Let's talk about FIGS!
Oh yeah! Love figs!
Anyone else enjoy figs??
C'mon - share those great fig recipes!!
Oh yeah! Love figs!
Anyone else enjoy figs??
C'mon - share those great fig recipes!!
Sugar-Crusted Figs
1/4 cup water
1 tablespoon vanilla extract
1-1/2 pounds figs -- fresh, stemmed
1-1/4 cups sugar -- superfine
1 cup whipping cream
1 teaspoon vanilla extract
Combine water and 1 tablespoon vanilla in a 1-cup measuring cup. Dip each fresh fig in mixture, and dredge in superfine sugar, coating each thickly. Place figs into lightly greased individual shallow baking dishes. Bake at 425 degrees F. for 15 to 20 minutes. Combine whipping cream and 1 teaspoon vanilla; beat at high speed with an electric mixer until soft peaks form. Spoon mixture over warm figs. Yield: 4 servings.
1/4 cup water
1 tablespoon vanilla extract
1-1/2 pounds figs -- fresh, stemmed
1-1/4 cups sugar -- superfine
1 cup whipping cream
1 teaspoon vanilla extract
Combine water and 1 tablespoon vanilla in a 1-cup measuring cup. Dip each fresh fig in mixture, and dredge in superfine sugar, coating each thickly. Place figs into lightly greased individual shallow baking dishes. Bake at 425 degrees F. for 15 to 20 minutes. Combine whipping cream and 1 teaspoon vanilla; beat at high speed with an electric mixer until soft peaks form. Spoon mixture over warm figs. Yield: 4 servings.
Fig Newton Bars
DOUGH:
1 c. Butter
3 eggs
1 tbsp. Lemon juice
2 c. Brown sugar
1 tsp. Vanilla
4 c. Flour
1 tsp. Salt
1 tsp. Soda
1 tsp. Baking powder
Mix butter, eggs, lemon juice, brown sugar, and vanilla well. Add flour, salt, soda, and baking powder. Mix well and chill.
FIG FILLING:
1-1/2 c. Ground figs (1 lb. Whole figs) or dates and/or raisins
1 c. Water
3/4 c. Sugar
3 tbsp. Flour
1/4 c. Nuts
2 tbsp. Orange juice
Boil figs and water 5 minutes. Blend in sugar, flour, nuts, orange juice. Cook until thick. Cool. Roll half to 18 x 12 x 1/8 inch rectangle. Cut into 4 strips 3 inches wide. Put cooled filling down center of strip. Fold each side over. Bake at 350 degrees for 10 to 12 minutes.
DOUGH:
1 c. Butter
3 eggs
1 tbsp. Lemon juice
2 c. Brown sugar
1 tsp. Vanilla
4 c. Flour
1 tsp. Salt
1 tsp. Soda
1 tsp. Baking powder
Mix butter, eggs, lemon juice, brown sugar, and vanilla well. Add flour, salt, soda, and baking powder. Mix well and chill.
FIG FILLING:
1-1/2 c. Ground figs (1 lb. Whole figs) or dates and/or raisins
1 c. Water
3/4 c. Sugar
3 tbsp. Flour
1/4 c. Nuts
2 tbsp. Orange juice
Boil figs and water 5 minutes. Blend in sugar, flour, nuts, orange juice. Cook until thick. Cool. Roll half to 18 x 12 x 1/8 inch rectangle. Cut into 4 strips 3 inches wide. Put cooled filling down center of strip. Fold each side over. Bake at 350 degrees for 10 to 12 minutes.
I got this from a friend - I want to make it -
Fig-Filled Pastry
1 pkg. figs, ground
1 1/4 c. sugar
3 c. flour
1 tsp. lemon extract
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. nutmeg
1/2 c. shortening
1 egg
1/2 c. milk
Mix figs, 1/4 cup sugar, 2 tablespoons flour and lemon extract in saucepan; cook until thick.
Sift re- maining flour, cream of tartar, soda and nutmeg to- gether.
Cream shortening and remaining sugar; beat in egg.
Add flour mixture alternately with milk.
Stir to make easily handled dough.
Divide dough in 2 parts; roll each part to fit cookie sheet.
Place half the dough on cookie sheet; spread with fig filling.
Cover filling with remaining dough.
Seal edges; cut steam vents.
Bake at 350 degrees for 15 to 20 minutes.
Fig-Filled Pastry
1 pkg. figs, ground
1 1/4 c. sugar
3 c. flour
1 tsp. lemon extract
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. nutmeg
1/2 c. shortening
1 egg
1/2 c. milk
Mix figs, 1/4 cup sugar, 2 tablespoons flour and lemon extract in saucepan; cook until thick.
Sift re- maining flour, cream of tartar, soda and nutmeg to- gether.
Cream shortening and remaining sugar; beat in egg.
Add flour mixture alternately with milk.
Stir to make easily handled dough.
Divide dough in 2 parts; roll each part to fit cookie sheet.
Place half the dough on cookie sheet; spread with fig filling.
Cover filling with remaining dough.
Seal edges; cut steam vents.
Bake at 350 degrees for 15 to 20 minutes.