FIG-AND-WALNUT ENERGY BARS
Provided by Ellie Krieger
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
- Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
- Add the honey and eggs; pulse until well combined.
- Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Nutrition Facts : Calories 149, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 27 milligrams, Sodium 31 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 5 grams
GINGERBREAD WITH FIG-WALNUT SAUCE
I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 26
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.
Nutrition Facts : Calories 629 calories, Fat 26g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 534mg sodium, Carbohydrate 97g carbohydrate (70g sugars, Fiber 5g fiber), Protein 8g protein.
FIG-WALNUT GINGERBREAD BARS
Serve your guests with these fig-walnut gingerbread bars that are made using Betty Crocker® cookie mix - a tasty holiday dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 2/3 cup dough. Press remaining dough in bottom of pan. Bake 15 minutes.
- In small bowl, mix preserves, chopped figs and brown sugar. Spread over partially baked cookie crust. Stir walnuts into reserved dough; crumble over filling.
- Bake 30 to 32 minutes or until golden. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 4 rows by 4 rows. Sprinkle bars with powdered sugar.
Nutrition Facts : Calories 275, Carbohydrate 41 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 269 mg
FIG, OAT AND YOGURT BARS
This grab-and-go bar makes a satisfying breakfast (or snack) when there just isn't time to sit down for a meal. Make a batch ahead of time to have on hand for busy days. Sweetened with dried figs and honey and topped off with a coating of Greek yogurt and coconut oil, it fits the bill for the Mediterranean diet.
Provided by Food Network Kitchen
Time 4h20m
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Toss the oats, almonds and pumpkin seeds on a baking sheet and bake until just beginning to toast, about 10 minutes. Transfer to a large bowl and fold in the chia and flax seeds. Reduce the oven temperature to 300 degrees F.
- Meanwhile, add the honey, almond butter, vanilla extract, 1/4 cup of the coconut oil and 1/2 teaspoon salt to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the ingredients are melted. Stir to combine. Pour the mixture into the bowl with the oat mixture. Spray a rubber spatula with nonstick cooking spray and gently fold until combined. Fold in the figs.
- Spray a baking sheet with nonstick cooking spray, then line with parchment with a 1-inch overhang on 2 of the sides. Transfer the mixture to the prepared baking sheet and use the rubber spatula (or damp hands) to press into an even layer. Bake until light golden brown, 25 to 30 minutes. Let cool at room temperature for 30 minutes then transfer to the refrigerator to cool completely, about 2 hours.
- About 30 minutes before the bar is done chilling, remove the yogurt from the refrigerator to bring to almost room temperature.
- Microwave the remaining 1/4 cup coconut oil in a small microwave-safe bowl until melted, about 30 seconds. Let sit until cool to the touch but still liquid, about 10 minutes.
- Add the yogurt to the coconut oil and whisk until smooth. Spread the yogurt mixture on top of the bar with a small offset spatula. Chill until hardened, about 1 hour.
- Use the parchment to remove the bar from the baking sheet; cut into 16 bars. Store in an airtight container or individually wrapped in parchment paper, at room temperature or in the refrigerator, for up to 1 week.
FIG "NEWT" BARS
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
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
MORE THE MERRIER ORANGE, FIG & WALNUT BARS
Orange, fig and walnuts make a bar that's uniquely different and delicious. Think you can eat just one? -Judy Dalton, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
FIG BARS I
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
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
FRESH FIG AND WALNUT COOKIES
A yummy, moist cookie made with fresh figs. So good you can't stop at one. These also freeze well.
Provided by glenmindy newton
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
- Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
- Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 21 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 145.7 mg, Sugar 11.3 g
WALNUT-FIG BREAD
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h15m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
- Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
- Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
- Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
- Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.
FIG AND WALNUT COOKIES
Recipe courtesy Giada De Laurentiis Difficulty: Medium Prep Time: 45 minutes Inactive Prep Time: 1 hour 5 minutes Cook Time: 36 minutes Yield: 4 dozen
Provided by Phil Franco
Categories Dessert
Time 1h21m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
- Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
- Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
- Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
Nutrition Facts : Calories 117.4, Fat 4.9, SaturatedFat 2.1, Cholesterol 20.8, Sodium 30.2, Carbohydrate 17.7, Fiber 1, Sugar 10.9, Protein 1.8
OATMEAL, FIG, AND WALNUT BARS
Provided by Kate Fogarty
Categories Dessert Bake Vegetarian Low Cal Dried Fruit Walnut Oat Low Cholesterol Vegan Party Simmer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 48 bars
Number Of Ingredients 18
Steps:
- For filling:
- Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- For crust:
- Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
- Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
- Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
- Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
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WALNUT AND FIG CRUMBLE BARS - FORK KNIFE SWOON
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5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides to form a sling. Set aside.
- Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda, cinnamon, and salt until well-combined.
- Cut the butter into cubes, then use your fingers to gently knead the butter into the dry ingredients, until completely incorporated, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This will take a few minutes.
- Assemble: Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Spoon the fig butter over the bottom crust, leaving about a 1/4-inch border around the sides. Top with the chopped dried figs.
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