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Holidays to Remember - Merry Christmas!

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Holiday Fig and Feta Salad
Snowflake Breakfast Bake
Fig Cranberry Orange Muffins

(Family Features) - Make Christmas holidays memorable with a fun, festive brunch. Trim the table with sprigs of evergreen, pinecones and a festive gingerbread house decked out in candy, icing and sprinkle splendor.

The main dish, Snowflake Breakfast Bake, doubles as a delicious centerpiece. Simply layer frozen potatoes, ham and cheese in the snowflake-shaped pan, pour in a mixture of egg, milk and biscuit mix, and bake. Round out the merry menu with tasty, homemade fruit muffins and a mixed green salad. Naturally sweet, nutrient rich dried California figs add flavor and flair to the homemade Fig-Cranberry-Orange Muffins and the Holiday Fig and Feta Salad.

Visit www.valleyfig.com for additional recipes, cooking and nutrition tips, and the growers' store for holiday baking supplies and gifts.

At www.wilton.com order pans, gingerbread house kits, cookie cutters, Candy Melts and decorating supplies, plus see more entertaining ideas and recipes.

Holiday Fig and Feta Salad

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces mixed baby lettuces
  • 1 cup thinly sliced red onion
  • 24 Blue Ribbon Orchard Choice or Sun-Maid figs, quartered (stems removed)
  • 1 cup crumbled feta cheese (Mediterranean flavor or plain)
  • 2/3 cup halved pitted Kalamata olives
  • Chopped fresh basil, as desired

    1. For dressing, whisk olive oil, lemon juice, honey, garlic and black pepper in small bowl to blend. Set aside.
    2. In large bowl, combine lettuce and onion; toss gently. Add figs, cheese and olives. Add dressing and toss gently. Garnish with basil.

Makes 12 servings

Snowflake Breakfast Bake

  • 3 cups frozen diced O'Brien potatoes
  • 2 cups diced fully cooked ham
  • 2 cups shredded Cheddar cheese
  • 2 cups milk
  • 4 eggs
  • 1 cup biscuit mix
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried basil

    1. Preheat oven to 350°F. Spray Dimensions Snowflake pan with vegetable pan spray.
    2. Layer potatoes, ham and cheese in prepared pan. In large bowl, beat together milk, eggs, biscuit mix, salt, pepper and basil until blended. Pour into pan.
    3. Bake 50 to 60 minutes or until center is set and edges are lightly browned. Let stand 20 minutes before removing from pan.

Makes 10 to 12 servings

Fig Cranberry Orange Muffins

  • 2-2/3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/3 cups milk
  • 2/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 2 tablespoons grated orange zest
  • 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid figs (stems removed)
  • 3/4 cup fresh, frozen or dried cranberries

    1. Preheat oven to 375°F. Line muffin pan with baking cups.
    2. In large bowl, combine flour, sugar, baking powder and salt; make well in center. In separate bowl, combine milk, oil, eggs and orange zest; add to flour mixture all at once. Stir just until combined. Gently fold in figs and cranberries. Spoon batter evenly into muffin cups.
    3. Bake 20 to 22 minutes or until toothpick inserted in center comes out with just a few crumbs attached. Cool in pan 5 minutes. Remove from pan and cool on cooling grid. Serve warm or at room temperature.

Makes 24 muffins

SOURCE: Wilton Industries, Inc.
Blue Ribbon® Orchard Choice® Figs
Sun-Maid® Figs

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