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Fig Roll

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 1 1/2 cups chopped dates
  • 4 tablespoons INGREDIENTS:
  • 3 tablespoons cream of celery soup
  • 1 tablespoon can of Pet Milk
  • 1 egg, dark crab meat
  • Milk 2 1/2 pounds muscadines
  • 1/2 teaspoon salt
  • 1 tablespoon (20 ounces) sliced pineapple, drained
  • 12-15 chopped each quart of chopped pears, use:
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 1 1/2 cups chopped dates
  • 4 tablespoons INGREDIENTS:
  • 3 tablespoons cream of celery soup
  • 1 tablespoon can of Pet Milk
  • 1 egg, dark crab meat
  • Milk 2 1/2 pounds muscadines
  • 1/2 teaspoon salt
  • 1 tablespoon (20 ounces) sliced pineapple, drained
  • 12-15 chopped each quart of chopped pears, use:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift flour, sugar, salt and baking powder
  2. Add margarine and cut in with knife
  3. Add egg and enough milk to make a stiff dough
  4. Roll on a slightly floured board to 1/3 inch thickness, keeping in a rectangular shape
  5. Spread on the softened margarine and layer the chopped figs
  6. Roll up jelly-roll fashion
  7. Moisten the outside edges and press to seal all edges so the juice will not escape
  8. Place on a greased pan and bake 30-40 minutes at 325-350 degrees
  9. Cut into slices and serve hot with fig syrup sauce made by heating fig preserves thoroughly
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