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Posts Tagged ‘Butter EVOO’

bundt cake
Ingredients:
  • 2 tablespoons flour
  • 2 ½ cup sugar
  • 1 ½ cup skim milk
  • ½ cup SOOC Blood Orange Olive Oil
  • ¼ cup orange juice (blood orange preferred)
  • 3 large eggs
  • 2 ¼ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup powder sugar
  • 1 teaspoon butter, melted

Directions:

  1. Preheat oven to 350 F. Coat a 12 C Bundt pan with cooking spray or Olive Oil; dust with 2 tablespoons flour and set aside
  2. Combine sugar, milk, Olive Oil, 3 tablespoons juice and eggs in a large bowl. Combine 2 ¼ c flour, baking powder, salt, and baking soda; stirring well with a whisk. Add flour mixture to Olive Oil mixture stirring until smooth. Pour batter into prepared pan. Bake at 350 F for 55 minutes or until golden brown and cake pulls from the edge of the pan. Cool cake upside down on a wire rack and then invert onto a plate.
  3. Combine powder sugar, remaining tablespoon juice and butter, stirring well. Drizzle glaze over cooled cake
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20171025_222318Ingredients:  
1 1/2 cup whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup SOOC Extra Virgin Olive Oil (Butter or a mild natural EVOO)
2 large eggs, beaten
1/4 cup water
1/2 cup walnut pieces
1/2 cup raisins or chocolate chips

Directions:
Preheat oven to 350 degrees F. Position a rack in the center of the oven.
Lightly coat a 9 x 5 inch load pan with olive oil.
Combine the flour, brown sugar, baking soda, cinnamon and the salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup of water. Beat until perfectly blended. Stir in the nuts and raisins or chocolate chips.
Gently stir the dry ingredients into the liquid ingredients just until combined. Do not over mix or the bread will not rise.
Pour the batter into the loaf pan and bake for 50-60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5-10 minutes. Turn out onto a rack and cool thoroughly.

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cauliflowerSauce:

  • 1/3 cup blanched almonds
  • 4-5 tsp. anchovy paste (optional)
  • 2 garlic cloves, peeled
  • 2 Tablespoon SOOC Butter Olive Oil
  • ½ cup SOOC Extra Virgin Olive Oil (I used Garlic Olive Oil)
  • 2 tsp. SOOC white balsamic vinegar (I used Sicilian Lemon)
  • ½ cup coarsely chopped cilantro (or more to taste)
  • 1-2 tsp. red pepper flakes (optional)
  • Sea salt and ground black pepper to taste

Directions for sauce:

In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

In a food processor, combine almonds, anchovy paste if using, garlic and butter olive oil, pulse until smooth. Mix in Extra Virgin Olive Oil and then white balsamic vinegar. Mix in cilantro and red pepper flakes (if using).

Spoon sauce around each wedge of Whole Roasted Cauliflower.

 

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One of our employees found this recipe on Pinterest, originally from http://www.bakerbettie.com and modified a few things. Of course we had to add some olive oil to it! This recipe is gluten free and vegan, too!

Ingredients:

– 2 1/2 cups gluten free rolled oatsDSC_0668-770x550
– 1 cup mashed ripe bananas (2-3 bananas)
– 1/2 cup peanut butter
– 1 tbs brown sugar
– 1 tbs honey
– 2 tbs SOOC Butter EVOO
– 1/2 tsp cinnamon
– 2 tsp baking powder
– Almond milk or water (if needed)
– 3/4 cup chocolate chips
– Rice flour to coat pan

Directions:

1. Preheat oven to 350 degrees.
2. Pulse rolled oats in a food processor or blender until a flour-like consistency.
3. Combine the rest of the ingredients to the blender or mixing bowl, except the chocolate chips. Save one tablespoon of butter EVOO to grease the pan. Blend or mix until consistent and thick. Almond milk or water may be added if the mixture is too dry. The batter should be thick, but not crumbly!
4. Fold chocolate chips into the mixture.
5. Use the remaining tablespoon of butter EVOO to grease a 9×5 pan. Sprinkle rice flour into the pan and shake to coat the pan evenly. Dump out the remaining flour.
6. Pour the batter into the pan and spread evenly. Top with chocolate chips, if desired.
7. Bake for 30 minutes, or until toothpick comes out clean.
You can also substitute SOOC Butter EVOO with SOOC Butternut squash seed oil for a richer flavor!

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Ingredients

3 Pounds Baby Potatoesrecipe_balsamic_herb_potatoes
1 Red Onion
1/4 cup Butter Olive Oil
6 Fresh Sage Leaves, Finely Chopped
1/2 to 3/4 Cup Juniper Balsamic Vinegar
Salt & Pepper to taste
Fresh Parsley To Garnish

Directions

1. Preheat the oven to 400 degrees F.
Quarter the potatoes and thinly slice the onions, about 1/4 inch thick.

2. Add the Butter olive oil to a heavy skillet, once hot add the potatoes and onions, turning until everything is well coated. Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes.

3. Season with salt and pepper, and mix in the fresh sage leaves and half the vinegar.

4. Place in an ovenproof dish and bake covered for 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.

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Ingredients

French Baguette
SOOC Butter
Rosa Maria Dipping Blend
Sea Salt
Garlic Salt

Directions: Preheat oven to 375
1.) Cube up your baguette and place it on cookie sheet with tinfoil.
2.) Drizzle SOOC butter until the cubes are covered.
3.) Sprinkle the Rosa Maria, sea salt and garlic salt lightly.
4.) Place in oven for 5 minutes then pull out and mix around cubes.
Continue to bake until crunchy.
5.) Let it cool and serve

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