The Fig Bible

By Lori Barth

Out of my pure love of figs, I decided to write this book. It started one day by taking a large basketful of luscious, large ripe figs and seeing what I could do with them, aside from just enjoy eating them fresh. I was surprised how versatile they were, fresh or dried, and I started to cook, read and discover, and the result is The Fig Bible.

The Fig Newton Story

Have you ever wondered how the Fig Newton got its name? I always did, but not until I began writing this book did I discover that there are actually several theories behind this succulent little cake’s name. I also discovered there are a wealth of Fig Newton recipes. I decided that the world might need just need one more of them, so I used my imagination and originated my very own 21st century version of this old classic.

We can thank Charles M. Roser for inventing these square little cookies in 1891. Roser worked for a bakery in Philadelphia who sold his recipe to the Kennedy Biscuit Works. They were one of the first commercially baked products in the United States.

There are two myths circulating about how the Fig Newton got its name. One claims that the cookie was named after Sir Isaac Newton. The second one claims that it was named after the town of Newton, Massachusetts, the town near the home of the Kennedy Biscuit Works. In 1898 the company was sold and became Nabisco; today it is known as Nabisco Brands. Kennedy Biscuit Works loved to name their products after nearby towns and the cookie was almost named Fig Shrewsbury. Luckily Fig Newton won out.

According to Nabisco, Fig Newtons are the third most popular cookie in the United States, with over 1 billion consumed each year!

In our homes we don’t have this specialized machinery invented to produce this cookie, but it is possible to make Fig Newtons.

Almost Original Fig Newton Recipe

Filling

12 ounces diced dried
Turkish figs
1-1/2 cups sugar
1/4 cup warm water

Place figs, sugar and water in a food processor.
Pulse until you have a fig paste. Set aside.

Dough

2-1/2 cups flour
3/4 cup sugar
1/2 cup unsalted butter
2 large eggs
1 teaspoon vanilla
1 tsp baking powder
1/2 teaspoon salt
1/8-1/4 cup milk

In a bowl mix room temperature butter with sugar. Add vanilla and egg and continue blending. Now add flour, baking powder, salt and mix till blended. Lastly, add the milk and continue mixing. Dough should be stiff but not too soggy.

Divide the dough into four balls. Refrigerate for 15 minutes. Now, one at a time, take a ball and roll by hand into an 8-inch long rope on a floured board. Take a rolling pin and roll it out into a rectangular shape about 10 inches by 4 inches.

Take some filling and spread it in the center. Fold the side over to the middle to meet and press is lightly together. Flip it over and again lightly press the filled dough a little flatter so it is just short of 1/2 inch. Cut into 2-inch pieces and place on a parchment lined cookie sheet.

Continue the process until you prepare all four pieces of dough. Place in a 325° oven for 12 to 15 minutes. Transfer to a rack or plate to cool.

LORI BARTH

About The Author

Lori Barth grew up in the San Fernando Valley. She received her Bachelor’s Degree from California State University in History and Journalism. She was assistant fashion editor at California Apparel News and a fashion and entertainment editor at Petersen Publishing, Senior Editor for The Score, a quarterly journal for The Society of Composers & Lyricists for more than 34 years.

Contributing to the food columns published in The Los Angeles Times, Lori has also written restaurant reviews for On The Boulevard Magazine and has owned a small exclusive catering company in Los Angeles called Treats. In addition to all this, Ms. Barth has managed to be an active songwriter and music producer with several gold and platinum CDs and participation on a recording that received a Grammy award. She has also released several CDs as an recording artist.

Lori loves to spend time in France and Italy, as well as traveling around the world. She is an active member in The Chaîne des Rôtisseurs, which was started in France in 1248 and revived in the United States in 1950, making it the oldest food and wine society in the United States.