Recipes

Myrna Burlock

Buttery Whole Wheat EVOO Banana Bread

  Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of Liquid Gold All Natural Butter Flavored Extra Virgin Olive Oil. In a large bowl whisk together thoroughly: 1 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon (optional) In a separate bowl blend together: 6 tablespoons Liquid Gold All Natural Butter Flavored extra virgin olive oil 2/3 cup sugar 2 large eggs, lightly beaten Fold in until combined: 1 cup mashed very ripe bananas (about 2) 1/2 cup toasted chopped walnuts or pecans (optional Combine...

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Myrna Burlock

Baked Peaches with Traditional Balsamic Vinegar

  Makes 4 servings Ingredients 5 Peaches 3 1/2 oz shredded coconut 1 egg 1 tsp toasted almonds 2 tsp Liquid Gold balsamic vinegar 2 tsp sugar Directions Wash 4 of the peaches and cut them in half, remove the pits and spoon out a round hole in the middle of each side of the peaches. Whisk the coconut shreds and almonds to a pulp mixture Pour this mixture into a bowl, add the egg, 1 tsp of sugar and the pulp only of the fifth peach; then blend all of this together and pour the mixture into the halved...

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Myrna Burlock

Whole Grain Lemon Blueberry Tea Cake

  2 cups white whole wheat flour 2 cups ground whole grain corn meal 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 cup whole milk yogurt 1/2 cup honey 1/2 cup Liquid Gold Meyer Lemon extra virgin olive oil fresh grated zest from one lemon 2 cups fresh or frozen blueberries Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went...

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