Lemon Frosted Spicy Fig Bars Recipes

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FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING



Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Yield 24 cupcakes

Number Of Ingredients 18

14 ounces all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
4 ounces unsalted butter
2 ounces extra-virgin olive oil
15 ounces dark brown sugar
2 eggs
1 basket ripe figs, chopped
Zest of 2 lemons
1 basket ripe figs, chopped
1/4 cup granulated sugar
1 tablespoon honey
1 teaspoon sea salt (fleur de sel)
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
  • For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
  • For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
  • To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.

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.

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

GRANDMA'S FROSTED LEMON BARS



Grandma's Frosted Lemon Bars image

A cool pop of lemon frosting dresses up this dessert, and is the perfect topping for the chewy, tangy bar cookies.

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 12

1/2 cup butter, softened
1 cup Gold Medal™ all-purpose flour, sifted
1/4 cup powdered sugar, sifted
2 eggs
2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups powdered sugar, sifted
4 teaspoons freshly squeeze lemon juice
1/2 teaspoon lemon zest (or more to taste)

Steps:

  • Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
  • In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
  • Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
  • Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
  • Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
  • Cool completely before frosting.
  • In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
  • Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

Nutrition Facts : ServingSize 1 Serving

LEMON BARS WITH CREAM CHEESE FROSTING



Lemon Bars with Cream Cheese Frosting image

I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you'll love the dreamy topping. -Michael Hunter, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon grated lemon zest
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners' sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.

FIG BARS II



Fig Bars II image

Just like date bars except made with figs.

Provided by dakota kelly

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 40m

Yield 42

Number Of Ingredients 12

1 cup white sugar
3 eggs
⅞ cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon vanilla extract
2 cups chopped dried figs
1 cup chopped walnuts
1 cup confectioners' sugar for rolling

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.

Nutrition Facts : Calories 87 calories, Carbohydrate 16.3 g, Cholesterol 13.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 21.7 mg, Sugar 12.7 g

CINNAMON FIG BARS WITH ORANGE BUTTERCREAM FROSTING



Cinnamon Fig Bars with Orange Buttercream Frosting image

Figs layered on crust for delicious bars frosted with orange and buttercream - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 12

1/4 cup granulated sugar
1 1/4 cups water
1 bag (7 oz) dried Mission figs, stems removed, chopped (about 1 1/3 cups)
3/4 cup Gold Medal™ all-purpose flour
1/4 cup quick-cooking oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
3 to 4 teaspoons milk
1 teaspoon grated orange peel

Steps:

  • In 1-quart saucepan, boil filling ingredients over medium-high heat, stirring frequently, until figs are tender and most of liquid is absorbed. Remove from heat; cool 5 to 10 minutes. Pour fig mixture into food processor. Cover; process, using quick on-and-off motions, until figs are pureed; set aside.
  • Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In large bowl, combine crust ingredients with electric mixer on low speed until crumbly. Press in bottom of pan. Bake 25 to 30 minutes or until center is set. Spread filling over crust. Bake 6 to 10 minutes longer or just until filling sets. Cool completely, about 1 hour 15 minutes.
  • In medium bowl, beat 3 tablespoons butter with electric mixer on medium speed until blended. Add powdered sugar. Beat on low speed, adding milk, 1 teaspoon at a time, until mixture is smooth and desired spreading consistency. Stir in orange peel. Carefully spread over cooled bars. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 23 g, TransFat 0 g

FIG BARS



Fig Bars image

Provided by Food Network

Categories     dessert

Yield 24 bars

Number Of Ingredients 13

1 pound dried Calimyrna figs
2 cups water
1/2 teaspoon grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups unbleached all-purpose flour
1 1/2 cups teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs

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.

LEMON FROSTED BARS



Lemon Frosted Bars image

My family loves these bars. We like a lot of bottom crust. I doubled the original bottom crust recipe. If you think it's too thick you can half it.

