Fig Newton Cupcakes Food

EASY FIG COFFEE CAKE

Steps:

• Combine brown sugar, 2 tablespoons of butter, cinnamon, and crumbled fig cookies; mix well and set aside.
• Beat eggs in large mixer bowl until frothy. Add sugar and melted butter; beat well.
• in another bowl combine flour, baking powder, and salt. Gradually add flour mixture to the egg mixture mixing alternately with the milk; mix well. Stir in vanilla.
• Pour 1/2 the batter into a greased 8-inch square pan. Top with half of the fig mixture. Pour remaining batter over fig layer. Sprinkle the remaining fig layer on top of batter in a lattice fashion.
• Bake at 350°F for 40 to 45 minutes or until cakes test done.

FIG NEWTON COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8" X 8" or 9" X 9" baking pan.
• 2. For batter cream butter and sugar together and beat in eggs and vanilla.
• 3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk; set aside.
• 4. For filling combine brown sugar, cinnamon and cut in butter until crumbly. Fold in crumbled cookies; set aside.
• 5. Spread a third of the batter into pan. Top with half of the filling. Repeat layers. Top with remaining batter.
• 6. For topping stir together flour, sugars and salt. Cut in butter and stir in oats. Press together and top coffee cake with large crumbles.
• 7. Bake for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.

FIG NEWTONS (HOMEMADE)

Steps:

• Dice figs, soak in water 1 hour.
• Add sugar & cook on medium heat until of thin jam consistency.
• Beat sugar, butter, egg, milk & vanilla until well blended.
• Add dry ingredients.
• Mix well and refrigerate for 1 hour.
• Place 1/2 on well floured dough cloth; knead about 6 times.
• Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
• Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
• Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

GF/CF FIG/FRUIT NEWTONS

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour a mini loaf pan.
• In a medium bowl, mix together the Splenda and oil. Beat in the eggs, one at a time, then stir in the vanilla.
• Combine flour and baking powder, add to the creamed mixture and mix well.
• Finally stir in the milk substitute until batter is smooth. Pour about 1 tbsp batter into each loaf.
• Bake for 3 minutes in the preheated oven. Remove from oven and place jelly on the center of each cake and smooth leaving space around the edge. Cover each cake with remaining batter. Bake 18. Cake is done when it springs back to the touch.