Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Whole Wheat Fig Bars




Source of Recipe


Internet


List of Ingredients




(Substitute all-purpose flour for the whole-wheat flour.)

1/3 cup vegetable shortening
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon grated orange peel
Pinch of salt
Fig Filling, see below

Fig filling:
1 (8 oz) pkg. dried figs, stems removed, chopped (I put them through the blender.)
2/3 cup water
3 tablespoons lemon or orange juice
3 tablespoons granulated sugar

In a large bowl, beat together shortening, brown sugar, eggs and vanilla until creamy. Add all-purpose flour, whole-wheat flour, baking soda, baking powder, orange peel and salt, beating until blended. Refrigerate dough 1 to 2 hours. Prepare fig Filling; set aside. To bake cookies, preheat oven to 375F (190C). Grease baking sheets. On a floured surface, roll dough into a 14-inch square. Cut dough into 4 equal strips, each 14 inches long and 3 1/2 inches wide.

Spoon 1/4 of Fig Filling in a 1 1/2 inch wide mound down center of each strip. Using a long spatula, lift sides of each dough strip over filling, overlapping slightly on top. Press edges together to seal. Cut strips crosswise in half for ease in handling. Place, seam-side down, 3 inches apart on greased baking sheets. Brush off any excess flour. Cut each strip into 7 (1 inch) crosswise pieces, but do not separate. Bake 13 to 15 minutes or until puffed and firm to the touch. Cool 5 to 10 minutes on baking sheets; then cut apart and remove to racks to cool completely. Makes about 56 (2'' x 1'') cookies.

FIG FILLING:

In a medium saucepan, combine figs, water, lemon or orange juice and granulated sugar. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 5 to 10 minutes or until thickened, stirring occasionally. Cool.


Recipe