Best 4 Harvest Torte Recipes
Indulge in the delectable flavors of autumn with our Harvest Torte, a symphony of seasonal ingredients harmoniously combined to create a truly special treat. This delightful cake features a moist and tender crumb, generously filled with a medley of sweet apples, juicy pears, and plump raisins, all enveloped in a rich and creamy custard filling. Its elegant appearance, adorned with a lattice crust and dusted with powdered sugar, makes it a centerpiece worthy of any gathering. Alongside the Harvest Torte, discover a collection of equally enticing recipes that celebrate the bounty of the harvest season. From the classic Apple Cider Donuts, bursting with warm spices and the essence of crisp apples, to the hearty Harvest Vegetable Soup, brimming with鮮美牛肉湯 the goodness of fresh vegetables, these recipes offer a delectable journey through the flavors of fall.
Let's cook with our recipes!
HARVEST TORTE
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
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
Provided by á-174942
Number Of Ingredients 18
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.
HARVEST TORTE
From my mother's recipe file. A perfect autumn dessert to have after the football game, or even as an alternative to the Thanksgiving pumpkin pie.
Provided by Ellen Bales
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine all ingredients. Stir until thoroughly mixed; do NOT beat.
- 2. Turn into greased 8x8x2" pan. Bake in 400-degree oven for 40 minutes, or until apples are tender (test with fork).
- 3. Cool slightly. Cut into squares. Serve warm or cold with whipped cream, cream, or vanilla ice cream.
HARVEST TORTE
Imagine all of your favorite fall foods combined in one dish, and you have this heavenly pasta- and ham-based entrée. Yum!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h40m
Yield 8
Number Of Ingredients 16
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
Tips:
- Use high-quality ingredients for the best flavor. Look for fresh fruits and vegetables, and use real butter and cream.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake at the correct temperature and for the correct amount of time. Check the cake regularly to make sure it doesn't overbake.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- When making the frosting, use a stand mixer or electric hand mixer to cream the butter and sugar together until light and fluffy. This will help to create a smooth and creamy frosting.
- If you're using fresh fruit in the frosting, make sure to wash and dry it thoroughly before using.
- Chill the cake before serving. This will help the frosting to set and make it easier to slice.
Conclusion:
The recipes in this article are all delicious and easy to make. They're perfect for any occasion, from a casual get-together to a special celebration. With a little planning and effort, you can create a beautiful and tasty harvest torte that will impress your friends and family.
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