Fig Jam Bars Recipes

FIG BARS

Steps:

• Using kitchen scissors, trim stems from the figs and discard. Cut the figs in half. In a saucepan combine the figs, water and lemon zest and bring to a boil. Lower the heat and simmer the figs, uncovered, until the water is absorbed and figs are tender, about 25 minutes. In a food processor puree the figs until smooth. Add the vanilla extract, cinnamon, and nutmeg and pulse to combine.
• Preheat oven to 350 degrees F. Sift together the flour, baking powder, cinnamon, and salt. Using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gently beat in the dry ingredients. With floured hands, gather the dough into a ball, flatten and wrap with plastic wrap. Refrigerate dough for at least 1 hour, or until chilled enough to easily roll out.
• Divide the dough in half. On a lightly floured surface, roll out half of the dough into a 13- by 9-inch rectangle. Trim the edges exactly with a sharp knife. Carefully transfer dough to a 13- x-9-9-inch buttered baking dish. Using a spatula spread the cooled fig mixture over the dough in an even layer. On a piece of waxed paper, roll out remaining dough in the same manner as before and place over the filling with the waxed paper side up. Peel the waxed paper from the dough and patch any tears by pressing dough together with your fingertips.
• Bake for 30 minutes, or until edges are golden. Cool on a wire rack before cutting into bars.

FIG BARS I

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.

FIG "NEWT" BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.
• Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.

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.

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.

MORE THE MERRIER ORANGE, FIG & WALNUT BARS

Steps:

• In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

HOMEMADE FIG NEWTONS RECIPE

Steps:

• FOR THE FILLING: Simmer the figs, apple juice*, and salt in a medium saucepan over medium heat, stirring occasionally, until the figs are very soft and the juice is syrupy, 25 to 30 minutes. There should only be 3-4 tablespoons of liquid remaining in the pan when they're done.
• Let the mixture cool slightly. Puree the figs in a food processor with the lemon juice until the mixture has a thick jam consistency, about 8 seconds.
• FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square baking pan with a parchment both directions, and then grease the paper.
• Whisk the flours, baking powder, and salt together in a medium bowl.
• In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
• Beat in the egg and vanilla until combined.
• Stir in the flour mixture until just incorporated.
• Reserve 3/4 cup of the dough for the topping!
• Sprinkle the remaining dough mixture into the prepared pan and press into an even layer with a greased spatula.
• Bake the crust until just beginning to turn golden, about 20 minutes.
• Meanwhile, roll the reserved 3/4 cup of dough for the top crust between 2 sheets of greased parchment paper into an 8-inch square; trim the edges of the dough as needed to measure exactly 8 inches. Leaving the dough sandwiched between the parchment, transfer it to a baking sheet and place it in the freezer until needed.
• Spread the fig mixture evenly over the crust. Unwrap the frozen, reserved top crust and lay it over the filling, pressing lightly to adhere. Honestly, this part doesn't have to be perfect; you can see in the photos I had some tears and holes and I just patched it. Once you cut the bars, no one will notice!
• Bake the bars until the top crust is golden brown, 25 to 30 minutes, rotating the pan halfway through baking.
• Let the fig bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.

FIG NEWTONS

Steps:

• Cream butter, using an electric mixer. Add both sugars and mix until creamy.
• Add egg, vanilla, and lemon zest. Mix until blended.
• Add flour, cinnamon, cardamom, and baking powder to the same bowl and mix until the dough comes together.
• Divide the dough into fourths using a pastry scraper, which happens to be one of my favorite kitchen gadgets! Cover the plate with plastic and refrigerate for 30 minutes.
• Preheat oven to 375 degrees F
• Remove one piece of dough from the fridge at a time. Using a well-floured surface, roll out the dough into a 7" x 10" rectangle, then slice down the middle to make two 3.5" x 10" rectangles. Add approximately three to four tablespoons of preserves down the center of the dough.
• Using the pastry cutter, carefully lift one side of the dough at a time and fold over the preserves. If you prefer, you can first cut the dough into two 3.5" x 5" pieces, which will make it easier to work with.
• If you haven't cut the log in two yet, do so now, and flip it over onto a cookie sheet covered with either a silicone mat or parchment paper. Don't overcrowd the cookies. Either work in batches or use more than one tray.
• Bake in the oven for 15-17 minutes, or until golden brown. Allow to cool before using the pastry cutter to cut each log into four pieces.

FIG JAM BARS

Steps:

• Preheat oven to 350.
• Line a 8x8 pan with parchment paper, leaving a 2-inch overhang on the sides; set aside.
• In a mixing bowl, whisk together flour, pecans, oats, sugar, shredded coconut, cinnamon and salt.
• Cut in butter and work mixture into small crumbs. You can also do this with a fork or even your fingers.
• Add honey and using your hands, continue to work the mixture until thoroughly combined.
• Transfer two-thirds of mixture to prepared pan and press it down, covering the entire bottom of the pan.
• Bake for 25 to 30 minutes, or until crust is light brown.
• Remove from oven and spread the fig jam across the top.
• Sprinkle the reserved granola mixture evenly over the jam.
• Bake for 35 to 40 minutes, or until golden brown.
• Cool completely in the pan.
• Remove and cut into bars.
• Serve.