Provided by Dorel

Categories     Bar Cookie

Time 45m

Yield 36 serving(s)

Number Of Ingredients 14

1 cup corn flake crumbs
2 cups flour
2/3 cup brown sugar, packed
2/3 cup butter, softened
2 tablespoons flour
1/4 teaspoon salt
2 eggs, slightly beaten
1 cup brown sugar, packed
1 1/2 cups shredded coconut
1/2 teaspoon vanilla
1 cup nuts, chopped
1 cup powdered sugar
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In mixing bowl combine corn flake crumbs, 2 cups flour, 2/3 cup brown sugar and butter, mix well.
  • Press evenly into bottom of 13x9x2 inch pan.
  • Bake at 275° for 10 minutes, remove from oven, set aside, increase oven temperature to 350°.
  • In small bowl mix together 2 tablespoons flour and salt, set aside.
  • In mixing bowl combine eggs, 1 cup brown sugar, coconut and vanilla, add flour-salt mixture and nuts, mix well, spread over baked crust.
  • Return to oven and bake 20 minutes or until bars are lightly browned.
  • While bars are baking make the icing, combine 1 cup powdered sugar, 1 tablespoon melted butter and lemon juice, beat until smooth.
  • After bars are baked and still warm frost them.
  • Cool and cut into 36 bars.

Nutrition Facts : Calories 160.4, Fat 7.4, SaturatedFat 3.9, Cholesterol 21.6, Sodium 91.9, Carbohydrate 22.4, Fiber 0.7, Sugar 15.1, Protein 2

SPICED FIG COCKTAIL RECIPE BY TASTY



Spiced Fig Cocktail Recipe by Tasty image

We took one of summer's best cocktails and turned it into a fall-inspired margarita. First, we make a cheater's simple syrup by melting together fig jam, cinnamon, and water. Then, we shake it up with fresh lemon juice and tequila. Lastly, we coat the rim of the glass with cinnamon sugar for a sweet and spiced finish.

Provided by Jasmine Pak

Categories     Drinks

Time 6m

Yield 1 serving

Number Of Ingredients 9

1 lemon wedge
½ cup cinnamon sugar
1 tablespoon fig jam
1 teaspoon water
1 pinch ground cinnamon
1 oz lemon juice
1 ½ oz tequila
¼ cup ice, plus more for serving
1 whole cinnamon stick, for garnish

Steps:

  • Rub the lemon wedge around the rim of the glass. Add the cinnamon sugar to a shallow bowl, then dip the rim of the glass in the cinnamon sugar to coat.
  • In a microwave-safe bowl, stir together the fig jam, water, and cinnamon. Microwave for 15-20 seconds, until melted and warmed through.
  • In a cocktail shaker, combine the fig syrup, lemon juice, and tequila. Shake vigorously for about 10 seconds, until well combined, then add the ice and shake for 10 seconds more, or until the shaker is very cold to the touch.
  • Add more ice to the prepared glass, then strain the cocktail into the glass. Garnish with the cinnamon stick.
  • Enjoy!

LEMON-GLAZED PERSIMMON BARS



Lemon-Glazed Persimmon Bars image

Categories     Cookies     Citrus     Fruit     Dessert     Bake     Christmas     Lemon     Date     Pecan     Walnut     Fall     Winter     Persimmon     Cinnamon     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 32 bars

Number Of Ingredients 18

For bars
3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 large egg
1 cup granulated sugar
1/2 cup vegetable oil
1 cup loosely packed dried pitted dates (5 oz), finely chopped
1 cup walnuts or pecans (3 1/2 oz), finely chopped
For glaze
1 cup confectioners sugar
2 tablespoons fresh lemon juice
1/8 teaspoon finely grated fresh lemon zest

Steps:

  • Make bars:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
  • Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
  • Sift together flour, salt, and spices in another small bowl.
  • Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
  • Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
  • Glaze and cut bars:
  • Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.

FROSTED GOOEY LEMON BARS RECIPE



Frosted Gooey Lemon Bars Recipe image

They are my favorite lemon bar ever- I think it's the lemon frosting on top. If you are a lemon-lover like myself, you have to give these a try!

