Side Pannel
Old-Fashioned Fig Bars
Ingredients List
- ------------------------------FOR FIG FILLING------------------------------
- 8 oz California figs (Calimyrna
- -or Mission); stems removed
- 1/3 c Fruit juice or water
- 1 ts Vanilla
- 1/2 ts Ground cinnamon; (1/2 to 1)
- 1/2 ts Ground nutmeg
Directions
FOR CRUST
1 c All-purpose flour
1 c Rolled oats; (not instant)
1/2 c Packed light brown sugar
1 ts Vanilla
1/2 ts Salt
1/3 c Butter
Preheat oven to 350 degrees.
To prepare filling: Combine figs, juice, vanilla, cinnamon and nutmeg in a
blender or food processor; process until pureed. Set aside.
To prepare crust: Combine flour, oats, sugar, vanilla, salt and butter in
food processor bowl fitted with metal blade. Process until blended, about
30 to 60 seconds. (To mix by hand: In large mixing bowl, combine flour,
oats, sugar, vanilla and salt. Cut butter into small chunks, then cut into
flour mixture with pastry blender or two knives until mixture is
blended.)Reserve 1/2 cup mixture for topping. Pat remaining mixture evenly
over bottom of 9-by-9-by-2-inch pan.
Spread fig filling evenly over crust. Sprinkle with reserved 1/2 cup
topping.
Bake until lightly browned, about 25 to 30 minutes. Let cool in pan.
Yield: 25 bars.
From The California Fig Advisory Board.
1 c All-purpose flour
1 c Rolled oats; (not instant)
1/2 c Packed light brown sugar
1 ts Vanilla
1/2 ts Salt
1/3 c Butter
Preheat oven to 350 degrees.
To prepare filling: Combine figs, juice, vanilla, cinnamon and nutmeg in a
blender or food processor; process until pureed. Set aside.
To prepare crust: Combine flour, oats, sugar, vanilla, salt and butter in
food processor bowl fitted with metal blade. Process until blended, about
30 to 60 seconds. (To mix by hand: In large mixing bowl, combine flour,
oats, sugar, vanilla and salt. Cut butter into small chunks, then cut into
flour mixture with pastry blender or two knives until mixture is
blended.)Reserve 1/2 cup mixture for topping. Pat remaining mixture evenly
over bottom of 9-by-9-by-2-inch pan.
Spread fig filling evenly over crust. Sprinkle with reserved 1/2 cup
topping.
Bake until lightly browned, about 25 to 30 minutes. Let cool in pan.
Yield: 25 bars.
From The California Fig Advisory Board.
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