29 Aug
We took advantage of abundant fresh figs and made this yummy dessert the other day. This is probably not the most nutritions of recipes but one must be moderate in all things, including moderation.
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Ew, ew–I am sooo excited to get this recipe! Ha! I think I’ll go make it NOW. We’ve got buckets of ripe figs right this moment. I have made fig compote, fig salad, fig salad dressing, fig appetizer, and fig ice cream. I am running out of ideas. Now a nice, delectable fig bar–that sounds like just the thing–thanks! I’ll get back to you on how it turned out.
Tumericas last blog post..What to Do with All These . . . Figs?
One thing–the oven temp was missing for this recipe. I assumed it was 350. Also, I substituted butter (yes–a whole cup of butter–whoo-hoo!) for the shortening. Shortening may make it taste light, but honestly, I think the hydrogenated veg oil stuff has gotta go (transfats, baby!). I take my death by butter any day. Meanwhile, I am about to take these yummy fig bars out of the oven. I’m making them for guests but I have to sneak one–by way of testing, right?
Tumericas last blog post..What to Do with All These . . . Figs?
Hey Tumerica thanks for dropping by. I checked your fig recipes–that fig compote looks wonderful. I also decided that would be the last time I would ever use shortening except for greasing baking sheets. Pure butter: now that would be mega yum! And good catch: the oven temp is 350 fahrenheit — I’ll fix the recipe. Hope you enjoy the fig bars. I don’t do much baking so when I do the family goes pretty nuts with it.
Delectable! Mahvelous! You gotta try these–but do use butter instead of shortening.
Tumericas last blog post..What to Do with All These . . . Figs?
I fixed the recipe card. Now it says butter or shortening. And I fixxed the oven temp omission. I’m so delighted they came out good for you.