TIP: COLD INGRDIENTS! Do not over handle dough.
Place olive oil in a container to freeze 3-4 hours minimum. The consistency should resemble honey when solidified. Place solidified oil, flour, salt and baking powder in food processor and pulse a few times. Add remaining ingredients and pulse until dough balls forms. Place ball in air tight container or plastic wrap and put in fridge for 1 hour to chill. Lightly flour surface, roll ball out to 1/8 inch thick and place in a pie plate. (beginners tip, try rolling between 2 sheets of lightly floured waxed paper) For a cream pie, lightly bake, for a regular pie, put in the filling and BAKE!
Recipe Notes
Twists: Use Tuscan Herb olive oil for a savory crusted pot pie or quiche. Lime or Lemon oils for a meringue pie. Exchange the balsamic vinegars to match the pie: blackberry, strawberry, blueberry, coconut, red apple, cinnamon pear - great for pumpkin!
Preheat oven to 350º. Finely chop apples and toss with Gravenstein Balsamic Vinegar. Sift together flour, cinnamon, nutmeg, baking powder and baking soda. Set aside. In a stand mixer with a whisk, add sugar and blood orange olive oil and blend for two minutes. Add eggs and continue to blend. Create a well in the dry ingredients and add the wet mixture. Use a wooden spoon to stir. The batter will be thick. Drain apples and add to the batter, along with the craisins; blend. Line a 9 inch baker with parchment paper and pour in batter. Bake for 45 minutes. Cool completely and lift parchment with cake out of pan to cut. Plate, pour over choice topping - balsamic, honey or maple syrup - and dust with confectioner's sugar.
Prepare angel food cake as directed. Slice, brush with olive oil and grill lightly.
Toss berries with balsamic vinegar and place on top of cake slice.
Optional: a dollop of whip topping, drizzle of balsamic vinegar and a mint leaf
Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
Preheat oven to 350ºF. Grease and flour 2 loaf pans or line with parchment. Mix flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside.
In the bowl of a stand mixer, using the whisk attachment, beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and remaining flour. Scrape the batter into two loaf pans. Bake for 50-60 minutes or until a skewer comes out clean. Cool pans on a rack, adding glaze while cake is still warm.
Glaze
Combine all three ingredients. Add more powdered sugar if the glaze is too runny. While pound cake is cooling on the rack, drizzle the glaze on top of cake while it’s still warm.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan or 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, the beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.
Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
Remove the dough and allow to sit at room temperature for 20 minutes.
Preheat the oven to 375.
Press the dough in to an ungreased 11" fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.
Dust with additional powdered sugar.
Twist: Top with Blood Orange Olive Oil Ice Cream, Balsamic Berries. May use non-dairy Butter Olive Oil, or walnut oil too!
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
Heat oven to 350°F. Oil an flat cookie sheet. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. (microwaves vary)
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring.
Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.
Raspberry Topping
Meanwhile, in 4-quart saucepan, raspberries and ¼ balsamic vinegar to a low simmer—not boiling over medium. Break up berries with spatula or wooden spoon if frozen together. Continue to cook up to 20 minutes, stirring frequently, until berries burst. Patient: Low and slow creates an intense flavored thick syrup! Refrigerate any leftover topping . . . great topping for pancakes, waffles and ICE CREAM!
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
In a small stock pot, bring ingredients to a low heat simmer. Cook until fruit is broken down and it thickens 30-40 minutes. Remove from heat and refrigerate until ready to use.
Cheater version: refrigerator cookie dough, into choice shape. Press with thumb to make well, add a dollop of thumbprint jam, bake in oven until golden. Cool, and serve!
TWIST: add 1/4 c Bill's Best Strawberry Jalapeno Jam, or a dollop of peanut butter BEFORE the jam. YUM
Recipe Notes
This recipe uses balsamic vinegar found at The Olive Twist. It may be purchased online and at both store locations. Click on the balsamic vinegar below to learn more about it:
