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Second Saturday
November 9
Norris's Recipe
Pumpkin Cake Roast a “Cinderella” pumpkin. After it’s roasted, set aside the “pumpkin juice” from the roasting pan. Scrape out the pumpkin and puree. You should get about 4 quarts of pumpkin puree from one pumpkin. Ingredients: 565 grams (~2 3/8 cups) Pumpkin Puree 300 grams (~1 ¼ cups) Sour Cream 375 grams (~1 ¾ cups) Sugar 5 Eggs Wisk Together then add 500 grams (~4 cups) Flour 12 grams (~2 ½ tsp) Baking Powder 12 grams (~2 ½ tsp) Baking Soda 9 grams (~1 ½ tsp) Salt Wisk together then add 3 sticks brown butter – melt on low until you get a nutty smell like French toast 62 grams (~1/4 cup) Oil Wisk together. Pour in a sheet pan. Bake at 325 until springs back or tooth pick is Pumpkin Clusters Ingredients 1 quart Pepitas (or pumpkin seeds) 1 cup Brown Sugar 1 cup Flour 1 stick Butter (melted) Splash of Pumpkin juice Mix together and spread on a cookie sheet. Bake at 325 for 20 minutes. Pumpkin Glaze
Ingredients ½ cup pumpkin juice 1 cup or more as needed powdered sugar Dash of cinnamon Das of nutmeg 1 tsp salt Let sit for a half hour. Spoon on warm cake. Pumpkin Mousse Roast a French Peanut Pumpkin and puree. Set aside the juice from the bottom of the roasting pan. Ingredients: 1 packet Gelatin prepared according to directions using the pumpkin liquid 1 cup Pumpkin puree 1 can Sweet Condensed Milk 1 cup Heavy Cream Splash of Pumpkin juice Blend in Blender for 5 minutes. Refrigerate 4-6 hours |