FIG BREAD
Sweet, soft and figgy, this quick bread is reminiscent of a Fig Newton cookie. If you happen to have an abundance of figs, this fig bread recipe is a delicious, creative way to use them up. And just as too-ripe bananas make the best banana bread, very ripe figs are ideal here.
Provided by Emily Nabors Hall
Categories Healthy Fig Recipes
Time 2h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray an 8 1/2- x 4 1/2-inch loaf pan with cooking spray.
- Whisk together mashed figs, egg, sugar, butter and vanilla in a large bowl until well combined. Stir together flour, baking powder, salt and cinnamon in a small bowl. Whisk flour mixture into fig mixture, stirring until just combined. Pour batter into prepared pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan 10 minutes. Remove from pan; transfer to a wire rack to cool completely, about 1 hour.
Nutrition Facts : Calories 178 calories, Carbohydrate 28 g, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, Sodium 148 mg, Sugar 15 g
FRENCH FIG TARTS
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
- Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
- In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
FIG SWIRLS
Categories Cookies Dessert Bake Christmas Kid-Friendly Cream Cheese Orange Fig Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen cookies
Number Of Ingredients 15
Steps:
- Make pastry dough:
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Pulse butter, cream cheese, yolk, and vanilla in a food processor until smooth, then add flour mixture and pulse until dough just forms a ball.
- Halve dough and form each half into a roughly 6- by 2-inch rectangle. Chill, wrapped in plastic wrap, until firm, about 1 1/2 hours.
- Make filling:
- Purée figs, honey, juice, zest, and cinnamon in cleaned food processor until almost smooth.
- Make logs:
- Roll out 1 piece of dough between 2 sheets of wax paper into a 10- by 8-inch rectangle (about 1/3 inch thick), long side facing you. Remove top sheet of wax paper and gently spread one fourth of fig mixture over bottom half of dough, leaving a 1/4-inch border. Using wax paper as an aid, roll dough, jelly-roll style, halfway, enclosing fig mixture. Flip dough, with wax paper. Remove paper. Spread with one third of remaining fig mixture and roll in same manner, to form an S-shaped log. Make another log. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
- Bake cookies:
- Put oven rack in middle position and preheat oven to 375°F.
- Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake until pastry is pale golden, 12 to 15 minutes. Transfer to racks to cool.
FIG NEWTON SWIRL TEA BREAD
Found this online and thought it sounded like something to try. The recipe suggests drizzling the baked loaf with an icing and scattering additional Fig Newton chunks on top of that; prep time is just an assumption.*
Provided by JamesDeansGirl
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350*F. Grease and flour a 9x5" loaf pan.
- Filling: Crumble all ingredients together with hands to create crumbs and chunks of various sizes; set aside.
- Combine all the dry ingredients.
- Add the eggs, milk, oil, and vanilla; stir just until batter is combined. Pour into the prepared pan.
- Gently swirl the filling into the batter with a butter knife to marbleize.
- Bake for 1 hour 45 minutes, checking around 90 minutes for doneness.
- Cool for 20 minutes on a wire rack; carefully invert and turn right side up and either finish cooling completely or drizzle with a glaze while still warm and sprinkle with additional crumbled Fig Newtons.
Nutrition Facts : Calories 259.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 41.8, Sodium 191.7, Carbohydrate 39.1, Fiber 1.1, Sugar 23.3, Protein 3.5
FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT
Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Provided by Sara Buenfeld
Categories Breakfast
Time 1h30m
Yield Cuts into 16 slices (16 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
- Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
- Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.
Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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HOMEMADE FIG NEWTONS RECIPE | BON APPéTIT
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Estimated Reading Time 6 mins
- Whisk all-purpose and whole wheat flours, cardamom (if using), baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy, 3–4 minutes. Add yolks and beat until mixture is fluffy, about 2 minutes. Add honey, vanilla, and orange zest and beat until incorporated, about 1 minute. Reduce mixer speed to low and slowly add dry ingredients, beating just to blend (dough will be very soft). Divide dough into thirds and wrap each piece tightly in plastic, flattening into a ½" disk. Chill at least 3 hours.
- Cook figs, orange juice, honey, and salt in a large saucepan over medium heat, stirring occasionally, until figs are very soft and no liquid remains, 25–30 minutes. Using a potato masher or large spoon, smash figs into small pieces and continue to cook, stirring frequently, until mixture is very thick and paste-like, 5–7 minutes. Scrape jam onto a plate and spread into an even layer; chill, uncovered, until cold, about 1 hour.
- Beat egg and 1 Tbsp. water in a small bowl. Scrape cold jam into a large zip-top bag or disposable pastry bag and cut a ¾" opening at 1 corner (or the tip if using a pastry bag).
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