Saturday, July 30, 2011

Fig Newtons- Only Better

A friend gave me a bag full of ripe figs, one of my favorite fruits! These are a real delicacy as they don't keep well as a fresh fruit. After eating way more than I should have, I made homemade fig bars, starting with making fig preserves. See the fig preserve and bar recipe below.
A few for snacking on while I make the preserves
1 1/2 cups sugar to 2 lbs of figs, 1T lemon juice, cook stirring on medium low 45 minutes
Preserves are done when they're nice and thick. If you have too much for the fig bars it freezes well.
These bars are so tender and delicious warm from the oven.
Cake Dough
1/2 c soft butter
1 egg
1 T. milk
1/2 t. vanilla
1/2 t. salt
1 t. baking powder
1 3/4 c flour
Mix all in processor or mixer just until a soft dough forms. Divide in half and press 1/2 into a very lightly oiled 9 x 13 glass baking dish. Top with the preserves and spread evenly.  Flour and roll out the remaining dough into a 9 x 13 square on a piece of floured waxed paper or plastic wrap. Dough is very tender, so hand forming will help. Transfer dough on the paper to cover the preserve. Some dough repair may be necessary to cover he figs.  Bake at 350 for 30 minutes. Cut into bars while still warm.
 If you can keep them long enough, they can be made warm again in the microwave. 


Thursday, July 21, 2011

Gourds for Creating and Decorating

Here's a selection of small gourds from my organic garden just right for holiday ornaments and crafts. They are also fun in primitive, country, shabby and cabin decor as bowl or basket filler. They make great conversation pieces! Right now I have eggs, bananas, mini bottles and tear drops. What will your imagination dream up?  

egg gourds Egg Gourds, Baker's Dozen
For more raw gourds and also gourd art, pottery, baskets, willow cases, and kits, visit me at Midnightcoiler