Fig Walnut Gingerbread Bars Recipes

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FIG "NEWT" BARS



Fig

Add these delicious figs filled bars to your dessert table made using Betty Crocker® cookie mix - a wonderful Halloween treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter
2 3/4 cups dried Calimyrna figs, stems removed
3/4 cup warm water
1/4 cup real maple syrup or honey
1 teaspoon grated lemon peel
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
  • Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.
  • In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.
  • Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 215, Carbohydrate 36 g, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg

GINGERBREAD WITH FIG-WALNUT SAUCE



Gingerbread with Fig-Walnut Sauce image

I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. -Shelly Bevington-Fisher, Hermiston, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 26

1 cup unsalted butter, softened
1 cup packed brown sugar
3 large eggs, room temperature
1 cup molasses
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1-1/2 teaspoons aniseed, crushed
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup buttermilk
1 tablespoon lemon juice
Confectioners' sugar, optional
SAUCE:
12 ounces Calimyrna dried figs, cut into eighths
1 cup finely chopped walnuts
2 tablespoons walnut or canola oil
1 tablespoon aniseed, crushed
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1-3/4 cups water
1 cup sugar
2 tablespoons lemon juice
1/4 teaspoon salt

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.

Nutrition Facts : Calories 629 calories, Fat 26g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 534mg sodium, Carbohydrate 97g carbohydrate (70g sugars, Fiber 5g fiber), Protein 8g protein.

FIG BARS



Fig Bars image

Looking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1 cup boiling water
1 bag (9 oz) dried Mission figs, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter (do not use margarine)
1/4 cup quick-cooking oats
1/4 cup chopped walnuts

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

FIG AND NUT COOKIES



Fig and Nut Cookies image

Fig, cranberries and almond pair up in these tasty cookies - a great dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 10

Number Of Ingredients 14

1 cup Gold Medal™ all-purpose flour
1/2 cup Gold Medal™ whole wheat flour
1/2 cup unprocessed bran
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup packed brown sugar
1/4 cup butter, melted
2 eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla
1/4 cup sliced almonds
2 teaspoons granulated sugar

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In medium bowl, mix flours, bran, baking soda, cinnamon and allspice with whisk; set aside. In large bowl, stir together brown sugar, melted butter and eggs. Stir in figs, cranberries and vanilla. Add flour mixture, stirring just until moistened. Gently fold in almonds.
  • Onto cookie sheet, drop dough by 1/4 cupfuls 4 inches apart. Sprinkle evenly with granulated sugar.
  • Bake 12 minutes or until almost set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 125 mg

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