Sweet Celebrations - Festive desserts with an exciting twist

Recipes Included:

A great dessert makes any special occasion even more wonderful. Celebrate this season with classic dessert recipes given an exciting twist with the sweet addition of California dried figs.
Dark purple Missions and golden, slightly nutty flavored Calimyrnas are the secret touches that will turn these recipes into new holiday favorites.
Chocolate Crinkles are chewy on the inside and have rich chocolate taste with bursts of sweet fig flavor. Chewy Ginger-Molasses Fig Cookies take traditional ginger molasses cookies and add sweet chunks of Mission figs, making them crispy on the outside, chewy on the inside. They freeze well, so make a double batch and save some for giving.

This German Chocolate Cake recipe starts with the ease of a cake mix. The crowning glory is the luscious topping made with California dried figs, coconut, and toasted pecans. Wow family and friends by popping the cake under the broiler just before serving for an outstanding finale. 

Interchangeable in most recipes, dark Mission and golden Calimyrna figs are chewy, sweet and moist, always available, and easy to keep on the shelf for snacking and cooking.

Visit www.valleyfig.com for more recipes, cooking tips and nutrition tips as well as holiday baking supplies and gifts.

Chocolate-Fig Banana Bread
Makes 1 loaf

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups mashed, very ripe bananas (about 4)
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
 1/2  cup miniature chocolate morsels

Preheat oven to 350°F. In large bowl, whisk together flour, sugar, baking powder, soda and salt.
In separate bowl, whisk together bananas, eggs, oil and vanilla. Whisk liquids into dry ingredients, mixing just until blended. Stir in figs and chocolate. Scrape batter into oiled 9 x 5-inch loaf pan. Bake in the middle of the oven for 60 to 70 minutes (cover with foil after about 30 minutes to prevent over browning) or until pick inserted in center comes out clean.
Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool. Wrap airtight and store at room temperature or freeze.


Chewy Ginger-Molasses Fig Cookies
Makes about 30 cookies

2/3 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg white
3 tablespoons light molasses
1 1/2 cups all-purpose flour
1 1/2  teaspoons ground ginger
1 1/2  teaspoons baking soda
1/2  teaspoon ground cinnamon
1/8  teaspoon salt
1 cup stemmed, finely chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
1/3 cup granulated sugar

Preheat oven to 350°F. Beat brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in egg white and molasses.
In separate bowl combine flour, ginger, soda, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
Shape 1-tablespoon portions of dough into balls. Roll in granulated sugar. Place 2 1/2-inches apart on ungreased cookie sheet. Place sheet in center of oven and bake cookies 7 to 9 minutes, until crackled on top and set around edges. Cool on wire rack.


Chocolate Fig Crinkles
Makes about 30 cookies
1  cup packed light brown sugar
1/4 cup butter, softened
2  ounces unsweetened chocolate, melted
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8  teaspoon salt
1 cup stemmed, finely chopped
Blue Ribbon Orchard Choice or Sun-Maid Figs
1/3  cup confectioners' sugar

Beat brown sugar and butter with electric mixer on medium speed until blended. Beat in melted chocolate. Beat in eggs, one at a time, and vanilla.
In medium bowl, stir together flour, cocoa powder, baking powder and salt. On low speed, slowly beat into chocolate mixture. Stir in figs. Cover bowl and chill 3 hours.
To bake, preheat oven to 350°F. Form 1-tablespoon portions of dough into balls. Roll in confectioners' sugar. Place balls, 2 1/2-inches apart, on greased baking sheet. Place sheet in center of oven and bake cookies 7 to 9 minutes, until crackled on top and set around edges. Cool on wire rack.


German Chocolate Cake With Broiled Fig and Coconut Topping
Makes 2 single-layer cakes

Cake:
1 18 1/4-ounce German Chocolate Cake Mix (Check cake mix for  additional ingredients - oil, eggs, water)
Fig-Coconut Topping:
1 cup stemmed, chopped Blue Ribbon Orchard Choice or  Sun-Maid Figs
1 cup packed light brown sugar
1/2 cup butter
6  tablespoons whipping cream
1 cup flaked coconut
1/2 cup chopped, toasted pecans

Follow package directions and prepare two 8-inch round cakes. Bake and cool as directed.
For topping, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans. Spread warm topping on top of each cake layer, dividing evenly.
Place one cake at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until topping bubbles, watching constantly. Remove from oven. Repeat with second cake. Cool. Transfer cakes to serving plates to serve.





Source: Blue Ribbon® Orchard Choice® and Sun-Maid® Figs

Courtesy of Family Features