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Posts Tagged ‘Walnut Oil’

gingerbreadIngredients:

Cake:

  • 1 1/2 cups whole wheat flour
  • 1 cup finely grated zucchini
  • 1 cup finely grated carrot
  • 1/2 cup SOOC Roasted Walnut oil
  • 1/2 cup molasses
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup hot water
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon SOOC Honey Ginger White Balsamic

Directions:

Preheat the oven to 350 F.
Grease a 9-inch-by-5-inch loaf pan with walnut oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the walnut oil, brown sugar, eggs, molasses, and ginger. Whisk well.  Add the carrot and zucchini.  Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.
Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.
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Ingredients:
8 to 9 Small to Medium Red And Yellow Beets
1 Tablespoon Butter
1 Cup Walnut Halves
2 1/2 Tablespoons Maple Syrup
Salt & Pepper
3 Ounces Goat Cheeseroasted-beet-salad-with-walnuts-and-goat-cheese

Dressing:
1/4 Cup Sicilian Lemon Balsamic Vinegar
1 Teaspoon Dijon Mustard
1 Tablespoon Honey
1/2 Cup Walnut Oil
3 Tablespoons Chopped Chives
Salt & Pepper

Directions:
Preheat oven to 400 degrees F.
Wash and dry the beets and place in an oven-proof casserole dish, then bake for 45 minutes to an hour, or until the beets are tender when pierced with a knife.
Allow to cool, then cut off each end and peel.
To prepare the walnuts, heat the butter until sizzling in a frying pan over medium heat and then add walnuts.

Cook the walnuts for about 2 minutes, shaking the pan a few times while they cook.
Add the maple syrup and season with salt and pepper.
Remove from the heat and set aside.

To make the dressing, add all of the ingredients into a bowl and whisk until smooth.
To assemble the salad, slice the beets and arrange them attractively onto four plates.
Sprinkle with walnuts and crumble the goat cheese over the beets.
Whisk the dressing once more, and then drizzle some of the dressing over each plate.

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3/4 Cup       Walnut Oil
1 tsp.            Vanilla
2 1/4 Cup   Flour
1 tsp.            Baking Soda
3/4 Cup       Brown Sugar
2                    Eggs
2 1/4 Cup    Sugar
1 tsp.            Salt
12 oz.           Chocolate Chips

Preheat oven to 350 degrees F. In a large mixing bowl, blend the Walnut oil, eggs, vanilla, brown sugar and sugar until creamy. Then mix in the chocolate chips, flour, baking soda and salt. Place on a greased or non-stick cookie sheet and bake for 10 to 12 minutes for about five dozen cookies.

Enjoy!

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