Tag Archives: #Fig Newtons

CarolCooks2 weekly roundup…November 14th-20th 2021…Culinary A-Z, Recipes for “Toad in the Hole”, “Fig Newtons”, Music and Carol’s Green Kitchen “Christmas Special”…

My Culinary A-Z,  Toad in the Hole, Fig Newtons  …Music by Earth, Wind and Fire and more …Oh Yes!, so much more!

I cannot believe we are nearly 3 weeks into November and coming up to 3 yrs of covid who would have thunk 2 years ago? It’s also” Stir Up Sunday” today when if you haven’t already it’s time to get together and make those puddings …Have fun and make a wish…

Welcome to my weekly roundup...The Fig Newtons were delicious…thank you to everyone who gave me some pastry tips they were much appreciated…

The week started with my first attempt at making Fig Newtons or Fig Rolls if you hail from the UK…as I type there is one left looking awfully sorry for itself…but I am determined not to eat it…They were very nice but I am sticking to my regime to drop a few pounds before the festive season kicks in…so sample them I did and then drew the line…my testers love them so armed with tips for rolling pastry from my fabulous readers the second batch will soon be made…

CarolCooks2…Today in my Test Kitchen …Fig Newtons…Take One!

Carol Taylor’s Green Kitchen Christmas Special!

A bumper edition of ideas for a sustainable Christmas and some Christmas Recipes I hope you enjoy…It is also Stir Up Sunday today time to make your Christmas Puddings… just click the link for some delicious Christmas Pudding recipes…and don’t forget to make a wish x

Smorgasbord Food Column – Carol Taylor’s Green Kitchen – Christmas Special 2021 – DIY presents, Sustainable Trees and Gifts, Cheesecake and Pickles.

Not forgetting of course that it is Sweet Potato Awareness Month and today is National Stuffing Day…Click this link for all your Christmas Stuffing recipes …Sweet Potatoes are one of my favourite vegetables…this recipe is easy to make and a favourite with even the family members who say they don’t like sweet potatoes…Bacon changes most peoples minds…smile…

Spicy sweet potato balls with cream cheese and bacon.

Ingredients:

• 2 sweet potatoes
• 2 spring onions finely chopped
• 2 cloves garlic finely chopped or grated
• 1-2 tsp red curry paste
• 3 rashers of bacon cooked until crispy
• Cream cheese
• Breadcrumbs to coat
• Oil to cook

Let’s Cook!

  • Wash and cook the sweet potatoes in the oven until soft…
  • When cooked allow to call a little and then remove the skins and mash with a little oil or butter then add the garlic, spring onions and red curry paste.
  • Combine well and season to taste.
  • Chop your cooked bacon and add to the cream cheese.
  • Take a good spoonful of the sweet potato mix form into a ball and make an indent then push the cream cheese and bacon into the whole and then make it into a ball again. Repeat until all your potato is used.
  • Roll the balls into some breadcrumbs you may need to use some milk or egg to get them to stick.

 

  • Heat your oil and cook in batches just be careful as sweet potatoes have a tendency to brown quicker than ordinary potatoes.
  • Serve as a starter or snack with a sweet chilli sauce …Enjoy!

Next, it was The Culinary Alphabet with the middle letter of S…The Letter S is quite easy I have left some for Pete and Chel…Have fun guys Looking forward to what you come up with …You will have to read the post and the comments to see what Chel and Pete came up with they did good!

The Culinary Alphabet…A-Z…The Middle Letter S…

Over the last six weeks, Sally has shared the nutrients we need to be healthy and their main food sources. You just need to cut and paste it into word and print it off…How easy is that? #recommended read.

First a reminder of the basic nutrients we need for energy and healthy functioning systems and organs and the main food sources.

  • Vitamins and anti-oxidants – A, B1, B2, B3, B5, B6, B9 (Folate) B12, C, D, E, K,
  • Minerals – Calcium, chloride, chromium, copper, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, zinc.
  • Amino Acids –
  • Essential Fatty Acids –
  • Bioflavonoids –V
  • Very strong anti-oxidants.

To read the full original post please click the link below…

https://smorgasbordinvitation.wordpress.com/2021/11/18/smorgasbord-health-column-nutrients-the-body-needs-print-off-weekly-grocery-shopping-list-by-sally-cronin-2/

CarolCooks2 in my kitchen…”Toad in the Hole”

A recipe learnt from my mum…Toad in the Hole…

We British have a way with words and we have a few strange sounding names for some of our food dishes…take ‘Spotted Dick”,  a “One-eyed Sandwich” ‘Stargazy Pie”, ‘Pigs in Blankets” or “Bubble and Squeak”….all foods of my childhood…

CarolCooks2…in my kitchen…Todays Recipe “Toad in the Hole “

Saturday Snippets…

Welcome back to Saturday Snippets..where I indulge my whimsy and have a play with one word prompts…My muse has answered me and this week my word is…Earth!…

Saturday Snippets are often written on the fly…very rarely planned unless someone has given me a prompt word… in the last 4 weeks, they have followed a sort of theme…Soap, Water, Fire, Wind…and now ” Earth” to complete the trio and with none other than some great tracks from Earth, Wind and Fire!

