Harvest Torte Recipes

HARVEST TORTE

Harvest Torte image

Imagine all of your favorite fall foods combined in one dish, and you have this heavenly pasta- and ham-based entrée. Yum!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

1/2 butternut squash (2 1/2 lb), peeled and cut into 1-inch pieces (4 cups)
1 medium onion, coarsely chopped (1/2 cup)
2 cloves garlic
1 cup water
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/2 cup milk
1 package (12 oz) angel hair (capellini) pasta
2 cups diced cooked ham (12 oz)
1 1/2 cups shredded fresh mozzarella cheese (6 oz)
3/4 cup dried cranberries
1/2 cup sliced green onions (5 medium)
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
2 eggs, slightly beaten

Steps:

In 3-quart saucepan, mix all sauce ingredients except milk. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until squash is tender. Carefully spoon squash and cooking liquid into blender. Add milk. Cover and blend on medium speed until smooth.
Heat oven to 375°F. Grease and flour 10-inch springform pan. Cook and drain pasta as directed on package. Return pasta to saucepan. Add remaining torte ingredients and sauce; stir to mix. Spoon into pan. Cover with foil.
Bake covered 45 to 50 minutes or until hot. Uncover; cool in pan on cooling rack 10 minutes; remove side of pan. Cut into wedges.

Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 90 mg, Fiber 4 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 800 mg

HARVEST VEGETABLE TORTE RECIPE

Harvest Vegetable Torte Recipe image

Provided by á-174942

Number Of Ingredients 18

Ingredients

EGG WASH:
3 medium sweet potatoes - (1 3/4 lbs)
2 tablespoons butter softened
2 large eggs beaten lightly
2 tablespoons olive oil
1 cup chopped leeks
2 pounds cremini mushrooms coarsely chopped
4 garlic cloves minced
2 tablespoons chopped fresh thyme (or 1/2 tspn dried thyme)
1 container part-skim ricotta - (15 oz)
3 packages frozen chopped spinach - (10 oz ea) thawed, squeezed dry
3 large egg whites
1/4 cup chopped fresh dill or parsley
1/4 teaspoon red pepper flakes
1 package frozen puff pastry - (17 1/4 oz) thawed
1 egg beaten, mixed with
1 teaspoon water
Fresh herb sprigs for garnish

Steps:

Peel and quarter sweet potatoes. Place in large pot, cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes, transfer to medium bowl and, while still warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth. In large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 minutes. Add mushrooms and garlic and cook, stirring often, until mushrooms release their liquid; allow to evaporate. Stir in thyme and season to taste with salt and freshly ground pepper. Remove pan from heat and let cool. In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 teaspoon salt until blended. Preheat oven to 375 degrees. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to a 14-inch square, then cut dough into a 14-inch circle. Transfer circle to ungreased 8 1/2- or 9-inch springform pan and press gently to fit into bottom and side (there will be some overhang for folding over top of pie). Spoon sweet potato mixture into pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture (filling may come slightly over top of pan). Carefully fold pastry overhang on top of the filling. Brush edges with egg wash and seal. Unfold second puff pastry sheet on lightly floured surface. Roll out slightly, then cut into an 8 1/2- or 9-inch circle. Place circle of dough over top and press edges into pan to seal. Brush top with egg wash and, using a small sharp knife or razor blade, slash top in a cross-hatch pattern. Bake 35 to 40 minutes. When well browned, loosely cover top with foil. Reduce heat to 350 degrees. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 35 to 40 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. Garnish each serving with fresh herb sprigs. This recipe yields 12 servings. Per Serving: 445 Cal; 14g Prot; 24g Total Fat (6 Sat. Fat); 46g Carb.; 52mg Chol; 269mg Sod.; 5g Fiber.

FROSTED HARVEST CAKE

Frosted Harvest Cake image

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 can (15 ounces) pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Steps:

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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