FIG NEW FUNS BARS
By Gloria Pitzer, as seen in… Make Alike Recipes (Secret RecipesTM, St. Clair, MI; Oct. 1991, p. 42).
The dough is prepared first and, while it is being chilled for an hour, you prepare the filling.
DOUGH INGREDIENTS:
½ cup butter
½ cup margarine
½ cup sugar
½ cup honey
2 large eggs
4½ cups self-rising flour
DOUGH INSTRUCTIONS:
Cream together, until light and fluffy, the butter, margarine, and sugar (a spoonful at a time). Beat in honey and eggs. Then, a little at a time, mix in flour. Blend thoroughly and refrigerate 1 hour.
FILLING INGREDIENTS:
1-lb can figs, drained & cut small
½ cup sugar
½ cup black, cold tea
½ cup finely ground pecans
¼ tsp cinnamon
1/16 tsp powdered ginger
FILLING INSTRUCTIONS:
Place [figs, sugar, and tea] in top of double boiler, over simmering water, cooking and stirring often, until sugar dissolves. Add [pecans, cinnamon, and ginger]. Blend well and allow to cool 15 minutes.
ASSEMBLY INSTRUCTIONS:
Roll dough out on floured surface, ¼-inch thick. Shape the piece of dough so that it is about 5 inches wide and as long as necessary to achieve that thickness and width.
Spread filling down center of strip of dough. Fold it in half and pinch seam to seal in filling. Slice into 3-inch long bars. Arrange 1-inch apart on foil covered cookie sheets, greasing foil lightly (and use shiny side up). Bake at 400°F about 8 to 10 minutes or until delicately brown. Do not overbake these.
Then let them cool and store them in an air-tight container along with one fresh apple to keep them soft and fresh. They freeze indefinitely. Makes 6 dozen.
See also…
