Oil boom — Americans catching on to health ingredient's benefits, versatility

Published: Wednesday, May 16 2007 12:43 a.m. MDT

In a mixing bowl, add olive oil, powdered sugar, brown sugar, milk, egg, egg whites, vanilla and butter extracts. Blend on high speed 2 minutes. Add flour, baking powder, baking soda and salt. Blend well. Fold in macadamia nuts, crispy rice cereal and vanilla chips.

Drop by teaspoonfuls or small cookie scoop onto prepared baking sheet. Bake 8-10 minutes or until cookies are light brown. — "Olive Oil Desserts," by Micki Sannar. "Olive Oil Desserts" is available on Amazon.com and Oliveoildesserts.com.

PINEAPPLE COCONUT CAKE

3/4 cup pure or light olive oil

2 teaspoons lemon zest

1 cup granulated sugar

2 large eggs

1 large egg white

1 teaspoon pure vanilla extract

3/4 cup pineapple juice

1/2 cup coconut

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

Pineapple Frosting:

1/4 cup pure or light olive oil

3 cups powdered sugar

1 teaspoon pure vanilla extract

1/3 cup pineapple juice

Preheat oven to 350 degrees. Coat one 9-by-9-inch pan with olive oil cooking spray.

In a mixer bowl, add olive oil, lemon zest, sugar, eggs and egg white. Beat on medium speed for 1 minute. Add vanilla, pineapple juice and coconut, and mix until well-blended. Add flour baking powder and salt. Blend until just mixed.

Pour into prepared pan. Bake 35-40 minutes or until top turns brown and a knife inserted into the center comes out clean. Cool completely and frost.

To make frosting, combine olive oil, powdered sugar, vanilla and pineapple juice in a mixer bowl and blend until smooth. Frost cake. — "Olive Oil Desserts," by Micki Sannar. "Olive Oil Desserts" is available on Amazon.com and Oliveoildesserts.com.

WHITE BEAN TUNA SALAD

1 can white beans, rinsed and drained well

1 can Italian tuna in olive oil (or any tuna packed in oil will work)

1 cup chopped curly parsley (or less if you don't love parsley like I do)

1/4 cup finely diced red onion

Dressing:

3 tablespoons good quality extra-virgin olive oil

2 tablespoons fresh lemon juice

Black pepper and sea salt to taste

Put beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels. Drain oil from tuna and discard; put tuna in mixing bowl. Add beans, chopped parsley and diced onion, and gently combine. (Don't overstir, you want the tuna to stay a bit chunky.)

In small bowl, whisk olive oil and lemon juice. Gently mix dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with fresh ground black pepper and sea salt and serve.

This will stay good in the refrigerator for at least a day or two, but it probably won't last that long. Makes 2-3 servings. — Kalyn Denny, Kalynskitchen.com

TUNA & TOMATO PASTA SALAD

1/2 pound dried pasta

1/3 cup chopped oil-packed sun-dried tomatoes, plus 1/3 cup of the oil from the jar

1/4 cup lemon juice

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