Old-fashioned fig bars
25 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | California figs (Calimyrna or Mission); stems removed |
| ⅓ | cup | Fruit juice or water |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Ground cinnamon; (1/2 to 1) |
| ½ | teaspoon | Ground nutmeg |
| 1 | cup | All-purpose flour |
| 1 | cup | Rolled oats; (not instant) |
| ½ | cup | Packed light brown sugar |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| ⅓ | cup | Butter |
Directions
FOR FIG FILLING
FOR CRUST
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 ½ 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 ½ cup topping.
Bake until lightly browned, about 25 to 30 minutes. Let cool in pan.
Yield: 25 bars.
From The California Fig Advisory Board.
Recipe by: St. Louis Post-Dispatch 11/10/97 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Feb 04, 1999, converted by MM_Buster v2.0l.