are soft.  Spoon fruit and juices over pork.  Serve with
  rice.
  
  Makes 6-8 servings.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet & Savory Appetizer Puffs
 Categories: Appetizers
      Yield: 48 appetizers
 
-----------------------------------PUFFS-----------------------------------
      1 c  Water
    1/2 c  Butter
    2/3 c  All-purpose flour
    2/3 c  Whole wheat flour
      5    Eggs

----------------------------------FILLING----------------------------------
     12 oz Neufchatel cheese
           -OR- cream cheese
      1 c  California dried figs
           - (finely chopped)
      9 sl Bacon
           -- crisply cooked & crumbled
      2 tb Chutney
 
  For puffs, bring water and butter to a boil.  Add flours, all at once,
  stirring well for about a minute.  Turn dough into mixer bowl or food
  processor.  Add eggs (one at a time, if using mixer; all at once if
  processor).  Mix or process until smooth and shiny.  Drop by rounded
  teaspoonfuls onto greased baking sheet.  Bake in a 400 degree F. oven for
  20 minutes, until well browned.  Cool.  Split.  Fill each puff with about
  1-1/2 teaspoons of filling.  For filling, combine all ingredients in a
  small bowl blending well.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Moroccan Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      5    Chicken breasts
           -- boned, skinned
    1/2 c  California dried figs
           -- finely chopped
      3 tb Chopped almonds
      1 tb Honey
    1/2 ts Allspice
      2 tb Flour
      1 tb Sesame seeds
      2 tb Butter

-----------------------------------SAUCE-----------------------------------
      8 oz Tomato sauce
      1 ts Onion
      1 ts Onion powder
    1/4 c  Dry white wine
      1 tb Honey
    1/2 ts Allspice
    1/4 ts Salt
    1/8 ts Garlic powder

----------------------------------TO SERVE----------------------------------
           Chopped almonds
           Sesame seeds
           Hot, fluffy rice
 
  Working one at a time, place chicken breasts between two sheets of waxed
  paper.  Pound with flat side of mallet until about 1/4 inch thick.  in a
  small bowl, combine chopped figs, almonds, honey and allspice; mix well.
  Place a spoonful of fig mixture in center of each flattened fillet. Roll
  up; secure with toothpicks.  Dip each roll in a mixture of flour and
  sesame seeds.  Brown in butter in an 8 or 9-inch skillet.  Remove browned
  rolls from skillet.  Add tomato sauce, onion powder, wine, honey and
  spices to skillet.  Bring to a boil; add chicken breasts; cover and simmer
  for about 30 minutes.  Sprinkle with more chopped almonds and sesame seeds
  to serve.  Serve over fluffy rice.
  
  Makes 4 - 5 servings.
  
  Source: Wonderful Ways with California Dried Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Fig Bars
 Categories: Cookies, Desserts
      Yield: 24 bars
 
      4 c  Fresh figs, chopped
      1 c  Water
      1 c  Honey
           Salt
      2 tb Grated lemon peel
      2 tb Flour
      2 tb Water
      2 tb Lemon juice
      1 c  Shortening
    3/4 c  Brown sugar; packed
      2 c  Sifted flour
      3 c  Quick-cooking oatmeal
 
  Combine figs, water, honey, 1/4 teaspoon salt and lemon peel in saucepan
  and simmer 1 to 1-1/2 hours or until dark and thickened, stirring
  occasionally.  Combine 2 tablespoons flour and water and stir into fig
  mixture.  Cook 5 minutes longer, stirring constantly.  Remove from heat
  and stir in lemon juice and walnuts.  Cream shortening with brown sugar
  until light and fluffy. Combine flour, 1/2 teaspoon salt and oatmeal and
  stir into creamed mixture. Pat half of oatmeal mixture into bottom of a
  well-greased 9 x 13 inch pan.  Spread fig filling evenly over oatmeal
  mixture.  Sprinkle remaining half of oatmeal mixture on top and press with
  fork.
  
  Bake at 350 degrees for 25 to 30 minutes or until lightly browned around
  the edges.  Cut into squares while still warm.  Cool completely before
  removing from pan.
  
  Source: Fast & Fun Recipes Featuring Fresh Figs From California
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Fig Cookies
 Categories: Cookies
      Yield: 36 cookies
 
      1 c  Sugar
    1/2 c  Shortening
      1    Egg
      2 c  Flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Cloves
      1 c  Fresh figs, peeled & chopped
    1/2 c  Walnuts, chopped
 
  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 in preheated oven at 350 F. for 15 to 20 minutes.
  
  From: Sara and Amy Rusk
  Source: Fast & Fun Recipes Featuring Fresh Figs From California
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Figs
 Categories: Fruits, Desserts
      Yield: 1 batch
 
 
  One cup of sugar to 5 cups of sliced or cut up figs give the best results.
  First chill figs to make them easy to peel (if you wish to peel them).
  Slice and mix with sugar thoroughly and then quick freeze.  If you would
  rather use sugar syrup for freezing figs, use 1 quart of water to 1 cup
  sugar in making syrup.  Chill before pouring over figs.  Leave 1 to 1-1/2"
  head space for fruits packed in syrup.
  
  Source: Fast & Fun Recipes Featuring Fresh Figs From California
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig-Strawberry Jam
 Categories: Preserves, Fruits
      Yield: 3 pints
 
  3 1/2 c  Mashed fresh figs (unpeeled)
      3 c  Sugar
    1/4 c  Lemon juice (optional)
      3 pk Strawberry gelatin
           - (3 ounces each)
 
  Cook figs, sugar and lemon juice 5 to 7 minutes.  Let stand overnight.
  Stir in gelatin.  Boil again 3 to 4 minutes, stirring occasionally.  Pour
  quickly into jars and seal at once, or store in refrigerator if used
  within a month.
  
  Source: Fast & Fun Recipes Featuring Fresh Figs From California
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stewed Fresh Breakfast Figs
 Categories: Fruits, Breakfast
      Yield: 4 servings
 
     12    Fresh figs; peeled
    3/4 c  Sugar
  1 1/4 c  Water
 
  Add peeled figs to boiling syrup and simmer for 5 to 10 minutes.  Makes
  enough for 4 dishes.  Serve with cream.
  
  Suggestion: Try adding 3/4 cup of finely chopped dried figs to your basic
  waffle recipe.
  
  From: Sara and Amy Rusk
  Source: Fast & Fun Recipes Featuring Fresh Figs From California
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chewy Fig Granola Bars
 Categories: Cookies
      Yield: 24 bars
 
    1/2 c  Brown sugar, firmly packed
    1/2 c  Salad oil
    1/2 c  Honey
      1 c  Crisp cereal
    1/2 c  Wheat germ
    1/2 c  Flaked coconut
    1/2 c  Finely chopped almonds
    1/4 c  Sesame seeds
    1/4 c  Sunflower seeds
      1 c  California Dried Figs
           -- (finely chopped)
 
  In a small saucepan, combine brown sugar, oil and honey.  Bring to a boil
  over medium heat; simmer about two minutes.  Preheat oven to 325 F.  In a
  large mixing bowl, combine all remaining ingredients, except figs,
  stirring with a spoon or with mixer dough hook.  Stir in sugar mixture
  until well blended.  Add figs.  Press mixture firmly into an ungreased 9 x
  13 inch baking pan.  Bake 20-25 minutes until toasty brown.  Cool.  Cut
  into narrow bars.
  
  Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG,
  Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Trail Cookies
 Categories: Cookies
      Yield: 24 bars
 
  1 1/2 c  Whole wheat flour
    3/4 c  All-purpose flour
           -OR- oat flour
    1/2 c  Brown sugar, firmly packed
    1/4 c  Wheat germ
      1 ts Baking powder
      1 ts Cinnamon
      2    Eggs; OR...
      6 tb -Egg substitute
    1/3 c  Margarine; melted
    1/4 c  Honey
    1/4 c  Molasses
      1 tb Finely grated orange peel
      1 ts Vanilla
      1 c  Orange juice
      1 c  Chopped Calif. Dried Figs
    3/4 c  Golden raisins
    1/2 c  Chopped walnuts
 
  Combine flours, sugar, wheat germ, baking powder and cinnamon.  In smaller
  bowl, blend eggs, margarine, honey, molasses, orange peel, vanilla and
  orange juice with wire whip.  Add liquid to dry ingredients, whip until
  smooth.  Add figs, raisins, and walnuts.  Spread in a greased 9 x 13 inch
  baking pan.  Bake in a 300 F. oven 35 minutes, until it tests done.
  
  Each bar contains about: Calories 163, Fat 4.25G, Sodium 55.0MG,
  Cholesterol 17.3MG, Protein 3.20G, Carbohydrates 30.5G, Fiber 2.82G
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Yam Bake a la Orange
 Categories: Vegetables, Side dish
      Yield: 6 servings
 
      2 lg Yams (1 lb. each); boiled,
           - peeled & sliced 1/4" thick
      2    Oranges; peeled & sliced
    3/4 c  California Dried Figs
           -- sliced crosswise
           -- into fourths
    1/4 c  Walnut pieces
    1/4 c  Margarine; melted
      2 tb Honey
      1 ts Grated orange peel
 
  Arrange yam slices, oranges and figs in an 8" round baking pan.  Sprinkle
  with walnuts.  Combine melted margarine, honey and orange peel.  Pour over
  all. Cover with foil; bake in a 350 F. oven for 30 minutes, until bubbly.
  
