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Show Also in this section: Landers B3 Lifestyle Dunn B4 Weddings Sunday B2-- 6 May 7. 1989 B, A table, a cozy teapot, the sweet aroma of freshly picked flowers, and tantalizing homemade treats what better way to say "welcome" to weekend guests. sun-dappl- Pamper them with a cheerful breakfast tray or bright afternoon tea featuring a luscious assortment of sweet temptations. Simple settings radiate special warmth and hospitality. It's a perfect time to use a cherished family heirloom grandma's sugar spoon or lace doily. Such treasures are guaranteed to spark conversation and elicit fond memories. Be good to yourself, too. Spend less time in the kitchen and more time with your company. It's easy when you use these recipes featuring California's finest figs, raisins and walnuts to create a versatile selection of delectables. For example, you can make Spiced Fig Compote several days ahead and store it in the refrigerator. Prepare Sweet Raisin Strata the night before, refrigerate overnight, and bake it in the morning. Combine dry ingredients for Walnut Streusel Coffeecake and Country Kitchen Scones the night before. Mix remaining .r'' J- ' - tin t - ) ingredients before baking. Your guests will appreciate your attention, graceful informality, and delicious food. Truly, a weekend to savor. YWff (not pictured) Serve a basketful warm from the oven. Three simple variations and tender. all light ill WALNUT LEMON SCONES: flour 2 cups 13 cup sugar 3 teaspoons baking powder 14 teaspoon salt 12 cup butter 23 cup milk 1 egg, beaten 1 teaspoon vanilla Grated peel and juice of 1 lemon 1 cup chopped Diamond Walnuts ( x Y. ',:V' Vi.-- A v. Tantalizing Treats for Weekend Guests. (Clockwise from upper left: Sweet Raisin Strata, Spiced Fig Compote, Strawberry-LayereRaisin Scones, Walnut Streusel Coffeecake, Royal Walnut Shortbread, and Victorian Fig Tartlets.) id The crowning touch, the grand indulgence. Shortbread can be made in advance and stores well. Sweet, dried figs plumped in orange juice and spices. This elegant compote is perfect for breakfast or evening dessert. Tangy, plumped raisins and velvety cream cheese are the flavor secrets in this rich, custardy dish. 10 slices white 1 (6 inch) strip orange peel 2 cups orange juice cup butter cup powdered sugar 1 teaspoon vanilla flour 112 cups 1 cup chopped Diamond Walnuts 12 large Diamond Walnut pieces 1 34 Cream butter with powdered sugar and vanilla. Blend in flour. Stir in tart pan with removable bottom. chopped walnuts. Pat dough into Score with fork into 12 wedges. Place 1 large walnut piece on each wedge. Place pan on cookie sheet; bake at 325F. for 55 to 60 minutes or until lightly brown. Cool. Cut into wedges to serve. Makes 12 servings. To use food processor: Place butter, powdered sugar, vanilla and flour in food processor. Process until mixture resembles coarse crumbs. Add Chopped walnuts. Process until evenly mixed. Bake as above. 2 cinnamon sticks 2 whole allspice 2 cardamom seeds, broken 4 whole cloves 1 package (8 ounces) Blue Ribbon Calimyrna Figs 1 package (8 ounces) Blue Ribbon Mission Figs In saucepan, combine orange peel, orange juice, sugar, cinnamon sticks, allspice, cardamom seeds and cloves. Bring to boil; simmer 5 minutes. Add figs; simmer, covered, 20 minutes. Store in refrigerator. Makes about 4 cups or 6 to 8 servings. r Sun-Mai- Remove crust from bread. Place half of bread, fitting tightly, in buttered square baking dish. Blend cream cheese with 13 cup of the sugar, 1 1 and teaspoon vanilla. Stir in raisins. Spread over bread slices. Top egg with remaining bread slices, fitting tightly. Beat remaining 3 eggs with remaining 13 cup sugar, 1 teaspoon vanilla and milk. Pour over bread slices and sprinkle with nutmeg. Let stand at least 30 minutes or refrigerate overnight. Bake, covered, at 350F. for 30 minutes. Uncover, bake 20 minutes more or until puffed. Serve warm. Makes 9 servings. ih 1 Tart Shells Lighter in texture than traditional scones, this version is with raisins. cup seedless raspberry jam eggs d 2 cups flour 2 tablespoons sugar 3 teaspoons baking powder cup sugar 12 teaspoon grated lemon peel 2 tablespoons lemon juice flour 34 cup 12 teaspoon baking powder 12 teaspoon salt 12 cup butter se 2 eggs 12 Blue Ribbon Figlets, halved Prepare tart shells. Mix chopped figs with 14 cup raspberry jam; set aside. Beat eggs with sugar, lemon peel and lemon juice. Stir in flour and mixture into baked tart shells. baking powder. Spoon teaspoon Top with 1 tablespoon lemon batter. Bake at 350F. about 25 minutes or until set. Heat remaining 12 cup raspberry jam. Drizzle jam over tarts and 34-inctarts. top with figlet halves. Makes 24 (2 TART SHELLS: Combine 2 cups flour with 13 cup sugar. Cut in 34 1 into cup butter until mixture resembles coarse crumbs. Beat egg; blend h flour mixture, mixing until evenly distributed. Pat dough into 2 tart pans. Chill pans. Place pans on larger baking sheet. Bake at 350F. for about 20 minutes. Makes 24 tart shells. fig-ja- m h) 34-inc- "V- -f5 strawberry-flavore- and studded 1 fcr The soft, crunchy goodness tender cake. These dainties gleam like garnets on the tea table. Guests can only guess at the to be found within. fig treasures 12 cup chopped Blue Ribbon Figlets bread package (8 ounces) cream cheese, softened 23 cup sugar, divided 4 eggs 2 teaspoons vanilla 1 cup d Raisins 1 cup milk Nutmeg 1 12 cup sugar se y 'team d :'Jk-- TCW 1 0 'TV .... 4 RAISIN GINGERBREAD SCONES: Follow recipe above omitting lemon peel, lemon juice and walnuts. Add 1 teaspoon each ginger and cinnamon to dry ingredients. Add 2 tablespoons molasses to wet Raisins. Shape and bake as above. ingredients. Fold in 1 cup '342 - - FIG ORANGE SCONES: Follow recipe above omitting lemon peel, lemon juice and walnuts. Add 1 tablespoon grated orange peel and 1 teaspoon mace to dry ingredients. Fold in 1 cup chopped Blue Ribbon Figs. Shape and bake as above. tff v V Combine flour with sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk, egg, vanilla, lemon peel and lemon juice. Stir into dry ingredients, mixing until dry ingredients are round. Sprinkle with just moistened. Stir in walnuts. Shape into additional sugar, if desired. Cut into 8 wedges. Place wedges on baking sheet. Bake at 425 F. for 12 to 15 minutes. Serve warm. Makes 8 servings. Sun-Ma- J ' 12 cup milk 34 12 d Raisins cup thick cup strawberry jam Sun-Mai- Combine flour with sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, milk and raisins, mixing until dry ingredients are just moistened. With floured hands, pat half of round cake pan, pressing dough up sides of dough into a greased pan about 14 inch. Spread with jam. Top with remaining dough, spreading evenly. Cut lightly through dough with sharp knife,dividing into 8 pieces. Brush top with melted butter and sprinkle with sugar, if desired. Bake at 425F. for 20 to 25 minutes or until pick inserted in center comes out clean. Serve warm. Makes 8 servings. 1 c(3fi? of walnuts highlights this delicately package (8 ounces) cream cheese, softened 12 cup butter 14 cups sugar 2 eggs 1 1 teaspoon vanilla 34 cups 1 1 12 14 1 se flour teaspoon baking powder teaspoon cinnamon teaspoon baking soda cup milk cup Diamond Walnuts, chopped Walnut Streusel Blend cream cheese, butter and sugar, mixing well. Add eggs and vanilla, mixing until light and fluffy. Combine flour, baking powder, cinnamon and baking soda. Stir into creamed mixture alternately with milk. Fold in walnuts. Pour into greased and floured 9 x baking pan. Top with Walnut Streusel. Bake at 350 F. for 35 to 40 minutes. Serve warm. Makes 12 servings. 13-in- WALNUT STREUSEL: Combine 12 cup each flour and brown sugar and 12 teaspoon cinnamon. Cut in 14 cup butter until coarse crumb consistency. Stir in 12 cup Diamond Walnuts, chopped. |