Fig Recipe

As promised yesterday, this is Geri's recipe for fig bars, that she got from last Sunday's San Francisco chronicle. I love the recipe in the Chronicle.

This is a lot of work, so this is my blog for today.

Peace,

Make Food/Not War

Food consumption;

Breakfast; 2 eggs over easy, small potato pancake, 1 piece brown toast

Lunch; peanut butter sandwich, 3 fig bars

Dinner; Bowl of pasta w/marinara

Exercise; 5 miles walking/hiking, 1 hr. cycling

FIG BARS (makes 16)

Fig jam
1 pint figs
3 tbs light brown sugar
2 tbs light brown sugar
large pinch of salt
1/4 cup water

Dough
4 oz. unsalted butter, softened
3/4 cup granulated sugar
1/4 cup firmly pack light brown sugar

1 large egg.

1/2 tsp vanilla extract

2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp kosher salt

For the figs...cut off the stems, and cut into 1/4 inch pieces. Combine those in a small saucepan with the sugars, salt and water. Cook over medium heat until the figs are soft and jammy, about 10 minutes. If the mixtures gets dry before it get jammy just add a little water. If you add too much don't worry it will cook off. Stir frequently to prevent sticking. Set aside to cool.

For the dough... Preheat oven to 350˚. Line the bottom sides of an 8" sauce pan w/aluminum foil.
Beat the batter and the sugars until smooth. Mix in the egg and the vanilla. Combine the flour, baking powder and salt and stir into the butter mixture until well combined. Turn the dough out onto a smooth surface, and divide in half.
To finish...With you finger, press half the dough into the bottom of the foil-lined pan. Spread the cooled fig jam on top. Sprinkle small pieces of dough all over the jam. With your finger press lightly so the dough covers the top of the pan. Do not press so hard that the jam comes through the dough.  Bake until light golden brown, about 30 to 40 minues. Cool then remove from the pan by picking up the edges of the foil.
Calories per bar..189, go lightly my friends