Fig Pistachio Scones

I've been scrambling to use up all my figs! I've made jam, scones and cookies and even dehydrated a bunch in my new dehydrator. I have a bread recipe I want to try too.

Once again I consulted my trusty Simply Scones cookbook and sure enough, there was a fig scone recipe. Who could resist the addition of pistachios? If you don't have pistachios, slivered almonds or walnuts would be lovely as well.

This recipe makes about 6 scones.

Ingredients:

1-1/4 cup flour

3 TB brown sugar

1-1/2 tsp baking powder

1/4 tsp salt (omit if you use salted butter)

1/3 cup unsalted butter, chilled

1 large egg

2 TB milk

1/2 tsp vanilla

1/3 cup shelled pistachio nuts

1/3 cup chopped trimmed figs

Preheat oven to 375 degrees F. Lightly butter a  baking sheet. 

In a large bowl, whisk together the flour, brown sugar, baking powder and salt.  Using a cheese grater, grate the cheese into the flour mixture and stir until mixture resembles coarse crumbs. (Or cut butter in with a pastry blender.)  

In a small bowl, stir together the egg, milk and vanilla.  Add the egg mixture to the flour mixture and stir to combine.  The dough will be sticky.  Stir in the nuts and figs until evenly distributed.

Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 3" between scones.   Bake for 20-25 minutes or until golden brown.

Remove from oven and cool for 5 minutes before removing to wire rack.  Serve warm or cool completely and store in an airtight container.

Enjoy!

Watergate Cake

This recipe is so '70s, it kills me. I used to make it a lot and it brings back good memories. I got this recipe from my 5th grade teacher, Mrs. Thomas.  She must have brought it to a class party or something. Thank you, Mrs.  Thomas!

Why is it called Watergate Cake? I thought it might be because this recipe became popular during the Watergate hearings in the early '70s, or maybe because the shape of the cake is the same shape as the Watergate office complex.  But my friend informs me it is in reference to the Watergate Salad that is served at the Watergate Hotel. This is the cake version of that salad.

If you like pistachio and fluffy frosting, you will love this cake!

Watergate Cake

Cake:
1 box white cake mix
1 (3-1/2 oz) box instant pistachio pudding mix
1 cup vegetable oil
1 cup club soda
3 eggs

Frosting:
2 envelopes Dream Whip
1-1/2 cups cold milk
1 (3-1/2 oz) box instant pistachio pudding mix
chopped walnuts

Preheat oven to 350 degrees F.  Grease and flour (or spray with PAM baking spray) a 10" tube pan.

In a large bowl, beat all the cake ingredients for 4 minutes. Pour into prepared cake pan and bake for ~45 minutes or until toothpick inserted in the center come out clean.  Cool in pan for 5 minutes, then remove to a wire rack and cool completely.

For frosting, beat topping mix and milk at high speed until soft peaks form.  Add pudding mix and beat until incorporated.  Frost the cake, then sprinkle with chopped walnuts. Store the cake in the refrigerator.

Enjoy!