The cup of honey in the ingredient list certainly puts these bar cookies
in the tradition of sweet foods to welcome a sweet new year.
Later in the year, you could prepare them in honor of Tu B'Shevat. The
figs are a biblical fruit, but you might want to substitute almonds or
pistachios -- also biblical -- for the pecans.
* * * * * * * * *
1 cup honey
Grated peel of 1 lemon
1 cup all-purpose flour
1 teaspoon baking powder
1 (8-ounce) package dried figs, chopped
1 cup chopped pecans
Beat eggs in mixing bowl until light and fluffy. Add honey and lemon
peel; mix well. Combine flour, baking powder and salt in separate
bowl; blend into egg mixture. Fold in figs and pecans.
Grease a 13-by-9-inch baking pan; line bottom with waxed paper.
Spoon batter into pan; smooth top with rubber spatula.
Bake in a preheated 325-degree oven 40 minutes, or until a wooden pick
inserted in center comes out clean. Let cool 5 minutes. Loosen around
edges with sharp knife. Invert onto board; peel off waxed paper. Cut
into 2-by-2-inch bars. Just before serving, sprinkle with confectioners'
Yield: 48 bars.
Source: "Delicious Idea for Yom Kippur Buffet"
ST. LOUIS POST DISPATCH (on-line edition), 9/9/91
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