American Baker in Germany

I have made fig newtons before. But I had fresh figs at that time. This time, I couldn't find fresh figs. I could only find dried figs. So, I decided to make them using dried figs this time and make fig bars instead. Fig Bars: 8 ounces (225g) dried figs (stemmed and quartered) 2 cups (450mL) water 1/2 cup (100g) sugar pinch salt 2 tsp lemon juice 1 1/4 cup (150g) flour 1/2 tsp baking powder dash salt 1/3 cup (80g) butter 3/4 cup (150g) brown sugar 1 egg 2 tsp vanilla extract or 2 tbsp vanilla sugar For the filling, simmer the figs, water, sugar and salt over medium heat until the figs are very soft and the juice is syrupy.  There should only be a few tablespoons of liquid remaining in the pan. Let the mixture cool for a few minutes. Puree the figs in a food processor with the lemon juice until the mixture has a jam-like consistency. For the crust, line an 8-inch square baking pan with parchment paper. In a large mixing bowl, beat butter and brown sugar together.  Beat in egg a...

 Now, you wouldn't necessarily think that a recipe for crepes should be on a baking channel. However, I feel that if I can have recipes for tortillas and naan bread, then I can have a recipe for crepes. Crepes: 2 cups (250g) flour a dash of salt 4 eggs 1/4 cup (65g) melted butter 1 tbsp sugar (optional) 2 cups (450mL) milk Whisk all ingredients together until very smooth. The sugar should only be added if you intend to only make sweet crepes. Crepes can be sweet or hearty, so just skip the sugar if you want to do a mix of sweet and hearty or only hearty crepes. Very lightly oil a non-stick pan. Pour a ladle of batter into the hot pan and spread as evenly as possible.  Use a rubber spatula to flip it without ripping the crepe. Allow to cook on the other side (about 1 minute).  Enjoy the crepes with literally any filling you would like. Cheese and mushrooms, nutella, jam, chocolate sauce, or tuna and broccoli. Go crazy.   Watch me make this lovely recipe on my You...