Fig Walnut Gingerbread Bars Recipes

Steps:

• Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
• Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
• Add the honey and eggs; pulse until well combined.
• Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
• Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
• In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
• Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.

Steps:

• In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.
• Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.

Steps:

• On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
• In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
• Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.