Tag Archives: figs

Hungarian Cookies

Today I made my grandmother’s cookies. My grandmother and her sister made these cookies every year during the holiday season. Fortunately I got the recipe from my grandmother many years ago and have taken over the tradition of making them. When I was a child, she stored them on the upper shelf in the hall closet at her house until Thanksgiving day. My sister and I knew they were there and we would steal them and load our pockets with them. The recipe she gave me is on a piece of notebook paper in her handwriting. I treasure the recipe and think of her whenever I make them. Hers were always perfect in size.


Grandma’s Hungarian Cookies

  • 2 cups raisins
  • 2 cups mission figs
  • 2 cups pitted prunes
  • 1 cup walnuts
  • zest of one orange
  • juice of one orange
  • 5 cups flour
  • 2 cups sugar
  • 1 Tbsp vanilla
  • 6 eggs
  • 1/2 lb unsalted butter
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • powdered sugar for dusting cookies

Mix raisins, figs, prunes, walnuts, orange zest and orange juice in the food processor until a thick paste filling forms. I do this in half batches. Set aside.


Sift flour, baking powder, baking soda and salt together. Cream butter and sugar in a large bowl and add the eggs a little at a time and continue mixing. Add vanilla. Slowly add flour mixture until completely mixed together. The dough will be sticky. Roll out the dough on a floured surface into a rectangular shape approximately 1/4″ thick. Cut into 2″ squares with a serrated cutter. Fill each square with a heaping tsp of the filling. Lap the dough over and form a triangle. Bake at 350 degrees for 7 – 10 minutes or until golden on the edges. The thinner you roll out the dough, the quicker they will bake. Once they cool, dust them in powdered sugar. Yields 7 dozen cookies. I freeze them until they are ready to be given away.


Italian Cookies II


Thank you grandma




Fig & Plum Cake

Fig & Plum Cake

  • 10 ripe figs
  • 3 ripe plums
  • 2 cups of flour
  • 1- 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp cinnamon
  • 1 – 1/2 tsp baking powder
  • 1 Tbsp vanilla

Preheat oven to 350 degrees. Line a round cake pan with parchment. Remove the peel from the plums by blanching them in hot water and then placing them in an ice bath. Slice plums and figs. Mix the brown sugar and 1 tsp cinnamon together. Roll the figs and plums in the brown sugar mixture and line the cake pan with them. Cream the sugar and butter together in a large mixing bowl, add the cinnamon, vanilla, baking powder, salt, flour and milk. Pour the batter over the figs and plums. Bake for 1 hour checking to make sure the cake is done in the middle. Let it cool and when cooled turn over on a cake plate. Serve with vanilla ice cream.

Fig and Plum Cake.JPG


Fig and Plum Cake Done

Fig and Plum Cake Plated



Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

We arrived home from a short trip to the Pacific Northwest for the plentiful harvest from our fig tree. Our tree abundantly provides figs in mid July and I have to be quick harvesting them before the birds pick at them. Last night I had a dinner party and one of the appetizers I made was this flatbread.


Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

  • 20 ripe figs sliced
  • 1 ball of prepared pizza dough
  • 1/3 sweet onion sliced and caramelized
  • 1/2 cup gorgonzola cheese
  • one sprig of fresh thyme
  • 1/4 cup olive
  • Roll out dough in a rectangular shape. Spread olive oil on  a baking sheet and transfer the dough to it. Spread olive oil on the dough. Top with figs, onion, cheese and thyme. Bake at 350 degrees for 20 to 30 minutes until golden brown on the edges. Serve warm.

Flatbread Ingredients

Fig Flatbread Before Baked 1

Finished Flatbread

I served my homemade pesto with this delicious La Brea olive loaf bread. It was so yummy.

Pesto with Olive Bread


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