Fig Bars I Food

HOMEMADE FIG BARS

Steps:

• Preheat the oven to 350 degrees F.
• Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
• Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
• Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
• Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.

FIG BARS I

Steps:

• Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
• In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

OATMEAL FIG BARS | HOMEMADE FIG NEWTONS

Steps:

• In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
• Put filling in food processor and process until smooth. Set aside.
• Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
• In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
• Add butter and egg white to oat mixture and stir until combined.
• Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
• Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.

FIG BARS

Steps:

• 1. First pre-heat oven to 350°F. Then spray a 9 inch square pan with cooking spray. Then in a small bowl beat 1/2 cup butter, 1/4 cup granulated sugar & the vanilla with electric mixer on medium speed until well blended. Then on low speed beat in 1 cup flour until soft dough forms. Then press dough in bottom of pan. Then bake for about 10 to 15 mins or until center is set.
• 2. Next in a 2 quart saucepan cook filling ingredients over medium-high heat 5 to 10 mins. Make sure to stir frequently until figs are tender and most of liquid is absorbed. Then spread over crust.
• 3. Next in a small bowl mix 1/4 cup flour, the brown sugar & 3 tablespoons butter, using pastry blender or fork, until crumbly. Then stir in oats & walnuts. Sprinkle over filling.
• 4. Then bake for about 15 to 20 mins longer or until edges are bubbly & topping is light golden brown. Then cool completely about 1 hour. The to cut the bars cut into 4 rows by 4 rows.

FIG BARS

Steps:

• Using kitchen scissors, trim stems from the figs and discard. Cut the figs in half. In a saucepan combine the figs, water and lemon zest and bring to a boil. Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes. In a food processor puree the figs until smooth. Add the vanilla extract, cinnamon, and nutmeg and pulse to combine.
• Preheat oven to 350 degrees F. Sift together the flour, baking powder, cinnamon, and salt. Using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gently beat in the dry ingredients. With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap. Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out.
• Divide the dough in half. On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle. Trim the edges exactly with a sharp knife. Carefully transfer dough to a 13- x-9-9-inch buttered baking dish. Using a spatula spread the cooled fig mixture over the dough in an even layer. On a piece of waxed paper, roll out remaining dough in the same manner as before and place over the filling with the waxed paper side up. Peel the waxed paper from the dough and patch any tears by pressing dough together with your fingertips.
• Bake for 30 minutes, or until edges are golden. Cool on a wire rack before cutting into bars.

CHERRY-FIG BARS

Steps:

• Heat oven to 325 degrees.
• Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl.
• Beat at slow speed, for 2 to 3 minutes, scraping bowl often.
• Stir in cherries and figs.
• Spread into greased and floured 9" pan.
• Sprinkle remaining sugar over top.
• Bake at 325 for 22- 30 minutes.
• Cool completely, cut into bars.

HOMEMADE OATMEAL FIG BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
• Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
• In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
• Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
• Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.

GRANOLA FIG BARS

Steps:

• Chop figs in a food processor with an off and on motion.
• Add sugar and lemon juice, blending till smooth.
• Combine granola, brown sugar, flour and almonds in a large mixing bowl.
• Reserve 4 cups of this mixture.
• Press remaining mixture evenly into a greased 9 x 13 pan.
• Spread filling over top and cover with remaining 4 cups of granola mixture; press lightly with hands.
• Bake at 375 degF for about 25 minutes or until golden.
• Cut while still warm.
• Serve as a dessert (12 servings), topped with whipped cream or ice cream.
• Can also be cut into 32 bars.