| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
California |
Desserts |
25 |
servings |
INGREDIENTS
| 8 |
oz |
California figs (Calimyrna or Mission); stems removed |
| 1/3 |
c |
Fruit juice or water |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Ground cinnamon; (1/2 to 1) |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Rolled oats; (not instant) |
| 1/2 |
c |
Packed light brown sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Butter |
INSTRUCTIONS
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 1/2 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 1/2 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@prodigy.net> on Feb
04, 1999, converted by MM_Buster v2.0l.
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