Mix brown sugar, 2 teaspoons soft butter, cinnamon and crumbled fig bars; set aside.
Mix flour, baking powder and salt.
Beat eggs until frothy; beat in sugar and 1/3 cup melted butter until well combined.
Add vanilla and milk.
Beat in flour mixture until well combined.
Pour half of mixture into greased and lightly floured 9 x 9-inch pan.
Spread half of fig mixture over cake batter and top with remaining cake mixture and fig mixture.
Bake at 350\u00b0 for 30 to 35 minutes.
(The blueberry and apple bars are good too!)
Crumble fig bars into a bowl. Stir walnuts, orange juice concentrate, cinnamon, allspice, and cloves with the fig bars until well incorporated. Shape mixture into balls and roll in confectioners' sugar to coat.
o 2 hours.
Prepare fig filling and set aside, see
rumbs.
Mix in crumbled fig bar cookies. Pour 1/3
Mix all ingredients with a spoon.
Spread over greased pan. Bake at 325\u00b0 for 30 minutes.
Cut into bars while warm.
Crumble fig bars and mix with applesauce.
Add lemon rind, pour into greased dish or pan, sprinkle with chopped nuts and bake at 350\u00b0 for 20 minutes.
Serve warm with ice cream, whip cream or milk.
Crumble fig bars.
Add chopped nuts and moisten with Muscatel wine.
Chill.
Top with vanilla ice cream.
circle.
Spread
fig jam on half and fold
or 10 minutes; cut into bars about 2 inches across.
Heat oven to 325 degrees.
Combine flour, 3/4 cup sugar, butter, eggs, baking soda and vanilla in a small bowl.
Beat at slow speed, for 2 to 3 minutes, scraping bowl often.
Stir in cherries and figs.
Spread into greased and floured 9\" pan.
Sprinkle remaining sugar over top.
Bake at 325 for 22- 30 minutes.
Cool completely, cut into bars.
Mix oleo, sugar and eggs.
Stir in vanilla.
Blend flour, soda and salt together and stir into mixture.
Chill dough.
Divide dough in half and roll out on floured wax paper.
Blend figs in blender then spread on rolled dough.
Roll out rest of dough and place on top of figs.
Seal edges.
Bake at 400\u00b0 for about 10 minutes or until golden brown.
Cut bars to desired size.
To make a full cookie sheet, double recipe.
Mix flour, sugar, salt and cut in margarine and egg.
Add nuts, coconut and flavorings.
Divide mixture in half.
Spread half on bottom of greased and floured pan.
Cover with fig jam. Spread with other half of mixture.
Bake at 350\u00b0 until nicely brown.
ide then add remaining liquids, fig preserves and stir. Seal and
Combine whipping cream, sugar and vanilla extract and beat with an electric mixer on medium speed until soft peaks form. Cut bananas and fig cookie bars into small squares. Combine all ingredients, cover and refrigerate for at least 4 hours or overnight. Enjoy!
FIG FILLING:
Remove stems from
Fill the pastry with the fig spread. Crumble the goat cheese
small saucepan, combine the fig mixture with the sugar, and
Preheat oven to 375 degrees F (190 degrees C).
Cream together shortening, eggs, sugar, and vanilla. Sift flour, soda, and baking powder. Add to egg mixture.
Grease a small cookie sheet with shortening. Pour 1/2 of the dough into pan and spread.
Pour fig preserves over the dough and gently spread. Drop rest of dough over figs. Place in oven. When mixture starts to melt and gets soft, spread the top. Bake for 40 minutes. Cool and then cut into 24 bars.
over.
Cut into rectangular bars.
Bake in 400\u00b0F
rom pan, slice into bars.
Bars can be transferred to a