"Fresh Fig Bars" |
I've made two batches of "jam". . .
Fig Sauce |
Oatmeal with walnuts and figs |
Figs a la mode |
But now it is time to find and try out fig recipes!
I've tried two cookie recipes -- the favorite is the one pictured at the top of this post. Both are from the California Fig website
"Fresh Fig Cookies" |
Maybe if I had followed the recipe (I substituted cinnamon for the cloves and didn't add walnuts and replaced 1/2 cup of white flour with whole wheat), they may have been better. The problem was they were so "cakey"(mushy?) and blah. Despite the recipe calling for a cup of sugar, they weren't sweet. Not even sprinkling sanding sugar on top or drizzling a bit of frosting helped. My taste testers were forewarned by my saying, "Do these taste good to you?" Oddly I kept wanting to add raisins - I think because it had the texture of a typical soft raisin cookie.
NEXT!
Fresh Fig Bars
Yet another recipe calling for walnuts. Which I skipped again. This recipe shows you how to make the filling, albeit time-consuming. I just used my Fig Sauce/Jam I had in the fridge. There is also more than enough oatmeal mixture to cover the bottom and top. They were a little crumbly but I had no complaints from my taste testers - at all! Next time I will try packing the bottom a little more firmly to see if they will hold their shape a little bit better. You definitely need to use a fork or be ready to use your fingers to grab errant, flopped off pieces. I'm going to try and see if they can be frozen, too. I also added four packets of Sugar in the Raw sprinkled on top, hoping for extra crunch and texture.
Cookie bottom and top:
1 cup shortening
¾ cup packed brown sugar
2 cups sifted flour
½ teaspoon salt
3 cups quick-cooking oatmeal
Preheat oven to 350°F. Cream shortening and brown sugar until light and fluffy. Combine 2 cups flour, ½ teaspoon salt and oatmeal; stir into creamed mixture. Divide and press one half oatmeal mixture into bottom of well-greased 9x13 inch pan. Spread evenly with fig mixture.
Sprinkle remaining half oatmeal mixture on top and press together lightly.
Bake at 350°F for 25-30 minutes, or until lightly browned around the edges. Cut 4x6 into 24 squares while still warm. (no idea what that means - so here's what I did. Then I cut these rectangles in half after removing them from the pan.)
Cool completely before removing from pan.
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