1. Spicey Fig Cake with Cinnamon Frosting and Candied Nuts Pre-Heat oven to 350 degrees. Butter 10” pan 1 c granulated sugar 1 stick unsalted butter, room temperature 2 large eggs 1 1/2c Fresh Fig 1c. Apple Sauce 1 tsp Vanilla 1 tsp ground cinnamon 1 1/2 c. all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt In a food processor, prepare the figs by cutting off the stem and blend whole until smooth. Set aside. Sift flour, baking soda, baking powder, and salt.
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Using an electric mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add fig, apple sauce, and vanilla. Add sifted flour 1/2c at a time. Mix well. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool. C i n n a m o n F ro s t i n g Makes enough to frost one cake. Ingredients 4 c. confectioners’ sugar 2 sticks unsalted butter, room temperature 1/8 teaspoon ground cinnamon 1 tsp vanilla Using an electric mixer, beat butter until smooth, add vanilla. Slowly add confectioners’ sugar, until smooth, scrapping the sides and the bottom to illiminate lumps. Add ground cinnamon, mix well. C a n d i e d N ut s 1 ½ c mixed nuts ½ c maple syrup 1/8 tsp Sea Salt In a heavy skillet brown nuts, add maple syrup and sea salt. Mix often to prevent burning. Let sit to cool. Use as garnish on top and on the sides of frosted fig cake.
recipes by
Alisha Guthery-Morse photography by
Dino Parenti
2. Double Chocolate Cake w/ Orange Maple Glaze (GF) Preheat oven to 350 degrees. Prepare 10” spring form pan with parchment and butter.
Approx. 12 servings 1 ½ c broken dark chocolate pieces 1 c. sugar 2 sticks unsalted butter, room temperature 2 Tbl Cocoa Powder 9 eggs 1 tsp vanilla Using a double boiler, melt chocolate and butter. Remove from heat, and stir in sugar and cocoa powder. Add eggs, one at a time. Add vanilla. Pour batter into prepared pan. Bake 60-65 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool. O ra n g e M a p l e G l a z e 3 small oranges, thinly sliced 2 c. maple syrup In a heavy pan, on low heat, lay orange slices across the bottom. Cover with maple syrup. Simmer on low until the oranges become slightly translucent. Let cool slightly before pouring on top of the Double Chocolate Cake.
3. Date Butter cookies Heat oven to 325 Makes approx. 2 dozen. Dry 1c flour ½ tsp sea salt 2/3c almond meal (2/3 c fresh almonds ground in a blender) 2 sticks butter (for vegan use 2 sticks earth balance butter) ¼ powder sugar ¼ Brown Rice Syrup ½ tsp almond extract 1c dates – pitted Sift flour and salt. Mix almond mixture into the dry. Cream butter with powder sugar and mix in wet. Mix in dates, mix until broken and fully incorporated. Mix all ingredients together.
¾ tsp cardamom 1/2 c orange juice 1c Apricots chopped 2 sticks butter (for vegan use 2 sticks earth balance butter) ¼ powder sugar ½ Brown Rice Syrup 1 tsp vanilla ½ tsp orange zest Soak orange juice and chopped apricots overnight. Blend apricots with orange juice in blender. Sift flour and salt. Mix coconut with flour. Cream butter with powder sugar. Mix in wet, including apricots and orange juice. Bake 15-20min at 325. Rotate half way in between.
5. Very Nutty Brownies (GF) Preheat oven to 350 Serves approx 12 2 c bittersweet chocolate 6 eggs ½ c sugar ¼ c Tbl cocoa powder 2 c ground toasted nuts (pecans work nice) Grease an 8”x8” baking pan lined with parchment. In a double broiler melt chocolate and butter. In an electric mixer, beat eggs until very frothy, add sugar and continue beating until the mixture becomes more thick and yellow in color. Slowly add the chocolate mixture and the cocoa into the mixture. Fold ground and chopped nuts. Pour the batter into the prepared pan and bake 20 minutes, or until inserted toothpick comes out clean. Allow to cool.
6. Chocolate Pistachio Coconut Bark 16 oz. good semi sweet chocolate 1 c. pistachio ½ c. toasted coconut
Bake 15-20min at 325. Rotate half way in between.
Prepare 9”x12” pan with parchment paper.
4. Orange Apricot Cardamom
In a double broiler, melt chocolate until smooth.
Heat oven to 325 Makes approx. 2 dozen. Dry 1 1/2c flour 3/4c finely shredded coconut 1 tsp sea salt
Pour over prepared pan. Sprinkle pistachio and coconut. Allow to cool for 2-4 hours. Break into pieces to serve.
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