19Nov/20

Tropical Kumquat Cake

INGREDIENTS:

3 eggs;
2 cups sugar
1 cup oil
1 tsp. cinnamon
1-1/2 cups chopped Kumquats
1 cup chopped nuts
1 20 oz can crushed pineapple (well drained)
3 cups flour
2 tsp baking soda
1 tsp salt

DIRECTIONS:

1.  In a bowl, beat eggs, sugar and oil. Fold in dry ingredients and mix well.
2.  Add chopped Kumquats, nuts and pineapple.
3.  Pour into greased and floured tube pan.
4.  Bake 1 hr and 15 minutes in a 350 degree oven.
5.  Cool, remove from pan.

RECIPE SUBMITTED BY:  Rosemary Gude
PHOTO SUBMITTED BY:  Kumquat Growers, Inc.

05Jan/20

Kumquat Refrigerator Pie

INGREDIENTS:

1 baked pie crust, 9″
1 (8 oz.) Cool Whip whipped topping
2/3 cup pureed Kumquats
1 can condensed milk
1/2 cup lemon juice

DIRECTIONS:

1.  Beat condensed milk and whipped topping.
2.  Add lemon juice and beat until thickened.
3.  Add pureed kumquats.
4.  Pour in pie shell.
5.  Chill in refrigerator for several hours before serving

RECIPE SUBMITTED BY:  Kumquat Growers, Inc.
PHOTO SUBMITTED BY:  Kumquat Growers, Inc.

14Dec/19

Kumquat Puree

INGREDIENTS:

Fresh Kumquats

DIRECTIONS:

1.  Wash fruit, cut in half and remove seeds.
2.  Place in blender or food chopper (A blender makes a finer puree).
3.  Do not cook. Use puree in recipes as called for or freeze in zip-lock bags or other freezer containers. Frozen kumquat puree can be stored for six months or more.
4.  To use frozen puree .. defrost and drain the excess liquid before using.

RECIPE SUBMITTED BY:  Kumquat Growers, Inc.
PHOTO SUBMITTED BY:  Kumquat Growers, Inc.