Fabulous fig bread
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]ks۶\ m En\['uc=M$g$JMq .g> A?\zĚ$<:}qbَm//^O5䕽gYDluycj|$Me+ɣqF$"{w(piqU13$4 #{SۊX~d"Gqd!OMŪcY{^. iVu(^* ]Aeq2Ze!O\6^-'qHɠzͦ\HwpBR+zX5"xwr#n(;7 MtWNke"J:%|bz{3!Ä baf~(>Q \jgApB򂊣Rmd-bqd>lt%yz]lΈ ˘ň9@in<ѥ`I]F/۾7J"Y&ʽ1D--1 I k\ҢH[ӔϭdaAN 齛%Og]P,Z9bsb!Bt &`FtDXs LBFm {2pkg*&MԃR6ueIy15g!9 gn\X#^RiJǜU԰(Jb&SԀ/83JG?ȟWWe'5#G65"|?%Z'f~MAgBiK_YӑOg|>7/?GϦgϏ?ڢ3>g3S~|||xAлx9ؿ|˹x^>y_hϟy{},>xE=~h6~}/ϣf+ ѲB wxq~c#+zIfW:뚺M#6qjT[Νۡ\B]dF]*.>%;Wӓ7'|<:y:]x_؃CW= UԠԀo;{.ih@ @r т=$=#bb\]&sÖZ4V!o\ >oه~[}~{\?>o|2{yLvPeŠoy74 zhc|Bdyl H9.d7dJhZwU>Qz!Sy= !V'swgWWLÞ] xLҭէsj2ٸȸD:,Y1eLT@*u?!,u*Nl/ť1aX1wF<, w9ԉְdՇ.uI{+d@oە%`B'sNsdY$&^֐q{ӧOk8FJK2JH*dۿ>WHHk@2eWV%בWk>tjt,8t$>4TuQ$c0BA*?Berp*`IYTXZ,;J:{"۰Rx<(t4U CLBdzm?<߹^9doMF}Mz.Qo?hde1񫺮M5l\}csЮ~_޹rV Mi,\0y:jH?"j8B<{`-Wթ bυKkVLSR3<*3c+dHz4^<@cg 4G:}6'uJQDbX ŕ'r, xctӈ  6F5/;n˪ksgȫb68XDV q)$of8X 4rj~s)?2BORg-Ŀѿ7OY5ua+yrZTj i|1qW"pVB$LGprNpΊ :ba"7YKvbFR d赡 ULӱ߳7殻VU) a-] m]Ar  %6Vr*mʴVk "AՄ/%K*d.h>8\N^.gςyG~|J'/>Z;^Ӡ8GX-*˳;c^2{4iޭ"|HoT~kwnG9Ϟ)5_ ,cY|`pq8 Ta\-uʡN}sqh'k*]R+"j-ʼoۑfu;[&=m;7’]J,\' ie\ )&ri5]-]G xLuX]YQ5lLX}غf$9PR(Bή5%x'j4#hl3-ZU7vJ>OT%ݷ g+ *SaoT+#\qgעE +i Ќ`a'V5Rj)ZODOZ2ά^N8mFM}?~V%4QMg `@[jM_E.0cFflPUª`p~8rr6FgQ^r#j&RMVyZ [4셞wnQwHtdoD{k۶%ߖ 9g ^[EI<'XzɹRdS~Qu4 c!ZfR%MVm^;:`jBij领q#M`hK9 Q,t@8G*~Ai!E\Įq<@h hDJ*8ՙBŐTKc5.fԙaĦ1 K\V#d""$1i !8uҰ Gp<1o!ʈhɕ0D JN) O :Q.WrQȖa0@p62(*B{:m>u3m{0"z`MXPQB_ 0#:R`3@M1=/X:uqLC\:yeTABIoF]0Ɣꠞi2&`cye$!9TPue񘖇y1 #2-'yNi4f' g:Fcz=W:ڦV ͅ sXӱIiᏵScAB0ӂ6p=Ra[{0eZV;ޔ%{2EVϷM[ܵ`C8)LFTTHf:8L8=L gg6K|BHF`nRgLR& ADL#cKa_J4cc 0JBL2-Fs[囖Åuql}P@:X:׏(.f9.X҂дyv!3e "Vo 2͹Ih.@g[-&~7tAήsg:={"y02-reZ[Zfq] t`3! 7 $@X~kj{v! δ   Z6ҁ.;'qL[Qt9%{ML )Z6i#>GZЙc O@3t l[_{ .ßBeώS>7y%ԹyNg Ӯm9eږrM.  oV]6wdoau\ iӈs[;޲V];e׭Mԧs-y@m;OC?Bj}Rֶ.yòzɅ`=qS% Ңܦ=6[C!maljìauȍOwͬE 
Fabulous fig bread
  Fig    Bread    Low Fat  
Last updated 10/4/2011 7:56:21 PM. Recipe ID 17782. Report a problem with this recipe.
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      Title: Fabulous fig bread
 Categories: Breads, Low-fat
      Yield: 22 Slices
 
      1 c  Dried Figs, ground
      1 c  Boiling water
    3/4 c  Pistachios
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
      4 tb Margarine or butter
      1 c  Sugar
      3 tb Egg substitute; -OR-
      1    -Egg
      1 ts Vanilla
 
  In a medium-sized heat-proof bowl, combine the figs and pistachios,
  add boiling water and let cool to room temperature, about 1 hour.
  Position a rack in the center of the oven and preheat to 350 F.
  Grease an 8-1/2" by 4-1/2" loaf pan.  In medium sized bowl, combine
  the flour, baking soda and salt.  In a large bowl, beat the butter
  until fluffy. Gradually beat in the sugar.  Add the egg and vanilla
  and beat for 1 to 2 minutes, or until lightened.  Add the dry
  ingredients and beat until just blended. With a spoon, blend in the
  fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or
  until the bread just begins to pull away from the sides of the pan,
  and the top springs back when lightly touched. Cool in pan on a rack
  for 15 minutes, and then turn out and cool completely.  Wrap in
  plastic and store overnight before serving.  Cut into thin slices.
  
  Yield: One 8-1/2" x 4-1/2" loaf - 22 slices
  
  Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
  Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
  Cholesterol .026 mg
  
  Calories from protein: 7% Calories from carbohydrates: 69% Calories
  from fats: 24%
  




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Recipe ID 17782 (Apr 03, 2005)

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