Wednesday, November 21, 2012
Pumpkin Nut Cake with Maple Glaze
9:00 AM | 
Posted by
STAR Fine Foods |
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| Pumpkin Nut Cake with Maple Glaze |
Looking for a perfect ending to your Holiday Meal? You will LOVE our Pumpkin Cake!
Ingredients
3 cups cake flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup STAR Extra Light Olive Oil
3 eggs
1 (30-oz) can pre-sweetened pumpkin pie mix
1/2 cup, plus 4-5 tsps. light evaporated milk
1 cup chopped walnuts
1 cup powdered sugar
1/2 tsp. maple flavoring
6-12 walnut halves
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Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl, combine olive oil eggs, pumpkin pie mix and 1/2 cup milk. Beat with electric mixer. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325˚ for 45 minutes or until cake tests done. Cool on rack 15 minutes then turn cake out onto rack and cool completely.
Directions for the Glaze
In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves.
Serves 10-12
Labels:
Wednesday, November 14, 2012
Cantaloupe Bruschetta with Modena Balsamic Glaze
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| Cantaloupe Bruschetta |
Cook Time: 10 Minutes
Servings: 6
Ingredients:
1/2 Cantaloupe, skinned and diced
8 ounces Mozzarella, diced
4 ounces Prosciutto, thinly sliced and fried
1/4 cup Basil, chiffonade
1 loaf French Baguette, sliced on the bias
2 Tbsp STAR Family Reserve Garlic Infused Olive Oil
1/3 cup STAR Family Reserve Modena Balsamic Glaze
In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.
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To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle STAR Modena Balsamic Glaze over the top. Serve and devour.
*Note* Because cantaloupe is so juicy, do not place on baguette slices until you are ready to serve to ensure the bread stays crispy.
Recipe developed by Megan Pence-Keno of www.countrycleaver.com for STAR Fine Foods
Friday, November 9, 2012
Garlic Roasted Brussels Sprouts
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| Garlic Roasted Brussels Sprouts |
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| Click Here to Buy |
1 1/2 pounds Brussels sprouts
3 tablespoons STAR Original Garlic Olive Oil
3/4 teaspoon sea salt
freshly ground black pepper to taste
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves and cut them in half. Mix them in a bowl or baggie with the STAR Original Garlic Olive Oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
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