  Each serving contains about: Calories 342, Fat 9.27G, Sodium 108MG,
  Cholesterol 0MG, Protein 4.18G, Carbohydrates 65.0G, Fiber 8.47G
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Three Grain Muffins
 Categories: Breads, Muffins
      Yield: 24 muffins
 
      1 c  All-bran cereal
      1 c  Rolled oats
      1 c  Boiling water
    1/2 c  Margarine; melted
           -OR- unsaturated oil
           -- (such as soy or corn)
      2    Eggs; OR...
      6 tb -Egg substitute
      1 c  Buttermilk
    1/2 c  Molasses
    1/2 c  Honey
      1 ts Vanilla
      1 c  California Dried Figs
  1 1/2 c  Whole wheat flour
      1 c  Unbleached or bread flour
           -OR half rye or millet flour
           - and half unbleached flour
      1 ts Baking soda
      1 ts Baking powder
 
  In a medium bowl, combine bran cereal, oats and boiling water. Add melted
  margarine, eggs, buttermilk, molasses, honey, vanilla, and figs.  In a
  large bowl, blend whole wheat and unbleached flours, soda and powder.  Add
  liquid ingredients, mix lightly, just until blended.  Spoon into greased
  muffin tins (do not use muffin papers, they will stick).  Bake in a 400
  degree F. oven for 20 to 25 minutes.  Makes 2 to 2-1/2 dozen muffins.
  
  Each muffin contains about: Calories 119, Fat 3.14G, Sodium 123MG,
  Cholesterol 14.2MG, Protein 2.98G, Carbohydrates 22.0G, Fiber 2.95G
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Western Wheat Pilaf
 Categories: Side dish, Grains
      Yield: 4 servings
 
    1/2 c  Finely chopped onion
      2 tb Margarine
      1 c  Bulgur wheat
      2    Bouillon cubes
           -- (chicken-flavored)
      2 c  Water
      1    Orange; juiced (about 1/4 c)
           Sherry
    1/2 c  California Dried Figs
           -- (finely chopped)
      3 tb Sesame seeds or pine nuts
      1 ts Finely grated orange peel
 
  Saute onion in margarine until soft. Stir in wheat to coat with margarine.
  Add low fat chicken bouillon cubes and water.  Measure orange juice and
  add enough sherry to make 1/2 cup.  Add to pilaf.  Cover and simmer over
  low heat for 35 minutes.  Five minutes before serving, stir in figs,
  sesame seeds or pine nuts and orange peel.  Cover to complete cooking.
  Makes 4 to 6 servings.
  
  Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG,
  Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Company Cheese Spread
 Categories: Appetizers, Cheese/eggs, Dips
      Yield: 2 cups
 
      4 oz Low-fat sharp cheddar cheese
      4 oz Non-fat ricotta cheese
    1/2 c  Walnuts
    1/2 c  California Dried Figs
    1/4 c  Parsley sprigs
    1/4 c  Chunked red bell pepper
           -OR-
      2 tb -Canned pimento
      1    Garlic clove
      2 tb Low or non-fat milk
 
  If using a food processor, cut low-fat cheddar cheese into cubes.  Process
  until finely chopped.  Add ricotta cheese, process about 10 seconds.  Add
  remaining ingredients, except milk, and process until all ingredients are
  finely chopped.  Add milk as needed to reach desired consistency.  Serve
  with crackers or crisp vegetable sticks.
  
  Each serving contains about: Calories 79.3, Fat 5.61G, Sodium 58.0MG,
  Cholesterol 10.4MG, Protein 3.58G, Carbohydrates 4.71G, Fiber 1.10G
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California Confection
 Categories: Candies, Snacks, Cookies
      Yield: 1 panful
 
    1/2 c  Margarine
      1 c  Graham cracker crumbs
    1/2 c  Wheat germ
    1/2 c  Sunflower seeds
      1 c  Chopped Calif. Dried Figs
     14 oz Sweetened condensed milk
           -- (non-fat)
    1/2 c  Coconut, unsweetened
           -- (flaked or shredded)
      1 c  Chopped walnuts
 
  Melt margarine in a 9 x 13 inch baking pan -- either in microwave or in
  pre-heating oven.  Mix in cracker crumbs, wheat germ, sunflower seeds, and
  figs; press in an even layer.  Pour non-fat sweetened condensed milk
  evenly over crumb mixture.  Top with coconut and walnuts, pressing down
  lightly.  Bake in a 350 F. oven for 25 to 30 minutes until toasty brown.
  Cool.  Serve from pan in small squares or break into toffee-like pieces.
  Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
  melt-in-your-mouth California Confection.
  
  Source: Fabulous Figs The Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gold Coat Autumn Salad with California Figs
 Categories: Salads, Fruits, Side dish
      Yield: 4 servings
 
           Lettuce leaves
      2    Oranges
           -- peeled & thinly sliced
    2/3 c  California Dried Figs
           - Calimyrna or Black Mission
           - stems removed & quartered
      1    Apple or ripe pear
           -- cored and thinly sliced

--------------------------CARDAMOM CREAM DRESSING--------------------------
    1/2 c  Vanilla nonfat yogurt
    1/2 ts Honey
    1/4 ts Ground cardamom or cinnamon
      1 tb Toasted coconut (garnish)
 
  On four individual salad plates, arrange a bed of lettuce leaves.  Place
  orange slices, fig quarters, and apple slices decoratively over lettuce.
  For dressing, in a small bowl, stir together yogurt, honey and ground
  cardamom until blended.  Drizzle mixture over salads.  Sprinkle coconut
  over salads for garnish.  Makes 4 side dish salads.
  
  Calories: 167         Fat: 1.11 G          Dietary Fiber: 5.19 G
  Sodium: 21 Mg         Calcium: 122 Mg      Potassium: 490 Mg
  Magnesium: 34 M       Iron: 1.29 Mg        % calories from fat: 6%
  
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Raspberry-Fig Breakfast Bar Recipe (and Fig Puree')
 Categories: Breakfast
      Yield: 36 servings
 
---------------------------------FIG PUREE---------------------------------
  1 1/2 c  California dried figs
           -- (coarsely chopped)
      1 c  Water
      2 tb Honey

----------------------------BREAKFAST BAR RECIPE----------------------------
  4 1/2 c  Flour
      3 ts Baking powder
      3 c  Brown sugar
  4 1/2 c  Oats
    1/2 c  Butter or margarine
           -- softened
  1 1/2 c  Fig puree'
      8 oz Raspberry jam
 
  FIG PUREE: Combine figs, water and honey in a saucepan; bring to a boil.
  Cover, reduce heat, and simmer 20 minutes or until softened.  Using knife
  blade in food processor bowl; add fig mixture.  Process 10 seconds or
  until smooth.
  
  Preheat oven to 250 F.  Mix all ingredients except jam.  Form into
  "crumbs".  Press half of mixture into pan sprayed with PAM.  Spread jam on
  crumb crust.  Form top layer with remaining mixture.  Bake 50-60 minutes.
  
  Nutritional Information: Calories 163, Fat 4.77 g, Protein 2.32 g,
  Calcium 22 mg, Fiber 1.06 g, Iron 1.1 mg, Potassium 82.7 mg,
  Sodium 64.8 mg
  
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate California Figs
 Categories: Desserts, Candies
      Yield: 20 pieces
 
    1/2 c  Semi-sweet chocolate chips
     20 lg California dried figs
    1/2 c  Miniature marshmallows
           -- (optional)
     20    Walnuts or other nuts
           -- (optional)
 
  Take a knife and slit the side of each fig and place nut or marshmallow
  inside each fruit.  Next in top of pan of double boiler placed over
  simmering water (not boiling), melt the chocolate chips, stirring until
  smooth.  Remove pan from heat and dip the fig, holding by stem, in the
  chocolate.  Coat half way down and place on wax paper until chocolate
  hardens.
  
  Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California Quesadillas
 Categories: Appetizers, Vegetarian
      Yield: 4 servings
 
      4 ea 8-inch flour tortillas
           Butter; melted
      1    Pear, firm, ripe
           -- (peeled, cored and diced)
      8 oz Brie
           -- shredded or thinly sliced
    1/4 c  Chopped Calif. dried figs
 
  Brush one side of tortilla lightly with butter.  Place buttered side down
  on baking sheet.  Place diced pear, Brie and figs on bottom half of each
  tortilla.  Fold in half.  Bake at 350 degrees for 10 minutes, until cheese
  is melted, or heat on medium-hot griddle until golden brown.  Cut each
  quesadilla into three wedges.
  
  Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bleu Cheese Spread with Figs
 Categories: Appetizers
      Yield: 1 recipe
 
      6 oz Bleu cheese, crumbled
      6 oz Cream cheese
    1/4 c  Dry white wine
    1/2 ts Worcestershire sauce
    1/2 ts Paprika
    1/4 ts Garlic powder
      3 dr Hot pepper sauce
           Paprika
           Parsley
           California dried figs
           -- sliced in rounds
           Crackers
 
  In food processor or mixing bowl, blend cheeses.  Blend in wine,
  worcestershire sauce, paprika, garlic powder and hot pepper sauce.  If
  made ahead of time, refrigerate and bring to room temperature when ready
  to serve.  Sprinkle with paprika and garnish with parsley.  Serve with fig
  slices and crackers.
  
  Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Fig Acorn Squash
 Categories: Vegetables, Side dish
      Yield: 4 servings
 
      2    Acorn squash
           -- halved lengthwise, seeded
      3 tb Butter
    1/3 c  Honey
    3/4 c  Dried Calif. Figs, chopped
    1/3 c  Almonds, chopped
    1/2 ts Cinnamon
    1/4 ts Nutmeg
 
  Place squash cut sides down in medium baking pan.  Add boiling water to a
  depth of 1/4 inch. Cover with foil.  Bake at 350 degrees 30 minutes, until
  just cooked through but still firm.  Carefully remove foil and pour off
  water.  In small saucepan, melt butter over low heat, stir in honey, figs,
  almonds, cinnamon and nutmeg.  Turn squash cut sides up and fill with fig
  mixture.  Bake uncovered, 20 to 25 minutes longer, until squash is tender
  and filling is bubbly.
  
  Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Stuffed Baked Apples
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      4    Cooking apples
      1 ts Cinnamon
      1    Lemon; grated peel only
    1/2 c  Calif. dried figs, chopped
    1/2 c  Orange juice
 
  Core apples and peel 1/3 way down.  Mix cinnamon, lemon peel and chopped
  figs with 2 tablespoons of orange juice.  Using a small spoon, stuff
  center and cover tops of apples with fig mixture.  Arrange in shallow
  baking dish and pour remaining orange juice over apples.  Bake at 350
  degrees 45 to 60 minutes, basting occasionally with orange juice, until
  apples are tender.
  
  Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Crunch Sandwich Spread
 Categories: Sandwich, Poultry
      Yield: 2 cups
 
  9 1/2 oz Canned chicken spread
      3 oz Cream cheese
    1/2 c  Chopped Calif. Dried Figs
    1/4 c  Finely chopped nuts
      1 ts Minced candied ginger
 
  Combine chicken spread with cream cheese, California dried figs, nuts and
  ginger.  Use as a sandwich filling.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Aloha Cookies
 Categories: Cookies
      Yield: 36 cookies
 
    1/3 c  Butter or margarine
    1/2 c  Sugar
      1    Egg
  1 1/2 c  Sifted flour
    1/4 ts Baking soda
    1/8 ts Salt
      8 oz Canned crushed pineapple
           -- drained
    1/4 c  Chopped macadamia nuts
           -OR- walnuts
    1/2 c  Chopped Calif. dried figs

-----------------------------------GLAZE-----------------------------------
      1 c  Powdered sugar
      2 tb Milk
           Flaked coconut
 
  In large bowl, beat butter, sugar and egg until fluffy.  Combine flour,
  soda and salt; beat into butter-sugar mixture alternately with pineapple.
  Stir in nuts and figs.  Drop by teaspoon on greased cookie sheet.  Bake at
  350 degrees F. for 10 to 12 minutes.  While warm, dip cookies into glaze
  of powdered sugar and milk; then in coconut.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Basket Salad Dressing
 Categories: Salads, Sauces
      Yield: 6 servings
 
    1/2 c  Finely chopped CA dried figs
      1 c  Orange or peach yogurt
  8 1/4 oz Canned crushed pineapple
           -- drained
    1/8 ts Nutmeg
 
  Combine figs with yogurt, pineapple and nutmeg; chill until serving time.
  Spoon over fruit salad.  Makes 6 to 8 servings.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ranch Style Pork Chops
 Categories: Meats, Main dish
      Yield: 6 servings
 
      6    Lean pork steaks or chops
           Salt and pepper
      6    California dried figs
           -- sliced
      1    Tart apple; cored & sliced
      2 tb Brown sugar
    1/2 ts Cinnamon
      1 tb Apple mint jelly
 
  Place meat in large shallow baking dish.  Season with salt and pepper.
  Top with dried figs and apples.  Sprinkle with brown sugar and cinnamon.
  Dot each chop with a dab of jelly.  Bake, uncovered, for 40 minutes at 350
  degrees F.  Uncover and bake an additional 20 minutes.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Glazed Ham Steak
 Categories: Meats
      Yield: 4 servings
 
      1    Fully cooked ham steak
           -- (1 to 1-1/2 inches thick)
           Powdered cloves
    1/3 c  Maple-flavored syrup
      1 tb Lemon juice
      1 tb Butter; melted
      8    California dried figs
           -- halved
      2    Bananas; peeled & quartered
 
  Slash edges of ham.  Sprinkle with cloves.  Place in shallow baking pan.
  Bake at 350 F. for 20 minutes.  Arrange figs and bananas in pan around
  ham.  Brush with combination of maple syrup, lemon juice and bananas.
  Heat an additional 15 minutes; brush again with sauce.  Makes 4 to 5
  servings.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Golden State Chutney
 Categories: Condiments, Sauces, Fruits
      Yield: 4 cups
 
      2 c  Chopped Calif. dried figs
      1    Apple; peeled & diced
      1    Lemon; sliced paper-thin
    1/2 c  Brown sugar
    1/2 c  Molasses
    1/2 c  Vinegar
    1/2 ts Ground cloves
    1/2 ts Ground ginger
    1/2 ts Ground cinnamon
 
  In large sauce pan, combine dried figs and apple.  Add remaining
  ingredients.  Bring to a boil; simmer, uncovered 30 minutes.  Makes about
  4 cups.  Serve as an accompaniment to pork, lamb, or chicken.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Heavenly Sauce
 Categories: Sauces, Desserts
      Yield: 6 servings
 
      2    Egg yolks
      1 c  Powdered sugar
      1 c  Heavy cream; whipped
    1/3 c  Slivered toasted almonds
    2/3 c  Chopped Calif. dried figs
    1/2 ts Minced candied ginger
 
  Beat egg yolks with powdered sugar until smooth and thick; fold into
  whipped cream.  Gently fold in nuts, dried figs and ginger.  Spoon over
  ice cream, chiffon cake or fruits.
  
  Source: California Dried Figs - Recipes...Serving Ideas
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stewed Figs -- with Variations
 Categories: Fruits, Breakfast
      Yield: 1 recipe
 
------------------------STEWED FIGS WITH VARIATIONS------------------------
 
  The easiest and most popular method of preparing California figs is by
  stewing -- and there are many delightful variations on this delicious
  theme. Rinse and drain figs, cover generously with water, cover the pan,
  and cook slowly over low heat for 35 minutes.  Add sugar if you wish after
  cooking.
  
  To vary:
  
  Add a half-slice of orange for every six figs.  Simmer five minutes more.
  Serve room warm.
  
  Add 1 teaspoon lemon juice for every four or five figs, with a piece of
  lemon rind.  Simmer five minutes more.  Serve either warm or chilled.
  
  Add 1 teaspoon California sherry for every six figs, after figs are
  thoroughly cooked.  Chill before serving.
  
  Add either a piece of gingerroot or stick of cinnamon to cook slowly with
  figs.
  
  Stewed figs will keep very well in the refrigerator for use at breakfast,
  as a meal-starter, or as a healthful and delicious dessert.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tra-La Coffee Cakes
 Categories: Breakfast, Breads
      Yield: 16 cakes
 
     10    California dried figs
           -- (stewed and drained)
      2    Eggs
    1/2 c  Sugar
    1/2 c  Milk
      3 tb Shortening; melted
  1 1/2 c  Sifted all-purpose flour
    1/2 ts Salt
      2 ts Baking powder

----------------------------------TOPPING----------------------------------
    1/2 c  Brown sugar
      1 tb Flour
      1 ts Cinnamon
      3 tb Butter or margarine; melted
           Chopped walnut meats
           -- (if desired)
 
  Snip stems from figs, cut them into small bits.  Combine figs, eggs,
  sugar, milk, shortening.  Beat together until well mixed.  Sift flour,
  measure and sift again with salt and baking powder.
  
  Add to first mixture, stir until just mixed.  Place paper baking cups into
  muffin tins.  Spoon batter into cups, filling them half full.  Sprinkle
  with topping.  Bake in moderately hot oven (375 F.) for about 15 minutes
  or until light brown and firm to touch.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Breakfast Waffles
 Categories: Breads, Breakfast
      Yield: 1 batch
 
    3/4 c  California dried figs
      2 c  Sifted cake flour
      2 tb Double-acting baking powder
    1/2 ts Salt
      2 tb Sugar
      1 ts Grated lemon rind
      3    Egg yolks
  1 1/2 c  Milk
      7 tb Butter or shortening; melted
      3    Egg whites; stiffly beaten
 
  Allow figs to stand in boiling water for 10 minutes, then clip off stems
  and blossom ends with scissors, and snip into small pieces.  Reserve some
  for use in syrup.  Sift flour, measure, then re-sift into mixing bowl with
  remaining dry ingredients.
  
