Dried figs?

[Peeps]

I bought some dried figs (Mission I think) to make the Muesli in the January issue and have a bunch left over - does anyone have any other tasty recipes (breads, desserts, etc.) using dried figs? I did search the board and the recipe finder without much luck - most recipes were for fresh figs. I'm looking more for breads and desserts because savory stuff with fruits isn't my thing.

I know I could just eat them as is but ever since I learned about the whole wasp/fig thing it just skeeves me to eat them alone - somehow if they are in something I guess I don't think about it as much. :rolleyes:

[Little Bit]

Dare I ask, what wasp/fig 'thing' ?? (Or do I really NOT want to know, lol!!!

I used up a bag of dried figs making fruitcakes year before last, since I was making a 'clean out the pantry' sort of cake. I ground the dried fruits in the food processor and mixed them with wine and, uh, rum?, anyhoo, then let it all stand for a few weeks, and made cakes.

All in all a success, but I wouldn't include the dried figs again, because I disliked the crunch of the seeds.

What about some homemade fig newtons? I think I saw some recipes around the holidays?

[Peeps]

Originally posted by Little Bit
Dare I ask, what wasp/fig 'thing' ?? (Or do I really NOT want to know, lol!!!

I think you probably don't want to know but basicly figs are pollinated by special wasps that lay their eggs inside the figs - and then there's something about the female dying inside the fig or something. Search the internet for the scientific explanation if you really want to know but basicly I can't eat a fig without thinking its really a fig and wasp leftovers!

But I would be interested in any fig newton type recipes (if light!) - I searched and didn't see anything like that, do you remember where you might have seen them?

[valchemist]

hi peeps!

never knew that about figs, but since I love fig newtons so much, it doesn't bother me.

here are a couple of fig bar recipes. they are both light!! I haven't tried either of them because I haven't been able to find figs. (But I admit I haven't looked too hard...I just looked for them next to the raisins. They must be in the produce section, but I haven't seen them there. I think they might be a seasonal thing? maybe grocery stores only put them out around the holidays?)

but I would love to try them both someday. let me know if you try them!

val


* Exported from MasterCook *

Fig Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
filling
8 ozs dried figs -- (chopped, dried, stems removed)
1/2 c water
1 tbsp lemon juice
1 tsp lemon zest
1/8 tsp salt
dough
1 1/3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c brown sugar, packed
2 tbsps butter -- softened
2 tbsps vegetable oil
1 egg
1 tsp vanilla
confectioner's sugar

To make filling: In a saucepan, stir together figs, water, lemon juice, lemon zest, and salt. Bring to a simmer and stir over low heat until thickened, about three minutes. Transfer to a food processor and puree until smooth; set aside to cool to lukewarm.

To make dough: Preheat oven to 350. In a small bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, beat together brown sugar, butter, oil, egg, and vanilla with an electric mixer on high until smooth, about 1 minute. Add the dry ingredients and stir with a wooden spoon until completely blended. (the dough will be stiff.)

To shape the dough, line the bottom of an 8x12 dish with plastic wrap. Smooth out any wrinkles. Evenly press 1/2 of the dough into the bottom of the dish. If the dough is sticky, smooth it out under another sheet of wrap. Pick up the ends of the plastic wrap and lift out the piece of dough.

Lightly oil the bottom of the same baking dish or coat it with cooking spray. Press the remaining half of the dough into the dish. Spread the fig filling on top. Invert the first half of the dough onto the filling and peel away the plastic wrap.

Bake for 25 to 30 minutes or until the upper crust appears completely baked when pierced in the center with a knife.

Transfer the baking dish to a rack and let cool, covered with a kitchen towel to help soften the top crust. Cut into 15 bars. Dust with confectioner's sugar. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 78"

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Per Serving (excluding unknown items): 169 Calories; 4g Fat (20.3% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES :
Better than their store-bought cousins, these bars have a richly-flavored filling, with a little bit of crispness to the crust.





