We have a collection of fig recipes to aid you in using figs in your diet.  They are not only a very healthy food, but also very delicious!  There are many, many ways figs can be used in recipes and we have only presented a very few here.  If you have a recipe, or know of an old time recipe that was really scrumptious, we'd like to add it to our recipe gallery.  Go to our recipe submission form and send it to us online!  Thanks for your input!

Tasty Fig Layer Bars

Yield: 30 servings
 
1 c  Brown sugar
1 c  Margarine or butter
1/2 ts Salt
1 3/4 c  Rolled oats
1 3/4 c  Flour; sifted
1/2 ts Vanilla

----------------------------------FILLING----------------------------------
1 c  Sugar
8 oz California dried figs finely chopped
1/2 c  Nuts, chopped (optional)
1/2 c  Water; boiling
 
Combine sugar, figs, nuts and water in a medium saucepan.  Heat for 15
minutes or until creamy, stirring frequently.
  
Pour half the flour mixture into a well-greased shallow pan (8" x 12").
Layer with the filling, and spread remaining flour mixture over filling as
evenly as possible.  Bake at 350 F. for 30 to 35 minutes, or until lightly
brown.  Cool and serve.
  
Each serving contains approximately:
Calories 141, Fat 3.39 g, Dietary Fiber 1.98 g, Carbohydrates 27.3 g,
Protein 1.81 g, Sodium 113 mg, Cholesterol 0 mg
  
Calories from protein: 5%
Calories from carbohydrates: 74%
Calories from fats: 21%

RASPBERRY-FIG BREAKFAST BAR RECIPE (AND FIG PUREE')

Fig Bars *g*

Yield: 1 servings
 
1 pk (12 oz.) moist dried figs
1/4 c  Sugar
3/4 c  water
2 tb Lemon juice
1/2 c  Butter; or margarine
1 c  Sugar, brown; packed
2 ea Eggs
1 ts Vanilla
2 1/2 c  Flour
1/2 ts Salt
1/2 ts Baking soda
 
For filling: finely chop figs and mix in saucepan with sugar, water and
lemon juice. Place over medium heat; cook, stirring for 10 min. or until
thick & jam- like. Remove from heat; cool. Cover and chill. With mixer,
beat together butter, sugar, eggs & vanilla until well blended. Mix flour,
salt & baking soda. Stir into first mixture; dough will be stiff. Wrap in
plastic wrap and chill 3-4 hours or overnight. When ready to bake, turn
dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut
into 4 strips 3-1/2 x 12 inches long. Spoon filling evenly down center of
strips. With spatula, turn in sides of strips. Press edges together to
seal. Cut each strip into 10 pieces. Arrange seam side down on baking s
sheets. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool
on racks. Store airtight.
  
Note: chilling dough overnight is best.

Fig Comport With Pears And Prosciutto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/3 C                 Brown Sugar
2 Tbsp              White Vinegar
1 C                   Water
1/2 Tsp             Grated Lemon Rind
2 Tsp                Lemon Juice
1 Whole           Cinnamon Stick
1/2 Tsp             Ground Ginger
4 Tsp                Preserved Ginger -- Chopped
1/2 C                 Dried Figs -- Quartered
3 Whole           Ripe Pears
6 Slices            Prosciutto

                        Basil Or Mint Leaves For Garnish

Combine sugar, vinegar and water in a saucepan.
Stir over medium heat, without boiling, until sugar is dissolved.
Add lemon rind and juice, cinnamon, ground and preserved ginger and figs.
Bring to a boil, reduce heat and simmer for about 40 minutes or until figs are
tender. Let cool. Peel pears, slice in half and core. Cut into slices and arrange on salad plates with some fig compote and prosciutto. Garnish with basil or mint leaves.

White Chocolate Fig Kisses

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4 ounces               white chocolate, chopped
24                          dried whole figs
1/2  cp                   finely chopped pistachio or macadamia nuts

In a small glass or metal bowl placed over a saucepan of hot water (or
in a double boiler), melt chocolate, stirring. Dip one side of fig in
chocolate, letting excess drip back into bowl, then dip into chopped
nuts. Place on a waxed paper-lined tray and refrigerate briefly until
chocolate has set. Place figs in an airtight container with waxed paper
between layers. figs will keep, refrigerated, for one week.

Makes 24 fig kisses

                  
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