Stuffed Figs
Use whole preserved figs. Drain the juice from them. Split half way through and fill the space with fondant or marshmallow whip and chopped nuts. Arrange on a dessert platter and surround with whipped cream.
Twenty complete cold luncheons for hot weather — “efficiency is only another name for intelligent laziness.”
Use whole preserved figs. Drain the juice from them. Split half way through and fill the space with fondant or marshmallow whip and chopped nuts. Arrange on a dessert platter and surround with whipped cream.