Recipes published in ‘Frugal Gourmet’

Fig Jam Muffins

Recipe

31 Jan

FIG JAM MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–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 t 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

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Filed under: Frugal Gourmet, Vegetables

Freezer Tomato Sauce

Recipe

29 Nov

Title: FREEZER TOMATO SAUCE
Categories: Sauces, Freezer, Make ahead
Yield: 3 servings

6 lb Ripe tomatoes; peeled —
Seeded, chopped (10
1 1/2 c Onion — chopped
1/2 c Celery — chopped
3 lg Garlic cloves — minced
2 tb Olive oil
2 ts Sugar
1 ts To 2 tsp. salt
1/2 ts Ground black pepper
1 Cayenne chili pepper —
Seeded finely chop
ts ) OR
1/8 ts Ground red pepper
2 tb Fresh oregano — snipped OR
2 ts Dried crushed oregano
1 tb To 2 tbsp. fresh thyme —
Snipped OR
1 ts To 2 tsp dried crushed
Thyme

In lg. kettle, cook onions, celery, and garlic in hot
oil for about 5 mins. or until tender. Add tomatoes,
sugar, salt, black pepper, and chili pepper (red
pepper). Bring to boil; reduce heat. Simmer,
uncovered, about 45 mins. or until desired consistency
is reached, stirring occasionally. Add oregano and
thyme. Simmer, uncovered, for 15 mins. more. Cool
slightly. In food processor bowl, process sauce, 1/4
at a time, to desired texture. (Or, put sauce through
food mill). Place sauce in a bowl set in ice water to
cool quickly. Fill freezer containers; seal tightly,
label, and freeze. Makes 3 to 4 pints.

Per 1/2 cup serving – 81 cal, 3 g fat, -0- chol, 2 g
pro, 14 g carbo, 4 g fiber, 203 mg sod Source: Nancy
Byal, AP (Sarasota Herald Tribune, 2/24/94)
Typed by Sue Woodward

Recipe By :

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Filed under: Beverages, Frugal Gourmet

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Fig Jam Muffins

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