SUMMER SQUASH POUND CAKE
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SUMMER SQUASH CUPCAKES
We added grated summer squash to Betty Crocker™ Super Moist™ yellow cake batter for light and airy cupcakes, topped with crushed almonds and vanilla frosting.
Provided by Sarah Caron
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
- Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
- Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
- Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.
Nutrition Facts : ServingSize 1 Serving
SUMMER SQUASH BAKE
Make and share this Summer Squash Bake recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
- Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
- Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
- Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
- Pour the mixture into prepared baking dish.
- Evenly sprinkle with remaining 1/4 cup crackers crumbs.
- Bake at 375 for about 30 minutes or until bubbly and lightly brown.
Nutrition Facts : Calories 239.5, Fat 19.5, SaturatedFat 11.7, Cholesterol 122.4, Sodium 307.6, Carbohydrate 8.2, Fiber 1.9, Sugar 4.2, Protein 9.7
SUMMER SQUASH BAKE
Get a taste of summer with this Summer Squash Bake. Fresh zucchini and yellow squash team up in this super easy and super cheesy Summer Squash Bake.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 min. or until center is set and edges are lightly browned.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
AUNT MARIAN'S SUMMER SQUASH CUSTARD PIE
Provided by Nancie McDermott
Categories Vegetable Bake Fourth of July Vegetarian Squash Zucchini Summer Family Reunion Yellow Squash Boil Advance Prep Required
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees F. Line a 9-inch pie pan with crust, then crimp the edges decoratively.
- To prepare the zucchini, trim the ends and cut each squash lengthwise into quarters, turning each squash into four long strips. Cut away the pointed edge of each strip, removing and discarding the seeds. Line up the strips and cut each one crosswise into 1/2-inch chunks. You should have about 6 cups of chopped zucchini.
- In a medium saucepan with a tight-fitting lid, bring 3/4 cup water to a rolling boil. Add the chopped zucchini, cover, and cook until the zucchini is tender and bright green, softened, but still holding its shape without turning to mush, 4 to 5 minutes. Remove from the heat and drain well.
- In a small bowl, combine the sugar, cornstarch, nutmeg, and salt. Stir with a fork to mix everything well. In a medium bowl, combine the cream, eggs, butter, vanilla, and vinegar. Using a whisk or a fork, stir to combine everything well. Add the sugar mixture and stir to dissolve the dry ingredients and mix everything together into a thick, smooth filling.
- Transfer the zucchini back to the empty saucepan and mash it to make it as soft and smooth as possible. Drain off any extra liquid that the zucchini releases. Measure it out, so that you have about 2 1/2 cups. Fold the mashed, drained zucchini into the filling and stir to mix everything together well.
- Pour the filling into the piecrust. Place the pie on the middle shelf of the oven. Bake for 10 minutes. Reduce the heat to 325 degrees F, and bake until the filling is firm and nicely browned, and a knife inserted in the center of the pie comes out clean, 30 to 40 minutes.
- Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or slightly chilled.
SUMMER POUND CAKE
This delicious summer desert tastes great with other summer fruits or berries, depending what you have on hand. This is very good plain dusted with sugar or served with vanilla ice cream. Recipe source: Bon Appetit (July 1986)
Provided by ellie_
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Spray a bundt pan with cooking spray and dust with flour.
- Set aside.
- Preheat oven to 300- degrees F.
- Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
- Scrape down sides of work bowl.
- Add butter pieces and juice through food tube, blend for 1 minute.
- Scrape down sides of work bowl.
- Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
- Toss fruit with remaining flour in a large bowl.
- Fold batter into fruit mixture.
- Pour into prepared pan, spreading evenly.
- Bake for 1 hour 25 minutes or cake tests done with toothpick.
- Cool in pan for 5 minutes before inverting and cooling completly.
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