Best Harvest Torte Recipes

HARVEST TORTE

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

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.

HARVEST VEGETABLE TORTE RECIPE

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

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.

HARVEST PUMPKIN TORTE

Steps:

• Line 15 1/2x10 1/2x1 inch jelly roll pan with aluminum foil; generously grease foil. Set aside. beat egg yolks in large mixer bowl 2 minutes on medium speed. Gradually add 1/2 cup sugar; continue beating 2 minutes. Combine flour, cocoa, 1/4 cup sugar, the baking soda, and salt; add alternately with water to egg yolk mixture on low speed just until batter is smooth. Add vanilla; set aside. Beat egg whites until foamy; add 1 tablespoon sugar and beat until stiff peaks form. Carefully fold into chocolate mixture.
• Spread batter evenly in prepared pan. Bake at 375 for 14-16 minutes or until top springs back when touched lightly. Invert onto slightly dampened towel; carefully remove foil. Cool. Cut cake crosswise into 4 equal pieces.
• Prepare Pumpkin Filling: Combine pumpkin and flour in small saucepan. Cook over medium heat, stirring constantly, until mixture boils (mixture will be very thick). Remove from heat; cool thoroughly. Combine butter and shortening in small mixer bowl; add cinnamon and nutmeg. Gradually add powdered sugar; beat until light and fluffy. Slowly blend in pumpkin mixture. Chill until mixture begins to set.
• Place on piece of torte on serving plate; spread with about 3/4 cup of the Pumpkin Filling. Repeat layering with remaining cake and filling, ending with cake layer. Glaze top of cake with Chocolate Glaze; garnish with slivered almonds. Chill until serving time.
• For the Chocolate Glaze: Combine cocoa, water, butter, and corn syrup in small saucepan. Cook over low heat, stirring constantly, until mixture thickens; remove from heat. Stir in vanilla. Gradually add powdered sugar; beat until smooth and thickened.