  Add lemon rind and finely cut figs.  Combine well-beaten egg yolks with
  milk and melted shortening.  Mix lightly into dry ingredients, then fold
  in stiffly beaten egg whites.  Bake on hot waffle iron until golden brown.
  Serve with lots of butter and warm maple syrup to which cut figs have been
  added.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Breakfast Treat
 Categories: Fruits, Breakfast
      Yield: 4 servings
 
     12    California dried figs
      3    Fresh pears; cored
      1 ts Cinnamon
    1/2 c  Brown sugar
      2 c  Hot water
 
  Arrange figs and cored, halved pears in casserole.  Sprinkle with cinnamon
  and brown sugar.  Add water.  Cover tightly and bake in moderate oven (375
  degrees F.) for 25 minutes or until pears and figs are tender.  Serve warm
  with top milk, if desired, right from its baking dish.  Serves 4-6.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Aloha Salad
 Categories: Salads, Fruits
      Yield: 8 servings
 
      2 c  California Dried Figs
      1    Fresh pineapple
      1 c  Mandarin oranges
      1 c  Whipping cream
      2 tb Sugar
    1/2 c  Toasted flaked coconut
           Fresh mint (optional)
 
  Slice dried figs.  Slice pineapple into half; scoop out center; cut into
  bite-size chunks.  Drain oranges.  Arrange figs, pineapple chunks and
  oranges in pineapple shells.  Whip cream; stir in sugar and coconut
  (reserve some coconut for topping, if desired).  Spoon over fruits.
  Garnish with fresh mint, if desired.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Exotic Salad with Pineapple Figs
 Categories: Fruits, Salads
      Yield: 8 tiny molds
 
      2 pk Lime-flavored gelatin
      1 c  Boiling water
      1 c  Crushed pineapple
           -- and its syrup
    1/2 c  Thin-sliced coconut
    1/2 c  Chopped walnut halves
           -OR- pecan halves
 
  Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple
  Figs for an appetizing luncheon. For Pineapple Figs, place about 20
  California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2
  slices lemon, and 1 cup sugar.  Bring to a boil, lower heat to simmer,
  cover and cook for 30 minutes.  Chill before serving with Exotic Salad.
  
  EXOTIC SALAD:
  
  Stir gelatin into hot water and stir until dissolved.  Add remaining
  ingredients.  Place in individual molds.  Chill.  Turn out on salad
  greens, top with mayonnaise and sprinkling of coconut.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sandwiches
 Categories: Main dish, Sandwiches
      Yield: 2 ideas
 
 
  CALIFORNIA RANCH FOREMAN SANDWICH:
  Here's a welcome change for school lunch -- or for that inevitable
  mid-afternoon snack.  Snip California dried figs into small pieces, right
  onto bread richly spread with peanut butter and broken nut meats.
  Sprinkle lightly with brown sugar.
  
  TOASTED FIG & CHEESE SANDWICH:
  Snip California dried figs onto bread slices.  Lay a slice of mild American
  cheese on top of the figs. Top with a fig split in half and dotted
  generously with butter or margarine.  Broil until cheese begins to melt.
  Extra good served with apple and walnut salad, a sweet pickle or two, a
  hot soup and favorite beverage.  Makes an ideal lunch-at-home for busy
  homemakers.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: San Joaquin Glamour Salad
 Categories: Salads, Fruits
      Yield: 5 servings
 
      1 md Solid head of cabbage
     12    Stewed Calif. dried figs
           -- drained
      2    Fresh carrots
      2 tb Onion, grated
      2    Sprigs parsley
      1 ts Celery seed
      1    #1 can crushed pineapple,
           -- including syrup
      3 tb Mayonnaise
      2 tb Sugar
      1 ts Salt
      1 ts Freshly ground pepper
    1/2 ts Dry mustard
      3 tb Vinegar
    1/2 c  Heavy cream; whipped
 
  Wash the cabbage, remove blemished leaves.  Cut stem at bottom to make
  even base.  Cut out center of cabbage.  Scoop out all possible cabbage,
  but retain a good shell that will not leak.  Remove stems from figs.  Then
  put scooped-out cabbage, figs, carrots, onion, and parsley through food
  grinder, using the coarse blade.  Add all the remaining ingredients
  EXCEPT the cream.  Stir together lightly.  Whip the cream and fold into
  the salad.  Spoon into cabbage shell, heaping high.  Garnish with more
  stewed figs and small lettuce leaves.  Adjust seasoning to your own taste
  if you wish.  Serves 5 or 6.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Teriyaki Lamb Kabobs
 Categories: Meats, Main dish
      Yield: 6 servings
 
    1/2 c  Pineapple juice
    1/4 c  Soy sauce
      2 tb Brown sugar
    1/4 ts Ginger
    1/8 ts Garlic salt
  1 1/2 lb Boned leg of lamb, cubed
      6 sl Bacon
      6 sl Canned pineapple; drained
     12    California Dried Figs
           Cooked rice
 
  Combine pineapple juice with soy, brown sugar, ginger, and garlic salt.
  Make kabobs by combining alternately on skewers; lamb, bacon, pineapple
  and California Dried Figs.  Place kabobs in shallow pan; pour pineapple
  marinade over; refrigerate for several hours.  Drain kabobs, reserving
  marinade.  Broil for about 10 minutes, brushing occasionally with sauce.
  Turn and broil 10 minutes longer.  Serve on hot rice.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Jam Muffins
 Categories: Breads, Muffins
      Yield: 12 muffins
 
------------------------------------JAM------------------------------------
      1 c  California dried figs
      2 c  Cold water
      1 c  Granulated sugar
           Salt
    1/4 ts Cloves

-----------------------------------BATTER-----------------------------------
  2 1/2 c  Sifted all-purpose flour
      4 ts Baking powder
      1 ts Salt
      2 tb Granulated sugar
      6 tb Shortening
    3/4 c  Milk
      2    Eggs
 
  For Jam: Rinse and drain figs.  Clip stems and grind or chop figs fine.
  Add water, bring to boil and cook and stir about 15 minutes or until water
  is absorbed.  Add sugar, salt and spice.  Cook and stir until of thick
  conserve consistency -- from 7 to 10 minutes.
  
  Sift together flour, baking powder, salt and sugar.  Work shortening into
  flour mixture.  Add milk and beaten eggs, stir to blend.  Divide batter
  into 12 medium-sized greased muffin tins.  With a spoon, make a "well" in
  top of each muffin.  Fill each "well" with spoonful of jam.  Bake in hot
  oven (425 F.) about 18 minutes.  Serve hot with butter and remaining jam.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Quick Bread
 Categories: Breads, Quick
      Yield: 1 loaf
 
      1 c  California dried figs
      2 c  Sifted white flour
      2 ts Baking powder
  1 1/2 ts Salt
    3/4 c  Granulated sugar
      2 c  Whole wheat flour
      4 tb Butter or margarine
  1 1/2 c  Sour milk
      1 ts Soda
      2    Eggs
    3/4 c  Coarsely chopped walnuts
 
  Cover figs with boiling water, let stand 10 minutes, drain and dry on
  towel.  Clip stems and cut figs into thin strips.  Sift white flour with
  baking powder, salt and sugar.  Add whole wheat flour and stir to blend.
  Work butter into flour mixture.  Add sour milk in which soda has been
  dissolved and mix.  Add beaten eggs, nuts and figs, and beat.  Pour into a
  paper-lined loaf pan (about 10 x 5 x 3 inches).  Bake in moderate oven
  (350 F.) about 1 hour and 25 minutes.  Serve hot with butter, or cool and
  slice very thin for tea sandwiches.  Makes excellent toast when one or two
  days old.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sierra Nevada Gems
 Categories: Breads, Quick, Muffins
      Yield: 16 gems
 
     20    California dried figs
           -- stewed, unsweetened
      2 c  Sifted all-purpose flour
  4 1/2 ts Baking powder
      2 tb Sugar
      1 ts Salt
      2    Eggs
    1/3 c  Shortening; melted
    3/4 c  Milk (about)
 
  Butter muffin pans generously.  Snip stems off stewed figs and place figs
  in mixing bowl.  Beat them hard, until whirled into small bits.  Sift
  flour, measure and sift again with baking powder, sugar and salt.  Add dry
  ingredients to figs and mix lightly.  Add eggs, shortening and milk, and
  stir together until just mixed.  Fill muffin pans half full.  Bake in hot
  oven (400 F.) for about 12 minutes or until lightly browned.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hide 'N' Seek Coffee Cake
 Categories: Breads, Quick, Cakes
      Yield: 1 8" cake
 
-----------------------------------BATTER-----------------------------------
    1/2 c  Shortening
    1/2 c  Sugar
    1/2 ts Vanilla
      1    Egg
  1 1/2 c  All-purpose flour
    1/2 ts Salt
  1 1/2 ts Baking powder
    1/2 c  Milk

----------------------------------FILLING----------------------------------
    1/2 c  California dried figs
           -- (chopped fine)
    1/4 c  Chopped walnuts
    1/2 c  Brown sugar
    1/4 c  Butter; melted
      1 tb Cinnamon
 
  BATTER: Cream shortening, add sugar and vanilla and cream thoroughly.  Add
  beaten egg and mix thoroughly.  Sift dry ingredients, and add alternately
  with milk.  Spread half the batter in greased 8-inch cake pan.  Cover with
  fig filling and add remaining batter.  BAke 45 minutes at 350 F.
  
