FIG NEWTON BAR RECIPES

FIG NEWTON BARS RECIPE - FOOD.COM

Fig Newton Bars Recipe - Food.com image

Make and share this Fig Newton Bars recipe from Food.com.

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 300.1, FatContent 9.6, SaturatedFatContent 2.5, CholesterolContent 16.9, SodiumContent 199.5, CarbohydrateContent 49.7, FiberContent 0.8, SugarContent 25.1, ProteinContent 4.1

FIG NEWTONS (HOMEMADE) RECIPE - FOOD.COM

Fig Newtons (Homemade) Recipe - Food.com image

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

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 11

Ingredients

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, FatContent 8.8, SaturatedFatContent 5.3, CholesterolContent 37.2, SodiumContent 204, CarbohydrateContent 58.1, FiberContent 2.1, SugarContent 41.4, ProteinContent 3.1

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HOMEMADE FIG BARS — HOW TO MAKE FIG NEWTONS FROM SCRATCH

Fig bars are divisive but they can be such a treat, especially when made from scratch. Grab your favorite fig and set aside a few hours for this wholesome bite!
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Total Time 2 hours 25 minutes
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Make the dough: In a large bowl, stir together flours, cinnamon, nutmeg, baking soda, and kosher salt until well combined. In a medium bowl, whisk together sugar, honey, ginger, orange zest, egg, butter, and oil until smooth. Pour wet ingredients into flour mixture and fold until a cohesive dough forms. Halve dough and place each half between two pieces of parchment paper. Using a rolling pin, roll each dough into a 15”-x-5” rectangle, about ?”-thick. Leave dough between parchment, layer on a baking sheet and refrigerate, 1 hour. Meanwhile, make the filling: In a medium pot over medium heat, combine figs, dates, orange juice, water, butter, and rum (if using). Bring to a boil and cook, stirring occasionally, until liquid is syrupy and mostly absorbed, 4 to 5 minutes. Let cool completely. Transfer fig mixture to a food processor, add vanilla and zests, then process until smooth. Working with one sheet of dough at a time, peel off top layer of parchment. Using an offset spatula or spoon, spread half the fig filling in a 2”-wide strip down the length of the dough. Use bottom layer of parchment to help bring naked edges of dough to meet over and enclose the filling, pressing down the seam to seal. Gently press cookies into a 2”-wide bar. Repeat with remaining dough and filling. Transfer both bars to the freezer until firm, at least 15 minutes and up to overnight. Preheat oven to 350°. Line a baking sheet with parchment paper. Remove cookie bars from the freezer. Using a sharp knife, cut each bar into ten 1½” pieces and place on prepared sheet, about 1” apart. Bake until bottoms are deeply golden and tops look dry, 13 to 15 minutes. Let cool completely. Fig bars will keep, in an airtight container at room temperature, up to 3 days, or longer if refrigerated or frozen.

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FIG NEWTON BARS RECIPE - FOOD.COM

Make and share this Fig Newton Bars recipe from Food.com.
From food.com
Reviews 4.5
Total Time 40 minutes
Calories 300.1 per serving

Bake in 400°F for 12 to 15 minutes.

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HOMEMADE FIG NEWTONS RECIPE | BON APPÉTIT

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From bonappetit.com
Reviews 3.8

Do Ahead: Fig Newtons can be made 1 day ahead. Store in an airtight container at room temperature.

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FIG BARS I RECIPE | ALLRECIPES

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FIG BARS RECIPE | MARTHA STEWART

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FIG NEWTON BARS - FAVORITE COOKIE RECIPES BY BEST EVER ...

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HOMEMADE FIG NEWTONS RECIPE - SERIOUS EATS

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