Fig Newtons - Fig Rolls
With a soft and crumbly texture the the cookie dough, and a rich and sweet fig filling these Fig Newtons, or Fig Rolls are simple wonderful. They are perfect with tea or coffee, or just for a quick sweet treat.
Chapters/Time Codes:
0:00 Fig Newtons
0:51 Ingredients
2:39 Make the filling
4:36 Make the dough
8:17 Process the filling
9:38 Preheat the oven
10:03 Roll dough and fill
14:51 Bake
15:16 Slice and cool
16:01 Taste Test
Recipe:
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Fresh figs tastes nothing like Fig Newtons
Have you had a fresh fig before? I show you how to pick figs and how to eat them. Figs are nothing like fig newtons. Sap is skin irritant. FIg skin is irritant to some people.
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How to make Fig Jam - Homemade Jam Recipe
If you love homemade jam and you’ve got some fresh figs handy, then this easy fig jam recipe is just what you need. Whether you buy fresh figs at the store or have access to a handy dandy fig tree in your neighborhood, this jam recipe is the perfect way to use up a bunch of figs. Fig jam is particularly good on biscuits and toast, and even as a warm topping on ice cream.
Find more info about this fig jam recipe at:
Give this homemade jam a try and let me know what you think, and for more recipes check out the Chef Buck playlists:
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Easy Fig Jam with Just 3 Ingredients
About 40 medium-sized FRESH FIGS
½ cup SUGAR
¼ cup HONEY
How to make Quick Fig Jam
This recipe will work with all kinds of fruit (blueberries, blackberries, strawberries, etc.), but Mama Redbuck has a fig tree in her backyard, so she mostly uses figs when making this quick jam. If you don’t have fresh fruit handy in the neighborhood where you live, just buy fresh fruit at the market.
Buy figs that are a little soft, color can be a good indication, but not always, sometimes even the greener figs can be soft enough, so give figs a squeeze to test for squishiness. Once picked, figs don’t last very long, maybe 2 days when ripe. You can keep fresh figs in the fridge, but they won’t keep for very long after becoming soft, only a couple of days, so making a jam is an easy way to extend their life another 7-10 days. My mom seals extra fig jam in bags and freezes it for future use.
Wash figs and remove the stem.
Quarter and then chop the figs as desired. We like a rustic, chunky jam.
Heat a medium-sized saucepan on low heat.
Add figs, sugar, and honey and bring the pot to a simmer, stirring regularly.
As the pot bubbles away, the figs will release a lot of water.
Let the pot simmer until the mixture reaches your desired “jamminess”, this might take 10 to 20 minutes depending on how wet the figs are and how thick you like your jam.
The jam will thicken even more off of the heat, so don’t overcook the fruit; you want a spreadable jam, not a clunky fig paste.
If the jam becomes overly thick, you can always add a wee little bit of water back into the pot.
Remove the Jam from the heat and allow to cool before adding into a container.
The jam will keep in the fridge for about a week to 10 days, although a pint of jam
Disappears fairly quickly around our home, especially if we make some biscuits.
Give this easy fig jam recipe a try and let me and Mama Redbuck know what you think.
Fig Newton Wannabes -- The Frugal Chef
FiSUg Newton Wannabes - This is one of my favorite fig recipes on this website -- gooey, sweet and heavenly fig filling enveloped in a soft and delicate cookie. Delightful.
You will need some extra time to make this recipe as the dough needs to chill and the filling needs to simmer for at least an hour and then cool down. Other than that, this is a very easy and exquisite little morsel.
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Makes 36 cookies
FOR THE DOUGH:
1/2 cup (113 grams) very soft unsalted butter
1/2 cup (100 grams) white sugar
1 egg at room temperature
1 tsp. orange zest
1 tsp. vanilla extract
1 1/2 (192 grams) cups of white all-purpose flour
1/4 tsp. salt
FOR THE FILLING:
1 cup dried figs – chopped
1 1/2 cups water
3/4 cups of freshly squeezed orange juice
1 TBS orange zest
1/4 cup white sugar
Cream the butter and sugar in a bowl. Add the egg, orange zest and vanilla extract and mix well.
In a separate bowl, mix the flour and the salt. Add it to the butter mixture and mix it until fully incorporated. This is very soft dough so finish incorporating with your clean hands. Form two disks, wrap in plastic and refrigerate for a minimum of two hours.
Place all of the filling ingredients in a pan and stir until sugar is dissolved. Bring to a boil, lower the heat and allow simmering for about an hour until the mixture thickens and reduces. Stir it occasionally.
Cool the filling down completely and put it in the food processor to make it into a puree.
ASSEMBLE YOUR COOKIES:
Preheat your oven to 350 degrees F (175 C).
Remove the cookie dough from the fridge, a disk at a time, and start rolling it out on a large piece of parchment paper. You can use the inside of a brown grocery bag if you do not have parchment paper.
Lightly flour your rolling pin and roll the dough out to about 18th inch in thickness. Cut it into approximately 4x6 inches (10x15 cms). Make sure to reuse the left over dough for the next rectangle. Ideally you will have 4 rectangles with almost no dough left over.
Spoon 1/4th of the filling in the middle of your rectangle – make an even log about 1 inch high. Carefully pick up the dough and fold it towards the middle covering the figs. Turn your parchment paper and fold the other side. Press down on the seam to seal it.
Pick up the roll very carefully and flip it so it bakes with the seam side down. Transfer the roll onto a baking sheet with the parchment paper. I like to simply cut a strip with the cookie roll on top and transfer it like that. This way I can place two rolls in each baking sheet.
Cut each log into 9 cookies with a sharp knife and separate them a bit. Place the baking sheet in the oven and bake for 15 minutes or until the bottoms are lightly browned.
Remove from oven and cool the cookies in the baking sheet over a cooling rack. Cool down completely and serve. The filling will be hot so be careful not to eat them right out of the oven.
These cookies will last you for about a week in an airtight container. Enjoy!
2 cookies - CALORIES 73.00; FAT 2.79 grs (sat 1.68; mono 0.72; poly 0.16); PROTEIN 0.91 grs ; FIBER 0.18 grs; CARBS 11.43 grs; CHOLESTEROL 11.95 mg; IRON 0.36 mg; SODIUM 19.39 mg; CALCIUM 10.30 mg
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Fruit Newtons featuring Sugar-Free Jam
Full Recipe:
No rolling pin or flour fuss! Simply mix and pour this innovative wholegrain oat-based sheet cake. It’s fast-baked and filled with protective sugar-free Fruit Jam. Enjoy the familiar flavor of fig newtons or use an alternative fruit, adding protective plant diversity and convenience with your freezer stash of berries, mangos, or pineapple. Freezer friendly Fruit Newtons satisfy as a perfect snack, breakfast cookie, lunch box goodie, tea time treat, or dessert on a Protective Diet.
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