Recipes — dessert

Blueberry and Lemon Olive Oil Muffins

Blueberry and Lemon Olive Oil Muffins

These muffins are fragrant and delicious, the sweet flavor of fresh blueberries and lemon olive oil come together for a wondrous pairing that is perfect for a quick breakfast, or a perfect brunch addition. Surprise your guests with fresh baked muffins that have a divine aroma and delightful flavor! Ingredients: 2 cups Flour 1 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/3 cup White Sugar 1/2 tsp Santa Fe Olive Oil Pink Himalayan Salt 2 Eggs 1 1/4 C Sour Cream 1/2 c Meyer Lemon infused Olive Oil 1 Tbsp Zested lemon 2 c fresh blueberries 1/4 cup brown sugar...

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Pumpkin Bread

Pumpkin Bread

This recipe take 15 minutes to prepare, 65 minutes to bake in an oven heated to 350F and makes 1 loaf which is equal to about 16 servings. This is a great recipe for the fall and winter time and pairs wonderfully with a mug of warm cider. This bread is best served a day after it’s made, wrapped and stored overnight. Ingredients2 cups all purpose flour3/4 cup sugar1 tablespoon baking powder1 1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger or 1/8 teaspoon ground cloves2 beaten eggs1 cup canned pumpkin1 cup milk1/3 cup Santa Fe...

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Lemon Sherbet

Lemon Sherbet

serves 4 Ingredients1 cup whipping cream1 cup yogurt (plain)2/3 cup sugarjuice from 1 lemon, or a teaspoon of Santa Fe Olive Oil & Balsamic Company’s Meyer Lemon Olive Oila drop of yellow food coloring (if desired)1 1/2 teaspoons grated lemon peel PreparationIn a bowl combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff. Fold in lemon juice, yogurt and lemon peel. Add coloring at this time if desired. Put in freezer Stir every 45 minutes until frozen (about 5 hours). This recipe originates from The Higher Taste cookbook

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Chocolate and Olive oil Mousse with Sea Salt

Chocolate and Olive oil Mousse with Sea Salt

Serves 6 Ingredients200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces80g (3oz) caster sugar5 large eggs, separated (you will use only three of the whites)125ml (4fl oz) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve1½ tbsp brandysea-salt flakes, to serve PreparationBegin by melting the chocolate in bowl set over a pan of simmering water, stirring occasionally. (NOTE: The bottom of the bowl should not touch the water.) Leave to cool for a short time. Stir (1oz) of the sugar into the five egg yolks, and then gradually add this mixtuer to...

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