I have lots to say, but not time to say it all. However, I have been told that in order to keep up traffic to the blog, there needs to be regular posts.
I thought I'd post a few of my recipes. Just until I have time to post some thoughts. Though maybe you'll appreciate the recipes a lot more!
BUTTERNUT SQUASH CAKE
2 cup sugar
2 Tbsp cinnamon
2 tsp baking powder
¼ tsp salt
2 cup flour
tsp pumpkin pie spice
2 tsp baking soda
1 cup vegetable oil (I used ½ cup unsweetened applesauce and ½ cup oil to reduce fat)
2 cup cooked and mashed butternut squash
Cook and mash the butternut squash (you can also use frozen). Mix all ingredients in a bowl. Pour into greased and floured 9x13 pan. Bake 350 for 45-50 minutes. Allow to cool before frosting.
8 oz cream cheese (I used 1/3 reduced fat and it was fine), room temperature
1 stick butter, room temperature
1 tsp vanilla
1 lb (2 cups) powder sugar (I cut this to 1 cup powder sugar and it was fine)
Mix together cream cheese, butter and vanilla until creamy. Add the sugar ¼ cup at a time, until desired consistency is reached. Enough to frost top of cake generously.
This dessert is lower in fat than most, but is still very rich and creamy tasting. You can substitute full-fat/sugar ingredients if you prefer and get the same results – but just more fat! It is also attractive in the serving bowl, and very easy and quick to prepare.
1 ½ cold fat-free (skim) milk
1 package (1 oz.) sugar-free instant vanilla pudding
2 cartons (8 oz each) frozen fat-free whipped topping, thawed
1 prepared angel food cake (16 oz.), cut into cubes
4 Butterfinger bars (regular size 2.1 oz each), crushed
In a large bowl, whish milk and pudding mix for two minutes. Let stand for 2 minutes, or until soft-set. Stir in 2 cups of whipped topping. Then gently fold in the remaining whipped topping.
In a trifle bowl, layer 1/3 of the cake cubes, 1/3 of the pudding, 1/3 of the crushed candy bars, in that order. Repeat layers two more times, ending with the candy sprinkled on top. Refrigerate at least two hours before serving.
I have also substituted chocolate pudding and Heath toffee bits, but the vanilla and Butterfinger is best!
BLUEBERRY POUND CAKE
This is a very pretty, fine textured cake.
1 cup butter
2 cups sugar
3 cups flour
1 ½ tsp. baking powder
1/8 tsp. salt
2 tsp. Lemon juice (bottled is okay)
½ cup milk
2 cups fresh blueberries (frozen work too, but let them thaw out and drain them well)
2 tsp. Sugar
2 tsp. flour
Mix the berries with the small amount of sugar and flour, set aside. The sugar/flour keeps the berries suspended better in the batter. Cream butter and 2 cups sugar till light and fluffy. Add eggs one at a time, beating well after each one is added. Combine the next 4 ingredients. Add to creamed mixture alternately with milk, beating well. Gently fold the coated berries into the batter. Pour into a greased/floured 10'' tube pan. Bake at 350° for 70 to 80 min.
Let cool in the pan 15 minutes, then run a knife around the edge to loosen. Gently lift the cake out and set on a platter. Cover with glaze while still warm.