Old Fashion Ice Cream Recipe With Eggs And Evaporated Milk Baked in Tradition

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Baked in Tradition

I never liked squash until I moved back to the East Coast. Honestly, I don’t think I thought too much about it. Winter squash is as common here as the cold. It has always graced our Thanksgiving dinner table. I never realized how I would get up close and personal with squash, especially Butternut Squash. Here at the end of September, we have an event called Foliage. People from up and down the East Coast stop on highways and trails to watch the changing leaves. This is a very tiring activity, people eventually need to stop and refuel.

These events find people in search of authentic New England food. Butternut squash is a real part. Back in the day, during the peak of leaf picking season, I think I made over 85 pounds of the stuff. Burn, chop, pick, mix, etc. over and over again.

The thing about this squash is that there are definitely many experts in its preparation. I’m sure antique recipes are passed around, up and down the coast. I can hear it now… “No, you don’t use cinnamon, it’s just nutmeg”, “Maple syrup is fine, but molasses is better”, “What do you mean olive oil instead of butter? !” There is one thing I do know, and that is how to cook butternut squash.

The cashmere pulp is harvested in the fall after the vines begin to die and then stored in a cool, dry place and can last up to 6 months. The most annoying thing about butternut squash is its preparation, not only is the shape amazing, it just gets worse. The crappy film that graces your hands while you’re shooting it. You know how there are facial scrubs that refresh your face. It’s like, it’s a sheet for your hands. If you had fun with Elmer’s glue in grammar school, then cleaning up grease bugs will keep you busy. However, for me I am constantly trying to put the film away. Yes, you can use gloves, remove yourself. I found it better to be able to grab it and squeeze it rather than use gloves and take a chance on it. They wrinkle, and the more you peel them off, the more wrinkle you get. But I’m talking about peeling cases in a moment. Bye, those were some good times, cleaning the squash with colleagues, blowing the wind. We definitely got good at it, so that makes us experts.

I wanted to blog about butternut squash, but not in the traditional sense. I want to make a dessert out of it. Pie, it’s very easy because it looks so much like a pumpkin, it’s actually in the same family. Skimmed milk, puree, spices, sugar, eggs, yada, yada, an insect. Cooking with it will be like a cake. It will give moisture, resulting in a soft cake. Ice will cause the contract to fail. It needs to be a big cooler. Something unusual, something unique.

Butternut Squash Layer Cake with Caramel Frosting

1 cup of butter

1 cup granulated sugar

1 cup dark brown sugar

2 cups butternut squash cooked

3 eggs

1/4 tsp salt

3 cups of flour

2 tablespoons of ground coffee

1 tsp vanilla extract

1 tsp nutmeg

1/2 tsp

1/2 tsp of ground flowers

1/2 tsp ground ginger

3 cooking spoons

1 tsp baking soda

1/2 tsp ground black pepper

2/3 cup butter

CARAMEL CLOVE FROSTING

1 cup butter (softened)

3 cups of sifted confectioners’ sugar

2 tablespoons of caramel

1 tsp vanilla extract

1/4 tsp of ground flowers

2 tsp whipped cream

Cream the butter and sugar together in a bowl. Add the eggs one at a time, mixing well after each addition. Add butternut squash and vanilla extract and mix. In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, cinnamon, ginger and black pepper. Starting with the flour mixture, add the creamed butter and sugar, instead of the butter, until all is incorporated. Pour evenly into two well-greased 9″ cake pans. Bake at 350F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Dome the balls (trim them so they are level ).

To freeze, place the butter in a mixing bowl fitted with a paddle attachment, and beat on high until the butter is light and fluffy. Add the sifted powdered sugar a little at a time until combined. Mix on high for a few minutes. Add the caramel, vanilla extract, and flowers and stir. Add 2 tablespoons of whipping cream while whisking. Ice the cake as best you can.

PS I’m terrible at icing cakes, that’s what.

Always pour extra hot sauce over hot fudge balls. It makes people very happy, and makes them owe you. ~ Judith Olney

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