Fig Recipes
Great Lakes Figs are soft and moist right out of the package. This makes them very convenient for snacking and baking.
Fig Bars
| 1 1/2 cups | Great Lakes Garland Figs, chopped |
| 1/2 cup | Sugar |
| 1/4 cup | Water |
| 1/4 cup | Butter |
| 1/2 cup | Sugar |
| 3 teaspoons | Milk |
| 1 teaspoon | Vanilla |
| 3/4 cup | Flour |
| 1/2 teaspoon | Baking Powder |
| 1/4 teaspoon | Salt |
Combine figs, sugar and water in small saucepan and cook over medium heat. Remove from heat and set aside to cool. Cream together butter and sugar in large mixing bowl. Add milk and vanilla and stir until smooth. Combine the flour, baking powder and salt. Stir in the creamed mixture. Refrigerate 1 hour.
Preheat oven to 350 F (175 C). Lightly grease an 8 x 8 inch pan. Divide the dough into two pieces and knead gently. Roll out on floured surface to ¼ inch thickness. Lay one piece of dough in the pan. Spread the fig mixture over the dough and then cover with the other piece of dough. Bake until golden brown. (25-30 minutes.) Cool and cut into squares.
Fig Turnovers
| 1 1/2 cups | Great Lakes Garland Figs, chopped |
| 1/3 cup | Water |
| 1/2 cup | Sugar |
| 1/4 cup | Great Lakes Pine Nuts, chopped |
| 1/2 cup | Shortening |
| 1 cup | Sugar |
| 2 | Eggs |
| 1 teaspoon | Vanilla |
| 2 1/2 cups | Flour |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Baking Soda |
Mix shortening, sugar, eggs and vanilla. Blend in flour, salt and soda. Cover and chill 1 hour. Combine figs, sugar and water in a saucepan. Cook, stirring constantly until mixture thickens. Stir in pinenuts. Set aside to cool.
Preheat oven to 400 F. Roll dough 1/16 inch thick. Cut into 3 inch circles. Spoon 1 teaspoon filling onto half of each circle. Fold dough over filling; press edges together. Place 1 inch apart on ungreased baking sheet. Brush with milk and sprinkle with sugar. Bake 8-10 minutes or until very light brown.
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