  FILLING: Rinse figs with hot water, then chop fine.  Blend with remaining
  ingredients for coffee-cake filling.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California Fig Oatmeal Cookies
 Categories: Cookies
      Yield: 48 cookies
 
      1 c  California dried figs
           -- (coarsely chopped)
    3/4 c  Shortening
      1 c  Brown sugar
      2    Eggs
      8 tb Water
      2 c  Flour
      2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Salt
      2 c  Quick-cooking oats
    1/2 c  Chopped nut meats
 
  Cover figs with hot water, allow to stand 10 minutes.  Pour off water and
  reserve for liquid.  Snip stems off figs, then chop coarsely.  Sift flour,
  measure.  Then add baking powder, salt and cinnamon. Sift together.  Add
  oats, chopped figs and nut meats.  Cream shortening; add sugar, cream
  together thoroughly.  Add well-beaten egg, then add sifted dry ingredients
  alternately with water to form dough.  Drop by teaspoonfuls on greased
  cookie sheet and bake at 400 F. for 10 minutes.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Fig Drop Cookies
 Categories: Cookies
      Yield: 1 batch
 
    2/3 c  Shortening
    1/2 c  Brown sugar, firmly packed
    3/4 c  White sugar
      2    Eggs
    1/2 c  Stewed California dried figs
           -- drained and cut up
      3 c  Sifted all-purpose flour
      1 ts Baking powder
    1/2 ts Baking soda
  1 1/2 ts Allspice
      1 ts Cinnamon
    1/2 c  Walnut meats, broken
    1/2 c  Raisins or currants
 
  Cream shortening, two sugars, eggs and the drained, cut-up stewed figs
  together.  Sift the flour. Measure and sift again with the other dry
  ingredients.  Add nuts and raisins and flour.  Mix together.  Drop from
  teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for
  about 11 minutes or until brown and firm to touch.  Cool on wire cake
  racks.  Store in tin box or glass jar.  A stone crock will make these
  cookies too moist.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Pickles for Gourmets
 Categories: Fruits, Preserves
      Yield: 20 figs
 
     20    California dried figs
  1 1/2 c  Cider vinegar
      1 c  Water
      2 ts Pickling spices
    3/4 c  Sugar
      1 ts Dried herbs (see chart)
 
  To suit the dish with which pickles are to be served, use these herb
  combinations:
  +------------------------------------------------------------------+
  | Turkey or Fowl:                                                  |
  | 1/3 tsp. marjoram and 2/3 tsp. celery seed; -OR- 1 tsp. tarragon |
  |                                                                  |
  | Beef:                                                            |
  | 1/2 tsp. rosemary and 1/2 tsp. thyme                             |
  |                                                                  |
  | Ham or Pork:                                                     |
  | 1/2 tsp. celery seed and 1/2 tsp. sweet basil                    |
  |                                                                  |
  | Fish:                                                            |
  | 1 tsp. dill seed or dill weed                                    |
  |                                                                  |
  | Lamb:                                                            |
  | 3/4 tsp. thyme and 1/4 tsp. marjoram; -OR- 1 tsp. curry powder   |
  |                                                                  |
  | Veal:                                                            |
  | 1/2 tsp. Tabasco sauce and 1/2 tsp. marjoram; -OR-               |
  | 1/2 tsp. tabasco sauce and 1/2 tsp. sweet basil                  |
  +------------------------------------------------------------------+
  
  Pierce each fig with a fork.  Place in saucepan with remaining
  ingredients. Cover tightly and simmer for about 40 minutes or until figs
  appear to be slightly transparent.  Add a little water if needed.
  
  NOTE: Herbs are potent.  Use them with a light hand and adjust amounts to
  suit taste.  Any dish using herbs is stronger in flavor the second day, so
  take it easy!
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingered Figs
 Categories: Fruits
      Yield: 5 servings
 
     20    California dried figs
      3 c  Cold water
      1 tb Light molasses
      2 ts Powdered ginger
    1/2 c  Sugar
 
  Place figs and water in saucepan.  Bring to hard boil, then lower heat and
  simmer.  Cover figs and cook for 20 minutes.  Add molasses, ginger and
  sugar.  Stir gently in order to avoid breaking figs.  Simmer for 15
  minutes more or until figs are plumped and tender.  Serves 5 or 6.
  Wonderful with ham, pork, chicken, steak or roast beef!
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Glazed Figs, Gourmet
 Categories: Fruits
      Yield: 24 figs
 
     24    California dried figs
      3 c  Cold water
    1/4 c  Cider vinegar
      1 ts Whole cloves
      1 c  California brandy
           -OR water & brandy flavoring
      1 tb White corn syrup
     24    Lightly browned almonds
 
  Place figs and water in saucepan.  Bring to hard boil, then lower heat to
  simmer.  Cover and let cook 20 minutes.  Add all ingredients except
  almonds.  Stir gently in order not to break figs.  Cover and simmer again
  for about 20 minutes or until figs are plump and transparent.  Cool in
  syrup.  Add a little water, if needed, but keep it rich.  Just before
  serving, insert toasted almond in each fig.  Delicious with roast turkey,
  baked chicken, beef, pork or ham.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pretty Party Mousse
 Categories: Desserts
      Yield: 10 servings
 
     18    Vanilla wafers
     20    California dried figs
           -- stewed and cut up
      1 c  Evaporated milk
           -OR- light cream
      1 c  Water
    1/2 c  Sugar
    1/2 ts Instant coffee
      1 ts Cinnamon
      1 ts Vanilla
      1 c  Minced toasted walnut meats
      2 c  Heavy cream; whipped
      1 qt Chocolate ice cream
           Whole figs for garnishing
 
  Crumble vanilla wafers and cut the figs into saucepan.  Add evaporated
  milk or cream, sugar, and instant coffee.  Place over medium heat and stir
  constantly until cookies and figs are blended with the liquid.  Chill
  until cold.  Add cinnamon and vanilla.  Meanwhile, mince walnut meats and
  place in moderate oven (350 F.) for about 10 minutes or until crisp.  Whip
  cream, reserving one-fourth for garnishing.  Place ice cream in mixing
  bowl, stir until somewhat softened.  Quickly add fig cookie mixture, nuts
  and whipped cream.  Combine thoroughly, working fast.  Before ice cream
  melts turn it into a mold and place in freezing compartment of
  refrigerator.  Freeze fast until firm.  To serve, dip quickly into
  just-warm water, turn out on chilled serving plate, garnish with whipped
  cream that has been sweetened and flavored with vanilla.  Surround with
  whole figs. Serves 10 to 12.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Brownie Pudding
 Categories: Desserts
      Yield: 5 servings
 
     24    Fig cookies
      1 c  Condensed sweetened milk
    1/2 c  Water
  1 1/2 ts Baking powder
      1 oz Baking chocolate; melted
      1 pk Chocolate bits
      1 ts Vanilla
    1/2 c  Chopped walnuts
 
  Crumble fig cookies into milk, add remaining ingredients and stir
  together.  Place in generously buttered baking dish.  Bake in moderate
  oven (350 F.) for about 25 minutes or until a little puffy.  Serve in
  dessert dishes while warm, with whipped cream. Serves 5-6.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Little Cup Puddings
 Categories: Desserts
      Yield: 6 servings
 
     12    California dried figs
           -- stewed
    1/2 c  Shortening
    3/4 c  Sugar
      1    Egg
      2 tb Unsweetened cocoa
      1 ts Vanilla
    1/2 c  Sifted all-purpose flour
    1/2 ts Salt
      1 ts Baking powder
    1/2 c  Milk
           Marshmallows
           Walnut halves
           Top milk or whipped cream
 
  Drain figs, cut off stems and cut into small bits.  Cream shortening,
  sugar and egg.  Add figs and stir in cocoa and vanilla.  Sift flour,
  measure and sift again with salt and baking powder.  Add with milk.  Fill
  well-buttered individual or large baking dish half-full.  Bake in moderate
  oven (350 F.) for about 20 minutes or until pudding is firm to touch and
  lightly brown.  While still warm, top with marshmallows and walnut halves.
  Pass whipped cream or top milk, if desired.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Garden Party Cakes
 Categories: Desserts, Cakes
      Yield: 1 recipe
 
--------------------------------FIG FILLING--------------------------------
     20    California dried figs
    1/2 c  Sugar
      1 c  Boiling water
      1 tb Lemon juice
      2 tb Peanut butter
      2 tb Butter or margarine
 
  For Filling: With scissors, snip stems off figs and cut figs into small
  pieces.  Combine with remaining ingredients in saucepan.  Stir constantly
  over medium heat until thickened.  Add more sugar to taste.  Spread as
  suggested below, or use as a filling for white layer cake.
  
