How To make Fig Newtons 2
Dough: 5 tb Unsalted butter
2 tb Sour cream
2/3 c Packed dark brown sugar
2 Eggs; room temp
1 ts Vanilla extract
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
Filling: 2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 ts Lemon rind; grated
1/4 ts Salt
In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick. Add eggs one at a time; beat in vanilla. Sift together, flour, baking powder., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand. Mix well and turn out on sheet of floured plastic; wrap, then refrigerate for at least 2 hrs. Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer. Press mixture thru food mill and cool. Preheat oven to 350 F. Cover large. baking sheet with parchment or spray with food release. Divide the chilled dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured surface to form rectangle about. 5 x 11". Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length. Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about. 11" long and 2-2 1/2" wide. Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned. Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
How To make Fig Newtons 2's Videos
Homemade Fig Newtons
In this food video, watch Dorothy (taichibozeman.com/rawfood) make raw vegan homemade Fig Newton cookies. Chock full of fruit, this healthy dessert recipe is surprisingly easy to make. Best of all, these fig newton cookies will fit into just about any diet. They are raw and vegan, and can be tailored for a gluten free diet as well. After one batch of these no bake cookies, you may never go back to eating the real thing.
Go to to see exactly how this copycat recipe is made.
FIG NEWTON ????| QUICK AND EASY RECIPE ♥️
Fig Cookie
I hope you will enjoy this video. If you have any questions & suggestions please leave your comments below. Thank you ♥️
Ingredients
for the cookie dough:
* 8 Tbsp salted butter, softened
* ¼ c brown sugar, packed
* 1 egg
* 1 tsp pure vanilla extract
* 1 tsp fresh orange zest
* 1 c all purpose flour
* ¾ c whole wheat flour
* ½ tsp baking powder
* ¼ tsp salt
*
For the Fresh Fig Jam Filling:
* 1 lb fresh figs, stems removed and quartered
* 2 Tbsp orange juice
* 1/2 c sugar
* 1/8 tsp cinnamon
iMovie
Music: Refreshing Pint
By: Mark Mothersbaugh
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Homemade Fig Newtons | Homemade Snacks Better than Store Bought!
I hope you enjoyed this video! I am all about making the boxed version homemade. not only are you cutting cost but the taste is so much better AND you can control exactly what is in your food. homemade is best best I stand by that with this fig Newton recipe! #figs #fignewtons #snacks
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FIG NEWTONS - COPYCAT | Recipes.net
Fill your home with the aroma of freshly-baked, luscious, and soft fig newtons. The cookie crust has a cake-like texture with a bit of chewiness while the fig filling acts as a natural sweetener. Sink your teeth in this moist, light, and fruity fig dessert.
???? Check the full recipe on how to make Fig Newtons (Copycat) here:
Ingredients:
For Fig Filling:
1 lb dried figs
1 cup apple juice
¼ tsp salt
2 tsp fresh lemon juice
For Cookie Crust:
½ cup unsalted butter, softened at room temperature
¾ cup light brown sugar
2 pcs egg yolks
1 tbsp cream or milk
½ tsp vanilla
½ tsp salt
1 tsp baking powder
1¼ cups all-purpose flour
½ cup whole wheat flour
⬇️ How to make Fig Newtons (Copycat) ⬇️
0:10 Preheat oven to 350 degrees F.
0:13 Dice the figs and soak them in apple juice, salt, and lemon juice mixture for 1 hour.
0:40 Cook the ingredients in a pot on medium heat until a thin, jam-like consistency is achieved. Set aside to cool, then transfer to a pastry bag.
1:08 In a mixing bowl, cream together butter and light brown sugar until fluffy. Then, beat in the egg, milk/cream, and vanilla. You may do this on a stand mixer, food processor, or by hand.
1:37 Add the dry ingredients and mix well until fully incorporated. Form it into a dough ball and wrap using plastic wrap. Place in the fridge for 1 hour to set.
