4 cup fresh figs, chopped
1 cup water
1 cup honey
1 salt
2 tablespoon grated lemon peel
2 tablespoon flour
2 tablespoon water
2 tablespoon lemon juice
1 cup shortening
3/4 cup brown sugar; packed
2 cup sifted flour
3 cup 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
Pennsylvania Dutch Cake-And-Custard Pie
1/2 pkg (15-oz) refrigerated; pre-rolled pie crusts
----FILLING----
1/3 cup sugar
2 tablespoon unsifted all-purpose flour
1 teaspoon apple-pie spice (see note)
1 cup applesauce; preferably homemade
2/3 cup sour cream
1/3 cup light molasses
1 large egg; beaten
----CAKE----
1/2 cup milk
1 teaspoon lemon juice
1/2 cup sugar
1/4 cup (1/2 stick) butter; softened
1 large egg
1 teaspoon vanilla extract
1 1/4 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
----GLAZE----
1/2 cup confectioners' sugar
2 tablespoon brewed coffee
1. Prepare pie crust following package directions for filled
one-crust pie using a 9-inch pie pan.
2. Prepare Filling: In medium-size bowl, combine sugar, flour,
and apple-pie spice. Stir in applesauce, sour cream, molasses, and egg.
Set aside.
3. Heat oven to 350'F. Prepare Cake: In small bowl, combine milk and
lemon juice; set aside 5 minutes to allow milk to sour. In medium-size
bowl, with electric mixer, beat together sugar and butter until light
and fluffy. Add soured milk, egg, and vanilla; beat until smooth. Add
flour, baking powder, salt, and baking soda; mix, on low speed, until
combined.
4. Spoon cake mixture evenly into crustlined pie pan; carefully
pour filling mixture over cake
mixture. Bake 50 to 60 minutes or until top is firm and
golden.
5. Meanwhile, prepare Glaze: In small bowl, combine confectioners'
sugar and coffee. Drizzle glaze over hot pie. Let pie cool
to warm and serve.
Note: Or, substitute 1/2 t ground cinnamon, 1/4 t ground ginger, 1/8
t ground nutmeg, and 1/8 t ground allspice for
apple-pie spice.
Tiny Pavlovas With Berries And Lemon Custard
3 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
2/3 cup sugar
2 1/2 teaspoon cornstarch
1/2 teaspoon grated lemon rind
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 1/4 cup raspberries
1 1/4 cup blueberries
Cover a baking sheet with parchment paper; secure with
masking tape, and set aside.
Beat egg whites (at room temperature) and salt in a bowl at high speed
of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a
time, beating until stiff peaks form (do not
underbeat). Add vanilla, and beat until blended.
Spoon meringue into a pastry bag fitted with a large star tip. Pipe
into 60 portions onto prepared baking sheet, forming pointed mounds 1
inch wide and 1 inch high.
Bake at 200 degrees for 1 hour or until dry. Turn oven off, and
let meringues cool in closed
oven at least 12 hours. Carefully remove meringues from
paper.
Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir
well. Gradually add water and lemon juice; stir with a wire whisk until
blended. Bring to a boil over medium heat; cook 1 minute, stirring
constantly. Gradually stir one-fourth of
hot lemon mixture into egg yolk; add to
remaining lemon mixture, stirring constantly. Cook over medium heat
1 minute or until thickened, stirring
constantly.
Pour lemon custard into a bowl; place plastic wrap on surface, and
chill. Yield: 10 servings.
Serving Ideas : Garnish with currants and edible flowers, if
desired.
NOTES : Wait until the last minute to float the tiny meringues in the
lemon mixture. You can store baked meringues in an airtight
container for up to 2 days. To serve, spoon 2 tablespoons lemon
custard onto each of 10 dessert plates, and top each with 6 meringues.
Arrange 2 tablespoons raspberries and 2 tablespoons
blueberries on each plate.
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