  Fig Garden Party Cakes:
  Make or buy individual sponge cakes, or make a large sponge cake and cut
  it into layers.  Or use lady fingers.  Fill the layers and spread the top
  with this delicious filling.  Garnish with whipped cream and pass a bowl
  of whipped, sweetened and vanilla-flavored cream.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Figs
 Categories: Fruits, Desserts
      Yield: 1 recipe
 
 
  Combine thinly shaved equal quantities of candied orange peel, candied
  lemon peel, candied cherries and coconut, allowing a teaspoon of shavings
  to each fig.  Cover with orange juice, cover the dish, and let stand 3 to
  4 hours.  Slit stewed, chilled California dried figs, insert drained
  stuffing.  Allow 4 or 5 figs for each serving.  Serve with a little of the
  syrup from stewing, and cream, as a dessert.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California Fig-Apple Compote
 Categories: Fruits, Desserts, Low-fat
      Yield: 6 servings
 
      6    Baking apples
      6    California dried figs
      1    Lemon; sliced
      1 c  Brown sugar
      1 c  Water
      6    Whole cloves
      1    Cinnamon stick
 
  Bring sugar and water to a boil.  Add lemon rind and spices.  Core apples
  and place in baking dish or skillet.  Place figs around and between
  apples.  Pour spiced syrup over all and cover.  Bake or simmer gently,
  basting occasionally, until apples are tender and syrup thickened.  Then
  serve each apple topped with a plump juicy fig, to 6 lucky people.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Walnut Puffs
 Categories: Desserts
      Yield: 6 servings
 
     22    California dried figs
           -- stewed, drained
      5    Egg whites
      1 ts Vanilla extract
    3/4 c  Sugar
    1/2 c  Broken walnut meats
           Sweetened whipped cream
           -OR- top milk
 
  Set aside 6 whole stewed figs for topping.  Puree or mash remaining figs,
  snipping off stems first.  Whip egg whites until very stiff. Add vanilla,
  then slowly whip in sugar.  By hand, fold in figs and broken walnut meats.
  Place in _unbuttered_ baking pan or casserole and bake in moderate oven
  (325 F.) for about 45 minutes or until puffed and delicately firm.  Serve
  while warm in dessert dishes and top each with whole fig and walnut half.
  Pass sweetened whipped cream or top milk.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Coffee-Fig Delight
 Categories: Desserts
      Yield: 6 servings
 
      8    Stewed California dried figs
      2 c  Milk
      1 tb Instant coffee
      1 pk Vanilla pudding
    1/2 c  Chopped nuts

----------------------------------TOPPING----------------------------------
      1 c  Heavy cream
      2 ts Instant coffee
      1 tb Hot water
      1 ts Vanilla
    1/2 c  Confectioners' sugar
 
  With scissors, snip stems off figs, then cut into tiny pieces.  Place figs
  and milk in saucepan with first measure of instant coffee and vanilla
  pudding.  Stir over low heat until pudding thickens.  Add chopped nuts.
  Chill and place in dessert glasses.  Just before serving, whip cream until
  almost stiff.  Dissolve coffee in hot water.  Cool and add to cream with
  vanilla and sugar.  Fold in gently but thoroughly.  Serve on top of very
  cold pudding.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pink Marble Pudding
 Categories: Desserts
      Yield: 6 servings
 
      2 c  Rhubarb, fresh or frozen
           -OR canned stewed, sweetened
      2 c  Raspberries, fresh or frozen
           -OR canned and sweetened
     14    Fig cookies; crumbled
      1 c  Sugar
      1 c  Heavy cream
      1 ts Vanilla
      3 tb Confectioners' sugar
 
  Combine rhubarb and raspberries.  Puree them through food mill or sieve.
  Place in saucepan with sugar and crumbled fig cookies.  Heat slowly,
  stirring constantly until fig cookies are almost blended into mixture.
  When cool, place in refrigerator to chill.  Just before serving, whip
  cream with vanilla and confectioners' sugar.  Place fig mixture in dessert
  glasses alternately with spoonfuls of whipped cream.  Top with cream and
  serve very cold.  Fancy enough for a party, this is simple enough for
  every day.  Serves 6 to 8.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Encore Cake
 Categories: Cakes, Desserts
      Yield: 1 cake
 
      8    Stewed California dried figs
           -- (unsweetened)
      1 pk Spice cake mix
    1/2 c  Juice from stewed figs; plus
      2 tb Juice from stewed figs
      2    Whole eggs
      2 tb Water
           7-Minute Frosting
      1 cn Moist coconut
 
  With scissors, snip stems off stewed figs.  Place figs in mixing bowl and
  beat hard until whirled into small bits.  Add contents from spice cake
  mix, plus juice from figs.  Beat for 2 minutes.  Add eggs and beat 1
  minute.  Add 2 Tbsps. water and beat at low speed for 1 more minute.
  Place in two well-buttered 9-inch layer pans.  Bake in moderate oven (350
  degrees F.) for about 25 minutes.  Cool slightly.  Frost with favorite
  vanilla-flavored Seven-Minute Frosting, with lots of coconut sprinkled on
  frosting, between layers and on top.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Fig Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
     14    California fig cookies
      2 c  Milk
      1 pk Vanilla-flavored pudding mix
    1/2 c  Light molasses
      1 ts Cinnamon
    1/2 ts Allspice
      1 ts Vanilla
    1/2 ts Salt
      1    10-inch pie shell, cooled
           Whipped cream
 
  Crumble fig cookies into milk.  Add pudding mix.  Stir over heat until
  pudding bubbles.  Remove from fire and stir in molasses, cinnamon,
  allspice.  Add vanilla and salt.  Cool.  Place in cooled pie shell.  Top
  with sweetened, vanilla-flavored whipped cream.  Serves 6-8.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig & Cherry Cobbler
 Categories: Desserts, Fruits
      Yield: 5 servings
 
     16    California dried figs
      1    No.2 can pie cherries
      1 ts Cinnamon
      2 tb Cake flour
      1 c  Sugar
      3 tb Butter; melted
           Biscuit dough
 
  With scissors, snip off fig stems, and cut figs into small bits.  In a
  pudding dish, combine figs, cherries and their syrup.  Mix cinnamon, cake
  flour and sugar together and stir into fruit.  Melt butter and stir into
  fruit.  Make half the amount of your favorite biscuit recipe - or use
  biscuit mix - and be sure to add 1 Tbsp. sugar and 1 tsp. cinnamon and 3
  Tbsps. more milk than the recipe calls for.  Drop biscuit dough from a
  teaspoon onto the fruit.  Bake in a hot oven (450 F.) for 6 minutes, then
  lower heat to moderate (350 F.) for about 20 minutes or until cobbler is
  bubbly and biscuits are quite done.  Serves 5 or 6.  Extra good when
  served with top milk or cream flavored with cinnamon, vanilla and
  generously sweetened.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig 'N' Kisses Pudding
 Categories: Desserts
      Yield: 6 servings
 
     16    Fig cookies; crumbled
      3 c  Sweetened apple sauce
      2    Eggs; separated
      4 c  Milk
      3 tb Quick-cooking tapioca
    1/4 ts Salt
    1/2 c  Sugar
      1 ts Vanilla
      2    Egg whites
      4 tb Sugar
      1 ts Vanilla
 
  Place apple sauce in pudding dish.  Beat egg yolks lightly and combine in
  saucepan with milk, crumbled fig cookies, tapioca, salt and first measure
  of sugar.  Place over medium heat and stir until milk comes to a boil.
  Remove from fire at once.  Add first measure of vanilla and pour gently
  over apple sauce.  Whip egg whites until stiff.  Slowly add sugar and
  vanilla.  Place the meringue on top of pudding as fluffy kisses.  Bake in
  moderate oven (350 F.) until just lightly brown.  Remove from stove and
  place away from draft to keep meringue from "weeping".  Top with bits of
  figs and red jelly.  Serves 6-8.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Beauty Pie
 Categories: Pies, Desserts
      Yield: 1 pie
 
     16    Stewed California dried figs
      3 c  Milk
      1    Envelope unflavored gelatin
    1/2 c  Sugar
      2 ts Instant coffee
      1 ts Cinnamon
      1 pk Chocolate pudding
      1 ts Vanilla
    1/2 c  Slivered toasted almonds
    1/2 c  Toasted whole almonds
      1    9-inch baked pie shell
      1 c  Heavy cream; whipped,
           -sweetened, vanilla-flavored
 
  Drain stewed figs thoroughly.  Set aside several figs to garnish pie top.
  Cut up remaining figs into small bits, discarding stems.  In 1/2 cup of
  the milk, dissolve the gelatin.  Place remaining milk in saucepan with
  coffee, sugar, cinnamon and package of chocolate pudding.  Stir over low
  heat until pudding thickens and bubbles up.  Stir in the gelatin.  Cool.
  Then add vanilla and toasted, slivered almonds.  Pour into pie shell and
  chill.  Top with sweetened, vanilla-flavored whipped cream.  Dry the whole
  figs carefully and use with toasted whole almonds to garnish pie top.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Coffee & Fig Pudding
 Categories: Desserts
      Yield: 5 servings
 
      1 c  Cut-up stewed Ca. dried figs
      1 tb Hot water
      1 tb Instant coffee
  2 1/2 c  Milk
      2    Eggs
    2/3 c  Sugar
    1/2 ts Salt
    3/4 c  Cooked rice
      1 ts Vanilla
      1 c  Heavy cream; whipped,
           -- sweetened, and
           -- vanilla-flavored
 
