Apple Fig Bread With Honey Glaze Food

APPLE FIG BREAD WITH HONEY GLAZE

Steps:

• Heat oven to 350°F. Spray bottom of 8x4-inch loaf pan with cooking spray. In medium bowl, stir flour, cinnamon, baking powder, salt, nutmeg and 1/4 teaspoon allspice with whisk.
• In large bowl, beat granulated sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
• Beat flour mixture into sugar mixture alternately with milk on low speed, beating after each addition until smooth. Stir in apples and figs. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.
• Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
• In small bowl, beat 1/3 cup powdered sugar, the honey, butter and dash of allspice until smooth, slowly adding additional powdered sugar for desired glaze consistency. Spread glaze over top of loaf. Let stand until set. (Glaze will remain slightly tacky to the touch.) Wrap tightly and store in refrigerator.

APPLE HONEY BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
• In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
• Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

HONEY FIG BREAD

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside. 2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and honey. Beat well. Add flour mixture, stirring only until combined. Stir in figs. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.3. Bake at 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack before slicing.

HONEY FIG BREAD

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside. 2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and honey. Beat well. Add flour mixture, stirring only until combined. Stir in figs. Spread evenly in 9 x 5 x 3-inch loaf pan coated with cooking spray.3. Bake at 350°F about 50 minutes or until wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack before slicing.

GLAZED HONEY AND ALMOND CAKE

Steps:

• Preheat oven to 350°F; grease a 7-inch round cake pan and line it with baking parchment.
• Place the margarine, brown sugar, eggs, flour, baking powder, milk and honey in a large mixing bowl and beat well with a wooden spoon for 1 minute, or until all of the ingredients are thoroughly combined. Spoon into the prepared baking pan and smooth out the surface.
• Sprinkle with the almonds.
• Bake for 50 minutes, or until the cake has risen.
• Meanwhile, make the syrup by combining the 2/3 cup honey and lemon juice, and simmering them for 5 minutes in a small saucepan over medium, or until the syrup starts to coat the back of a spoon. As soon as the cake has come out of the oven, pour the syrup over the top.
• The let it cool for at least 2 hours before serving.

GRILLED FIG AND HONEY PIZZA

Steps:

• In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll dough into a 10-in. circle. Transfer dough to a piece of heavy-duty foil (18x12-in. rectangle) coated with cooking spray; spritz dough. Refrigerate, covered, 10 minutes. Meanwhile, in a small bowl, beat cream cheese, 1/4 cup honey and cinnamon until smooth., Carefully invert dough onto grill rack; peel off foil. Grill, covered, over low heat 5 minutes or until lightly browned. Turn; grill 1-2 minutes longer. Remove from grill to a baking sheet. Spread with cream cheese mixture. Top with figs. Return pizza to grill; grill, covered, 5-7 minutes longer or until crust is lightly browned and toppings are heated through. Drizzle with remaining honey.