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Encanto Farms Nursery > Topics > The fig Newton solution.
 
 


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SCfigFanatic

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Posted Reply with quote  #1 
Here's my variety of a big fig newton.
2 pounds fresh figs.
ect.

IMG_20160817_230836.jpg 
IMG_20160817_232254.jpg 
IMG_20160817_232307.jpg 

Dang yummy.

Doug

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VeryNew2Figs

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Posted Reply with quote  #2 
And it looks dang yummy too.  Looks like this one can go in the recipe book.  In a couple years I hope to be able to use some home grown figs to make some goodies too.

Me very hungry now!
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Cheryl
Chicago, Zone 6a (That's what they say, but it still feels like 5)
Growing:  Hardy Chicago, Black Mission, Brunswick, Kadota, Ischia Green, Desert King, Osborne Prolific (slow but steady), Malta Black, Violette de Bordeaux, Texas Everbearing, Beall, White Adriatic, Nolo Pink Eyed Lady.
Rooting: Ronde de Bordeaux, Celeste, Nero 600 m, Violetta Bayernfeing, Marseilles Black VS, Celeste.
grant441

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Posted Reply with quote  #3 
Looks good !! I bet it taste 10 times better than the store bought ones and they are good.
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FiggyFrank

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Posted Reply with quote  #4 
Looks amazing.  Enjoy!
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Frank
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JohnnyD

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Posted Reply with quote  #5 
Looks very good Doug! Don't forget to share recipe :)
SCfigFanatic

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Posted Reply with quote  #6 
I took the 2lb (split in half) figs added 1/2 cup water and 1/2 cup brown sugar in a pan. I heated the figs till soft and
ran that through a chopper to cut it up but not puree. I simmered it until it got slightly thick..
That went into the refrigerator to cool off.

In a bowl I put 1 1/2 cup flour, 2/3 cup brown sugar, 1 egg, 1/4 teaspoon salt, 1 1/4 stick of butter (10TBS) and 1 teaspoon baking powder. I stirred it with a spoon till it was mixed and sticky.

I put parchment paper on a 13x9 cookie sheet and spread the dough over the parchment paper
until I ran out of dough.

I took the cooled thick figs and spread it over only half of my dough leaving clean edges
to seal the top.
Then I took the parchment paper and folded the top over the fig coated part and pinched off
the edges so juice does not leak out.

cook it at 325 15-20 min until edges brown and top is not sticky.
Let cool and slice.

Tasted a mix of berry, melon and peachy.
Super good with vanilla ice cream or by it's self.

This is just a variation of different recopies I threw together for a try.

Doug.
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RegencyLass

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Posted Reply with quote  #7 
OMGosh! I am totally going to make this recipe! 
Cheers, Dough, for sharing!
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~RL~ Zone 5
Wish list: Saint Martin, Pastiliere, Panache, Dark Portuguese, Alma, Nero600m, Salce, Vista, Malta Black, Gino, Galicia Negra & Conadria. 
SCfigFanatic

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Posted Reply with quote  #8 
Dough?
Your welcome Lassie

:)
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RegencyLass

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Posted Reply with quote  #9 
LOL, Doug.  I'm sorry. I have no idea where that "h" came from.
Maybe subconsciously I was thinking of the delicious dough in the recipe, and inadvertently combined the creator with the creation.
   
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~RL~ Zone 5
Wish list: Saint Martin, Pastiliere, Panache, Dark Portuguese, Alma, Nero600m, Salce, Vista, Malta Black, Gino, Galicia Negra & Conadria. 
SCfigFanatic

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Posted Reply with quote  #10 
LOL
no problem, it happens.
thanks

Doug
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JohnnyD

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Posted Reply with quote  #11 
Thanks Doug!
SCfigFanatic

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Posted Reply with quote  #12 
Sure!


Doug
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CliffH

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Posted Reply with quote  #13 
I will definitely add this to the forum(s) fig recipe cookbook that proposed the other day.

-chh
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Texas (N. Houston area) - zone 8b

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rcantor

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Posted Reply with quote  #14 
Wow, where's the like button?
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Zone 6, MO

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Galicia Negra, De La Reina - Pons, Genovese Nero - Rafed's, Sbayi, Souadi, Acciano, Any Rimada, Sodus Sicilian, any Bass, Pons or Axier fig, any great tasting fig.
cis4elk

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Posted Reply with quote  #15 
Certainly looks good, nice work Doug.
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Calvin Littleton,CO z5/6
Wants List: For everyone to clean-up after themselves and co-exist peacefully. Let's think more about the future of our planet and less about ourselves.  :)
SCfigFanatic

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Posted Reply with quote  #16 
Thanks everybody.
I love using the fruit I grow for something good.
This year, I'm hunting down ways to use them.
I'm getting way more figs than we can just eat fresh.
I'm going to dehydrate some for treats for my dogs.

Doug
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akrouus

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Posted Reply with quote  #17 
looks yummy
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Nick
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MGorski

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Posted Reply with quote  #18 
That is great you are making different desserts from your harvests. It's also cool you can taste the different varieties still, and that it is not just a homogenous single flavor. I used to like fig newtons as a kid, probably wouldn't like the commercial cookies as much now that I'm older, but I bet I'd like your homade version. I saw in your last dessert that you are using the Mead fig, that variety was from my late Aunt's yard. She used to make preserves from them.

Mike in Hanover, VA
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SCfigFanatic

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Posted Reply with quote  #19 
How cool.
That Mead has been my number one producer for the last 2 years.
I pick 8-10 figs every 2 days. One of my favorites in taste too!
The way to keep the flavors is to cook the figs as little as possible
but tender.

Thanks! I need to go pick her today.

Doug
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Frankallen

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Posted Reply with quote  #20 
Hey Doug, Outstanding Job my friend! I would love to have a taste of that baby! Bet there is no comparison with the other cookie! : )
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Frank from Bama-  Zone 7-b Alabama

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"Live as if you were to die tomorrow. Learn as if you were to live forever".

Mahatma Gandhi
SCfigFanatic

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Posted Reply with quote  #21 
Hi Frank,
your right there is no comparison to store bought newtons.

I just went out and picked 1.4 pounds of more figs.....
and I have a bunch from yesterday yet....

now what?

Take care man

Doug
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