Heavenly Olive Oils
CINNAMON PEAR CARAMEL SAUCE
1/2 large red apple, peeled and diced
2 tsp fresh lemon juice
1 T. butter
2 T. brown sugar
1/2 c. water
Fresh ground black pepper
2 T. Heavenly Cinnamon Pear balsamic
Add all the ingredients except the vinegar to a small sauce pan and simmer on the lowest heat for 5 minutes. Add in the balsamic vinegar and simmer for a few more minutes. Pour over pancakes or crepes.
CINNAMON PEAR BALSAMIC YOGURT
1/2 cup of Greek yogurt
2 T. Heavenly Cinnamon Pear balsamic
Hint of ground cinnamon
Mix all ingredients; keep chilled until ready to use.
Can be used on pancakes or crepes.
AUTUMN HARVEST FIG CAKE
3/4 c. Heavenly Roasted Walnut oil
1 ¼ c. sugar
2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
½ tsp. mace
¼ tsp. cloves
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 c. fig preserves, chopped
1 c. chopped nuts
Beat eggs; add sugar and Heavenly Roasted Walnut oill. After sifting dry ingredients, add to egg mixture alternately with buttermilk. Add vanilla, and fold in figs and nuts. Pour into greased Bundt pan and bake at 350 degrees for 1 hour, or until done.
Balsamic Blueberry Crisp– Serves 6-8
2 cups of blueberries
3 tablespoons of sugar
1/2 tablespoon flour
1/8 teaspoon salt
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 stick softened butter
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon Heavenly Blueberry balsamic
2 tablespoons coarse sugar for crunch
vanilla ice cream
Preheat oven to 375 degrees F.
In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a 8” square baking dish with non-stick spray and add blueberries. Once the blueberries are added, toss them with 1 tablespoon of Blueberry balsamic.
In a bowl, combine oats, brown sugar, flour, and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. Layer crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.
While crisp is baking, pour Blueberry Balsamic in a small saucepan and bring to boil until it reduces by half – about 3-5 minutes. Set aside to cool, the mixture should thicken as it cools. When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top. Yummy!!!
CHOCOLATE BALSAMIC STRAWBERRIES
2-3 pints strawberries
1/3 c. Heavenly Dark Chocolate balsamic
Slice or quarter strawberries, drizzle with Heavenly Dark Chocolate balsamic, toss to coat/mix and refrigerate for at least 45 minutes, but not more than 2 hours or they will begin to get mushy. Serve over angel food cake, shortcake, or just in a bowl with crème fraiche or whipped cream.
NO BUTTER CHOCOLATE CHIP COOKIES
Everyone’s favorite, but a lot healthier!
3/4 c Heavenly Butter olive oil
1 tsp Vanilla
3/4 c Brown sugar
3/4 c Sugar
2 1/4 c Flour
1 tsp Baking soda
1 tsp Salt
12 oz. Chocolate chips
In a mixing bowl, blend oil, eggs, vanilla, brown sugar and sugar together until creamy. Blend in flour, baking soda, salt and chocolate chips. Drop on cookie sheet and bake at 350 degrees for 10-12 minutes. Makes 5 dozen.
½ lb. bittersweet chocolate
10 Tbl Heavenly Blood Orange olive oil
¾ c ground almonds
1 c sugar
1tsp baking soda
½ c flour
Preheat oven to 350 degrees. Grease an 8x10-inch baking pan. Break the chocolate into pieces and place in the top of a double boiler to melt. Add the olive oil and stir to blend. Remove from heat and set aside. In another bowl, combine the eggs, ground almonds and sugar. Add to the melted chocolate and stir to blend. In another bowl, combine baking soda and flour. Sift into the chocolate mixture. Stir to blend. Transfer the batter to the pan and bake for 20-25 minutes. Remove pan from the oven. Let cool completely.
SWEET STRAWBERRY CAKE
3 1/2 cups flour
3 tablespoons baking powder
2 cups sugar
Zest of 3 lemons
6 tablespoons milk
2 tablespoons lemon juice
7 ounces of melted butter
1 tablespoon powdered sugar
1 1/3 cups of Heavenly Lemon olive oil
3 ounces Heavenly Strawberry or Traditional 18-Year balsamic
1/2 cup fresh strawberries, cut into halves
Preheat oven to 350 degrees and lightly spread olive oil on a 9 inch cake pan. Using a mixer, blend flour, baking powder, and sugar slowly in a large bowl. Add lemon zest, eggs, milk and lemon juice at a medium speed. Combine melted butter and Lemon oil, and slowly add to batter until completely blended. Pour into baking pan and bake for 55-60 minutes. Cake should be dark brown. Top with strawberries, drizzle with balsamic, and dust with powdered sugar.
Great Snack, or add to your yogurt. Makes 12 (½ cup) servings
2 c. old-fashioned rolled oats
1/4 t. salt
1/2 c. honey, maple syrup, or a combination
1/4 c. Heavenly Blood Orange olive oil
1/2 t. cinnamon
1/2 c. slivered almonds
1/2 c. raisins or dried cranberries.
Preheat oven to 350 degrees.
Combine the oats and salt in mixing bowl. Make a well in the center and pour in the honey, olive oil, and cinnamon. Mix thoroughly with a fork. The mixture will be sticky. Add the almonds and combine well.
Transfer the mixture into the jelly roll pan (at least 15 ½ x 10 ½ inches) and use a fork to spread evenly. Bake for 15 minutes. Stir the mixture with a fork to separate. Bake for 5 to 8 minutes longer, or until golden brown. Granola can burn quickly, so watch it carefully. Take out of oven and pour on a cool cookie sheet. If you allow it to cool on the cooking pan, it will harden and be difficult to remove. When cool, stir in raisins or cranberries, or some of each, and store in an air tight container.
1 Tbsp. Parmesan Garlic Bread Dipping Blend
1 tsp. garlic powder
¼ c. Grated Parmesan
Fresh popped popcorn
¾ c. Heavenly Butter olive oil
Preheat oven to 275.
Warm Butter olive oil in sauce pan on low. Remove from heat and pour into small bowl.
Grind Parmesan Garlic Bread Dipping Blend, garlic powder, and ½ Tbsp. of grated Parmesan in coffee grinder or food processor.
Pour herb and parmesan mixture into warmed Butter oil. Mix well and allow to steep for 10 minutes.
Pop the popcorn. Pour into large bowl. While the popcorn is still hot, toss the Butter oil and herb mixture over popcorn, attempting to coat as many pieces of popcorn as evenly as possible.
Line baking sheet with parchment paper. Lay popcorn out on baking sheet. Sprinkle with remaining ¼ c. of grated Parmesan.
Bake at 275 for 10 minutes. Remove and cool 5 minutes before serving.
This makes a fantastic snack for popcorn lovers! Great for parties! I served this popcorn at a “Ready to Pop” themed baby shower recently and enjoyed the savory flavor in contrast to the many sweets available at the shower.