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!
Bring water, cocoa, and butter to a rapid boil in a saucepan. While this is coming to boil, stir the remaining ingredients together in a large bowl. Stir until blended. Remove hot cocoa mixture from stove and pour over above batter (reserve used bowl and pot) Mixture will be thin. Pour this into a greased, standard size cookie sheet. Bake at 350º for 15 minutes. It will spring back to touch when done.
Frosting
While cake is baking, place confectioner sugar in bowl. Reuse saucepan to melt butter, cocoa, and milk. Pour this hot mixture over the sugar and blend into a fudge frosting, frost cake while still warm.
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.
Preheat oven to 350º. Oil three 8 inch cake pans and dust with cocoa powder.
Combine chocolate stout and sour cream in a cup, stir until sour cream is mixed into the beer. Set aside. Sift flour and cocoa powder, sift in a sifter or sieve. Add baking powder and salt; set aside.
In a microwave safe bowl, melt butter. combine melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 mintues until light and fluffy. Add eggs, one at a time until well blended each time. Add the vanilla. Alternate adding the flour mixture and the stout mixtures. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the stout mixture. Repeat. Use a spatula to ensure the batter at the bottom of the bowl is well incorporated. Pour batter in the greased and dusted pans, dividing as evenly as possible. Tap out air bubbles. Bake at 350º for 25-30 minutes.
Inserting an Amish Cake Tester (see store for details), into the center of cake comes out clean. transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake. In necessary, cut the top of the cake using a serrated knife to remove the dome off the cake. Frost the cooled cake.
1. In a large pot, combine the sweet condensed milk and 3 cups of the milk.
2. Dissolve the corn starch in one cup of milk and add to the pot.
3. Cook that mixture over low to medium heat, stirring constantly, until it starts thickening.
4. Separate a cup of the mixture and let it cool.
5. Add the egg yolks to the cooled cream and return it to the pot.
6. Cook until it thickens.
7. Let it cool and pour into a 15x10 baking dish.
8. Place the biscuits into a large bowl and the Cognac into another smaller bowl.
9. Using your fingers, sprinkle the Cognac onto the biscuits.
10. In the same pot you used for the cream, add 2 cups of milk and 1.5 cups of cocoa powder. Cook until it resembles hot chocolate. (It's supposed to be a liquid mixture, and not a cream!)
11. Dip the biscuits into the chocolate and place them on top of the cream.
12. Cover and refrigerate overnight.
13. On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract.
14. layer the whipped cream into the baking dish, creating a 3rd layer.
15. Refrigerate for at least 1 more hour before serving.
16. Grate or shave some chocolate on top of the pavê.
17. Serve cold.
2bottleswine or sodawhite or choice, club or lemon-lime soda
Servings:
Units:
Instructions
For more peach flavor add more frozen peaches. Bananas, grapes or cherries are also a nice addition.
Blend all except wine/soda in a blender. -- make as chunky or smooth as you like. Place in freezer, stirring every hour until ready to serve. To serve scoop into a glass, pour wine/soda over.
Recipe Notes
Twist: Change the flavor; make it yours! Cara Cara Vanilla Balsamic Vinegar, Pineapple Balsamic Vinegar, Mango Balsamic Vinegar
Combine fruit portions of the salad in a large bowl. In a separate small bowl, whisk together the balsamic and oil. Pour the dressing over the salad and gently toss to coat. Serve immediately.
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