* Exported from MasterCook *

Oatmeal Fig Bars

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 pound dried figs -- chopped
1 cup sugar
1/2 cup orange juice
Dough:
3/4 c butter -- softened (1 1/2 sticks)
2/3 cup firmly packed dark brown sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups quick-cooking oats
1/2 cup milk

Combine filling ingredients in a heavy saucepan and bring to a simmer. Cook, stirring frequently to prevent sticking, until the mixture forms a thick paste, about 20 minutes. Cool and reserve.

In a mixing bowl, cream together the butter and brown sugar. In separate bowl, mix together the flour, baking powder, salt, cinnamon, and oats. Stir the dry mixture into the butter-sugar mixture alternately with the milk to form a dough.

Preheat the oven to 350°F. Grease a 9x13-inch cake pan. Press half of the dough into the pan in an even layer. Spread the filling evenly over the dough and then spread the remaining dough over the filling.
Bake until nicely browned, 20 to 25 minutes. Cut into 1-1/2-inch squares and cool in pan on a wire rack. Store, tightly wrapped, in a cool place.

Makes about 4 dozen bar cookies



Source:
"John Hadamuscin's Enchanted Evenings"

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Per Serving (excluding unknown items): 117 Calories; 3g Fat (25.2% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 76mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Here's a chewy old-fashioned cookie that keeps and travels well.

[Peeps]

Hi Val! (and Julia!)
Thanks so much for the recipes - the first one looks great and low and behold, an Eating Well recipe! I may have to try it. The second one looks good but not so light with 3/4 c. butter! (and please show me the genius that can cut a 9x13 pan into 48 pieces! Even if I could cut that many, I don't want to think how many I'd have to eat to constitute a serving in the land of Peeps. :D )

I found figs at Trader Joe's - they only had kind of a big container so I'd be happy to send you my extras since I may be making fig stuff for weeks to use them up!

[karen w]

I can vouch for the EW Fig Bar recipe that Val posted. I have made them twice now, and they are very good. Taste like a fig newton, only better! They are a bit more work then your typical bar cookie, though. Just make sure you don't overcook them or they can be difficult to cut. Good luck!

Karen

[valchemist]

Originally posted by Peeps
Hi Val! (and Julia!)
The second one looks good but not so light with 3/4 c. butter! (and please show me the genius that can cut a 9x13 pan into 48 pieces!

well, the reason I said they are light is that only 25% of the calories come from fat. I consider that light. The serving size is tiny, but even if you double it, you only have about 250 calories.

if you were down the street, I'd take you up on your fig offer. thanks. :) but I am sure they will keep a while. maybe you will get more responses on this thread and you will be able to do some experimenting!

[MKSquared]

I went on a fig mission earlier this year -- heee, heee, mission, fig -- anyway. :) Here are some of the yummy ones I found:


* Exported from MasterCook *

Cinnamon-Fig Swirl

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups dried figs -- stems removed, chopped
1 pound frozen bread dough -- thawed
1/2 cup butter or margarine -- melted
1 cup walnuts -- chopped
1 cup bread crumbs -- plain and dry
2/3 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 tablespoons fresh lemon juice
1/2 cup heavy cream -- whipped
Confectioner's sugar -- to taste

Cook figs in enough water to cover until tender. Puree in blender or food processor. Set aside. On a large floured board, roll loaf out to a 14 x 14-inch square. Sprinkle dough generously with HALF the butter. Leaving a one-inch border, cover the dough with the fig puree. Combine walnuts, bread crumbs, brown sugar, cinnamon, clove and lemon juice. Distribute over fig puree. Sprinkle with remaining melted butter. Remembering the one-inch border, spread the whipped cream over filling. Roll up so filling is completely enclosed in the pastry. Pinch edges together to seal. Brush off any excess flour. Cut into 14 one-inch slices. Place them on a generously buttered baking sheet. Allow to rise, 20 to 25 minutes. Bake in a preheated 350° F oven for 30 to 40 minutes, or until golden brown. Baste occasionally during baking with an additional 2 tablespoons of melted butter or margarine. Sprinkle generously with confectioners sugar.


