For the bars: Adjust oven rack to middle
o 350 degrees F.
FOR THE BARS, in a large bowl
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.
b>for an additional 20 minutes in the preheated oven. The bars
o 2 hours.
Prepare fig filling and set aside, see
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.
br>Bake at 350\u00b0 for 25 minutes or until a
rumbs.
Mix in crumbled fig bar cookies. Pour 1/3
circle.
Spread
fig jam on half and fold
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.
For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
Crumble fig bars.
Add chopped nuts and moisten with Muscatel wine.
Chill.
Top with vanilla ice cream.
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.
Mix together.
Bake in a 9 x 13-inch pan for 30 to 35 minutes at 350\u00b0.
Cut into square like brownies.
Mix all ingredients well. Pour into 9 x 13-inch greased pan. Bake at 325\u00b0 for 30 minutes or until done. When cool, cut into squares.
atty foods that are bad for you, and this cake is
ood once the bars bake and cool.
Bake for 20 - 30