43 dried fig recipes

Rich chocolate mint cake made with melted unsweetened chocolate, real mint, chopped nuts, and butter. Served chilled with chocolate glaze and sugared mint leaf garnish.

This keeps well and is excellent for a morning coffee party.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Venison kabobs marinate cubed deer meat in soy sauce, ginger, dry mustard, and garlic, then grill with onions, jalapeños, and bell pepper. Big-batch hunter's BBQ.

Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.

Big-batch raisin bran muffins spiced with cinnamon, nutmeg, and cloves, loaded with mixed dried fruit and nuts. Buttermilk batter that keeps in the fridge for weeks.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.