Source:
"http://www.californiafigs.com/recipes"
Yield:
"1 loaf"

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Per Serving (excluding unknown items): 412 Calories; 17g Fat (35.7% calories from fat); 8g Protein; 61g Carbohydrate; 7g Dietary Fiber; 29mg Cholesterol; 327mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Whole Wheat Fig Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine -- softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup dried figs -- (Calimyrna) coarsely chopped


Preheat oven to 375°F. Stir together flours, wheat germ, baking powder and salt; set aside. Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups. Bake about 20 minutes or until muffins are lightly browned and test done. Carefully remove muffins from pan and serve warm. Makes 12 muffins.


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* Exported from MasterCook *

Chocolate-Fig Pecan Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
3/4 cup sugar -- divided
10 tablespoons butter or margarine
1 package dried figs -- (8-ounce) chopped
- Mission or Calimyrna Figs
3/4 cup chopped pecans
2/3 cup semisweet chocolate chips
3 large eggs
3/4 cup light corn syrup
1 teaspoon vanilla extract

Heat oven to 350°F. In medium bowl, stir together flour and 1/4 cup sugar. Add butter, cut into small pieces. With pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse crumbs. (Mixture will be dry.) Press crust in bottom of lightly greased 13-x-9-inch baking pan. Bake for 15 minutes or until edges begin to brown. Sprinkle figs, pecans and chocolate morsels over crust. Lightly beat eggs, gradually beat in remaining 1/2 cup sugar, corn syrup and vanilla until well blended. Pour over crust. Return to oven for 20 to 30 minutes or until filling is firm around edges and slightly soft at center. Cool on wire rack. Cut into bars. Makes 32 bars.

Source:
"http://www.valleyfig.coml"

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Per Serving (excluding unknown items): 4590 Calories; 225g Fat (42.4% calories from fat); 56g Protein; 632g Carbohydrate; 22g Dietary Fiber; 871mg Cholesterol; 1657mg Sodium. Exchanges: 13 1/2 Grain(Starch); 3 Lean Meat; 1 Fruit; 42 1/2 Fat; 27 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Hazelnut-Fig Quick Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts March '99


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup hazelnuts
3/4 cup fresh orange juice
1 cup dried figs -- chopped
1/2 cup sugar
2 tablespoons vegetable oil
1 tablespoon grated orange rind
1 large egg
1 large egg white
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Cooking spray

Preheat oven to 350º.

Place hazelnuts on a baking sheet. Bake at 350º for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Description:
"Sprinkling nuts on top of the batter before it bakes, rather than
mixing them in, helps concentrate the nut flavor."
Source:
"Cooking Light, March 1999, p.100"
Copyright:
"Cooking Light"

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Per Serving (excluding unknown items): 190 Calories; 5g Fat (24.9% calories from fat); 3g Protein; 33g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5440


* Exported from MasterCook *

Figgy Streusel Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Cooking Light 1994


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup firmly packed brown sugar
1/4 cup quick-cooking oats -- uncooked
2 tablespoons finely chopped walnuts
1 tablespoon margarine -- melted
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped fresh figs -- (3/4 pound)
1 cup nonfat buttermilk
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 egg -- lightly beaten
Vegetable cooking spray

Combine first 5 ingredients in a bowl; stir well, and set aside.

Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

Combine figs and next 4 ingredients; stir well. Add to flour mixture, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray, and sprinkle oat mixture evenly over muffins. Bake at 400 degrees for 22 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and let cool on a wire rack.

