Raisin Date And Fig Filling Use With 1 2 3 4 Bar Recipes

RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

FIG-FILLED COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Divide dough in half; cover and refrigerate for at least 3 hours., In a saucepan, combine the first eight filling ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until the fruit is tender and liquid is absorbed, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature., Roll out each portion of dough between two pieces of waxed paper into a 10x8-in. rectangle. Cut each into two 10x4-in. rectangles. Spread 1/2 cup filling down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake at 375° for 10-15 minutes or until lightly browned. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool. Combine glaze ingredients; drizzle over cookies.

RAISIN, DATE AND FIG FILLING (USE WITH 1-2-3-4 BAR RECIPE)

Steps:

• Cook over low heat, stirring constantly, until thickened (about 5 minutes).
• Cool.

ITALIAN DATE RAISIN FILLED COOKIE

Steps:

• Cream shortening and sugar; add eggs.
• Sift flour, baking powder, and salt together.
• Add milk and vanilla.
• Mix well; roll out dough 1/4 inch thick.
• Cut with a round cutter.
• Place on cookie sheet.
• Brush top of cookie with egg white.
• Top with filling.
• Bake at 400 degrees Fahrenheit for 15 minutes.
• FILLING:.
• Grind raisins, dates and candied cherries in a food processer.
• Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.

CREAM CAKE WITH RAISIN OR FIG FILLING

Steps:

• There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
• Preheat oven to 350 degrees (this is a guess).
• Cream sugar and butter.
• Add eggs; beat well.
• Sift together flour and baking powder.
• Add milk and flour mixture to egg mixture and beat well.
• Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
• For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
• The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
• For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
• Stir in raisins.
• For the fig filling it says "stewed with 2/3 cup sugar and very little water".
• I think this means just enough water to dissolve that much sugar.
• I would cool the fruit syrup mixture before I added it to the cream mixture.
• Spread filling between layers of cake.