Fig Newton Bars Recipes

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HOMEMADE FIG NEWTONS RECIPE



Homemade Fig Newtons Recipe image

Homemade fig newtons made with dried figs and a whole wheat brown sugar crust. Even better than store-bought!

Provided by Christina Lane

Categories     Cookies and Bars

Time 1h10m

Number Of Ingredients 12

8 ounces dried Turkish or Calimyrna figs, stemmed and quartered
2 cups apple juice*
Pinch salt
2 teaspoons fresh lemon juice
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 cup (2 /3/4 ounces) whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup packed (5 1/4 ounces) light brown sugar
1 large egg
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 206 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 113 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

FIG NEWTONS (HOMEMADE)



Fig Newtons (Homemade) image

Make and share this Fig Newtons (Homemade) recipe from Food.com.

Provided by Spyder-man

Categories     Dessert

Time 2h

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 11

1 lb dried figs or 2 lbs fresh figs
1 cup sugar
1 cup water (1 c. for dried figs, 1/2 c. for fresh)
1/2 cup butter, room temp
1 cup sugar
1 large egg
1 tablespoon cream or 1 tablespoon milk
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour

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.

Nutrition Facts : Calories 315.2, Fat 8.8, SaturatedFat 5.3, Cholesterol 37.2, Sodium 204, Carbohydrate 58.1, Fiber 2.1, Sugar 41.4, Protein 3.1

FIG NEWTON BARS



Fig Newton Bars image

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

1/2 cup shortening
1/2 teaspoon salt
1 1/2 cups sugar
3 cups all-purpose flour
1 egg, well beaten
3 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup fig, finely chopped

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.

FIG "NEWT" BARS



Fig

Add these delicious figs filled bars to your dessert table made using Betty Crocker® cookie mix - a wonderful Halloween treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter
2 3/4 cups dried Calimyrna figs, stems removed
3/4 cup warm water
1/4 cup real maple syrup or honey
1 teaspoon grated lemon peel
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 215, Carbohydrate 36 g, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 85 mg

HOMEMADE FIG BARS



Homemade Fig Bars image

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

1 cup roughly chopped dried figs, stems removed
1 tablespoon honey
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups white whole-wheat flour

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-ISH COOKIES



Fig Newton-ish Cookies image

This is a dark, not very sweet, fig-filled cookie, basically a homemade fig newton. The crust gets a toasty flavor from whole wheat flour and walnuts, while the fig filling really lets the dark flavor of the fruit come through. These are definitely better the next day, as the cookies soften and the flavors get a chance to meld together.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 14h35m

Yield 18

Number Of Ingredients 20

¾ cup whole wheat flour
½ cup finely ground walnuts
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ cup unsalted butter, softened
3 tablespoons brown sugar
2 tablespoons honey
1 large egg
¼ teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup dried figs
½ cup water
4 tablespoons honey, or to taste
1 orange, juiced
1 teaspoon vanilla extract
½ teaspoon grated orange zest
¼ teaspoon ground nutmeg
1 pinch salt

Steps:

  • Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  • Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky.
  • Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight.
  • Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes.
  • Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long.
  • Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long.
  • Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips.
  • Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet.
  • Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes.
  • Store cooled cookies in an airtight container until softened, 8 hours to overnight.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 19.5 g, Cholesterol 17.1 mg, Fat 4.5 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 100.3 mg, Sugar 14.1 g

FIG BARS



Fig Bars image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48 one-inch bars

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, 1 lightly beaten for sealing dough
1 large egg yolk, room temperature
2 1/2 cups all-purpose flour, plus more for dusting
Zest of 1/2 lemon, cut into four 1-inch strips
1 cinnamon stick
24 ounces dried black mission figlets, stems trimmed
1/4 cup Cognac
2 cups water

Steps:

  • Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter, 1/2 cup plus 2 tablespoons sugar, the vanilla, and salt together until smooth. Add 1 egg and egg yolk, beating to combine, scraping the sides of the bowl with a rubber spatula. Add flour gradually, and continue beating until just blended. Transfer the dough to a sheet of plastic wrap, and shape into a rectangle. Wrap the dough well. Chill in the refrigerator until firm, about 2 hours.
  • Make the filling: In a shallow, medium saucepan, combine lemon rind, cinnamon stick, figlets, cognac, 1 cup sugar, and 2 cups water over medium-high heat. Bring to a boil, and reduce heat to low; simmer until the liquid has evaporated, about 30 minutes, stirring occasionally. Remove lemon rind and cinnamon stick, and let cool.
  • Place fig mixture in the bowl of a food processor, and pulse until smooth, 20 to 30 seconds.
  • Remove the cookie dough from the refrigerator, and divide in half. On a parchment-lined work surface that has been lightly floured, roll one half of the dough into a rectangle about 1/8 inch thick. Trim the dough to 9 by 12 inches with a pizza wheel or a knife. Cut the rectangle lengthwise into three strips, 3 by 12 inches. If the dough becomes soft, it may be necessary to chill it again.
  • Transfer the filling to a pastry bag fitted with a #8 or #808 plain tip. Pipe the filling down the center of each strip. Brush beaten egg along one of the 12-inch sides of dough. Fold dough over fig filling to enclose, pressing gently to seal. Transfer to a baking sheet lined with a parchment paper, seam side down. Repeat with the remaining dough and filling. Chill in refrigerator for 30 minutes.
  • Preheat oven to 350 degrees. Bake cookies until light golden, 20 to 25 minutes. Remove to a cooling rack. When completely cooled, transfer to a cutting board, and cut each log into eight 1 1/2-inch cookies with a serrated knife.

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From cdkitchen.com


HOMEMADE FIG NEWTONS (USING FIG PRESERVES) - HILDA'S KITCHEN BLOG
2017-10-11 How to Make This Recipe. Cream butter, using an electric mixer. Add both sugars and mix until creamy. Add egg, vanilla, and lemon zest. Mix until blended. 2. Add flour, cinnamon, cardamom, and baking powder to the same bowl and mix until the dough comes together. 3.
From hildaskitchenblog.com


HOMEMADE RAW FIG NEWTON BARS {GLUTEN FREE}
2016-09-01 To make the fig chia jam, blend the figs, lemon juice and maple syrup until smooth and creamy. Transfer to a bowl and stir in the chia seeds. Then, chill in the refrigerator for at least 30 minutes. Meanwhile, make the crust. Using a food processor, add the oats and grind until it resembles the fine consistency of a flour.
From fitlivingeats.com


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