• In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam like. Cool.
• In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt.
• Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle.
• Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long.
• Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down.
• With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch.
• Cool on a rack and store in an airtight container in a cool dry place. Makes 40.

• In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
• Add eggs one at a time; beat in vanilla.
• Sift together, flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand.
• Mix well and turn out on sheet of floured plastic wrap, then refrigerate for at least 2 hrs.
• Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
• Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
• Press mixture thru food mill and cool.
• Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
• Divide the chilled dough into thirds and refrigerate 2 parts.
• Roll remaining piece on well floured surface to form rectangle about 5 x 11".
• Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length.
• Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about 11" long and 2-2 1/2" wide.
• Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
• Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.

• For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. Place over medium heat; cook, stirring for 10 min. or until thick & jam- like.
• Remove from heat; cool. Cover and chill.
• With mixer, beat together butter, sugar, eggs & vanilla until well blended.
• Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff.
• Wrap in plastic wrap and chill 3-4 hours or overnight.
• When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long.
• Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal.
• Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
• Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight. Note: chilling dough overnight is best.

• Preheat oven to 325'. Grease sides and bottom of a 9 x 13-inch pan.
• In a medium bowl, combine flour, baking soda and salt.
• In a large bowl with mixer on medium speed, beat butter and brown sugar for one minute. Add eggs and vanilla and beat until light and fluffy.
• On low speed, mix in the flour mixture until blended. Stir in the chips and nuts.
• Spread batter into prepared pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.
• Cool at least one hour before cutting into bars. Makes thirty-six 2-1/2 by 1-inch bars.

• Preheat oven to 350. In bowl.
• Combine 1st 7 ingredients. Stir to from a crumbly mixture. Set aside.
• In medium bowl combine condensed milk, lemon juice and rind.
• Pat HALF of crumb mixture in 9X9 pan.
• Spread milk mixture on top and sprinkle with remaining crumbs.
• Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly before serving.

• Preheat oven to 350 F. Spray an 8 inch square baking pan with cooking spray.
• Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute.
• Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
• Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal.
• Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan.
• Bake 10 minutes.
• Spread cranberry mixture over prepared crust.
• Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture.
• Bake 25-30 minutes or until lightly browned.
• Cool completely in pan on a wire rack. This recipe serves 8.

Crust

• Cream butter and sugar, add flour, pat all but one cup (to sprinkle over top) into bottom of pan.

Filling

• Mix all ingredients and spread over bottom crust.
• Sprinkle remaining cup of crust over top. Bake at 350 for 30 – 35 min. Let cool completely before serving. (May sprinkle powdered sugar on top.)

• Preheat oven to 350, or 325 if using glass. Grease a 13x9 pan.
• In a large bowl, cut together oats, brown sugar, flour, wheat germ, extract and shortening till crumbly.
• Reserve about 3/4 cup mixture and press the rest into the baking pan.
• In the bowl, mix fruit and nuts with sweetened condensed milk. Spoon evenly over crust and spread gently so as not to break up the crust.
• Top with reserved crumbs, press firmly down with waxed paper.
• Bake 25 minutes or until edges are lightly browned. Cool, cut into bars. Store covered at room temperature.

• Preheat oven to 325°.
• Melt butter and chocolate in a saucepan over low heat.
• Remove from heat let cool then stir in eggs.
• Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
• Brownies should still be soft. Remove from oven and let cool slightly.
• Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
• Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.

Chocolate Amaretto Frosting

• Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.

White Almond Icing

• Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .