RAISIN BARS
If you're a fan of fig bars, these sweet treats will surely hit the spot.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
- Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
- Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
- Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.
FIG BARS I
These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!
Provided by SAUNDRA
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 2h
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 5.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 118.7 mg, Sugar 35.9 g
FIG-FILLED COOKIES
Family and friends know I have a fondness for Christmas cookies. Each year after Thanksgiving, they begin asking when the cookies will be ready!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 2-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
RAISIN FILLING
This is the filling used in chocolate layer cake, between layers. It was used by a lady to make wedding cakes. She always cooked it in a double boiler.
Provided by lmwittry
Categories Dessert
Time 20m
Yield 1 2 layer cake
Number Of Ingredients 8
Steps:
- Cook first five ingredients until thickened, then add butter, vanilla, and black walnuts.
- Use as filling between layers of cake.
Nutrition Facts : Calories 1861.9, Fat 61.7, SaturatedFat 34.7, Cholesterol 726.1, Sodium 562.7, Carbohydrate 307.1, Fiber 5.6, Sugar 236.5, Protein 36
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.)
HOMEMADE OATMEAL FIG BARS
These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.
Provided by Sally
Categories Breakfast
Time 3h
Number Of Ingredients 14
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.
CREAM CAKE WITH RAISIN OR FIG FILLING
This recipe is from an extremely old handwritten cookbook. It calls for a "piece of butter like a hickory nut" which I am calling 1 Tablespoon. And 'sweet milk' my research shows was fresh whole milk before it was turned into buttermilk. Therefore 'sweet cream stirred thick' should be fresh cream or the opposite of sour cream. Most of this lady's cake recipes just say "flavor" or "flavor to taste" which is not acceptable here. So I put in 1 teaspoon vanilla as a placeholder. Feel free to use any flavoring you like.
Provided by maryannatwork
Categories Dessert
Time 1h28m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
- Preheat oven to 350 degrees (this is a guess).
- Cream sugar and butter.
- Add eggs; beat well.
- Sift together flour and baking powder.
- Add milk and flour mixture to egg mixture and beat well.
- Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
- For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
- The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
- For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
- Stir in raisins.
- For the fig filling it says "stewed with 2/3 cup sugar and very little water".
- I think this means just enough water to dissolve that much sugar.
- I would cool the fruit syrup mixture before I added it to the cream mixture.
- Spread filling between layers of cake.
RAISIN FILLED OATMEAL BARS
Make and share this Raisin Filled Oatmeal Bars recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Stir together flour, oats, brown sugar and soda. Cut in butter until mixture is crumbly. Pat 2/3 of crumbs in the bottom of an ungreased 13x9x2-inch baking pan.
- FOR FILLING:.
- In a saucepan combine sugar and cornstarch. Stir in 2 cups raisins and 1 cup water. Cook and stir till bubbly. Spread atop crumb mixture.
- Sprinkle with remaining crumb mixture. Bake in a 375F oven for 25-30 minutes.
- Cool on wire rack. Cut into bars.
RAISIN, DATE AND FIG FILLING (USE WITH 1-2-3-4 BAR RECIPE)
This is an alternate filling to the canned pie filling used in my 1-2-3-4 Bars recipe. I imagine it could be put to many other good uses, as well!!
Provided by davianng
Categories Pie
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Cook over low heat, stirring constantly, until thickened (about 5 minutes).
- Cool.
ITALIAN FIG COOKIES
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Categories Cookies Fruit Dessert Bake Christmas Raisin Fig Almond Walnut Brandy Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 1/2 dozen cookies
Number Of Ingredients 27
Steps:
- Make filling:
- Pulse figs and raisins in a food processor until finely chopped, then stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.
- Make dough:
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, then flatten each half into a rough 6- by 4-inch rectangle between sheets of plastic wrap. Chill until firm, at least 8 hours.
- Form cookies:
- Preheat oven to 350°F.
- Roll out 1 rectangle of dough (keep remaining dough chilled) into a 15- by 14-inch rectangle on a well-floured surface with a floured rolling pin. Trim to a 13- by 10-inch rectangle (chill trimmings), then cut into 4 (10- by 3 1/4-inch) strips. Arrange 1/3 cup filling in a 1-inch-wide log lengthwise down center of each strip, then fold sides of each strip up over filling to enclose it, pinching edges together to seal. Turn rolls seam-sides down and press gently to flatten seams. Cut logs crosswise with a floured knife into 1 1/2-inch-wide slices and arrange 1/2 inch apart on buttered large baking sheets. Make more cookies in same manner with remaining chilled dough, trimmings (reroll once), and filling.
- Bake cookies in batches in middle of oven until golden around edges, 16 to 20 minutes. Transfer cookies to racks and cool until warm, about 10 minutes.
- Make icing while first batch of cookies bake:
- Whisk together confectioners sugar, vanilla, and enough orange juice to make a pourable icing.
- Brush icing on warm cookies and decorate with nonpareils (if using), then cool completely.
- Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).
OLD-FASHIONED OATMEAL RAISIN BARS
These tender bars from Rita Christianson of Glenburn, North Dakota have a sweet raisin filling tucked between a golden oat crust and topping. The old-fashioned treats are perfect for potlucks and cost a mere 20¢ each.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 179 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL, FIG, AND WALNUT BARS
Provided by Kate Fogarty
Categories Dessert Bake Vegetarian Low Cal Dried Fruit Walnut Oat Low Cholesterol Vegan Party Simmer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 48 bars
Number Of Ingredients 18
Steps:
- For filling:
- Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- For crust:
- Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
- Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
- Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
- Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
GARIBALDI-GOLDEN RAISIN BISCUIT COOKIES (SUNSHINE)
These biscuit/cookies were made by Sunshine Biscuit Company in Saginaw, Michigan and later by Keebler.(1996) These are flat raisin-filled cookies-(cracker/biscuits), but now have dropped them from their line-up- This recipe is in part from King Arthur Flour/part improvised -these are not real sweet and are very good.They are...
Provided by Pat Duran
Categories Flatbreads
Time 45m
Number Of Ingredients 11
Steps:
- 1. Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
- 2. Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
- 3. Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
- 4. Wrap the dough in plastic wrap and chill for 30 minutes. Remove 1 piece of dough from the refrigerator. Preheat oven to 350^. Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
- 5. Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
- 6. Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
- 7. Repeat with remaining dough. Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan. I baked them apart this time- but like them left together with perforations then baked.
FIG AND RAISIN BREAD PUDDING
Make and share this Fig and Raisin Bread Pudding recipe from Food.com.
Provided by CaliforniaGrown
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
- Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Nutrition Facts : Calories 593.3, Fat 29.5, SaturatedFat 16.9, Cholesterol 179.2, Sodium 530.9, Carbohydrate 68.3, Fiber 3, Sugar 26.1, Protein 10.7
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