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Everything posted by TracyD

  1. I started this one cooking in my wok (SUPER large wok-- gotta love it!) and then, because I had to leave for work (night-shift..UGH) transferred it to my crockpot to finish cooking. Set it on low heat...and it turned out wonderful! TracyD
  2. No, unfortunately not. I was really hoping someone who has the MasterCook program or does WW online could help with that. A friend of mine talked about sending me her copy of Mastercook that she's not using, but so far she hasn't. And I really do love those fig cookies. Don't know that I would eat a fig plain tho! LOL TracyD
  3. I tried this and it worked GREAT. And the leftovers did not last too long in my house. Dh and our unmarried friend that lives with us ensured that. LOL! Ladies, we also tried a beef roast w/gravy, baby carrots, new potatoes and pearl onions... and that didn't last too long either! Mmmmmm TracyD
  4. I got this from an internet search...so I have no idea of the pts value per cookie. Hope someone can help me with that. Also, I imagine the points value would change if whole wheat flour and light margarine was used. Any help appreciated! Thanks! Tracy D Title: FIG NEWTON BARS Categories: Cookies Yield: 36 Servings 3 c Flour, sifted 1/2 ts Salt 1/2 ts Cinnamon 2/3 c Butter or margarine 1/2 c Brown sugar - dark, firmly Packed 1/2 c Brown sugar - light, firmly Packed 2 Egg whites 1 ts Vanilla **** FIG FILLING **** 3 c Figs, fresh, finely chopped (see note) 1/4 c Water 2 tb Sugar 2 tb Lemon juice Sift flour with salt and cinnamon. Cream butter and sugars until very fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients together, stirring frequently, 5 to 7 minutes until thick. Cool but do not chill. When dough has chilled long enough, preheat oven to 350 degrees. Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig mixture in the center of each and fold dough around filling as though folding a business letter. Flatten cookies slightly and place seam down 1 inch apart on ungreased baking sheets; bake about 12 minutes until lightly browned and just firm. Cool on racks. NOTE: If fresh figs are not available, substitute 2 cups finely chopped dried golden figs and increase water to 1 cup. From: Danial Mannen Date: 12 Jan 97
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