This brings me to one of my favourite bands of all time…I have listened danced to them over the years…Please click the link below to listen to the wonderful Earth, Wind and Fire!

Saturday Snippets 20th November 2021…Earth!

Thank you for joining me today I hope you have enjoyed the catchup…I look forward to your comments as always…Have an enjoyable Sunday and if you are stirring those Christmas Puddings make a wish…

See you tomorrow XX

 

CarolCooks2…Today in my Test Kitchen …Fig Newtons…Take One!

We love Fig Newtons or Fig Rolls as I have always known them as.

I have 2 recipes to test one uses a whole egg… one egg yolks…I use Baking Powder the other uses Baking Soda…Also, one precooks the filling and one doesn’t so there are a few differences…How much difference will there be in the finished result…

For the Sweet Pastry Dough…

  • 4 oz salted butter softened
  • ¼ c brown sugar, packed
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 tsp fresh orange zest
  • 1 c unbleached all-purpose flour
  • ¾ c whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp salt

For the Fig Filling*

  • 6 oz dried black mission figs
  • ¼ cup water
  • 2 tbsp orange juice
  • ⅛ tsp cinnamon
  • 2 tsp honey

Let’s Bake! Fig Newtons…

In a medium-size bowl, cream the butter and sugar until light and fluffy I did mine by hand but you could use an electric hand mixer, and beat for 2-3 min.

Beat in the room temperature egg, vanilla extract, and orange zest until well combined.

Add the flours, baking powder, and salt. Mix until a soft cookie dough forms…it is very soft… With your hands, shape the dough into a ball. The recipe stated wrap the ball in plastic wrap and refrigerate until firm, 1 hour.

I really dislike saying use plastic wrap I don’t have any in my kitchen so I just cover the bowl with a damp cloth…I would like to see TV and famous chefs coming up with an alternative they need to do more! As every time I turn on a cooking show plastic wrap is used for everything…

For the Filling

While the dough is chilling, make the filling. In a small saucepan, place the dried figs, I trimmed the little stalks, water, orange juice, and cinnamon. Cover and simmer over low heat for 10 minutes, until the figs begin to plump up.

Remove the mixture from the heat and allow it to cool for a few minutes. Then, transfer the mixture to the bowl of your food processor. Add the honey and blend until thick paste forms. Set the filling aside.

This was the fun part…Not!

Preheat oven to 325F/177C

Line a large baking tray with a baking mat or parchment paper. Set aside.

On a floured surface, roll the chilled dough into a 10-inch x 14-inch rectangle. Use a knife or pizza cutter to make the outer edges even.

Cut the dough lengthwise into three strips, roughly 3.5 inches x 14 inches…That rolled out fine although trying to fold it over the fig filling and then transfer it to the baking sheet was another issue…

Then divide the fig filling paste between each strip of dough, forming it into a line down the centre of each strip. Press the filling to roughly 1-inch wide with your fingers or the back of a spoon…at this point, I didn’t think there would be enough for the 3 strips…

Carefully fold each edge of dough over the top of the fig paste, making a log. Press the top to seal the dough slightly….this is where it definitely went pete tong(wrong)…the pastry was too soft, not dry sticky…

Place the logs, seam side down, onto your lined baking sheet, spacing them about 2 inches apart…as the pastry was so soft that was also a problem…

Bake the cookies for 17-20 minutes, until the logs feel dry and slightly firm when touched. Remove the cookies from the oven and cut each log into 8-9 cookies while they are still warm.

While still warm, place the cut cookies into an airtight container. (This will soften the cookies as they cool.)

The plus side? My fussy taste testers loved them and said the texture was just right on the pastry, the filling they liked and said it reminded them of Christmas ..they just commented that they looked like a car crash…

I am not sure if it was the heat and humidity here although I generally don’t have a problem with pastry…The second batch I rolled the pastry and put it in the freezer it was a tad better but still not perfect… If any of you pastry chefs out there have a solution I am happy to hear it/try it…Thank you in advance…

The pastry was not dry it was sticky but I didn’t want to add too much more flour or knead it too much…but cooked they tasted ok and my testers liked them… I just think the pastry could have been a little firmer…

But I will definitely be ordering more figs they were really nice and I will be making some more…with a few adjustments to the recipe but the orange zest was a nice touch to the pastry.

Thank you for joining me today in my test kitchen where everything doesn’t always go to plan but that’s baking and we will be trying again…x