(serving size: 1 muffin)

Source:
"Cooking Light, Jul/Aug 1994, page 132"
Copyright:
"Cooking Light"
Yield:
"1 1/2 dozen"

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Per Serving (excluding unknown items): 158 Calories; 4g Fat (22.4% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 5471 0 0 0 0 0 0 0 20049 4938 0 0 0 0


* Exported from MasterCook *

Fabulous Fig Bars

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces dried figs
- Mission or Calimyrna Figs
- stems trimmed and figs coarsely chopped
1/2 cup walnuts -- chopped
1/3 cup sugar
1/4 cup rum -- or orange juice
2 tablespoons hot water
1/2 cup butter -- softened
1 cup packed brown sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups old-fashioned rolled oats

Heat oven to 350º F. Coat 13 x 9-inch baking pan with cooking spray. Combine figs, walnuts, sugar, rum and hot water; set aside. Beat together butter and sugar until creamy. Add egg and mix until smooth. Stir in flour and baking soda; blend in oats to make a soft dough. Reserve 1 cup dough. With floured fingertips, press thin layer of remaining dough in bottom of prepared pan. Firmly pat fig mixture over dough. Drop reserved dough by teaspoonfuls over top, allowing fig mixture to show between drops. Bake 30 minutes or until golden brown. Cool completely in pan. Drizzle with rum glaze*. Makes 36 bars.


*Rum Glaze: Stir together 1/2 cup powdered sugar and 3-4 teaspoons rum or orange juice until smooth.

Source:
"http://www.valleyfig.coml"

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Per Serving (excluding unknown items): 130 Calories; 4g Fat (27.4% calories from fat); 2g Protein; 22g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Fig-Honey Nests

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried figs
- Mission or Calimyrna Figs
- stems trimmed and figs coarsely chopped
1/2 cup walnuts -- finely chopped
1 tablespoon sugar
1/2 teaspoon cinnamon
4 sheets phyllo dough -- thawed
3 tablespoons butter -- melted

Heat oven to 375º F. Combine figs, walnuts, sugar and cinnamon; set aside. Lightly brush 1 phyllo sheet with butter; keep remaining phyllo dough covered with a damp towel. Place next sheet on top and brush with butter; repeat with remaining sheets. Cut into 12 equal squares. Place 2 tablespoons fig mixture in center of each square. Gather and crimp edges of phyllo dough around filling to form a "nest." Place on baking sheet coated with cooking spray. Bake 8-10 minutes or until edges are lightly browned. Remove. Drizzle 1 teaspoon honey syrup* over each nest. Makes 12 servings.

*Honey syrup: Combine 1/4 cup each honey and sugar, 1 tablespoon water and 11/2 teaspoons lemon juice. Bring to boil; reduce heat and simmer 3 minutes.

Source:
"http://www.valleyfig.com/recipes/ds01.html"

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Per Serving (excluding unknown items): 128 Calories; 6g Fat (46.7% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

I believe there was a recipe last year in the article about Turkish food that included figs - it was a dessert that tasted good, but looked like papier mache. :p

[misstapioca]

thanks MKSquared for all the fantastic fig recipes. I ended up making the Hazelnut-Fig bread. It was easy to prepare and the toasted chopped hazelnuts on top make it look so pretty. The bread itself has a moist citrus taste.

[Anne]

I sometimes add chopped dried figs and chopped cranberries (fresh, unsweetened) to either banana or pumpkin quick breads. The natural sweetness of the figs strikes a great balance with the tartness of the cranberries. Figs (dried, rehydrated) also make a good substitute for raisens in cinnamon rolls (if you are one of us folks that sometimes put plumped dried fruit between the layers of cinammon rolls).

[gracey]

I use dried figs in a scone recipe from Martha Stewart. Figs seem to be sweeter than the dried cherries she calls for, letting me cut down on some of the sugar. I also use ww pastry flour for half of the all purpose flour and only use one stick of butter with no ill effects. I keep them frozen until I want them for breakfast--baking only the number I need. Be sure and cut them into triangles before freezing--impossible to cut otherwise!

