QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
HARVARD BEET SPICE CAKE
This old fashioned spice cake is unusual but very good. The additional of the beets keeps this cake moist. I like to serve this with Cool Whip or whipped cream. This recipe was in a couple of local church cookbooks and seems to have been a local favorite for a while backm in the 1960's.
Provided by Kathie Carr
Categories Cakes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees. Butter and flour a 9-cup tube or Bundt pan very well. Set aside. Puree beets in blender or food processor until smooth: set aside. Cream butter in bowl of an electric standing mixer. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at time. In separate bowl, mix remaining dry ingredients. Add dry ingredients, alternately with beets to butter mixture, mixing well after each addition. Fold in walnuts. Turn batter into prepared pan; shake to level batter.
- 2. Bake for 35 to 40 minutes, or until cake tests done. Cool on rack for 30 minutes before removing from pan. Sift confectioners' sugar over top of cooled cake, if desired.
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
HARVARD BEET CAKE
A recipe from a friend in San Diego, Joyce with a real Texas accent. She asked me to try a slice of her "beet" cake and little did I know it is made with beets. My family loves it and none suspects the beets.
Provided by Esther Pearson
Categories Cakes
Time 2h15m
Number Of Ingredients 12
Steps:
- 1. Blend oil, eggs and sugar. Beat well or stir well
- 2. Sift dry ingredients: flour,salt, baking soda, cinnamon. Add to 1st mixture. Then add rest of ingredients. Stir well.
- 3. Grease & flour 9 x 13 inch pan. I use parchment paper. Bake 350 degrees 45 to 50 minutes. Cool and frost with Cream Cheese Frosting.
- 4. Cream Cheese frosting: 3/4 cup or 6 oz. cream cheese 3/4 cup butter, softened 1 tsp vanilla 2 cups powdered sugar. Beat all together and spread on cooled cake.
MRS. KOSTYRA'S SPICE CAKE
The secret to delicious spice cake is a well-balanced blend of flavors such as cinnamon, nutmeg, and allspice. This recipe, brought to us by Martha's mother, is sweetened with a twist of an orange glaze and a dusting of confectioners' sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. In a medium bowl, sift together flour, baking powder, cinnamon, allspice, salt, nutmeg, mace, and cloves three times.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together. Add eggs one at a time, beating to combine after each addition. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture.
- Pour the batter into the prepared pan, and bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Transfer pan to a wire rack to cool for 10 minutes. Invert cake onto a plate, remove pan, and invert cake again onto the rack, so it's top side up.
- Using a toothpick, poke holes all over the top of the cake. Brush top and sides of cake with glaze while the cake is still warm; let cool.
- Dust the cake with confectioners' sugar, place on a serving platter, and serve.
CHOCOLATE BEET CAKE
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 13
Steps:
- Cover beets with 2 inches water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
- Preheat oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and 3/4 teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet puree (reserve remaining puree for another use).
- Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line bottom with parchment, and coat with spray. Pour batter into pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
- Trim top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes. Garnish with beet chips.
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