Fig Newton Cake

Fig Newton Cake

1 cup butter flavored Crisco

1 cup brown sugar

1 extra large egg

1 tsp cinnamon

½ tsp ground cloves

2 tsp baking soda

½ tsp salt

2 cups fig Newton filling

1¾ cups all purpose flour

Cream shortening and sugar together; add egg, spices, salt, baking soda and fig filling and mix well.  Add flour, just enough to create a thick cake batter.  Spread into greased 13x9x2 baking dish.  Bake 350º 30-35 minutes or until toothpick inserted in center comes out clean.

1 cup of raisins can be added to batter before baking to add more substance. 

Try using apple sauce, peach preserves or blueberry jam in place of the fig filling.

For an added treat, top with ice cream or vanilla sauce

Vanilla Sauce

½ cup sugar

1 Tbsp cornstarch

1 cup boiling water

2 Tbsp butter

1 tsp vanilla

In saucepan stir together sugar and cornstarch.  Slowly stir in water; bring to a boil over medium heat.  Boil gently for 5 minutes; remove from heat.  Stir in butter and vanilla. Pour warm sauce over cake.  Cover and refrigerate leftovers for up to 3 days.

 Crackerberries 2011

Devilled Eggs

An appetizer that I make different every time depending on what I have for ingredients; Miracle Whip always makes them taste better, but you can use just plain old mayonnaise too. 

1 dozen eggs, hard boiled, peeled and halved length-wise

1 small onion, finely chopped

1 cup Miracle Whip (more or less)

1 tsp horseradish

1 Tbsp spicy relish

1 tsp dry mustard

¼ tsp celery seed

½ tsp turmeric

Fresh ground pepper

Paprika and olives for garnish

Pop the yolks out of the center and mash yolks.  Add onion, miracle whip, horseradish, relish, mustard, celery seed, turmeric and pepper to the yolks and mix well.

Spoon mixture back into eggs and sprinkle with paprika and dot with slice of olive; makes a great healthy snack.

© Crackerberries 2011