Have been absent for a couple of weeks due to a silly accident which has both prevented me from doing lots of things I love and have to do but at the same time has given me a huge appreciation of the many many people around the world who suffer pain and can find no relief. I will get better, it will just take time and patience which is not something I have normally in abundance, so perhaps I will have to learn this also.
No painting been done as I'm unable to sit for long in any position without pain - I miss this much more than I ever thought I would - however, I've now been able to catch up with lots of teaching videos I've stacked up ready to view when spare time came around. Well, its here now and I can hold a sketchbook and pencils so this is precious time I'm using wisely.
Weather here is beginning to warm up which is good though I'm sure there are lots of cooler days still to come around - enjoyable while its here - the nectarine tree is out in flower and my spring bulbs are up and blooming. So beautiful.
Marilyn, I hope you're feeling better now. Here is the recipe you asked for.
ReplyDeleteFIG NEWTONS
Ingredients
3/4 cup chopped fresh figs, stems removed
6 tablespoons butter, softened
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
dash of salt
orange zest (or lemon)
Preparation
1. Preheat oven to 350.
2. Puree figs.
3. Blend them to get them to a paste. Mash until smooth and spreadable.
4. Cream together the butter and sugar for 2 minutes, or until smooth. Add the egg, vanilla and orange zest and mix until incorporated.
5. Add the flour and mix until a dough forms.
6. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles. (I do this one at a time by dividing the dough in half.)
7. Spread the fig mixture on one half of each rectangle - spreading up the 12-inch side and leaving a 1/4-1/2 inch border.
8. Fold the dough over on top of itself and gently press the dough together at the edges.
9. Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
10. Bake 15-20 minutes, or until golden.