Summer Squash Pound Cake
This golden, tender pound cake is perfect when you have a bumper crop. —Lisa Brockwell, Necedah, WI
Prep: 20 min. • Bake: 50 min. + cooling Makes: 12 servings
¹ ₂ cup butter, softened 1¹₄ cupssugar
2 large eggs, room temperature
1 tsp. lemon juice
¹₄ tsp. almond extract 2¹ ₂ cups all-purpose flour
1¹ ¹₄ ₂ tsp. baking powder tsp. baking soda
¹₄ tsp. salt
¹ ₂ cup sour cream or
plain Greek yogurt 2 cups shredded yellow summer squash GLAZE ³₄ cup confectioners’ sugar
2 to 3 tsp. water 1¹ ₂ tsp. lemon juice
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a bowl, beat butter and sugar until crumbly. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk next 4 ingredients; add to creamed mixture alternately with the sour cream, beating after each addition just until combined. Stir in summer squash.
2. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Combine the glaze ingredients; pour over the cake.
1 SLICE 310 cal., 11g fat (6g sat. fat), 54mg chol., 213mg sod., 50g carb. (29g sugars, 1g fiber), 4g pro.
Our county is famous for its fabulous Green River melons. Although you won’t find this unique and refreshing salad at the county fair, it’s definitely our favorite way to eat watermelon all summer long!
—Carmell Childs, Orangeville, UT
Prep: 25 min. • Cook: 25 min. Makes: 10 servings
4¹ ₂ cups cubed watermelon,
divided
¹ ₂ cup sweet chili sauce
3 Tbsp. fish sauce or soy sauce
2 Tbsp. lime juice
¹ ₂ tsp. minced fresh gingerroot
7 oz. uncooked stir-fry
rice noodles
1¹ ₂ cups julienned carrots
1 small red onion, halved
and thinly sliced ¹ ₂ cup fresh cilantro
leaves, chopped 3 Tbsp. minced fresh mint
1¹ ₄ cups salted peanuts, chopped
Lime wedges
1. Place 2 cups cubed watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard the pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled.
2. Meanwhile, prepare the noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2¹₂ cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.
³ ₄ CUP 240 cal., 10g fat (2g sat. fat), 0 chol., 721mg sod., 34g carb.
(14g sugars, 3g fiber), 7g pro.