Archive for the ‘Desserts’ Category

Fig Newtons, an old favorite!

Monday, August 11th, 2014

A guest blog from a Site Coordinator in Montana,  Devannie.

I saw a post for homemade fig newtons on a Facebook page and once I got my basket I decided the recipe looked easy enough so I tried it and am very glad I did.  I had two clam shells of figs which was the perfect amount for making the recipe.  I boiled the figs per recipe and stored in fridge overnight as the temperature outside was warming up fast and didn’t want to use oven.  I made the dough the next morning and it was all so easy.  Had the cookies done by 8am (I’m an early riser) and house smelled wonderful after baking them.  I did see a post where someone cut the sugar in half and I think that would’ve been fine, you drain the figs once cooked anyway and I think the figs have enough sweetness that it would’ve been fine.  Will try that and make with wheat flour or 1/2 wheat and 1/2 white next time I make them.  The recipe is definitely a keeper!!    Devannie

 

Fig Newtons, an old favorite!

Fig Newtons, an old favorite!

Ingredients

  • 1 pint fresh or preserved figs or 12 ounces dried figs
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick butter
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice

Instructions

    If you are using:
    Fresh Figs:
  1. Remove stems and boil figs with a cinnamon stick and 2 cups of sugar in 1 cup of water for 45 minutes. Drain and cool.
  2. Dried Figs:
  3. In a bowl, pour boiling water over figs (stems removed) and let rest 10 minutes. Drain all but 2 tablespoons water and stir in 2 tablespoons corn syrup + ¼ teaspoon cinnamon.
  4. Preserved Figs:
  5. Drain syrup. (Find a recipe for preserved figs here.)
  6. Then:
  7. Puree figs in food processor until a thick paste forms (if too thick or thin to spread evenly, add a little water or flour until spreadable consistency is reached).
  8. Combine flour, baking powder and salt together and set aside.
  9. Cream butter and sugar in a mixing bowl.
  10. Add egg, vanilla, orange juice and combined dry ingredients to bowl and mix until dough forms.
  11. Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick.
  12. Cut rectangle in half lengthwise.
  13. Spread fig paste onto half of each rectangle, lengthwise.
  14. Fold dough in half lengthwise to cover fig paste and pinch edges to seal.
  15. Cut each log in half and transfer onto a greased baking sheet.
  16. Bake 25 minutes at 350 degrees until crust begins to brown.
  17. Slice into cookie-sized segments and cool.

Bountiful Dessert Bowls

Wednesday, May 14th, 2014


Last night I opened my fridge to find the dessert wraps from a few drops ago. Did you try them!? I made them for my family a few different ways (all of them fabulous by the way!), but I saw a few posts about making them into bowls and I wanted to try this idea. (more…)

Tasty Strawberry Cheesecake Muffins

Thursday, March 6th, 2014

I am a Pinterest junkie! Why am I telling you this? Well let me tell you, I did a little trading this last weekend after I went to volunteer at one of the local BBFC sites. (I just love volunteering for BBFC! You meet so many wonderful people!) Anyway, one of the gals that I have become friends with wished that she had gotten some of the baking potatoes like I did and I was wishing I had contributed for the beautiful strawberries like she did. Well, one thing lead to another and we were splitting up my potatoes and her strawberries. We each left as happy campers! (more…)

Baked Strawberry and Banana Oatmeal

Tuesday, March 4th, 2014

This baked oatmeal was so delicious and warm on a cool, lazy Saturday morning. It is also healthy and used some bananas that were hoping downhill. My daughter had to ask me if this was dessert and demanded we have it again the next morning – high marks from my 4 year old. (more…)

Blackberry Sour Cream Muffins

Wednesday, February 12th, 2014

Blackberries are always a special treat for me!  When I was seven we lived in Washington and could pick wild blackberries.  They were so fresh and sweet that most of them ended up in my mouth instead of the bucket!  I still love blackberries and when Bountiful Baskets included them I could not wait to eat some.  I did, however, save some for these muffins, which are a family favorite.  I hope you enjoy them too! (more…)

Valentine’s Day Basket Cookies

Monday, February 10th, 2014

What’s the best part of Bountiful Baskets? Is it the incredible savings that you can see adding up….Is it the healthy food it’s bringing to your home….Is it the ability to get fresh produce when before, that wasn’t an option. Those are all major reasons I continue to enjoy the Fruits of Bountiful Baskets. But, the main reason is most definitely the people involved with BB. (more…)

Chocolate Covered Strawberry Hearts

Sunday, February 9th, 2014


I saw the add-ons this week and my immediate thought was chocolate covered strawberries!
I am not a fan of dessert; in fact, cheesecake and I have only met once and we didn’t get along very well. It’s a shocker I’m sure; I’ve been told that statement is swearing, that I’m un-American and that I’m down right strange! <—that last one probably is true but that’s a whole new blog ;) I make pies. LOTS of pies. But I rarely eat them. I can have ice cream in my fridge for months, weeks or ever years without even noticing it….I just don’t eat dessert. I’m a “one bite wonder” I will eat one bite of it and be done. With the exception of chocolate covered strawberries! (more…)

Lemon Blueberry Muffins

Wednesday, January 29th, 2014

I should have never questioned one of my friends….she knows I love allergy friendly recipes!   She brought these to a MOPS meeting (Mothers of Preschoolers).  I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. (more…)

A Visit to the Tropics…Via Cake!

Sunday, January 26th, 2014

Creamy coconut and pineapple cake with a drizzle of raspberry jelly

The tropical pack is one of my favorites. I open it and the smell immediately transports me to far off beaches filled with refreshing flavors and cool breezes. I will admit though, it is also one of the most intimidating packs for me. Each item seems like it takes special knowledge and intense preparation. In my house, the coconut has often gone to waste (let’s share a moment of silence for the untimely loss of a coconut). The pineapple, kiwi, and mango generally end up tossed in a smoothie (yum- but snore). And the rest of the stuff usually gets incorporated into my weekly meals ending up in a less-than-tropical-flavor. I don’t know about you but using the tropical pack limes to make Southwest Ranch Dressing just seems wrong (although the dressing is SO good- but that’s for a different post). (more…)

Pumpkin Cream Cheese Bread

Tuesday, January 14th, 2014


I’m not much of a sweets fan.  I prefer savory and crunchy, actually, but when I wandered across a variation of this dessert bread I thought that sounds tasty, and I’ll bet I can make it a little more organic and healthier if I make it with ingredients from Bountiful Baskets.  A challenge in the making.  Who could say no to that?
(more…)