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1
Center a rack in oven; preheat to 350u00b0F. Butter 9-by-5-inch loaf pan, dust with flour, and tap out excess. Put pan on a baking sheet.
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2
In a small bowl, use your fingers to toss together the sugar, nuts, and cinnamon until evenly mix. Set aside.
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3
Whisk together the eggs, applesauce, oil, and buttermilk until well blended.
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4
Bake 55 to 65 minutes, or until the bread is browned and a thin knife inserted into center comes out clean. Transfer bread to a cooling rack for about 5 minutes. Run a knife around the sides of pan and unmold. Invert and cool to room temperature right side up.
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5
Mix all ingredients in a bowl except butter or olive oil. The mixture should be fairly loose but not iquid; add more flour or bread crumbs if necessary.
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6
Put butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put generous spoonfuls of batter in the pan. Cook, flipping once, until nicely browned on both sides - 10 to 15 minutes total.
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7
Serve hot or at room temperature.
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8
The Martha Stewart Living Cookbook: The Original Classics.
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9
Preheat oven to 350u00b0F. Butter a 9-inch baking dish or cake pan. In a small bowl, toss the figs with 1/4 cup of the baking mix.
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10
In a large bowl, whisk together the eggs, half-and-half, melted butter, and remaining cup of baking mix. Add figs and stir until just combined. Pour batter into pan and place pan on a baking sheet. Bake until center of clafouti is set, about 30 minutes. Let cool until barely warm. Dust with confectioners' sugar and serve.
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11
Combine all ingredients in a large bowl. Whisk well.
