Scrumptious Fig Squares 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 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.

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.

SCRUMPTIOUS FIG SQUARES

Steps:

• For filling: Finely chop figs in processor (do not puree).
• Combine with juice, sugar and peel in small saucepan.
• Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
• Remove from heat and mix in vanilla and cinnamon.
• Cool completely.
• For pastry: Preheat oven to 350F (160C).
• Line 9 x 13 inch pyrex baking dish with foil.
• Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
• Combine flour, cornstarch and salt in small bowl to blend.
• Add to butter until mixture just starts to come together.
• Separate in half.
• Press one half into pan, just coming up sides slightly.
• Brush pastry edges with egg white.
• Spread filling over pastry, leaving a ¼ inch border.
• Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
• Combine 2 tblsps sugar with 1 tsp cinnamon.
• Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
• Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
• Cool on rack.
• Remove pastry from pan, using foil as aid.
• Cut into 1 ½ inch squares.

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.)

ORANGE SULTANA SQUARES

Steps:

• Preheat oven to 200 degrees centigrade. Grease a 23cm x 23cm slab tin.
• Squeeze juice from orange and reserve for topping. Mince pulp and rind. Mix together pulp, rind, and sultanas.
• Combine sifted dry ingredients and sugar in bowl of electric mixer, rub in margarine.
• Add 1 cup milk, blend on medium speed for 2 minutes
• Add egg and 1/4 cup extra milk, beat further 2 minutes.
• Fold orange and sultana mixture into batter.
• Pour mixture into greased 23cm x 23cm slab tin.
• Bake at 200 degrees centigrade for 40 to 45 minutes Whilst still warm, sprinkle cake with orange juice, then sprinkle with sugar and cinnamon.

FIG AND RUM SQUARES

Steps:

• Preheat oven to 350°F. Blend flour, butter, 1/2 cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon rum; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11 1/2 x 7 1/2-inch metal baking pan; do not clean processor. Blend figs, orange juice, orange peel, cinnamon, 1/2 cup sugar, and 3 tablespoons rum in processor to coarse paste. Spread filling over crust. Mix sliced almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.

OAT AND FIG SQUARES

Steps:

• Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
• Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
• Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
• Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
• Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.