Recipes – Page 33

Crustless Coconut Pie

Ingredients:

Directions:

Mix 1 can milk with 3 beaten egg yolks and coconut balsamic
Pour into a glass pie pan and bake 10-12 minutes in a preheated 250 degree oven
Cool and refrigerate at least 2 hours or overnight
Spread desired amount of coconut on cookie sheet and toast in preheated 350 degree oven until evenly browned, cool and store in airtight container until ready to use
To Serve: Sprinkle toasted coconut in bottom of individual serving dish Scoop coconut filling on top Finish off with more toasted coconut

Submitted by Suzanne Davidson

1 1/2 cups + 1 Tbs.fresh squeezed blood or navel orange juice (4-5 large oranges)
1 Tbs. finely grated orange zest
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
4 large eggs
3 cups granulated sugar
1 cup + 1 Tbs. Blood Orange Extra-Virgin Olive Oil
1/2 cup dried cranberries
1 cup confectioners sugar

Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup bundt or tube pan with 1 tbs. blood orange extra virgin olive oil and set aside.
Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice; if not, squeeze the 5th orange. Set aside.
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan. Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature.

Preheat the oven to 325
Using a teaspoon of blood orange extra virgin olive oil, grease a 9 x 13″ baking pan. Line pan with strip of parchment, cut to overhang the long sides of the pan.
In a large bowl set over a double boiler, slowly melt the butter with the dark chocolate. Stir constantly until completely melted.
Remove from the heat and stir in the blood orange fused extra virgin olive oil, eggs, tangerine balsamic, orange zest and sugar. Mix until well combined.
Whisk together the flour and cocoa powder and add to the wet ingredients. Fold until there are no visible dry spots.
Scrape batter into the prepared baking pan.
Bake on the center rack of the oven for approx. 30 minutes or until a tester inserted in the center comes out with very moist crumbs. Allow to cool in the pan for 15 min. Lift out using the parchment and cool completely before cutting.

Ingredients

· 3/4 cup almond butter

· 1 cup almond flour

· 3 medium ripe bananas, mashed

· 2 eggs

· 1 teaspoon baking powder

· 1 teaspoon baking soda

· 1/2 teaspoon ground cinnamon

· 1/3 cup plus more for topping muffins Dark Chocolate Chips

Preparation:

· Preheat oven to 350 degrees.

· Spray a muffin pan or use the muffin paper liners.

· Combine all ingredients In a mixing bowl, except chocolate chips, and mix everything until incorporated.

· Stir chocolate chips into batter.

· Pour batter into prepared muffin tin filling all 12 cups evenly.

· Top muffins with a few additional chocolate chips.

· Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean.

· Let the muffins cool and remove from pan

Adapted from Multiplydelicious.com

INGREDIENTS:

Directions:

Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.
Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.
With a pastry brush, lightly brush both sides of each slice of bread with the Favolosa.
Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.
Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.
Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.