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 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.
Mix flour, oatmeal, light brown sugar, and melted margarine and press in bottom of pan.
Save remaining
1/2 for top.
Mix figs and white sugar and spread over the bottom half of mixture. Cover with remaining mix and bake in 350\u00b0 oven for 30 minutes.
Preheat oven to 400. Grease 15 1/2\" x 10 1/2\" x 1\" jelly roll pan.
Cream butter, sugar, eggs, and vanilla in mixing bowl until fluffy.
Stir in flour, baking soda and salt.
Add oats, mix well.
Spread batter in pan, sprinkle with walnuts and apple bits.
Bake in preheated oven for 10 minutes.
Cool in pan, cut into 3 1/2\" x 2\" bars.
o 2 hours.
Prepare fig filling and set aside, see
rumbs.
Mix in crumbled fig bar cookies. Pour 1/3
Preheat oven to 350.
Line 9x13 pan with foil, spray with Pam.
Mix butter, brown sugar, baking soda, oatmeal, flour, and salt until crumbly.
Reserve 1 cup. Press remainder into pan. Bake 10 minutes.
Meanwhile, mix peanut butter and sweetened condensed milk.
Pour and gently spread peanut butter mixture over warm crust.
Sprinkle reserved crust crumbles on top.
Bake 15 minutes.
Remove from oven, sprinkle chocolate chips on top and bake 5-10 minutes until top is golden and chips are melty.
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 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.
poon 2/3 of the oatmeal mixture into prepared pan, spreading
For the bars: Adjust oven rack to middle
Melt butter and mix all ingredients in large bowl. Form into bars or balls and coat in chocolate.
1) For the oatmeal cookies, preheat oven to 350\
Preheat oven to 350F degrees.
Grease 8x8 pan.
Combine all ingredients with mixer.
Press into pan.
Bake for 20 minutes.
Cool and cut into bars.