Sweets

Here are some delicious Sweets that use Hudson Valley Cold Pressed Oils

Chocolate Banana Muffins

Directions:

Preheat oven to 350 degrees

In a large bowl, combine the first six ingredients. Combine bananas, oil and egg in a mixer. Mix until smooth. Add dry ingredients just until moistened. Fold in chocolate chips. Fill greased (cooking spray) or paper lined muffin cups three fourths full. Bake 20-25 minutes or until muffins test done.

(Makes 1 dozen muffins)

Ingredients:

1 1⁄2 cups flour

1 cup sugar

1⁄4 cup baking cocoa

1 teaspoon baking soda

1⁄2 teaspoon salt

1⁄4 teaspoon baking powder

1 1⁄3 cups mashed ripe bananas

1⁄3 cup sunflower oil

1 egg

1 cup miniature semisweet chocolate chips

Strawberry Banana Muffins

Directions:

Preheat oven to 375 degrees. Spray cooking oil in muffin pan. Combine and mix sugar, sunflower oil and 2 eggs until smooth. Stir in bananas, vanilla. In a separate bowl combine and mix the flour, baking soda and salt. Add to banana mixture. Then stir in chopped strawberries.

(Makes 1 dozen muffins)

Muffin Mix:

Cooking spray (as needed)

2/3 cup sugar

½ cup sunflower oil

2 eggs

2/3 cup mashed bananas

1 tsp Vanilla extract

1 2/3 cup AP flour

1 tsp baking soda

½ tsp salt

1 cup chopped strawberries

Crumble Topping:

1/3 cup brown sugar

2 Tbsp flour

1/8 tsp cinnamon

2 Tbsp butter

Chocolate Banana Sunflower Oil Ice Cream

Directions:

Mix the milk, sugar, heavy cream, cocoa powder and salt together in a pot. In a separate bowl whisk the egg yolks and set them aside.

Heat the milk mixture until it’s warm.

Puree 4 bananas until completely smooth.

When the milk mixture is warm, pour it into the bowl of egg yolks. Pour it in slowly (drizzle) and keep whisking. Be careful not to scramble the eggs.

When the bowl with the eggs feels warm, pour it back into the pot with the remaining milk mixture. Add banana puree. Keep the heat on medium (electric stove number 5) and continue to stir the mixture until you have a thickened sort of custard. You must constantly stir to avoid burning and overcooking. For those of you that are use to checking the thickness by the back of the spoon, please be aware that the pureed bananas make it appear to be thick enough when it actually needs to cook a little longer.

In a large bowl create an ice bath with ice, water and salt. Place a smaller bowl inside of it.

Pour the custard mixture through a fine strainer (or chinoise) into the smaller bowl that is resting in the ice bath. Once you have strained all of the liquid, stir the mixture until it starts to cools. Then blend the Sunflower oil into the custard and whisk thoroughly to incorporate the oil.

Set the bowl in the fridge for a few hours or even over night to chill thoroughly. Then pour it into an ice cream machine. You should have ice cream in approximately 25 minutes.

(Makes 4 servings)

Ingredients:

6 egg yolks

1 and 1/3 cups of milk

A pinch of salt

1/2 cup of sugar

1 cup of whipping cream

1/4 cup of Cold Pressed Sunflower Oil

1/4 cup Cocoa Powder

4 ripe bananas

Dairy Free Coconut
Chocolate Chip Ice Cream

Directions:

Place the bowl of your ice cream maker in the freezer the night before.

Whisk together ½ cup of coconut milk and cornstarch until well mixed. Set aside. Place a medium sauce pan over medium heat and add remaining coconut milk, granulated sugar, and salt, stirring until the sugar has completely dissolved. Add milk/cornstarch mixture and bring to a boil. Once coconut milk is boiling stir continuously for 2 minutes, until thick and cornstarch is completely cooked. Remove from heat and add the vanilla.

In a large bowl create an ice bath with ice, water and salt. Place a smaller bowl inside of it.

Transfer mixture to the smaller bowl sitting in the ice bath. