Sir isaac's fig bars

Yield: 10 Servings

Measure Ingredient
11 larges Dried bigs, cut in half - 8 1/4 ounces
1 teaspoon Grated fresh orange peel
½ cup Apple juice
1 cup All-purpose flour
¾ cup + 2 Tbsp. whole wheat flour
½ teaspoon Baking powder
¼ cup Sugar
3 tablespoons + 1 tsp. margarine
½ cup + 2 tbsp. water



SOURCE: Lean and Luscious and Meatless, volume 3 in the series, by Bobbie Hinman and Millie Snyder, copyright 1992, ISBN #1-55958-110-7. MM format by Ursula R. Taylor. This recipe was adapted from Oat Cuisine cookbook - a heart-healthy collection of lowfat recipes.

Preheat oven to 350~.

Lightly oil or spray with a nonstick cooking spray a baking sheet.

TO PREPARE FILLING: Combine all filling ingredients in a blender container. Blend until figs are in the form of a thick puree.

TO PREPARE DOUGH: Combine both types of flour in a large bowl - along with baking powder, and sugar and mix well. Add margarine. With a fork or pastry blender - mix until mixture resembles coarse crumbs.

Add water - stirring until ingredients are moistened. Now - with your hands - form dough into a ball, adding additional water, ½ tsp. at a time, if necessary, until dough holds together.

Place dough on a lightly floured surface, knead a few times and then shape into a log. Roll it into a 12 x 14 inch rectangle. Cut rectangle lengthwise into 3 long strips.

TO ASSEMBLE: Divide filling evenly between the strips and spoon down the center of each strip. Fold dough lengthwise and seal edges by crimping with a fork. Place rolls on prepared baking sheet. Flatten slightly with your hands. Bake for 20 to 25 minutes, until bottoms are lightly browned.

Remove to wire rack to cool, and when cool, trim the ends and, using a sharp knife, cut each log into 10 bars - each 1¼ inch wide.

Makes 10 servings of 3 cookies each serving.

Each serving of 3 cookies provides: 200 calories, 3 g protein, 4 g fat, 39 g carbohydrate, 70 mg sodium, 0 mg cholesterol. Excahnges: 1 ¼ fruit servings, 1 fat servings, 1 bread serving and 19 additional calories.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Dec 8, 1998

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