Archive for Wednesday, June 25, 2003

Recipes from Alison Olewnik

June 25, 2003


Alison Olewnik, a pastry chef and baker at Community Mercantile Co-op, submitted the following recipes.

Raspberry Matrimonial

1 pound butter

1 pound, 2.5 ounces brown sugar

1 1/2 teaspoons salt

14 ounces oats

1 pound all-purpose flour

Raspberry jam

Combine dry ingredients and allow butter to become pliably soft. Cut butter into dry ingredients, like a streusel. Press 1/2 of the mixture into a greased, lined pan.

Spread jam over crust, 1/8 inch thick. Cover jam with remaining crust mixture, and gently press.

Bake at 325 degrees until top is golden and center is hot.

Allow to cool in the pan, then rim edges and cut into even squares. Makes 12 squares or 1/2 sheet cake.

Cappezzana Citrus Olive Oil Cakes

1 1/2 cups granulated sugar

1 1/2 cups olive oil

1 1/2 cups half-and-half

3 tablespoons citrus zest

4 eggs

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon baking powder

Combine sugar, olive oil, half-and-half, citrus zest and eggs. Set aside.

Combine remaining dry ingredients in a bowl and make a well in the center. Pour about 2/3 of the liquid ingredients into the well and work into the dry, adding the rest of the liquids gradually.

Pour the batter into greased or lined muffin tins. Bake at 325 degrees for 20 to 25 minutes or until the tops are firm and golden brown.

Almond-Flax Granola

16 cups oats

4 cups wheat germ

1 1/3 cups flax seeds

1/4 cup cinnamon

1/4 cup ginger

4 teaspoons nutmeg

2 cups almonds

2 cups pecans

4 cups sunflower seeds

1 cup olive oil

2 cups apple juice concentrate

1 1/2 cups molasses

1/2 cup maple syrup

Combine oats, wheat germ, flax seeds, cinnamon, ginger, nutmeg, almonds, pecans and sunflower seeds. Combine olive oil, apple juice concentrate, molasses and maple syrup. Add liquid mixture to the dry mixture. Stir in mixer for 3 minutes until evenly combined, and ingredients are just beginning to clump together.

Spread granola evenly on greased and lined trays.

Bake at 300 degrees, mixing the granola every 15 minutes to allow for even baking, until evenly toasted.

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