A Glorious Browned Butter Skillet Fig Cake Recipe to Welcome Early Fall. The deep, nutty flavor of browned butter makes a perfect companion for the fresh figs that are still in season.

To start off, preheat the oven to 350 degrees. After that, wash and chop up the figs into tiny pieces. The smaller the pieces ...

• The salt and chile in the butter will sink to the bottom, so keep stirring it as you dip the figs. • The figs will keep in the refrigerator for 4 to 5 days but no longer.

In the bowl of a stand mixer or large bowl, combine the butter and sugar and beat on medium speed of a mixer until light and fluffy, about 3 minutes.

In a large bowl cream together the butter and sugar. Add in the eggs and almond extract paste and mix well. Add the milk and ...

2. Transfer mixture to a large bowl; stir in ¾ cup of the cream, candied ginger and figs to combine. Using your hands, work mixture into a shaggy dough.

Heat the oven to 350 degrees. Remove the plastic wrap or parchment from the top of dough. Turn the dough over and place it in the tart mold. Gently remove the second piece of plastic wrap.

I was flitting around the internet the other day, looking up recipes for apple butter, when I came across a conversational thread that started with the question, “What is the point of apple ...