Lemonade Bundt Cake

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Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie. This recipe works for zucchini, too!

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Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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1/2 cup vegetable oil

2 eggs

1 cup sugar

1 large package instant lemon pudding

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

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1 teaspoon salt

For the icing:

2 – 3 cups powdered sugar

juice from 1/2 lemon

2 drops yellow food coloring

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Directions

Step 1) Grease a Bundt pan (or two bread pans) very well.

Step 2) Combine grated summer squash, lemon extract, applesauce, oil, and eggs. Stir until well combined.

Step 3) Add sugar and pudding mix; stir well.

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Step 4) Add dry ingredients, a little at a time, until well incorporated.

Step 5) Transfer batter to pan(s). Bake in a preheated 350 degree oven for 50 – 55 minutes. Cake is done when a toothpick inserted near the center comes out clean.

Step 6) Allow to cool in pan(s) for 15 minutes. Run a butter knife around the edge of the pan to loosen, then carefully transfer the cake to a serving plate.

Step 7) In a small bowl, combine 2 cups powdered sugar, juice from 1/2 lemon, and 2 drops of yellow food coloring. Stir well. If icing is too thin, add a bit more powdered sugar.

Step 8) Drizzle icing all over cake. If desired, garnish with slivers of lemon peel. Serve with coffee or tea and enjoy with a friend!

Summer Squash Fritters

squash1Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading

Lemonade Bundt Cake

WIN_20160804_143139

Lemonade Bundt Cake

Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.

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WIN_20160804_111941

Yellow Summer Squash

Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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Patty Pan Squash, peeled

1/2 cup vegetable oil

2 eggs

1 cup sugar Continue reading

Stuffed Delicata Squash

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A one-cup serving of delicata squash contains more than a full day’s worth of beta carotene, is high in fiber and vitamin C, and offers up a wealth of antioxidants… all for only 40 calories.  This hearty, sweet yellow squash serves as the perfect base for a satisfying filling of tart cherries, earthy shiitake mushrooms, and crunchy celery in a wild rice blend.  Enjoy!

picture409Ingredients (makes 2 servings)

1 delicata squash, about 7 inches long

1/2 cup wild rice blend

1 cup vegetable broth

1/4 cup dried tart cherries

1/4 cup chopped celery, leaves included

picture4291 large shiitake mushroom

Directions

Step 1) Bring wild rice blend and vegetable broth to a boil in a medium saucepan.  Reduce heat, cover and simmer for 30 minutes or until rice is tender.  Check every 10 minutes.  Add additional broth or water (2  tablespoons at a time) if rice is picture430beginning to dry before it is tender.

Step 2) While rice is cooking, poke whole squash deeply with a fork about 10 times.  Microwave the whole, uncut squash for 6 minutes.  Let rest for 5 minutes.

Step 3) Carefully cut squash in half lengthwise.  Scoop out the seeds.  Lightly season the squash halves with salt and pepper if desired, and set aside.

Step 4) Add dried cherries, chopped celery, and sliced mushroom to wild rice blend during last 5 minutes of cooking.  Cover.

Step 5) After 5 minutes, spoon rice filling carefully into each squash half.  Done!