FIG BARS
Looking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
- Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
- In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
- Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 17 g, TransFat 0 g
FRESH FIG PRESERVES WITH RUM
Great fresh fig and rum preserves.
Provided by grossetti
Time 3h50m
Yield 40
Number Of Ingredients 4
Steps:
- Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
- Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
- Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
- Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
- Store in a cool, dry place with no light.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 4.2 g
FIG SQUARES
Steps:
- For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.)
FIG, NUT AND RUM SYRUP
The Aroma brings the holidays to whatever you enjoy this with this sweet syrup because it holds heavenly spices and dark rum. Try it warmed on bread pudding, pancakes, waffles, french toast, pour it into a trifle, glaze a ham, pork roast or a chicken with it. Oh and of course serve it over ice cream. Any questions on canning check out http://www.recipezaar.com/bb/viewforum.zsp?f=24 in Canning, Preserves, Dehydrating Forum or zaar mail me. enjoy this http://www.recipezaar.com/bb/viewtopic.zsp?t=226479 step x step
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 12 1/2 pints
Number Of Ingredients 9
Steps:
- Place figs and water in 2 batches in a blender and blend till semi smooth but still chunky.
- Place in a heavy bottom pot with sugar and spices.
- Bring to a rolling boil at 225°F using a candy thermometer for 20 minutes. Stirring almost constantly so not to burn or to boil over. Add nuts and continue stirring for 5 more minutes.
- Turn off heat and add carefully dark rum stirring.
- All the stirring over this heavenly scented syrup is so worth it and you get a facial too! ;).
- Pour into sterile jars place clean lids and process for 10 minutes.
- Store out of light. Refrigerate once opened.
Nutrition Facts : Calories 853.9, Fat 19.9, SaturatedFat 1.8, Sodium 3.2, Carbohydrate 170.2, Fiber 5.1, Sugar 164.5, Protein 3.1
FIG & CHOCOLATE BARS
Taken from 'Baking and Desserts' cookbook - Helpful Hint : If you are unable to find ready-to-eat figs, soak dried figs in boiling water for 20 minutes until plump. Drain well and use as above.
Provided by McCarthy
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 189C/350F/Gas 4, 10 minutes befoe baking. Lightly oil a 18 cm square cake itn. Place the butter and the flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Stir in the sugar, then using your hand, bring the mixture together to form smooth dough. Knead until smooth then press the dough into the prepared tin. Lightly prick the base with a fork and bake in the preheated oven for 20-30 minutes or until golden. Remove from the oven and leave the shortbread to cool in the tin until completely cold,.
- Meanwhile, place the dried figs, lemon juice, 125 ml water and the ground cinnamon in a saucepan and bring to the boil. Cover and simmer for 20 minutes or until soft, stirring occasionally during cooking. Cool slightly, then puree in a food processor until smooth. Cool then spread over the cooked shortbread.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Alternatively, melt the chocolate in the microwave, according to the manufacturer's instructions. Stir until smooth, then spread over the to of the fig filling Leave to become firm then cut into 12 bars and serve.
Nutrition Facts : Calories 243.7, Fat 15, SaturatedFat 9.3, Cholesterol 22.3, Sodium 66.1, Carbohydrate 29.2, Fiber 4.1, Sugar 10.9, Protein 3.8
SCRUMPTIOUS FIG SQUARES
If you thought you didn't like anything with dried figs in it - you haven't tried these!!! Like Fig-Newtons, only better.
Provided by evelynathens
Categories Bar Cookie
Time 2h
Yield 40 squares
Number Of Ingredients 15
Steps:
- For filling: Finely chop figs in processor (do not puree).
- Combine with juice, sugar and peel in small saucepan.
- Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
- Remove from heat and mix in vanilla and cinnamon.
- Cool completely.
- For pastry: Preheat oven to 350F (160C).
- Line 9 x 13 inch pyrex baking dish with foil.
- Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
- Combine flour, cornstarch and salt in small bowl to blend.
- Add to butter until mixture just starts to come together.
- Separate in half.
- Press one half into pan, just coming up sides slightly.
- Brush pastry edges with egg white.
- Spread filling over pastry, leaving a ¼ inch border.
- Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
- Combine 2 tblsps sugar with 1 tsp cinnamon.
- Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
- Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
- Cool on rack.
- Remove pastry from pan, using foil as aid.
- Cut into 1 ½ inch squares.
Nutrition Facts : Calories 163.8, Fat 7.1, SaturatedFat 4.4, Cholesterol 18.3, Sodium 92.7, Carbohydrate 24.4, Fiber 1.2, Sugar 14.1, Protein 1.5
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