Fig Bars

We have a fig tree, so I've tried a couple of fig bar recipes...here is the best one so far...

Filling:

2lbs fresh figs, chopped coarsely

1/2 cup sugar

2T lemon juice

boil stirring frequently until the liquid reduces by about 1/2 cup (can simmer longer, we like it to taste more figgy)

Cookie part:

3/4 C butter

1 C brown sugar

cream together. Add:

1 3/4 C flour mixed with 1/2 t salt and 1/2 t baking soda

add 1 1/2 C oats.

Pat half cookie mixture in bottom of greased 9 X 13 pan. Spoon on figs, pat on remaining topping. Bake at 400 degrees for 25 min. We like it served with ice cream:)

Scones

adaped from Williams-Sonoma Bread cookbook

In a medium sized mixing bowl, combine:

2 cups flour

1 T sugar
2 1/2 tsp baking powder

1/4 tsp salt

With a pastry blender, mix dry ingredients. Then, blend in 4 T chilled butter cut into pieces until it looks crumbly. Add 2/3 cup cream whisked together with 2 eggs all at once, stir to form a sticky batter. Knead in bowl a few times. Divide dough in half, shape into two discs (approx 6 inches in diameter, 1 inch thick). Cut into 4 wedges each and separate. Bake at 400 for 15 minutes. Serve with butter and jam.

Microwave Caramel Corn

Ingredients:
one quart plain popcorn
1 cube butter or margarine
1 C brown sugar
1/4 C light karo corn syrup
1/4 tsp salt
1/2 tsp baking soda

Pop one quart of popcorn in an old fashioned popper or microwave popper - anything so long as it is plain. Transfer to a paper bag, making sure there are no seeds.

In a 4 cup microwave safe bowl, combine one stick butter, 1 cup brown sugar, 1/4 cup white Karo syrup, and 1/2 t salt. Microwave for about 5 minutes, stirring occasionally. Make sure it comes to a really good boil.

Remove from microwave, and stir in baking soda until foamy. Pour on top of popcorn in bag, and shake well. Microwave for one and a half minutes. Remove and shake again. Microwave for another 30 seconds. Spread on wax paper to cool.