Recipes

Myrna Burlock

Spiced Pumpkin EVOO Cupcakes

  The Cupcakes 2 2/3 cups all purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 teaspoon fresh grated nutmeg 1 tsp. salt 1 15 oz. can solid pack pumpkin (1 3/4 cups) 1 cup granulated sugar 1 cup dark brown sugar 1 cup Liquid Gold extra virgin olive oil 4 large eggs Directions Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and...

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Myrna Burlock

Poached Pears with Fig Balsamic

  Ingredients 2 cups water 1 1/2 cup sugar 8 long peppers (optional) 1 vanilla bean 4 pears, halved Liquid Gold Fig Balsamic Vinegar Directions Prepare the poaching syrup by combining water, sugar, peppers and the vanilla bean, cut in half lengthwise and scraped. Simmer, stirring gently, for 5 minutes or until sugar dissolves. Choose ripe, juicy pears. Peel and cut in half. Poach pears in syrup over low heat until they are tender, about 10 to 15 minutes. Serve with vanilla ice cream and drizzled with Fig Balsamic Vinegar.

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Myrna Burlock

Lemon Olive Oil Pound Cake

Ingredients 1 cup milk 2 tbsp. fresh rosemary, chopped 3 cups all-purpose flour, plus 2 tbsp. for preparing pan 1 tbsp. baking powder 1 cup sugar 1 cup Liquid Gold Meyer Lemon EVOO, plus 1 tbsp. for preparing pan 3 large eggs Directions Preheat oven to 350˚F In a small saucepan, gently heat milk and chopped rosemary. Turn off heat and allow to steep for 5 minutes, then strain out the rosemary. Grease a large loaf pan (9”x5”x3) with 1 tablespoon of the Lemon Olive Oil. Lightly dust with 2 tablespoons of flour. Shake out excess and set aside. Sift...

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Myrna Burlock

Cinnamon-Vanilla Butter Cream Frosting

  1 cup granulated sugar 4 large egg whites 1 teaspoon cinnamon 2 teaspoons vanilla extract 1/4 tsp. salt 3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!) Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room...

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