Peachy Olive Oil Cake

Servings: 12
Categories: Dessert
Source: JudeTheFoodie.com

Ingredients

• ¾ c Almond Flour
• ¾ c All Purpose Whole Wheat Flour
• 1tsp Lemon Peel
• 1tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt

• 2 cans (15 oz) Sliced Peaches, drained reserving 3 Tbsp juice

• ½ c Agave Lite
• 2 Eggs

• ½ c D’Avolio Butter Extra Virgin Olive Oil
• 1tsp Vanilla Extract
• ¼ tsp Almond Extract
• 3Tbsp Peach Juice from can

Directions

Preheat oven to 350°. Cut a piece of parchment the size of a 9-inch round cake pan. Brush butter Extra Virgin Olive Oil on the bottom of the pan. Place paper on top and brush with a little more oil.

Drain peaches, retain 3 tablespoons juice. Arrange slices of peaches in one layer around pan being sure to spread them evenly.

In medium bowl add all dry ingredients. Stir with a whisk to blend. Set aside.

With hand mixer, blend Agave and eggs. Slowly add olive oil, vanilla and almond extracts and peach juice.

Add the flour mixture about a cup at a time and mix on low until just blended.

Pour gently over the peaches trying not to disturb the pattern but don’t worry if they move a little.

Bake about 35 minutes until a toothpick comes out clean.

Cool about 15 minutes. Invert onto a pretty plate and serve.

Have a yummy day!

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Quick Bite: Sea Scallops in White Wine

1 Comment

20121130-202008.jpgHere’s the recipe: about a pound of sea scallops. Rinse them and dry them on a towel. Season with salt, pepper, garlic powder, lemon peel on the towel. In a hot skillet (cast iron perfect for this) heat about a tablespoon of olive oil on medium heat.

Put the scallops in and sear on one side for about 3-4 minutes. Turn and sear the other side. After 3-4 minutes add about a cup of wine. Glug glug glug glug. Don’t measure! I beg you!

Keep scallops in pan for a minute more then remove to serving plate. Add about a tablespoon of butter and about a tablespoon of capers. Stir removing any bits stuck in pan. When sauce is thick, pour over scallops.

I served them with Wegman’s mac & cheese (they use nutmeg) and roasted Brussels sprouts.

Have a yummy day!

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Cranberry Compote

2 Comments

20121003-213105.jpgMy Canadian friends and neighbors to the west and north are celebrating Thanksgiving this weekend. Blessings to you all!

Servings: 10

Prep time: 0:45
Total time: 0:45
Categories: Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 1 bag fresh Cranberries (rinsed, removing any damaged berries)

• 1 Cup Orange Juice

• 1 Navel Orange (Zest 1-2 tablespoons of peel; cut peel and outer membrane revealing orange pulp; with sharp knife, remove wedges between membrane)

• 1 Cup Yellow Raisins

• 1 Cup Granulated Sugar

Directions

In a heavy medium saucepan add all ingredients. Take the remaining orange membrane and squeeze it into pan. Bring to a boil, reduce heat to medium low and let simmer until thick, about 20 minutes. Remove from heat, cool and refrigerate until serving.

from http://therecipeboxapp.com

20121003-213855.jpgHave a yummy holiday!

Lemon Chia Greek Yogurt

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Servings: 3
Prep time: 0:15
Total time: 0:15
Calories: 165
Categories: Breakfast, Dessert, Lunch

Source: JudeTheFoodie.com

Ingredients

• 2 Cups 0% Greek Yogurt
• 6 Teaspoons Chia
Zest of one Lemon
• Juice of ½ Lemon
• 2 Tablespoons Agave Nectar
• 1 Teaspoon Vanilla Extract

• 1 Oz Toasted Almonds OPTIONAL

Directions

In medium bowl combine all ingredients except almonds (optional) until smooth. Divide in three (about ⅔ Cup each) into small containers and chill for at least one hour. The longer you chill it the softer the chia becomes. Enjoy!

Made with The Recipe Box. http://www.therecipeboxapp.com/

Have a yummy day!

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