| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh figs |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
White sugar |
| 1 |
ts |
Lemon juice |
| 1/4 |
c |
Coarsely chopped walnuts |
| 1/2 |
c |
Butter or margarine |
| 2/3 |
c |
Packed light brown sugar |
| 1 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Quick-cooking oats |
INSTRUCTIONS
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Fri, 9 Aug 1996 21:09:10 -0500
Place figs in a food processor or blender; process to puree; mixture should
measure a scant cup.
Combine fig puree, cinnamon and sugar in a microwaveable bowl. Microwave 5
minutes on high; stir in lemon juice and nuts, then set aside to cool.
To make crust, place butter or margarine in a 2-quart batter bowl.
Microwave 30 seconds on high, or until soft. Add brown sugar and use an
electric mixer to cream. Add flour, baking soda and salt and blend well.
Stir in oats to make a crumbly mixture.
Press half of the crust mixture evenly on the bottom of a lightly buttered
8x8x2 inch glass pan.
Microwave 4 minutes on high, rotating 180 degrees midway through cooking.
Spread fig mixture evenly over top, then crumble remaining crust mixture
over filling. Microwave 5 minutes on high; cool before cutting.
To store, wrap in wax paper. Do not store in airtight container because
bars will soften. Makes 36 bars.
EAT-L Digest 8 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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