| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Breads, Breakfast |
1 |
Batch |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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