Butternutlatte Recipes

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BUTTERNUT CAKE

I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try.

Provided by Jellyqueen

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14



Butternut Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour three 9-inch cake pans of butter.
  • Cream butter and sugar until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix soda and salt into buttermilk until foamy.
  • Add alternately with flour.
  • Add 3 teaspoons flavoring.
  • Pour into prepared pans and bake until done, 20 to 25 minutes.
  • For icing.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butternut flavoring and blend.
  • Stir in chopped pecans.
  • Spread thinly between layers and cover cake completely with icing.

1 cup butter
2 cups sugar
3 eggs
1/4 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, Sifted
3 teaspoons butternut flavoring
icing, ingredients
8 ounces cream cheese
1/4 cup butter
1 (16 ounce) box powdered sugar
2 teaspoons butternut flavoring
1 cup nuts, Chopped

BUTTERNUT SQUASH LATKES (H. G.)

From hungry-girl.com... optional toppings include fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon. I used two medium-sized squashes, and that gave me about six cups of shreds, so I doubled the recipe and got 28 latkes. They didn't stick together very well, though, so I'd suggest adding a bit more egg substitute.

Provided by brokenburner

Categories     Lunch/Snacks

Time 30m

Yield 12 latkes, 4 serving(s)

Number Of Ingredients 6



Butternut Squash Latkes (H. G.) image

Steps:

  • Place a large baking sheet in the oven, and preheat oven to 450 degrees.
  • Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
  • In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
  • Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
  • Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
  • Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
  • Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
  • Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!

Nutrition Facts : Calories 75.2, Fat 0.2, SaturatedFat 0.1, Sodium 325.6, Carbohydrate 17.1, Fiber 2.8, Sugar 3.5, Protein 3.3

3 cups butternut squash, shredded (a cheese grater works well)
1/2 cup onion, shredded
1/4 cup egg substitute
2 tablespoons whole wheat flour
1/2 teaspoon salt
olive oil nonstick cooking spray

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