WHOLE WHEAT FIG BARS
These are delicious and just like the old "Fig Newtons" I remember from when I was a kid. Recipe comes from a very old tattered cookie book that no longer has a cover that belonged to my Mom. They were always a treat around Christmas time.
Provided by Derf2440
Categories Bar Cookie
Time 40m
Yield 56 2x1 inch bars
Number Of Ingredients 14
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.
Nutrition Facts : Calories 58.3, Fat 1.5, SaturatedFat 0.4, Cholesterol 6.6, Sodium 25.5, Carbohydrate 10.7, Fiber 0.7, Sugar 6, Protein 1
HOMEMADE FIG BARS
In this recipe, honey-sweetened figs are tucked inside a tender whole-wheat cookie. Both of my kids agreed they were superior to the store-bought versions they had tried at a friend's house -- they couldn't keep their mitts out of the tin I put them in.
Provided by Catherine McCord
Categories dessert
Time 35m
Yield 20 bars
Number Of Ingredients 7
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 NEWTON BARS
Make and share this Fig Newton Bars recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
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 ZUCCHINI BARS
Make and share this Whole Wheat Zucchini Bars recipe from Food.com.
Provided by jeteboy
Categories Bar Cookie
Time 35m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350°F spray a 9*13 pan.
- combine flour, cinnamon, and sugar substitute.
- in a separate bowl, combine applesauce and eggs. mix in remaining ingredients.
- combine wet and dry ingredients and spread in prepared pan.
- bake 15-20 minutes.
Nutrition Facts : Calories 67.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 17.6, Sodium 8.6, Carbohydrate 13.8, Fiber 1.9, Sugar 3.5, Protein 2.4
OAT AND FIG SQUARES
Figs, rich in antioxidants, are combined with fiber-filled oats, whole-grain flour, and honey to make a snack that is healthier than a standard cookie or energy bar. I think they are quite delicious! The recipe is adapted from one published in "Delicious Living", a magazine provided complimentary by our local health food store; it was included in a feature on reducing sugar cravings and making healthier substitutions. Be sure to use whole-wheat pastry flour--you won't get the same results with regular whole-wheat flour.
Provided by GaylaJ
Categories Bar Cookie
Time 40m
Yield 16 2X2-inch squares, 16 serving(s)
Number Of Ingredients 8
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.
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WHOLE WHEAT FIG BARS — BAKED GREENS
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- 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
- 2. Make the filling: Remove the hard stem tip from your dried figs, if they have one. Then, measure out figs in a glass measuring cup, and cover with hot tap water. Let soak for at least 15 minutes to help them soften. Drain soaked figs and add them to a blender or food processor with all other filling ingredients. Blend until combined. This mixture will be thick an sticky, but shouldn't have any large chunks of fig left. Set filling aside.
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