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FareShare Gazette Recipes -- March 2003 - K's

 

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Recipes Included On This Page

Kumquat Cake
Kumquat Muffins

Kumquat Nut Bread

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                        * Exported from MasterCook *

                               Kumquat Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  2               cups  sugar
  1                cup  oil
  1           teaspoon  cinnamon
  1 1/2           cups  chopped kumquats
  1                cup  chopped nuts
  20            ounces  canned crushed pineapple -- (well drained)
  3               cups  flour
  2          teaspoons  baking soda
  1           teaspoon  salt

In a bowl, beat eggs, sugar, and oil.

Fold in dry ingredients and mix well. Add kumquats, nuts and pineapple.
Pour into greased and floured 10-inch tube pan.

Bake 1 hour and 15 minutes in a 350 degree F. oven.

Cool, remove from pan.

Contributed to the FareShare Gazette by Laurie; 28 March 2003.
www.fareshare.net

                 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 370 Calories; 20g Fat (47.0% calories 
from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 
303mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 
1 1/2 Other Carbohydrates.


                      * Exported from MasterCook *

                             Kumquat Muffins

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour
  1 1/2           cups  whole wheat flour
                        or spelt flour
  1 1/2           cups  cornmeal
  3        tablespoons  baking powder
  1 1/2           cups  sugar

   6                     eggs -- beaten
   1 1/2           cups  sunflower oil
   1 1/2           cups  milk

   1 1/2           cups  kumquats -- (see note)

Preheat oven to 350 degrees F. Spray or grease muffin tins.

Sift all-purpose flour, whole wheat or spelt flour, cornmeal, baking
powder and sugar into a large bowl, make a well in the center.

Pour into the well eggs, oil and milk and stir until just combined.
Stir in kumquats.

Do not overmix or you will get large holes and a tough muffin.

Bake 15 to 20 minutes until a toothpick comes out clean.

Note : To prepare the kumquats; blanch them whole for 30 seconds in
plenty of boiling water, drain and cool in ice water.
Repeat above procedure once more with new water.
This will remove most of the bitterness from the peels.
When cool, cut in half and press out seeds with your fingers.

This is the basic preparation for all kumquat recipes.

Cut them into small dice for this recipe.

Makes 2 dozen regular sized muffins.

Contributed to the FareShare Gazette by Dancer^; 28 March 2003.
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 149 Calories; trace Fat (2.4% calories 
from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
184mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Fat; 1 Other Carbohydrates.


                      * Exported from MasterCook *

                            Kumquat Nut Bread

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-03 Mar. 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  milk
  2                     eggs -- beaten
  2        tablespoons  oil
     3/4           cup  sugar
  2               cups  flour
  1 1/2      teaspoons  baking powder
  1           teaspoon  salt
     1/2      teaspoon  baking soda
     3/4           cup  kumquat puree
     3/4           cup  chopped nuts

To puree kumquats, wash the fruits, cut in half and remove seeds.
Place the halved, de-seeded fruits in a blender or food processor;
chop into small pieces.

Preheat oven to 350 degrees F.; grease one 8x4x2-inch loaf pan.

In a mixing bowl combine milk, eggs and oil.

In another mixing bowl, combine dry ingredients. Add liquid mixture 
and stir till moistened.  Fold in kumquat puree and nuts.

Pour into prepared loaf pan and bake 50 to 60 minutes.
Cool and remove loaf from pan.

Recipe doubles easily, and extra loaves freeze well.

NOTE : Kumquat puree can be placed in zipper freezer bags or other
freezer containers, and frozen for up to 6 months. Thaw and drain excess
liquid before using in recipes.

Makes 1 loaf.

Contributed to the FareShare Gazette by Dancer^; 28 March 2003.
www.fareshare.net

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2623 Calories; 104g Fat (35.0% calories 
from fat); 60g Protein; 374g Carbohydrate; 18g Dietary Fiber; 396mg 
Cholesterol; 3701mg Sodium.  Exchanges: 14 Grain(Starch); 3 1/2 Lean Meat; 
1/2 Non-Fat Milk; 18 Fat; 10 Other Carbohydrates.

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