  With scissors, snip off stems of stewed figs.  Cut figs into small pieces.
  Combine hot water and instant coffee.  Add to milk.  Beat eggs lightly
  with sugar.  Add to milk, with salt, rice, vanilla and figs.  Pour gently
  into buttered pudding dish. Bake in moderate oven (350 F.) for about 30
  minutes or until almost "set".  Serve warm, with whipped cream, and
  garnish with a whole fig. Serves 5 or 6 generously.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Nugget Dessert
 Categories: Desserts
      Yield: 6 servings
 
    1/2 c  Butter
      2 c  Powdered sugar
      3 tb Cocoa
    1/4 ts Salt
      2    Eggs; separated
    1/2 ts Vanilla
    3/4 c  Chopped Calif. Dried Figs
      9 sl Pound cake
    1/2 c  Heavy cream
           Small chocolate candies
 
  Cream butter and sugar; beat in cocoa and salt.  Add egg yolks, one at a
  time.  Beat egg whites until stiff; fold into creamed mixture.  Add
  vanilla and California Dried Figs.  On small tray or platter, place 3
  slices of pound cake in a row (about 3 x 9 inches).  Pour part of fig
  mixture over cake.  Make another layer of cake; then more filling.  Top
  with layer of cake.  Frost sides with remaining fig mixture.  Chill
  several hours.  Whip cream; spread on top of cake; garnish with candies.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California-Vermont Sauce
 Categories: Sauces, Desserts
      Yield: 6 servings
 
     16    California dried figs
      2 c  Maple syrup
      2 c  Water
 
  With scissors, snip stems from figs.  Cut them into small bits, place in
  saucepan with syrup and water.  Place over heat, bring to boil, lower to
  simmer and cook gently until figs are tender and sauce is slightly
  thickened, about 15 minutes.  Wonderful sauce eon ice cream and Angel cake,
  on ice cream alone, on pancakes, waffles or over hot biscuits.  Serves 6-8.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Sugar Plums
 Categories: Fruits, Candies, Holiday
      Yield: 1 recipe
 
------------------------------FIG SUGAR PLUMS------------------------------
 
  With your hands, pull California dried figs gently into their original
  shape, smoothing out wrinkles and perking up stems.  With a sharp, small
  knife, slit the smoothest side of the figs.  Stuff them plump and full
  with any of the following goodies:
  
  * half of mint or wintergreen cream patties
  * half of chocolate covered mint patties
  * salted nuts
  * toasted walnut meats
  * marshmallow, slit, with piece of chocolate tucked into it
  * wedge of candied ginger
  * ground nuts mixed with honey
  * fondant
  * ground or chopped salted peanuts mixed with peanut butter
  * blanched almonds, dried slowly in oven
  * candied cherry
  * chunk of candied pineapple
  
  Arrange these good-to-eat and good-to-look-at figs on pretty tray.  Place
  candle into a stem-clipped fig, which will serve happily as candle stick.
  Conversation piece -- and pice de resistance!
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Gems
 Categories: Desserts, Candies, Fruits
      Yield: 1 batch
 
     20    California dried figs
    1/2 c  Seeded raisins
      1 c  Pecan meats
    1/2 c  Confectioners' sugar
      3 tb Peanut butter
    1/2 c  Strained honey
 
  Warm your food grinder.  With medium blade, grind figs, raisins and nuts.
  Stir together with sugar and peanut butter.  Add honey to soften enough to
  make fruit pliable.  With your hands, make balls the size of small
  walnuts, and roll in confectioners' sugar.  Place on a pretty plate or
  tray, surround them with figs stuffed with candied cherries or nut halves,
  for festive (but fast disappearing) centerpiece.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Perfect Christmas Pudding
 Categories: Desserts
      Yield: 8 servings
 
     24    California dried figs
  1 1/2 c  Milk
      1 c  Shortening
      2 c  Soft bread crumbs,
           -- lightly packed down
    3/4 c  Granulated sugar
      3 tb Quick-cooking tapioca
  1 1/2 c  Sifted all-purpose flour
  2 1/2 ts Baking powder
      1 ts Baking soda
      1 ts Powdered allspice
      1 ts Powdered cinnamon
      1 ts Powdered cloves
    1/2 ts Salt
    1/3 c  Light molasses
      1 c  Chopped, walnut meats
           -- (toasted)
      3    Egg whites
 
  With scissors, snip stems from figs.  Then snip figs into small pieces.
  Heat them in milk in top of double boiler until figs are soft (about 20
  minutes).  Remove from heat, stir figs thoroughly until mashed.  Add
  shortening, bread crumbs, sugar and tapioca.  Sift and measure flour, and
  sift again with other dry ingredients.  Add with molasses and chopped
  walnuts.  Fold in stiffly whipped egg whites.  Turn into generously
  buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a
  rack in hot water that must come half-way up side of mold.  Or steam in
  individual molds.  Serve piping hot, with burning red candle on top.  Deck
  with holly, and be generous with the hard sauce!  Serves 8-10.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mrs. Claus' Cookies
 Categories: Cookies, Holiday
      Yield: 75 cookies
 
      8    Stewed California dried figs
           -- (unsweetened)
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 ts Salt
      2 c  Sifted all-purpose flour
      1 ts Baking powder
      1 ts Baking soda
  1 1/2 ts Mace
  1 1/2 c  Crunchy rice cereal
      1 c  Coarsely broken walnut meats
    1/2 c  Currants
 
  With scissors, snip stems off figs, and cut them into little pieces.
  Combine with shortening and sugar, and cream together with eggs and salt.
  Sift flour, measure and sift again with baking powder, soda and mace.
  Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
  Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
  brown.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Plum and Fig Pudding
 Categories: Desserts, Holiday
      Yield: 6 servings
 
     20    California dried figs
      1 pk Waffle-cream type cookies
           -- crumbled
  2 1/2 c  Milk
      3    Eggs
    1/2 c  Sugar
      2 tb Powdered cocoa
      1 ts Cinnamon
      1 ts Allspice
      1 ts Nutmeg
      1 c  Seeded raisins
           -- cut into bits
      1 c  Coarsely chopped walnuts
      4 tb Butter or margarine
 
  Cover the figs with hot water and let stand for 10 minutes.  Drain.  With
  scissors, snip off stems, then cut into small bits.  Cut raisins into
  thirds.  Combine all ingredients and place in buttered casserole.  Dot top
  of pudding with remaining butter.  Place casserole in pan of hot water.
  Bake for about 40 minutes in moderate oven (350 F.) or until pudding is
  "set".  Serve warm with hard sauce.  Serves 6-7.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Fruit Cake
 Categories: Desserts, Holiday
      Yield: 1 fruitcake
 
     20    California dried figs
    1/2 lb Candied cherries
    1/4 lb Candied pineapple
  2 1/2 c  Chopped walnut
      1 c  Sifted cake flour
      1 ts Salt
  1 1/2 ts Baking powder
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts Cloves
    1/2 c  Shortening
  1 1/2 c  Sugar
      5    Eggs; separated
      2 oz Baking chocolate; melted
      4 tb Brandy or water
  1 1/2 ts Vanilla
      1 ts Almond extract
 
  Butter a 6 x 10 x 3-inch loaf pan.  Line with waxed paper and butter
  generously again.  Set oven for 250 degrees F.  Cover figs with very hot
  water, and let stand 10 minutes.  Drain.  With scissors, snip off stems.
  Then cut figs, cherries and pineapple into tiny bits.  Add chopped nuts
  and half the sifted flour.  Mix together lightly.  Sift remaining flour
  with salt, baking powder and spices. Cream shortening, sugar, egg yolks
  and melted chocolate. Whip egg whites until very light.  Combine all
  ingredients until just mixed.  Place in baking pan.  Bake in slow oven
  (250 F.) for about 3 to 4 hours.  Place pan of hot water in bottom of
  oven.  When cool, brush with hot corn syrup and decorate with figs,
  candied fruit and nuts.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: California Fig Coconut Balls
 Categories: Candies, Desserts, Fruits
      Yield: 1 batch
 
    3/4 c  California dried figs
    3/4 c  Shredded coconut
    1/2 c  Nut meats
      1 ts Grated lemon rind
      1 ts Lemon juice
 
  Steam figs. With scissors, clip off stems, and grind or chop fine.  Grind
  coconut and nut meats, then combine all ingredients and work to a paste.
  Add more lemon juice if necessary.  Shape mixture into little balls about
  3/4 inch in diameter, and roll in finely chopped coconut.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Butterscotch Drops
 Categories: Candies, Fruits
      Yield: 1 batch
 
      2 tb Butter
      1 c  Brown sugar
    1/2 c  Ground California dried figs
    1/2 c  Ground nut meats
    1/2 ts Vanilla
 
  Melt butter in heavy frying pan.  Stir in brown sugar and cook until sugar
  is dissolved.  Blend well.  Add ground figs and nut meats and remove from
  fire.  Add flavoring and drop by spoonfuls onto waxed paper.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Harvest Cup
 Categories: Fruits, Desserts
      Yield: 1 recipe
 
