-
Check here for the full archive of recipe collections.More >> Check here for the full archive of recipe collections.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >> Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More >> Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More >>
-
Try these Ingredient Substitutions when you're in a bind!More >> Try these Ingredient Substitutions when you're in a bind!More >> Simple solutions for healthier cooking.More >> Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More >> A pinch of this, a dab of that... click here for a printable conversion chart.More >> Keep this posted on your refrigerator for easy reference! More >> Money Saving IdeasMore >> Money saving ideas to bet on.More >> What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Sonoma Modern American
Presented by Executive Chef Tim Groody
Olive Oil Cake With Fresh Berries
Serves7
Sabayon
2 egg yolks
1/3 cup marsala wine
3 T sugar
½ cup cream
Over a double boiler whisk yolks sugar and wine until thick. When thick place over ice bath to cool. Meanwhile whip cream to soft peak. Fold together and reserve up to 3 days in a sealed container.
Olive Oil Cake
¼ cup flour
¼ cup semolina
1 ¼ tsp baking powder
¼ tsp salt
2/3 cup extra virgin olive oil
1 T vanilla
2 eggs
3 egg yolks
1/3 cup + 1 T sugar
1 tsp grated lemon zest
Line 7 4"x ½" round with wax paper and grease with pan spray. Mix dry ingredients. Mix oil and vanilla. Whisk eggs, zest and sugar for 7 minutes. Alternately add flour and oil 1/3 at a time. Fill in molds and bake at 325* for 10 - 15 minutes, until golden and bounces back. Cool 10 minutes then remove from mold. Serve with fresh berries and sabayon. Enjoy!!!!!
Berries
1 cup blueberries
1cup blackberries
1 cup strawberries cut in 4
¼ cup raspberries
2 T chiffonade mint
Toss all berries, except the raspberries, with the mint. Sprinkle over the cakes. Garnish with the raspberries. Spoon over the sabayon. Enjoy!!!!!
