Newspaper Page Text
Fig treats deserve fond following
By Aileen Claire
NEA Food Editor
Fig bars or fig Newtons have
a very special following and a
homemade version of this
longtime cookie favorite will in
crease its munching popularity.
Whole wheat fig bars have
many nutritional elements but
this isn’t what makes those of
all ages reach for them as a
regular treat.
Homemade fig bars are
relatively simple to make
although the dough is delicate to
handle. The secret is to chill the
dough and add the filling quick
ly to get the cookies into the
oven without mishap. Keep the
cookie board well-floured while
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rolling out the rich dough and
again work quickly. If desired,
grind figs for filling but chop
ping works just as well.
HOMEMADE FIG BARS
1 cup shortening
Vi cup granulated sugar
'/> cup brown sugar
2 egg yolks
3 tablespoons milk or butter
milk
1 tablespoon vanilla
2 cups sifted all-purpose
flour
1 cup whole wheat flour
2 teaspoons cream of tartar
1 teaspoon soda
W teaspoon salt
1 recipe fig filling (see below)
Beat shortening and sugars
until light and fluffy. Add egg
yolks, milk and vanilla, beating
well.
Sift together dry ingredients
and add to egg mixture. Chill
dough 1 hour or longer.
Divide dough in half, keep se
cond half refrigerated until
ready to roll. Roll dough out on
heavily floured board to about
l zs inch thickness. Using a ruler
as a guide, cut into strips about
4 inches long and P/2' inches
wide. Place about 1 teaspoon
cooled filling in center of each
strip and lap sides over or roll
up. Place on ungreased cookie
sheet, about 1 inch apart, seam
side down. Bake in moderate
350 degree oven for 15 minutes
or until bottom of fig bars start
to brown. Makes about 3 dozen
fig bars. Alternate. Cookies can
be cut in rounds, using a glass
or 2-inch cookie cutter, fill
center of cookie with about 1
teaspoon fig filling, top with a
smaller cookie, about IVi inch
round. Use a fork to seal edges.
FIG FILLING
36 California Dried Mission (or
Calimyrna) figs, coarsely
chopped
3 tablespoons lemon juice
V< cup sugar
1 teaspoon grated fresh lemon
peel
’A teaspoon salt
’A cup water
Combine ingredients. Cook,
stir until thick —about 5
minutes over medium heat.
Cool to room temperature and
use as a filling for Fig Bars. (A
kitchen scissors cuts figs
easily).
FIG MINI-SANDWICHES
24 homemade or commercial
fig bars
V« cup peanut butter
V« cup walnut halves or pecan
halves
STOVE WON’T WORK
Butane stoves do not work
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below 30°F. However, pro
pane burners work well down
to -50°F.
Page 35
3 large marshmallows
1 banana, cut into W inch thick
slices
With a lightly moistened
sharp knife cut each fig bar into
2 thin layers. On 6 of the bottom
halves spread peanut butter. On
6 of the bottom halves, place
walnuts. Cut marshmallows
into halves and place halves on
6 of the bottom halves of the fig
bars. Place banana slices on
remaining bottom halves of fig
bars. Replace tops of fig bars.
Wrap and chill until ready to
serve. Serve as a snack or as a
quick dessert with glasses of
cold milk. Makes 24
sandwiches.
< NEWSPAPER ENTERPRISE ASSN. >
— Griffin Daily News Wednesday, October 1,1975
FIG BARS make ideal energy sandwiches with extra fillings.
Peach
of a
dessert
By Aileen Claire
NEA Food Editor
The versatile “Persian
apple” of ancient times has
been cultivated and refined but
it still makes an excellent
dessert. Although its origin was
long believed to have been in
Persia, the peach as we have
come to know it actually has
been traced to China. Those
grown and eaten in all delight
ful forms here were developed
in this country. No matter the
name or origin, peach fanciers
find nothing as tempting as a
slice of peach pie, with ice
cream on the side.
BUTTERSCOTCH
PEACH PIE
Pastry for 2 crust, 9-lnch pie
3 pounds fresh California
peaches,
peeled and sliced
V« cup firmly packed brown
sugar
2 tablespoons flour
2 teaspoons lemon juice
6 tablespoons melted butter
Vi teaspoon nutmeg
V< teaspoon almond extract
On lightly floured board roll
out 2 circles of pastry. Fit one
in bottom of a 9-inch pie plate.
Arrange peaches (there should
be about 6 cups) in pie shell. In
small bowl, combine remaining
ingredients. Sprinkle over
peaches. Top with remaining
crust, crimp edges and slash
top for steam to escape. Bake in
450 degree oven 15 minutes;
reduce heat to 350 degrees and
bake 35 to 40 minutes more, or
until golden. Serve warm or
cold. Makes 6 to 8 servings.
< NEWSPAPER ENTERPRISE ASSN )
Arsenic
trial
under way
FLORENCE, S.C. (UPI) - A
relative of Mrs. Elmer Conyers,
a 53-year-old grandmother ac
cused of poisoning five mem
bers of her family, two of them
fatally, testified Tuesday she
got sick after the defendant
started making her coffee.
Mrs. Conyers is being tried
only for the arsenic murder of
her second husband, Milton
Reece Conyers, 37, who died in
1973.
She is to be tried later for the
fatal poisoning in 1967 of Willie
Graham Stone, 52, her first
husband, and for giving non
lethal doses to Mrs. Louise
Opal Conyers, 67, her mother
in-law; John Van Bazen, her
son-in-law; and Mrs. Iris
Stevens, a distant relative by
marriage.
Mrs. Conyers has sat smiling
through much of the trial,
which began Monday.
She was arrested March 14
after a five-month investigation
in which the bodies of her
husbands and mother-in-law
were exhumed under court
order. Authorities began their
investigation after learning
Bazen had been poisoned.
In testimony Tuesday, Mrs.
Stevens, appearing confused
and contradicted herself sever
al times. She told the jury that
she and the defendant “got
along just fine. She told me she
just loved me to death.”
Mrs. Stevens said she began
getting sick after Mrs. Conyers
started coming to her florist’s
shop regularly and fixing her
coffee. She said Mrs. Conyers
was interested in getting a part
interest in the shop.
At one point under cross
examination, Mrs. Stevens,
“I’ve had brain damage from
the poison. That’s why I can’t
remember every little thing.”