With scissors, snip stems from figs.
Then snip figs into small pieces.
Heat them in milk in top of double boiler until figs are soft (about 20 minutes).
Remove from heat, stir figs thoroughly until mashed.

Add shortening, bread crumbs, sugar and tapioca.
Sift and measure flour, and sift again with other dry ingredients.
Add with molasses and chopped walnuts.
Fold in stiffly whipped egg whites.
Turn into generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up side of mold.
Or steam in individual molds.

Serves 8-10.

3 c Bread flour

1/2 c Sugar

1/4 c Unsweetened cocoa

1 Egg; unbeaten

1/4 c Butter; margarine

1/2 ts Vanilla

1 c Warm milk

Hi there! I use this recipe in my bread machine but you could bake it in two loaf pans just as easily.
It’s heavenly when it’s warm and spread with cream cheese! All I have to do is dump the ingredients into the bread machine and press a button.
You’d have to knead, etc.
without one.
Possible, but I have no pioneer spirit. Enjoy!—Mary in SD Reformatted by Elaine Radis

1/3 c Flour

1/4 c Oil

1 1/2 c Water

1 tb Tamari

1/2 ts Garlic powder

1/4 ts Paprika

1/4 ts Basil

1/4 ts Oregano

In a medium pot, combine yeast & flour.
Place over low heat & stir till lightly toasted.
Add oil, stirring to make a thick batter.
Slowly add the water, stirring constantly until desired consistency is reached.
You could use as little as 1 c or as much as 2 c.
Add remaining ingredients & stir well.
Yields 2 cups. From: The Cookbook for People Who Love Animals.