Cherry Fig Bars Recipes

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CHERRY BARS



Cherry Bars image

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. -Jane Kamp, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

FIG BARS I



Fig Bars I image

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

1 cup water
3 cups dried figs
1 cup white sugar
½ cup butter, softened
1 cup white sugar
1 tablespoon milk
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

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

CHERRY-FIG BARS



Cherry-Fig Bars image

This unusual bar comes from the Land O Lakes Cookie Collection. Hope that you will enjoy them as much as we do.

Provided by Baby Kato

Categories     Bar Cookie

Time 45m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
3/4 cup white sugar
1/2 cup butter, softened
2 eggs
1/2 teaspoon baking soda
1 teaspoon vanilla
3/4 cup fig, chopped
1/4 cup maraschino cherry, drained and chopped
1 tablespoon white sugar, for sprinkling

Steps:

  • Heat oven to 325 degrees.
  • Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl.
  • Beat at slow speed, for 2 to 3 minutes, scraping bowl often.
  • Stir in cherries and figs.
  • Spread into greased and floured 9" pan.
  • Sprinkle remaining sugar over top.
  • Bake at 325 for 22- 30 minutes.
  • Cool completely, cut into bars.

Nutrition Facts : Calories 190.4, Fat 8.7, SaturatedFat 5.1, Cholesterol 55.6, Sodium 118.9, Carbohydrate 25.6, Fiber 0.4, Sugar 13.7, Protein 2.7

MARTHA'S CHEWY FIG BARS



Martha's Chewy Fig Bars image

Millet flour gives these grown-up fig bars the perfect crumbly texture. Martha made this recipe on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
Pinch of salt
1 teaspoon pure vanilla extract
1 cup all-purpose flour, plus more for rolling
1 cup millet flour
1 large egg, lightly beaten
1 tablespoon heavy cream
Turbinado sugar, for sprinkling
8 ounces dried figs, stemmed and chopped
1/4 cup tawny port
1/2 vanilla bean, scraped
2 tablespoons light-brown sugar
Pinch of salt

Steps:

  • Make the dough: Combine butter, granulated sugar, yolks, salt, vanilla, and flours in the bowl of a food processor. Process until dough comes together, 30 to 60 seconds. Turn dough out and divide in half. Shape each half into a 3-by-5-inch rectangle and wrap tightly in plastic wrap. Chill for 1 hour.
  • Make the filling: Heat figs and port in a small saucepan over medium until just simmering. Let stand until liquid is absorbed, about 10 minutes.
  • Transfer fig mixture to a food processor. Add vanilla bean seeds, brown sugar, and salt; process until a paste forms, 1 minute.
  • Preheat oven to 325 degrees with rack in the middle position. Roll out one piece of dough between lightly floured sheets of parchment paper into an 8-by-11-inch rectangle. Spread half of the filling lengthwise down the center of the dough to form a 2 1/2-by-9-inch rectangle. Use parchment to lift dough and fold over the filling to cover. Pinch edges to seal. Refrigerate on parchment until firm, 15 minutes. Repeat process with remaining dough and filling.
  • Remove both pieces of filled dough from refrigerator. Use parchment to carefully flip dough, seam-side down, onto a single parchment-lined baking sheet. Let stand 5 to 10 minutes. Combine egg and cream, and lightly brush dough. Sprinkle generously with turbinado sugar. Bake until golden brown, 30 to 35 minutes. Let cool on pan before slicing crosswise into 3/4-inch-thick pieces.

FIG AND CHERRY COOKIE PIES



Fig and Cherry Cookie Pies image

Similar to cucidati, the Italian fig cookies traditionally served at Christmastime, these adorable mini pies are filled with dried figs, dried cherries and almonds, then topped with a pretty almond-flavored glaze. But unlike most cucidati recipes, this one calls for softening the dried fruit in simmering water before it is puréed with nuts and spices. Sometimes dried fruit from the store comes without a drop of moisture left in it, so rehydrating it helps bring back some softness and ensures that the filling doesn't rob moisture from the pastry as it bakes.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 2h

Yield About 2½ dozen cookies

Number Of Ingredients 18

3 cups/408 grams all-purpose flour, plus more for dusting
3/4 cup/92 grams confectioners' sugar
3/4 teaspoon kosher salt (Diamond Crystal)
1 cup plus 2 tablespoons/256 grams cold unsalted butter, cut into cubes
3 large egg yolks
5 tablespoons/75 grams heavy cream, plus more as needed
1/2 cup/82 grams loosely packed chopped dried figs, hard stems removed (about 6 dried figs)
1/2 cup/80 grams dried sweetened sour cherries or cranberries, chopped
1/4 cup/38 grams raw or roasted almonds
3 tablespoons/41 grams dark brown sugar
2 tablespoons dark rum
1 tablespoon freshly grated orange zest (from 1 orange)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/123 grams confectioners' sugar, sifted
1/2 teaspoon almond extract
3 to 4 tablespoons heavy cream
Sprinkles

Steps:

  • Prepare the pastry: Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolks and cream, and pulse just until the dough starts to come together. Add more cream if necessary, but stop before the dough is too wet. Tip the dough out onto a piece of plastic wrap and form it into a ball, divide in two and wrap each half in plastic wrap. Chill for at least 2 hours.
  • Meanwhile, prepare the filling: In a small saucepan, combine the figs, cherries and 1¼ cups water, and bring to a low simmer over medium heat. Cook until the figs are very soft, about 15 minutes, adding a little more water as necessary to make a moist paste. Transfer to the bowl of a food processor and add the almonds, brown sugar, rum, orange zest, cinnamon and salt, and pulse until you have a relatively smooth paste. (You should have about 1¼ cups filling.) Let cool completely.
  • Line 2 baking sheets with parchment paper. Working with 1 ball at a time, roll the dough out to ⅛-inch thickness on a very lightly floured surface. Use a 2¼-inch cookie cutter to cut out circles. Transfer the circles to the prepared baking sheet. Scoop about a scant tablespoon of filling onto half of the dough circles. Brush the edges of the filled circles with a bit of cream and top with another dough circle, gently pressing the edges to seal. Repeat with the remaining dough and filling. (If the dough becomes too soft, pop it into the fridge to firm up before continuing.) You can reroll and cut the dough scraps one time.
  • Chill the pies for 10 minutes. Use a fork to crimp all of the edges. (If you'd like to neaten the edges, you can go over the cookies again with the cookie cutter.) Refrigerate the cookies for at least 30 more minutes. While the cookies chill, heat the oven to 350 degrees.
  • Brush the top of each cookie with cream. Bake until they're golden and crisp, 25 to 30 minutes, rotating the sheets halfway through. Transfer cookies to a rack to cool completely.
  • Prepare the glaze: In a small bowl, whisk together the sugar, almond extract and 3 tablespoons cream. The icing should be spreadable. If it isn't, stir in another tablespoon cream. Spread a bit of the glaze on each cookie and top with sprinkles. Store in an airtight container at room temperature for up to 3 days or freeze for a month.

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