Recipes
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Eating is an agricultural act.....Wendell Berry
Deluxe Pumpkin Cake
Pre-heat oven to 350℉. Use butter or spray to grease your baking dishes, and then dust with flour. This recipe makes two loaves or one large bunt cake.
Dried Fruits
Chop 1½ cups of any combination of these dried fruits and place in a heat safe bowl, pour boiling water over, cover and set aside. Stir frequently for at least 20 min or longer letting the dried fruits rehydrate: raisins, cherries, figs, cranberries, blueberries, plums – you can use any fruit you choose. After the fruit has rehydrated strain and reserve the juice. Next, prep your dry ingredients.
Dry Ingredients-Sift together and set aside in a bowl
1 cup white flour
1 cup coconut flour (or 2 cups white flour)
2 cups whole wheat flour
2 tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbs. cinnamon
1 tsp. powdered ginger
¼ tsp. cardamom
pinch freshly grated nutmeg
or 3 tbs. Misfit Farm’s Winter Spice Blend
Nut Mixture
In another bowl combine these ingredients and set aside
1 ½ cups chopped walnuts or pecans
¼ cup finely minced candied ginger
the zest of two oranges
Wet Mixture
In a large mixing bowl combine
¾ cup of melted coconut oil
1 ½ cups sugar
4 eggs
2 cups pumpkin puree at room temperature
1 cup buttermilk
Mix together thoroughly the first three ingredients of the Wet Mixture with hand beater or standing mixer using the paddle attachment. Slowly add in the eggs one at a time and spoon in the pumpkin puree until incorporated. Add the nut mixture and the dried fruits. Then add in the flour mixture alternating with buttermilk and the reserved juice. If the batter seems dry add in the juice of the orange(s). Mix just enough to combine thoroughly and spoon into pans. Bake for 50-60 min. Let cool for ten minutes then flip out onto wire rack for cooling. Serve with butter, cream cheese or chèvre.
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MisFit Farm Fall Goodness Pear & Plum Tart
We are lucky to have plum, pear and walnut trees at our place so this is essentially a farmstead recipe that we look forward to making as fall approaches. I prefer to use Italian plums for this dish but you can use any plum. This is a fairly easy tart to make and if you aren't picky about how it looks you can assemble it casually to be more on the rustic side or even make a galette. - Jo
Using your favorite recipe, prepare a basic pie crust for the base and set aside. The crust I used in the photo was a packaged puff pastry dough, thawed and stretched to fit the bottom of the baking pan.
The Fruit Mix
2 cups fresh & ripe Italian plums halved and pitted
2 cups fresh pears quartered, seeded, cleaned and sliced into ½ inch wedges
¼ cup lemon juice
¼ - ½ cup sugar or sweetener of choice
1 tbs. flour (maybe 1 ½ tbs if using honey or other liquid sweetener)
Place the lemon juice in a bowl and add the fruit to the juice stirring occasionally to keep the pears from browning. After the fruit is prepared add the flour and sugar and toss gently. Set bowl aside allowing the juices to combine and proceed to making the topping.
The Topping
1 cup walnuts
½ cup whole oats
½ cup granulated sugar
¼ cup flour
¾-1 stick of cold butter cut into small cubes
Put the walnuts into a food processor and pulse. Then add the remaining ingredients and pulse until the butter balls up into little pea sized bits.
To assemble, put the fruit mixture into the prepared pie shell and sprinkle the topping mixture over the top loosely covering the fruit, allowing some fruit to show through the crumbles. Bake at preheated 350 for 30-40 minutes or until the fruit is bubbling and juicy and the top is browned and crunchy. Serve warm with vanilla ice cream, whipped cream, coconut bliss, froyo, etc.
It’s easy to make this gluten free by using gluten free oats and flours such as oat, quinoa, rice or an all purpose GF baking mix.
Pre-heat oven to 350℉. Use butter or spray to grease your baking dishes, and then dust with flour. This recipe makes two loaves or one large bunt cake.
Dried Fruits
Chop 1½ cups of any combination of these dried fruits and place in a heat safe bowl, pour boiling water over, cover and set aside. Stir frequently for at least 20 min or longer letting the dried fruits rehydrate: raisins, cherries, figs, cranberries, blueberries, plums – you can use any fruit you choose. After the fruit has rehydrated strain and reserve the juice. Next, prep your dry ingredients.
Dry Ingredients-Sift together and set aside in a bowl
1 cup white flour
1 cup coconut flour (or 2 cups white flour)
2 cups whole wheat flour
2 tbs. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbs. cinnamon
1 tsp. powdered ginger
¼ tsp. cardamom
pinch freshly grated nutmeg
or 3 tbs. Misfit Farm’s Winter Spice Blend
Nut Mixture
In another bowl combine these ingredients and set aside
1 ½ cups chopped walnuts or pecans
¼ cup finely minced candied ginger
the zest of two oranges
Wet Mixture
In a large mixing bowl combine
¾ cup of melted coconut oil
1 ½ cups sugar
4 eggs
2 cups pumpkin puree at room temperature
1 cup buttermilk
Mix together thoroughly the first three ingredients of the Wet Mixture with hand beater or standing mixer using the paddle attachment. Slowly add in the eggs one at a time and spoon in the pumpkin puree until incorporated. Add the nut mixture and the dried fruits. Then add in the flour mixture alternating with buttermilk and the reserved juice. If the batter seems dry add in the juice of the orange(s). Mix just enough to combine thoroughly and spoon into pans. Bake for 50-60 min. Let cool for ten minutes then flip out onto wire rack for cooling. Serve with butter, cream cheese or chèvre.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MisFit Farm Fall Goodness Pear & Plum Tart
We are lucky to have plum, pear and walnut trees at our place so this is essentially a farmstead recipe that we look forward to making as fall approaches. I prefer to use Italian plums for this dish but you can use any plum. This is a fairly easy tart to make and if you aren't picky about how it looks you can assemble it casually to be more on the rustic side or even make a galette. - Jo
Using your favorite recipe, prepare a basic pie crust for the base and set aside. The crust I used in the photo was a packaged puff pastry dough, thawed and stretched to fit the bottom of the baking pan.
The Fruit Mix
2 cups fresh & ripe Italian plums halved and pitted
2 cups fresh pears quartered, seeded, cleaned and sliced into ½ inch wedges
¼ cup lemon juice
¼ - ½ cup sugar or sweetener of choice
1 tbs. flour (maybe 1 ½ tbs if using honey or other liquid sweetener)
Place the lemon juice in a bowl and add the fruit to the juice stirring occasionally to keep the pears from browning. After the fruit is prepared add the flour and sugar and toss gently. Set bowl aside allowing the juices to combine and proceed to making the topping.
The Topping
1 cup walnuts
½ cup whole oats
½ cup granulated sugar
¼ cup flour
¾-1 stick of cold butter cut into small cubes
Put the walnuts into a food processor and pulse. Then add the remaining ingredients and pulse until the butter balls up into little pea sized bits.
To assemble, put the fruit mixture into the prepared pie shell and sprinkle the topping mixture over the top loosely covering the fruit, allowing some fruit to show through the crumbles. Bake at preheated 350 for 30-40 minutes or until the fruit is bubbling and juicy and the top is browned and crunchy. Serve warm with vanilla ice cream, whipped cream, coconut bliss, froyo, etc.
It’s easy to make this gluten free by using gluten free oats and flours such as oat, quinoa, rice or an all purpose GF baking mix.
Life is a combination of magic and pasta.....Federico Fellini
