Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 Hello - Does anyone have dried fig recipes that are GF and CF. Looking for Fig bars (Apple/Fig bars) or Cookies with Figs (carob/fig cookies). Stuff to put in lunch boxes. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 Well I didn't get any replies so I ventured out on my own. I soaked the Figs in water with a bit of lemon juice. I discovered some amazing things. I put them in my cookie recipes and they helped make the softest moistest cookies ever. I did the same thing with my carob brownie recipe. Very yummy! And I used it in my topping for my Apple crisp. Who knew figs had so many uses. Everything came out great! In a message dated 10/25/2006 12:12:09 P.M. Central Standard Time, not2mild writes: Hello - Does anyone have dried fig recipes that are GF and CF. Looking for Fig bars (Apple/Fig bars) or Cookies with Figs (carob/fig cookies). Stuff to put in lunch boxes. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Hi Patti - I'm sure you could. I soaked my figs in enough water to completely cover them and added about 2 tblsp. of lemon juice. I let them soak for a couple of hours. Then I rinsed and blended up with my batter. They not only add to the moistness but also sweeten. My husband absolutely loved the carob cookies I made with this. He was craving chocolate and said that it tasted as good. In a message dated 11/6/2006 12:57:09 P.M. Central Standard Time, anike_anne42 writes: Hi, Patti here-- Can you use the lemon treatment for raisins, too? I have a lot of very hard raisins and don't know how to soften them. I also have a very hard bag of Sucanat, how can I soften that? Thanks. not2mild wrote: Well I didn't get any replies so I ventured out on my own. I soaked the Figs in water with a bit of lemon juice. I discovered some amazing things. I put them in my cookie recipes and they helped make the softest moistest cookies ever. I did the same thing with my carob brownie recipe. Very yummy! And I used it in my topping for my Apple crisp. Who knew figs had so many uses. Everything came out great! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Hi, Patti here-- Can you use the lemon treatment for raisins, too? I have a lot of very hard raisins and don't know how to soften them. I also have a very hard bag of Sucanat, how can I soften that? Thanks. not2mild wrote: Well I didn't get any replies so I ventured out on my own. I soaked the Figs in water with a bit of lemon juice. I discovered some amazing things. I put them in my cookie recipes and they helped make the softest moistest cookies ever. I did the same thing with my carob brownie recipe. Very yummy! And I used it in my topping for my Apple crisp. Who knew figs had so many uses. Everything came out great! In a message dated 10/25/2006 12:12:09 P.M. Central Standard Time, not2mild writes: Hello - Does anyone have dried fig recipes that are GF and CF. Looking for Fig bars (Apple/Fig bars) or Cookies with Figs (carob/fig cookies). Stuff to put in lunch boxes. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Don't know about raisins, but sugar is easy--put a slice of apple in the container with it. Who knows, might work for raisins, too. Laura G. patricia A Pierce wrote: > I have a lot of very hard raisins and don't know how to soften them. I > also have a very hard bag of Sucanat, how can I soften that? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 Does anyone out there know what mirin and shoyu is? Thanks, Patti from Snowville not2mild wrote: Well I didn't get any replies so I ventured out on my own. I soaked the Figs in water with a bit of lemon juice. I discovered some amazing things. I put them in my cookie recipes and they helped make the softest moistest cookies ever. I did the same thing with my carob brownie recipe. Very yummy! And I used it in my topping for my Apple crisp. Who knew figs had so many uses. Everything came out great! In a message dated 10/25/2006 12:12:09 P.M. Central Standard Time, not2mild writes: Hello - Does anyone have dried fig recipes that are GF and CF. Looking for Fig bars (Apple/Fig bars) or Cookies with Figs (carob/fig cookies). Stuff to put in lunch boxes. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 On Nov 10, 2006, at 2:23 PM, patricia A Pierce wrote: > Does anyone out there know what mirin and shoyu is? Thanks, Patti > from Snowville mirin is sweet sake (rice wine). Shoyu is a type of Japanese soy sauce. You may find http://www.foodsubs.com/ to be a valuable resource. ygg Quote Link to comment Share on other sites More sharing options...
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