How To make Butternut Cake
2 x Sticks Butter
3 c Sifted Flour
1 t Baking Soda
3 Eggs
2 c Sugar
1 c Buttermilk
3 t Butternut Flavoring
1/4 t Salt
8 oz Cream Cheese
Stick Butter Box Powdered Sugar 2 t Butternut Flavoring
1 c Chopped Nuts
Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of butter. 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. teaspoons flavoring. Add nuts. Spread on cooled cake.
How To make Butternut Cake's Videos
Butternut cake
How to make an old fashioned butternut cake. Remix.
ingredients:
8 oz. cream cheese
1 stick of butter
1 box confectioners sugar
2 tbsp superior vanilla butter and nut flavoring
1 1/2 c of chopped pecans
1 box butter recipe cake mix
2 tbsp superior imitation vanilla butter and nut flavoring
3 eggs
2/3 milk
1 stick butter
SQUASH CAKE - MILKY PUMPKIN/NO OVEN RECIPE
INGREDIENTS:
1-2 Kg matured squash (winter)
3 cups flour (cake flour or APF)
2 Cups sugar
3 Tbs baking powder
1 cup powdered milk
2 eggs
3-4 cups water
2 Tbs vanilla flavor
100 g melted butter
Condense milk and white chocolate for toppings or you can use any toppings or icing you desire.
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Squashes are a kind of fruit. They originally came from the New World. Gourds are in the same family as squashes. Pumpkins and courgette (zucchini) are types of squashes. Although squash is a fruit according to its botanical classification, it is generally considered a vegetable in food preparation.
Butternut or Winter squash: Rich in Nutrients and Low in Calories.
Though you can eat butternut squash raw, this winter squash is commonly roasted or baked.
One cup (205 grams) of cooked butternut squash provides (1Trusted Source):
Calories: 82
Carbs: 22 grams
Protein: 2 grams
Fiber: 7 grams
Vitamin A: 457% of the Reference Daily Intake (RDI)
Vitamin C: 52% of the RDI
Vitamin E: 13% of the RDI
Thiamine (B1): 10% of the RDI
Niacin (B3): 10% of the RDI
Pyridoxine (B6): 13% of the RDI
Folate (B9): 10% of the RDI
Magnesium: 15% of the RDI
Potassium: 17% of the RDI
Manganese: 18% of the RDI
As you can see, butternut squash is low in calories but loaded with important nutrients.
Aside from the vitamins and minerals listed above, it’s also a good source of calcium, iron, phosphorus, and copper.
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????BUTTERNUT CAKE
????About this video
It is all about grandma and the wonderful smells and taste that come from her kitchen. Amber has some great memories of her grandma and her cooking and baking. She is sharing one of her favorite memories, the butternut cake.
recipe:
Butternut Cake With Butter Pecan Frosting
By Paula Deen
Difficulty: Easy
Prep time: 15 minutes
Servings: 15
Cook time: 15 minutes
Ingredients:
3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese
Directions:
For the cake: Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting: Add the confectioners' sugar to a bowl and whisk to make sure there are no lumps. Set
aside.
In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer.
Gradually add the confectioners' sugar and beat until light and fluffy. Beat in 1 teaspoon extract. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
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Butternut Cake Recipe with Butter Pecan Frosting
This cake recipe is Paula's grandmothers and every time as a girl Paula went down to visit her grandmother in Florida, they would have this cake.
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#pauladeen #blastfromthepast
Ingredients
3 cups plus more for dusting cake pans self rising flour
3 sticks at room temperature, divided butter
2 cups granulated sugar
4 large eggs
1 cup milk
3 tablespoons plus 1 teaspoon butternut extract
1 cup chopped, plus 1/2 cup unchopped pecans
4 cups confectioner's sugar
1 (8 oz) package at room temperature cream cheese
Preperation
For the cake:
1. Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour.
2. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes.
3. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter.
4. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting.
For the frosting:
1. Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside.
2. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer.
3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract.
4. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool.
Courtesy of Paula Deen.
Quarantine Cooking: Butternut Cake Recipe
Quarantine Cooking: Butter Nut Cake - Paula has fond memories of her Grandma Hiers and today she is sharing one of her grandmother's dessert recipes your family will love…Butternut cake!
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Recipe Link:
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#pauladeen #quarantinecooking
Butternut Cake
Butternut Cake
3 cups self rising flour
2 sticks softened butter
2 cups sugar
4 large eggs
1 cup milk
3 tab. Butternut flavoring
1 cup chopped nuts
Preheat oven 350 degrees, spray 3 cake pans
Cream 2 sticks of butter until fluffy (ab. 6-8 min)
Add eggs one at a time, beating well
Add flour and milk beginning and ending with flour
Add 3 tab. butternut flavoring until just mixed
Fold in one cup chopped pecans
Pour into cake pans
Bake 30-35 min. Until golden brown
Frosting
4 cups powdered sugar
1 8 oz. Cream cheese
1 tsp. Butternut flavoring
1 stick softened butter
1/2 cup chopped or unchopped pecans
Add powdered sugar to a bowl, whisk to make sure there are no lumps
In a large bowl, cream cream cheese and butter, gradually add sugar
Beat until light and fluffy
Beat in tsp. Flavoring
Stir in 1/2 cup of pecans or reserve to sprinkle on top
To make it a little creamier add a little heavy whipping cream
Frost cakes when cool
I recommend doubling this frosting and toasting pecans for better flavor
Thank you for watching! Please like, subscribe, and share this video. God bless!
#butternut #cake #delicious