A CATERING AFFAIR - Coming in February 2009 at Forbidden Publications!
You won't want to miss this latest erotic romance by Collette Thomas
Click here to check out the Book Trailer:
And to start off 2009 on a positive note, here's a great recipe. I had this on Christmas Day and they were fantastic!
Dates and Fig Bars
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed dark brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups old-fashioned rolled oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup skinned, toasted hazelnuts, chopped
1 cup pitted dates
3/4 cup chopped dried figs (See note)
3 tablespoons granulated sugar
2 tablespoon grated lemon zest
2 tablespoons cognac or brandy
Place the figs and dates in a saucepan and cover with water 1 inch above
the fruit. Bring to a boil and reduce the heat. Simmer until tender,
about 20 minutes. Drain. Place the fruit on paper toweling for 10
minutes to blot up any excess water.
Process the fruit, sugar, lemon zest, and cognac with the steel blade in
a food processor until a smooth paste forms.
Preheat the oven to 350 degrees F.
Cream the butter and brown sugar together in a large mixing bowl. Add
the eggs, one at a time, beating well after each addition. Add the
vanilla and combine well.
Stir in the oats, flour baking powder, cinnamon, and salt. Add the
chopped hazelnuts.
Pat two-thirds of the oatmeal mixture in the bottom of a 9-inch square
baking pan. Spread the date-fig puree over the oatmeal. Crumble the
remaining oatmeal with your fingers and sprinkle it loosely on top of
the fruit puree.
Bake for 25 to 30 minutes. Cool completely. Cut into 16 squares.
Note: Although the recipe calls for dried figs, make sure they are soft
and moist.
Source: THE SILVER PALATE GOODTIMES COOKBOOK
Julee Rosso and Sheila Lukins
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Labels: Dates and Fig Bars Recipe |