 
  Allow about 3 California dried figs for each serving.  Cover figs with hot
  water, and let stand for 5 minutes.  Drain.  Reserve 1 whole fig for each
  cup.  With scissors, snip off stems and cut figs into bite-size pieces.
  Arrange in your best dessert glasses with cooked and sweetened cranberries
  (canned or home-cooked), peeled apples cut into bits, and segments of
  canned or fresh grapefruit.  Cover with plenty of sweetened cranberry
  juice.  Sprinkle with confectioners' sugar to taste.  Chill for at least
  one hour.  Top with whole fig that has been dipped in honey mixed with a
  little water.  Ideal first course for your holiday dinner.
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: New Year's Sherried Figs
 Categories: Fruits, Holiday
      Yield: 1 recipe
 
 
  Place plenty of California dried figs in a bowl.  Cover with California
  sherry.  Turn occasionally so all figs are well soaked in the sherry.  Let
  them stand for 24 hours or longer.  Drain and roll lightly in
  confectioners' sugar.  Keep the sherry for pudding sauce.  These Sherried
  Figs are guaranteed to disappear like the Old Year at midnight!
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Spooks
 Categories: Holiday, Halloween
      Yield: 1 batch
 
      1 pk Cake mix
           -- gold, spice or white
    1/2 c  California dried figs
           -- stemmed
           Soft white butter icing
 
  Make cake according to package instructions, folding in figs which have
  been cut into small pieces.  Fill cup cake pans 2/3 full.  Bake 25 minutes
  at 375 F.  To make Spooks, turn cup cakes upside down.  Place a dab of
  icing in the center, and set whole California dried fig upright with the
  stem standing erect at the top.  Let stand until firm, then ice the whole
  thin with soft white butter icing.  Let icing flow around the base of the
  cake to resemble a sheet.  Mark off slits for eyes.  Weird-looking;
  wonderful-tasting!
  
  Source: 48 Family Favorites with California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fabulous Fig Bread
 Categories: Breads, Low-fat
      Yield: 22 slices
 
      1 c  Dried Figs, ground
      1 c  Boiling water
    3/4 c  Pistachios
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
      4 tb Margarine or butter
      1 c  Sugar
      3 tb Egg substitute; -OR-
      1    -Egg
      1 ts Vanilla
 
  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: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mediterranean Chicken & Figs
 Categories: Main dish, Poultry, Low-fat
      Yield: 6 servings
 
    1/2 c  Green bell pepper
    1/2 c  Red bell pepper
    1/2 c  Yellow bell pepper
    1/2 c  Mushrooms, quartered
    1/2 c  Yellow onion
      4    Garlic cloves; minced
      4    Chicken breasts
           -- (skinless and boneless)
      2 tb Olive oil
    1/4 ts Coarse black pepper
    1/2 tb Salt substitute
     10 oz California dried figs
           -- in bite-sized pieces
      1 tb Fresh parsley, chopped
      1 tb Fresh basil, chopped
    1/2 c  White wine
 
  Clean and slice vegetables.  Cut chicken into strips 2" x 1/4".  Stir-fry
  chicken strips in olive oil in heavy saucepan over medium heat for 3
  minutes.  Add all vegetables and seasonings, except figs, parsley, and
  basil.  Continue to cook for 15 minutes.  Add figs, parsley, and basil and
  mix well.  Add wine and continue to cook for another 2 minutes.  Serve
  with your favorite green salad and whole grain rice.
  
  Each serving contains approximately:
  Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g,
  Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mg
  
  Calories from protein: 29%
  Calories from carbohydrates: 51%
  Calories from fats: 20%
  
  Source: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Figgy Thai Chicken Salad
 Categories: Main dish, Salads, Poultry, Low-fat
      Yield: 6 servings
 
      6 tb Lime juice
    1/4 c  Honey
      3 ts Low-sodium soy sauce
    1/4 ts Red chile flakes
      2 ts Ginger root
           -- (very finely minced)
      2 c  Cooked chicken, shredded
      1 c  California dried figs
           -- sliced crosswise
      2    Green onions, thinly sliced
    1/4 c  Mint, chopped
    1/2    Cantaloupe; pared
           -- and cut into 1/2" cubes
      1    Red bell pepper
           -- cut into 1/2" cubes
    1/2    Cucumber; peeled, seeded,
           -- and cut into 1/2" cubes
     10    Iceberg lettuce leaves
    1/4 c  Roasted peanuts (optional)
           -- (coarsely chopped)

----------------------------------GARNISH----------------------------------
           Mint sprig (optional)
 
  In small bowl, combine first five ingredients.  Place chicken in medium
  bowl, and toss with figs, green onions and chopped mint.  Pour marinade
  over chicken mixture with cantaloupe, bell pepper and cucumber.  Arrange
  lettuce on a chilled platter.  Mound chicken salad attractively in center.
  Sprinkle with peanuts and garnish with mint as desired.
  
  Each serving contains approximately:
  Calories 250, Fat 2.88 g, Dietary Fiber 7.16 g, Carbohydrates 43 g,
  Protein 17.2 g, Sodium 228 mg, Cholesterol 39.3 mg
  
  Calories from protein: 26%
  Calories from carbohydrates: 64%
  Calories from fat: 10%
  
  Source: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chewy Fig Oatmeal Cookies
 Categories: Cookies, Low-fat
      Yield: 36 cookies
 
    1/4 c  Brown sugar, firmly packed
    1/2 c  Honey
    1/3 c  Dried figs, ground & packed
    2/3 c  Margarine or butter
      6 tb Egg substitute; -OR-
      2    -Eggs
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Vanilla
      2 tb Dried figs, ground
    1/4 ts Nutmeg
  1 1/2 c  All-purpose flour
  1 1/3 c  Quick rolled oatmeal
    1/2 c  Nuts, finely ground (opt.)
 
  [NOTE: for a no sugar variation, substitute same amount of white grape
  juice concentrate or apple juice concentrate for brown sugar.]
  
  In a large bowl, beat brown sugar, honey, first quantity of figs and
  margarine until creamy, about 3-5 minutes.  Add eggs to creamed
  ingredients and mix until well blended.  In a separate bowl, blend
  baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg
  thoroughly, and add to creamed mixture.  Add flour, oatmeal, and nuts
  (optional) and mix 2 minutes on low speed, then 3 minutes on medium
  speed.  Drop by teaspoonfuls on greased cookie sheet and bake at 350
  F for 10 to 15 minute according to preference of softer or crunchier
  cookies.
  
  Each serving contains approximately:
  Calories 74, Fat 2.01 g, Dietary Fiber .936 g, Carbohydrates 13.0 g,
  Protein 1.45 g, Sodium 100 mg, Cholesterol .031 mg
  
  Calories from protein: 8%
  Calories from carbohydrates: 68%
  Calories from fats: 24%
  
  Source: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hearty Fig Oatbran Muffins
 Categories: Breads, Low-fat
      Yield: 12 muffins
 
  1 1/2 c  Bran flakes cereal
    1/2 c  Apple juice
      3 tb Egg substitute; -OR-
      1    -Egg
    1/2 c  Non-fat milk
      6 oz Apple juice concentrate
      3 tb Vegetable oil
      1 lg Banana; mashed
    3/4 c  California dried figs
           -- chopped finely
      2 tb Honey; -OR-
    1/4 c  -Brown sugar, firmly packed
  1 1/2 c  Flour; Oat flour,
           --Whole Wheat or All-purpose
    1/2 c  Oatmeal (rolled oats)
      1 ts Cinnamon
  1 1/2 ts Baking soda
      2 ts Baking powder
 
  Combine your favorite bran flakes in a large bowl with apple juice.
  Moisten the flakes evenly.  Add the egg substitute, 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 350 F for 20
  minutes or until done.
  
  Each serving contains approximately:
  Calories 199, Fat 4.43g, Dietary Fiber 5.34 g, Carbohydrates 39.1 g,
  Protein 4.75 g, Sodium 221 mg, Cholesterol .214 mg
  
  Source: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Tasty Fig Layer Bars
 Categories: Cookies, Low-fat
      Yield: 30 servings
 
      1 c  Brown sugar
      1 c  Margarine or butter
    1/2 ts Salt
  1 3/4 c  Rolled oats
  1 3/4 c  Flour; sifted
    1/2 ts Vanilla

----------------------------------FILLING----------------------------------
      1 c  Sugar
      8 oz California dried figs
           -- finely chopped
    1/2 c  Nuts, chopped (optional)
    1/2 c  Water; boiling
 
  Combine sugar, figs, nuts and water in a medium saucepan.  Heat for 15
  minutes or until creamy, stirring frequently.
  
  Pour half the flour mixture into a well-greased shallow pan (8" x 12").
  Layer with the filling, and spread remaining flour mixture over filling as
  evenly as possible.  Bake at 350 F. for 30 to 35 minutes, or until lightly
  brown.  Cool and serve.
  
  Each serving contains approximately:
  Calories 141, Fat 3.39 g, Dietary Fiber 1.98 g, Carbohydrates 27.3 g,
  Protein 1.81 g, Sodium 113 mg, Cholesterol 0 mg
  
  Calories from protein: 5%
  Calories from carbohydrates: 74%
  Calories from fats: 21%
  
  Source: Low-fat Recipes Featuring California Figs
  Reprinted with the permission of The California Fig Advisory Board
  Electronic format courtesy of Karen Mintzias
 
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