Provided by Camille Beckstrand

Categories     Dessert

Time 45m

Number Of Ingredients 9

15.25 ounces lemon cake mix
½ cup butter
1 egg (slightly beaten)
3 cups powdered sugar
4 Tablespoons butter (softened)
lemon juice
3-5 drops yellow food coloring
8 ounces cream cheese (softened)
2 eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all of the ingredients for the cake layer in a mixing bowl. Press down in a 9x13-inch baking pan sprayed with nonstick cooking spray; set aside.
  • In a large bowl combine powdered sugar and butter.
  • Add enough lemon juice to form the consistency of a thick frosting.
  • Beat in cream cheese and yellow food coloring until smooth.
  • Set aside 1 cup of frosting to spread on top after baking (be sure to not skip this step!).
  • Add eggs to remaining frosting mixture and beat until fluffy.
  • Spread on top of cake mix in the pan and bake for 25-30 minutes, or until barely golden brown.
  • Let cool completely and then spread reserved frosting mixture on top and serve.

Nutrition Facts : Calories 324 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 333 mg, Sugar 34 g, ServingSize 1 serving

LEMON-FROSTED SPICY FIG BARS



Lemon-Frosted Spicy Fig Bars image

Spicy and cake-like bars with a yummy lemon frosting. These are kind of like Sicilian Fig Cookies, just in a different form; if you like the cookies, you'll like these too.

Provided by JamesDeansGirl

Categories     Bar Cookie

Time 52m

Yield 36 bars

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
1/2 cup molasses
1/3 cup milk
2 large eggs
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups dried figs, chopped (stems removed, 1 8 oz. package)
1/2 cup walnuts
2 1/2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated fresh lemon zest
2 -3 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, using an electric mixer on medium speed, cream together the butter and brown sugar until creamy; scrape sides of bowl.
  • Add the molasses, milk, and eggs; blend until smooth and well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; gradually add to the creamed mixture until well blended, reducing the mixer speed to low for this addition.
  • Gently stir in the figs and walnuts by hand.
  • Spread the batter evenly into a greased 13x9" baking pan.
  • Bake for 22-27 minutes, or until a toothpick tests out clean.
  • Cool completely.
  • FROSTING: Combine all the frosting ingredients, except the lemon juice, in a small bowl.
  • Beat with an electric mixer on low speed, adding enough lemon juice to reach desired spreading consistency.
  • Frost the cooled bars; sprinkle with additional grated lemon zest, if desired.
  • Cut into bars.

Nutrition Facts : Calories 154.1, Fat 5.4, SaturatedFat 2.7, Cholesterol 22.2, Sodium 88.7, Carbohydrate 25.9, Fiber 1.2, Sugar 17.8, Protein 1.7

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From turningclockback.com


FROSTED LEMON SOUR CREAM COOKIE BARS - A KITCHEN ADDICTION
2019-12-22 Instructions. Preheat oven to 350. Line a 9x13 inch baking dish with aluminum foil and lightly spray with non-stick cooking spray. In the bowl of stand mixer, cream together butter and sugar. Beat in egg and vanilla until creamy. Stir …
From a-kitchen-addiction.com


FROSTED LEMON BARS RECIPES ALL YOU NEED IS FOOD
Steps: In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
From stevehacks.com


FANNIE'S FROSTED LEMON BARS - THE SEASONED MOM
2018-03-03 Bake for 30 minutes, or until golden brown and cooked through. Allow bars to cool on a wire rack. Once the bars are completely cool, prepare the frosting. Combine cream cheese, sugar, butter, and vanilla extract in a large bowl. Mix with an electric mixer to combine the ingredients, and then add 1 teaspoon of milk.
From theseasonedmom.com


HOMEMADE FIG BARS RECIPE - COPYCAT FIG NEWTONS ~ MACHEESMO
2021-09-01 Once filling is cooled to at least room temperature, blend until smooth. Set aside. To make fig bars: Preheat oven to 350˚ F. In a stand mixer with a paddle attachment or with a hand mixer, combine sugar and butter and beat until light and fluffy. In a separate bowl, stir together flour, baking powder, and salt.
From macheesmo.com


LEMON-FROSTED FIG BARS | LAND O'LAKES | LEMON FROSTING, FIG BARS ...
Dec 22, 2013 - Lemon-Frosted Fig Bars Recipe from Land O'Lakes
From pinterest.co.uk


