Ingredient:
- 6-8 large cloves of garlic chopped coarsely
- 1/4 cup extra virgin olive oil
- 2 packs soft or silken tofu
- 2 fresh lemons
- sea salt to taste
- 1 lb of Italian oil cured olives
Direction:
Rinse the olives under hot water to remove some of the oil. Pit them, chop and set aside.
Drain the tofu and crumble. Place some tofu in a blender, with some galrlic and lemon juice and a little olive oil. Blend until smooth. You may need to stir the mixture with a chopstick a few times to make sure everything blends well. Tast and place in a large ceramic bowl. Repeat until all the ingredients are used. Taste for salt, lemon and garlic and adjust accordingly. Do not add the olives until you are ready to serve. Stir them in and add
some finely chopped Italian parsley on top. Use as a dip for cooled vegetables that were blanched, or dress over hot veggies of yourliking. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |