FIG AND WALNUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h26m
Yield 4 dozen
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.
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
FIG BARS
Looking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
- Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
- In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
- Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 17 g, TransFat 0 g
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.
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 BRAN MUFFINS
These moist, tender muffins will erase any memories of the rubbery, leaden low-fat muffins you have had before. One of the secrets is the applesauce which adds extra tenderness and sweet fruity flavor. The figs lend a deep flavored, sophisticated touch. It's maximum muffin satisfaction with minimal effort.
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.
- In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.
- Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.
- Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.
- Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
- Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc
Nutrition Facts : Calories 230, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 135 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 5 grams
FIG CRUMBLE BARS
Use one batch of dough for both the crust and streusel topping in this energizing, fruit-packed favorite that'll satisfy a sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside.
- In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean.
- Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
- Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.
- Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 1 g, Protein 2 g
HOMEMADE FIG BARS
A sophisticated version of the supermarket standby, these moist cookies keep well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, 1 egg yolk, vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed until dough just comes together. Wrap dough in plastic, and chill until firm, about 1 hour.
- Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
- Spread fig filling evenly over pastry. Roll out remaining half of dough, and cover filling. Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
- Preheat oven to 375 degrees. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Make an egg wash by combining remaining egg yolk with 1 teaspoon water. Lightly brush bars with egg wash. Bake until golden brown, 25 to 30 minutes. Cut into bars, and let cool.
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GINGERBREAD FIG BARS AND A HOLIDAY COOKIE PARTY
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5/5 (3)Estimated Reading Time 3 minsServings 8Total Time 8 hrs 12 mins
- FOR THE FILLING: Combine the dried figs, water, lemon juice, and sugar in a medium sauce pan.
- Bring to a boil. Reduce to simmer. Cover and simmer for about 10-15 minutes or until the figs are soft.
- TO ASSEMBLE: Roll out the chilled cookie dough to about 1/4 inch thickness. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise.
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