1/3 cup shortening
3/4 cup brown sugar
1 egg
1 cup quick oats
1 cup Pioneer Biscuit and Baking Mix
Zest from 1 lemon (about 2 teaspoons)

Preheat oven to 350 degrees. Cream shortening and sugar. Add egg and beat until fluffy. Add oats, baking mix and zest from lemon. Divide in half and press half into 8-inch square baking dish that has been prepared with cooking spray and pat lightly. Pour filling over dough, then top with remaining batter. Bake 30 minutes.

Filling

3 cups fresh figs
Juice from 1 lemon (about 2 tablespoons)
1/2 cup sugar
1/2 cup chopped pecans
1 teaspoon vanilla

In medium saucepan, combine figs, lemon juice, sugar and 1/4 cup water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in pecans and vanilla.

Serving size: 1 bar. Per serving: 198 calories, 2.3 g protein, 8.1 g fat, 29.3 g carbohydrates, 1.3 g fiber, 139 mg sodium, 15 mg cholesterol

Mary Lawhon, Heart of Texas Electric Cooperative

A productive fig tree at the Cameron home of Mary and John Thomas Lawhon was the inspiration for these easy-to-make, luscious bars. “When our fig tree produced more fruit than I could possibly eat fresh, I had to come up with a recipe my husband would like,” she said. Her final creation, with oatmeal adding body and lemon tempering the figs’ sweetness, makes a moist, tender treat.