This year I decided that I would make a few special items for Thanksgiving to serve at our yearly family get-together. I wanted to make foods that Little Monkey would be able to have, as well as everyone else. I have not made very many “pku-friendly” foods yet because Little Monkey doesn’t eat much and I hate to waste the time and ingredients (some of which are not cheap). I should have taken pictures during the process but I was doing good to just keep up with all the things I was trying to do at once in the kitchen!
I made Butternut Squash with Caramelized Apples and Pineapple Upside Down Cake. I was hopeful that they turned out okay an everyone would like them. We put them on the buffet line up just as if they were regular foods (And well they are regular foods, just ones that Little Monkey can also have).
The Butternut Squash with Caramelized Apples went over pretty well, at least with the non-pku folks. Little Monkey wasn’t that thrilled with it but he did try some of it. The Pineapple Upside Down Cake went over MUCH better. Everyone liked it and Little Monkey LOVED it. Thank goodness it was low in phe! I’m thinking about making the Pineapple Upside Down Cake for Little Monkey’s birthday instead of regular cake!
And in case you want to give them a try yourself or for your PKU family member, here are the recipes!
Butternut Squash with Caramelized Apples
2 medium butternut squash (1100gm)
1 teaspoon salt
3 Granny Smith apples (460 gm), peeled and cored
1 tablespoon fresh lemon juice
6 tablespoons brown sugar, divided
9 tablespoons unsalted butter; plus extra for the pan, divided
1/4 cup plus 2 tablespoons heavy cream (90 gm)
1/4 cup brandy
1/4 cup orange juice
1. Heat oven to 425 degrees F. Bake squash until soft, 40-45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt and mash with a fork.
2. Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice; mix.
3. In a medium skillet, melt 3 tablespoons of the butter over medium-high heat. Add 2 tablespoons of the brown sugar, stirring until sugar dissolves. Cook apple slices in three or four batches, until golden and caramelized, about one minute on each side. As they finish cooking, transfer to a plate and set aside.
4. In same skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 1/4 cup of cream and the brandy; cook until slightly thickened, about one minute. Remove from heat and add to squash, mixing well. Transfer squash mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over squash; set aside.
5. In same skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
6. Bake for 15 minutes, remove foil and bake for another 15 minutes. Remove from oven and serve immediately or let stand at room temperature for up to 30 minutes before serving.
Makes eight servings, approximately .47 mg phe/gm
Pineapple Upside Down Cake
1 Full Can of Maddy’s Homestyle Yellow Cake Mix
1/3 cup oil
1 cup water
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
5 Tablespoons margarine
1/2 cup dark brown sugar, packed
6 pineapple rings, canned
5 maraschino cherries
1. Preheat oven to 350 degrees F.
2. Grease sides and bottom of 9×2 inch round cake pan.
3. Cut out a circle of parchment paper to fit pan and place in the bottom.
4. In a large bowl, blend Maddy’s cake mix with oil and water as directed on can; mix in cinnamon and nutmeg, and set aside.
5. In small saucepan, over medium heat, melt margarine, lower heat and simmer about five minutes.
6. Take margarine off heat and whisk in brown sugar.
7. Pour brown sugar mixture into bottom of greased pan. Using a rubber spatula spread mixture evenly around bottom of pan.
8. Arrange pineapple rings and cherries in bottom of pan.
9. Spoon cake batter evenly over top of brown sugar and pineapple/cherry mixture.
10. Bake at 350 degrees F for 45-48 minutes, or until toothpick inserted into center of cake comes out clean. Let cool at least 10 minutes to allow syrup to thicken.
11. To remove from pan, run knife or spatula around edge of cake. Place serving plate over top of baking pan and gently flip over. Gently lift pan off plate until cake has fully released. Peel parchment paper off top of cake. To serve, cut into 12 slices.
Makes 12 servings, 9mg of phe per serving