ROSEMARY FIG CAKE
Bake this delightful rosemary fig cake that's made using Gold Medal® all-purpose flour - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
- In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 120 mg
FIG-RICOTTA CAKE
Texture is moist and slightly dense, and taste is sweet, buttery, and rich.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
- Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
- Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g
FIG AND ROSEMARY CRANBERRY SAUCE
If you love figs and rosemary, then this sauce is for you!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
- Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 47.8 g, Fat 0.3 g, Fiber 4.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 12.1 mg, Sugar 41.1 g
FIG JAM WITH ROSEMARY
Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 6
Steps:
- Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
- Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
- Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
- Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.
ROSEMARY FIG SANDIES
Classic melt-in-your-mouth shortbread cookies jeweled with chopped dried figs and flavored fresh rosemary - a simple dessert delicious any time of year!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 13x9- inch pan with foil, extending foil 2 inches over 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter, powdered sugar, granulated sugar and lemon peel with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour, cornstarch and salt. Stir in figs and rosemary. Pat dough in bottom of pan.
- Bake 20 to 22 minutes or until edges are light golden brown. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 6 rows by 5 rows.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
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