Preparation:

1. Soak the crumbs in the milk.
2. Stir in the eggs beaten light with the sugar, the salt, suet and figs. Beat three minutes; put in buttered mould and boil three hours.
3. Eat hot with wine sauce. It is very good.

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Ingredients:
DOUGH:
4 cups all-purpose flour
1 cup sugar
1 tablespoon plus powder
1/2 teaspoon salt
1 cup (2 sticks ) butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup milk
1 tablespoon vanilla
FILLING:
1 cup dried figs
½ cup dried dates, pitted
½ cup raisins
3/4 cup whole almonds, toasted and coarsely chopped
3/4 cup walnuts, toasted and coarsely chopped
3/4 cup honey
1/4 cup brandy
1 1/2 tsp orange zest
1 tsp lemon zest
1 tbs cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Preparation:

1. Dough: Cream butter. Add sugar, eggs, and vanilla; beat until creamy. Sift flour, baking powder and salt into a large bowl. Add the creamed mixture and knead will; slowly add milk during the kneading process.
2. Filling: Grind figs, dates and raisins. Add spices and nuts to the ground fig mixture. Mix the honey and brandy to the ground mixture until the mixture is thoroughly wett.
3. Cut the dough into 4 pieces. Roll out each piece of dough. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets.
4. Place on an ungreased cookie sheet. Bake for 12-15 minutes in a 190 C (375 F) oven.
5. Frost with icing: mix 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (about 1 ½ tablespoons) to make of spreading consistency Sprinkle with small multicolored decorative candies.

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Ingredients:

4 c. fresh figs
3 c. sugar
Juice of 1 lemon
Thin sliced lemon rind (about 1/4 lemon)
1/4 tsp. ground cloves
1/2 tsp. cinnamon

Preparation:

1. Pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add 1/2 cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.

 

2. Stir frequently to prevent sticking. Add lemon juice and spices and cook 1 minute longer. Pour into hot sterilized jars to 1/2 inch from top. Seal. Process 15 minutes in a boiling water bath.

Makes about 5 pints.

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