|
Welcome to the board, TexasToast!
I love beets! When I was a toddler, my Mom served every type of vegetable from the garden and beets were my favorite. She'd hide the beets or I wouldn't eat anything else on my plate. I do not like them pickled or cold or Harvard Beets. I like them hot & no seasoning.
*************
I found these recipes for you:
(I have not tried them.)
Chocolate Beet Cake
Alisa Bangerter - Author of Sweet Surprises for the Holidays -This is a very moist and delicious chocolate cake. The "secret ingredient" of beets is what makes this cake so moist.
1 can (15 oz.) whole beets, drained (save juice)
1 1/4 cups granulated sugar
1 cup oil
1/2 cup juice from beets
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
3 squares (1 oz. each) unsweetened chocolate, melted
Sift together salt, baking soda, and flour. Set aside. Place beets in blender jar and puree. Add sugar, oil, and beet juice to beets and blend. Add eggs and vanilla. Blend well. Pour the beet mixture into a mixing bowl and add the dry ingredients. Mix well on medium speed for approximately one minute. Stir in melted chocolate. Pour batter into two greased and floured 8- or 9-inch round cake pans.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted
comes out clean. Let cool. Frost with your favorite chocolate frosting and decorate top with chocolate curls if desired.
To make chocolate curls: Melt semi-sweet chocolate chips or semi-sweet baking squares in the microwave. Invert a baking sheet and spread the chocolate in a thin layer over the sheet. Let set in refrigerator until chocolate is set but not hard. Take a spatula and scrape the chocolate from the pan to create a curl. The curls will be as wide as the spatula used. If the chocolate breaks let it soften at room temperature. If it is too soft, return to the refrigerator for a few more minutes. When you have the right consistency you will be able to create beautiful chocolate curls. Place a pile of curls on the cake and lightly dust with powdered sugar.
***********
Beet Cake with Cream Cheese Frosting
From
If you like carrot cake, then you'll love this unusual dessert. The batter is bright red but bakes to a golden brown. You may want to wear an apron while grating the beets because they tend to splatter.
Cake:
1 pound beets (about 2 medium)
Cooking spray
2/3 cup granulated sugar
2/3 cup packed dark brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
Frosting:
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, chilled
3 cups sifted powdered sugar
2 tablespoons finely chopped walnuts, toasted
Preheat oven to 350°.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.
Yield: 18 servings (serving size: 1 piece)
****************
Chocolate Red Beet Cake
Cake:
2 C. beets, mashed, cooked 2/3 C. good quality cocoa
4 eggs 2-1/2 sticks unsalted butter
2-1/2 C. raw or natural sugar 1/2 tsp. salt
1 Tbs. pure vanilla extract 2 tsp. baking soda
2-1/2 C. flour
Optional Chocolate Frosting:
1 stick butter, softened 2/3 C. cocoa powder
4 oz. cream cheese, softened 1 tsp. pure vanilla extract
2 C. powdered sugar, sifted
--------------------------------------------------------------------------------
Cake:
Preheat oven to 350 degrees F. Have some bowls ready because you will need to begin by keeping ingredients separate.
Cream the butter and sugar together until well blended and smooth. Add eggs, one at a time, beating after each addition. Add the mashed or pureéd beets and mix well.
Sift the flour, cocoa, and baking soda together. Mix these dry ingredients into the wet. Combine well and beat until smooth.
Pour batter into a greased 9" springform pan. You may also use a bundt-style pan or a large loaf pan.
Bake for 50-60 min. or until toothpick inserted into center comes out clean. If beets were very moist, you may have to increase baking time.
Frosting:
Mix all ingredients together and beat until smooth and creamy.
Liberally cover top and sides of cooled cake. Eat!
****************
Grand Illusion Cake recipe
2 cups granulated sugar
2/3 cup Butter Flavor Crisco
2 teaspoons almond extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups packed shredded raw beets (4 to 6 large)
1 cup canned crushed pineapple in light syrup, undrained
1 cup chopped pecans
1/2 cup flaked coconut
Heat oven to 350 degrees F. Grease a 10-inch Bundt pan generously with Crisco. Flour lightly.
Combine granulated sugar, Crisco and almond extract. Beat at low speed with electric mixer until blended. Add eggs, 1 at a time, beating well after each addition. Beat at high speed 2 minutes or until fluffy.
Sift flour with baking powder, cinnamon and salt. Add to creamed mixture at low speed. Fold in beets, undrained pineapple, nuts and coconut. Spoon into pan.
Bake at 350 degrees F for one hour, or until a wooden pick inserted in center comes out clean. Remove from pan. Place fluted side up on cooling rack. Cool completely. Transfer to serving plate.
For Soft Frosting, combine 3 ounces softened cream cheese and 3 cups sifted confectioners' sugar in a bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy. Add whipping cream, if needed, for desired consistency. Spread or spoon over cooled cake, allowing some to run down sides.
****************
Beet Salad Supreme recipe
1 large or 2 small boxes raspberry Jell-O
1 1/2 cups hot water (may use part juice)
1/4 cup vinegar
2 cans julienne beets, drained
1 small can crushed pineapple, drained well
3 tablespoons lemon juice
1 tablespoon granulated sugar
Dissolve Jell-O in hot water. Stir in vinegar. Let set until slightly firm.
Add remaining ingredients. Pour into large flat mold.
To serve, top with a mixture of sour cream and mayonnaise.
*****************
Rich Chocolate Beet Bread recipe
1 (15 ounce) can sliced beets (not pickled),
drained, reserving 1/2 cup juice
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (if desired)
Heat oven to 350 degrees F. Oil three 8 x 4 x 2-inch bread pans.
Puree the beets with the juice and transfer to a large bowl. Stir in the sugar, vegetable oil, eggs and vanilla extract.
In a separate bowl combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts.
Pour the batter into prepared bread pans. They should be about three-fourths full.
Bake for 30 to 40 minutes. The bread is done when it feels dense.
Makes 12 servings.
__________________
Hello from Central Illinois, USA!
We are Peanut Butter & Jelly =
Sandwich Generation.
28th Wedding Anniv in 2009.
Blessed w/ 2 sons: age 23 & 20 in college & my elderly father 87, our 'older kid.'
Last edited by QueenAngie : 03-22-2007 at 07:26 PM.
|
What to do with canned beets?
Linear Mode
