Fig Bars Food

FIG BARS II

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
• Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.

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.

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

Steps:

• Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.
• Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.
• Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.
• Remove the cookie dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.
• Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.
• Preheat oven to 350 degrees. Bake cookies until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife.

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.

FIG NEWTON BARS

Steps:

• Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
• Mix the milk with the vanilla.
• Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
• Blend well.
• Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
• Put figs in saucepan with remaining sugar and 1 cup boiling water.
• Boil 5 minutes; cool.
• Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
• Cut into rectangular bars.
• Bake in 400°F for 12 to 15 minutes.

WHOLE WHEAT FIG BARS

Steps:

• Preheat oven to 375°F.
• In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy.
• Add all purpose flour, whole wheat flour, baking soda, baking powder, orange peel and salt, beating until blended.
• Refrigerate dough 1 to 2 hours.
• Prepare fig filling and set aside, see below.
• On a floured surface, roll dough into 14 inch square.
• Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.
• Spoon 1/4 of fig filling in a 1 1/2 inch wide mound down center of each strip.
• Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top.
• Press edges together to seal.
• Cut strips crosswise in half for ease of handling.
• Place, seam side down, 3 inches apart on greased baking sheets.
• Brush off any excess flour.
• Cut each strip into 7 (1 inch) crosswise pieces, but do not separate.
• Bake 13 to 15 minutes or until puffed and firm to the touch.
• Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely.
• Fig Filling.
• In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally; cool.

MARTHA'S CHEWY FIG BARS

Steps:

• Make the dough: Combine butter, granulated sugar, yolks, salt, vanilla, and flours in the bowl of a food processor. Process until dough comes together, 30 to 60 seconds. Turn dough out and divide in half. Shape each half into a 3-by-5-inch rectangle and wrap tightly in plastic wrap. Chill for 1 hour.
• Make the filling: Heat figs and port in a small saucepan over medium until just simmering. Let stand until liquid is absorbed, about 10 minutes.
• Transfer fig mixture to a food processor. Add vanilla bean seeds, brown sugar, and salt; process until a paste forms, 1 minute.
• Preheat oven to 325 degrees with rack in the middle position. Roll out one piece of dough between lightly floured sheets of parchment paper into an 8-by-11-inch rectangle. Spread half of the filling lengthwise down the center of the dough to form a 2 1/2-by-9-inch rectangle. Use parchment to lift dough and fold over the filling to cover. Pinch edges to seal. Refrigerate on parchment until firm, 15 minutes. Repeat process with remaining dough and filling.
• Remove both pieces of filled dough from refrigerator. Use parchment to carefully flip dough, seam-side down, onto a single parchment-lined baking sheet. Let stand 5 to 10 minutes. Combine egg and cream, and lightly brush dough. Sprinkle generously with turbinado sugar. Bake until golden brown, 30 to 35 minutes. Let cool on pan before slicing crosswise into 3/4-inch-thick pieces.