Homemade Fig NewtonsHomemade Fig NewtonsApple Pie TartlettsApple Pie Tartletts

Tonight I spent most of the evening creating some amazing desserts that used the jars that I had already made on my shelves. I have my canning demonstration tomorrow at the Vieja Valley Garden Exchange and I really want the people to come to enjoy not only the presentation but get excited about canning and seeing what you can create.

The two recipes that I did I used my Apple Pie Filling and also my Fig Jam.

I hadn’t found the perfect recipe but tonight I think that I nailed it. I found one that I adjusted a bit since most of the recipes call for you to make the filling, which i had already completed and they came out really great. My husband is my taste tester and he gave them a thumbs up. Tomorrow though I will see how all the people at the exchange feel and let you know.

Homemade Fig Newtons

Homemade Fig Newtons

I have wanted to make homemade fig newtons since the day after I finished canning the figs
5 from 2 votes
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 3

Ingredients
  

  • 1/2 cup butter room temp
  • 3/4 pint Fig Jam
  • 1 cup sugar
  • 1 pc egg
  • 1 tbsp cream or milk
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 3/4 cup flour

Instructions
 

  • Beat sugar, butter, egg, milk & vanilla until well blended. 
  • Mix well and refrigerate for 1 hour.
  • Place 1/2 on well floured board knead about 6 times.
  • Roll out to 1/4" thick. Line 13 x 9" glass dish; spread with fig jam.
  • Roll remaining dough, cover figs and cut off any excess dough. 
  • Cook at 350' 30 minutes.

The second recipe was on a whim today.  So I did a bit of digging and found a super easy recipe that turned out better than expected. It is a tartlett recipe and with a few adjustments since I already had the filling prepared it was fast and a good way to show off the canning produce.

Apple Pie Tartletts

I wanted to make an entire apple pie to bring to the demo but then I thought that would be a lot of work cutting it and trying to make sure everyone got at least a bite.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 5

Ingredients
  

  • 1 sheet refrigerated pie pastry (2 sheets)
  • 1 quart size jar of apple pie filling

Instructions
 

  • Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in. circles.
  • Use a biscuit cutter if you have one.
  • Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
  • Prick pastry on the bottom with a fork.
  • Bake at 350° for 10 minutes or until golden brown.
  • Cool for 5 minutes before removing from pans to wire racks.
  • In a saucepan pour in your apple pie filling and using a knife cut up the large pieces of apple into smaller pieces.
  • Cook the mixture till bubbling.
  • Fill the cooked pastry shells with a teaspoon of the apple filling. Refrigerate.