FROSTED LEMON BARS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GLAZED LEMON BARS - AN AFFAIR FROM THE HEART
Instructions. Preheat oven to 350 degrees. Line the bottom of a 9x13 baking dish with foil, overlapping the sides. Prepare the crust: In a bowl, blend together butter, vanilla, sugar and flour. Press into the bottom of the baking dish. Bake for 15-20 minutes or until golden brown and firm.
From anaffairfromtheheart.com


LEMON-FROSTED FIG BARS | RECIPE | FIG BARS, LEMON …
Nov 14, 2018 - Lemon frosting perfectly complements the spicy cake-like bar packed with figs and walnuts. Nov 14, 2018 - Lemon frosting perfectly complements the spicy cake-like bar packed with figs and walnuts. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


LEMON-FROSTED FIG BARS - LACTO OVO VEGETARIAN RECIPES
1 teaspoon baking powder 1 teaspoons baking soda 118 milliliters firmly packed brown sugar 118 milliliters LAND O LAKES® Butter, softened 2 eggs 227 grams package (2 cups) dried Calimyrna or Smyrna figs, stems removed, chopped 473 milliliters all-purpose flour 2 teaspoons ground cinnamon 2 Tbsps lemon juice 79 milliliters milk 118 milliliters molasses 591 milliliters …
From fooddiez.com


OATMEAL FIG BARS | JOSIE + NINA
2021-10-02 Add brown sugar to butter and mix until lightened and well blended, about 2 minutes. Add eggs, one at a time, until incorporated. Add vanilla to mixer. Combine next 5 ingredients in a medium bowl and lightly stir with a fork. Add dry ingredients into mixing bowl and mix on low until worked in completely.
From josieandnina.com


RECIPE: LEMON-FROSTED FRUIT BARS (DATE-NUT BARS, BETTY CROCKER …
Lemon Icing (recipe follows) Blend together in mixing bowl the egg yolk, brown sugar, and molasses. Mix well. Blend in sour cream. Sift flour, baking soda, baking powder, salt and ginger together, and blend into egg yolk mixture. Now blend in nuts and dates. Spread in a lightly greased oblong pan (8 1/4 by 12 1/4 inches).
From recipelink.com


FROSTED LEMON CHERRY BARS RECIPE - THAT'S JUST JENI
2019-03-15 1 teaspoon lemon juice; 1 heaping tablespoon lemon zest ; 2 1/2 cups flour; pinch of salt; 1/4 teaspoon baking powder; FROSTING. 4 oz cream cheese (1/2 of a regular 8 oz bar- softened) 1/4 cup butter (softened) 1/4 teaspoon vanilla ; 3-4 tablespoons Maraschino cherry juice; 1 cup powdered sugar; Make them: Preheat your oven to 350 degrees. Turn ...
From thatsjustjeni.com


FROSTED LEMMON BARS - RECIPES | COOKS.COM
Beat egg yolks. Combine with ... degrees. Cream together 2 cups of confectioners' sugar, 1/4 cup soft butter and grated rind and juice of 1/2 lemon.
From cooks.com


HOW TO MAKE LEMON-FROSTED FRUIT BARS FROM THE 1940S
2021-12-16 Preheat the oven to 400°F. Line an 8-inch by 12-inch pan with parchment paper and spray the paper with nonstick spray. Use a hand mixer or stand mixer to beat together the brown sugar, molasses and eggs for about 3 minutes, until they’re blended and light in color. Then, blend in the sour cream and vanilla extract.
From tasteofhome.com


SPICED FIG BARS – A SWEET COOKIE RECIPE USING DRIED FIGS
2021-01-16 How to Make Spiced Fig Bars. These fig bars are super easy to make. Like most cookie recipes, I started with softened butter and added the sugar and beat them together until it was light and fluffy. This makes it nice and airy and gives the leavening agents (in this case a little baking powder) a better ability to rise in the oven. Then I added ...
From lauramali.com


SPICED FIG BARS - LORD AND LION
2021-11-12 Place, sultanas, coconut syrup, coconut oil, soaked chia, turmeric, ginger and salt into a food processor and puree till smooth; Add in the cashews, 2/3 of the buckwheat and pulse to a coarse texture
From lordandlion.com


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