2:16 Take the dough out of the fridge and divide it into 6 portions.
2:27 Form each portion into a log. In between two sheets of parchment paper, use a rolling pin and flatten to ⅛ inch rectangles, about 10 inches long and 4 inches wide. Cut off excess dough to achieve these dimensions.
2:58 Pipe a straight line of fig filling in the middle of the rectangular dough sheet. Using the parchment paper as leverage, lift one side of the dough to cover the filling. Gently flatten the dough, and do the same on the other side until the fig filling is fully covered. The end result should be a flattened rectangular log. Repeat until all six dough portions are used up. You might need to refrigerate the other pieces of dough while doing this.
3:18 Cut the cookie logs into 2-inch squares and lay them on a parchment paper-lined baking sheet.
3:34 Bake the fig newtons in the middle rack for 10 to 15 minutes or until the bottom crust is golden brown.
3:40 Let the fig cookies rest for 5 minutes. After that, transfer them to a cooling rack to cool completely. Store the cookies in an airtight container lined with a paper towel at the bottom and on top.
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How to make my Gluten Free Fig Newtons!
Jilly G's Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Today I am going to show you how to make my Gluten Free Fig Newtons!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Dough:
3 cups GF Flour
3 tsp Baking Powder
1/2 tsp Salt
10 1/2 Tbsp Butter {about 150 grams}
1/2 cup Honey + 1 Tbsp Molasses {1 cup Brown Sugar}
2 Eggs
1 tsp Vanilla
1/3 cup Milk
Fig Filling:
2 cups dried Figs
1/3 cup Honey {2/3 cup Sugar}
2/3 cup Water
1 Tbsp Lemon Juice
1 Tbsp Butter
Bake 375 F. For 15-18 minutes on parchment lined cookie sheets.
Ove Glove
Cookie Sheets
Cooling racks
Food Processor
Rolling pin
Cookie Spatula
Strainer
Pyrex measuring cups
#homemade - Fresh Fig Newton’s
Mrs JP’s Kitchen Creations -
Fresh Fig Newton’s
Ingredients
Filling
16 fresh figs; washed, dried, and quartered
1/2 cup packed brown sugar
1 tablespoon lemon zest
1/4 teaspoon coarse salt
1 teaspoon vanilla
Cookie Crust
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, at room temperature (12 tablespoons)
1 1/2 cups brown sugar
1 tablespoon orange zest
2 eggs
4 teaspoons vanilla
Instructions
1. In a medium-sized, heavy-bottomed saucepan, make the filling. Bring the figs, 1/2 cup brown sugar, lemon zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
2. Reduce the heat and simmer for 40-50 minutes, occasionally smashing the larger pieces with the back of a fork and stirring. They will cook down and thicken with a jam-like consistency.
3.Remove the filling from the heat and cool completely. See Note**
4. Preheat the oven to 350. Butter a 9 X 13 baking dish, then line with parchment paper or foil then butter the parchment or foil. Use plenty of butter.
In a medium sized bowl whisk together the flours, baking powder, and salt.
5. In a large bowl, beat the butter and 1 1/2 cups brown sugar until it’s fluffy. Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
6. Gradually incorporate the flour mixture with the mixer on low. The dough will be sticky.
7. Butter two “pan-sized” pieces of foil or parchment paper, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle-ish shape if you can. Put it in the freezer.
8. Press the remaining dough into the prepared baking dish and bake for about 20 minutes. It will be pretty and golden brown.
9. Spread the fig filling across the baked crust and then get the top crust out of the freezer.
10. Gently peel the foil or paper away from the frozen cookie crust and then place it over the top of the fig filling.
Pat any stray crust pieces into place.
11. Bake for another 20-25 minutes. Watch it closely! The top will turn a nice golden color.
12. Let the whole thing cool completely in the pan, on a wire rack if you have one. Once cooled, lift the parchment (or foil) out of the pan and slice into squares.
Notes
The fig filling can be made ahead stored in the refrigerator for up to 3 days.