SCONES
source: www.marthastewart.com
Makes 10 scones

Scones come in a variety of shapes—round, square, rectangular—and can be dappled with dried fruits such as cherries, cranberries, or blueberries. Serve scones fresh from the oven with butter, jam, or that British favorite, clotted cream. Freezing the dough for at least two hours before baking keeps scones from spreading too much. The dough will keep in the freezer for up to three weeks.

1 ¼ cups whole-wheat flour
2 cups all-purpose flour
¾ cup sugar, plus more for sprinkling
¾ teaspoon salt
1 teaspoon baking soda
2 ½ teaspoons baking powder
2 ½ cups old-fashioned oats
1 cup dried sour cherries, roughly chopped (optional)
10 ounces (2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup buttermilk
1 tablespoon heavy cream

Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredient with cherries, if using, in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until mixture resembles coarse meal. Add buttermilk, and mix until combined.

Turn out mixture onto a clean work surface. With hands, quickly pat mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2 inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours.

Heat oven to 350°. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones 2 inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sugar. Bake until lightly golden, about 30 minutes.

[funnybone]

I like to eat them - just as is. Anyone else? My mom always bought dried figs and we always ate them from the package.

[MaryH]

* Exported from MasterCook *

Fig Bars

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
filling
8 ozs dried figs -- (chopped, dried, stems removed)
1/2 c water
1 tbsp lemon juice
1 tsp lemon zest
1/8 tsp salt
dough
1 1/3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c brown sugar, packed
2 tbsps butter -- softened
2 tbsps vegetable oil
1 egg
1 tsp vanilla
confectioner's sugar

To make filling: In a saucepan, stir together figs, water, lemon juice, lemon zest, and salt. Bring to a simmer and stir over low heat until thickened, about three minutes. Transfer to a food processor and puree until smooth; set aside to cool to lukewarm.

To make dough: Preheat oven to 350. In a small bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, beat together brown sugar, butter, oil, egg, and vanilla with an electric mixer on high until smooth, about 1 minute. Add the dry ingredients and stir with a wooden spoon until completely blended. (the dough will be stiff.)

To shape the dough, line the bottom of an 8x12 dish with plastic wrap. Smooth out any wrinkles. Evenly press 1/2 of the dough into the bottom of the dish. If the dough is sticky, smooth it out under another sheet of wrap. Pick up the ends of the plastic wrap and lift out the piece of dough.

Lightly oil the bottom of the same baking dish or coat it with cooking spray. Press the remaining half of the dough into the dish. Spread the fig filling on top. Invert the first half of the dough onto the filling and peel away the plastic wrap.

Bake for 25 to 30 minutes or until the upper crust appears completely baked when pierced in the center with a knife.

Transfer the baking dish to a rack and let cool, covered with a kitchen towel to help soften the top crust. Cut into 15 bars. Dust with confectioner's sugar. Store at room temperature in an airtight container.

Source:
"Eating Well, July/August 1995, page 78"

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Per Serving (excluding unknown items): 169 Calories; 4g Fat (20.3% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

I made these today and they are EXCELLENT. My only warning is that there is NO way it makes enough dough for a 9x13 pan, so I used and 8x8 which worked much better. (I had dried figs from TJs left over from the fig mascapone bread, so this is how I used most of them.)

[jmw]

I love them plain too and often pack them as snacks when biking or kayaking, and my second favorite way to eat them is with CHEESE ... a nice strong brie or a sweet & creamy blue. If the wasp issue is freaking you out though, there was a recipe in CL recently (December or January?) for a bruschetta with blue cheese, fig jam & carmelized onion. This was good, but I made a variation for a dinner party one night that I liked better and was SUPER easy. Chop the figs & cook slightly in port wine to soften; spoon this on top of blue cheese topped bread. MMmmmmm!!!!!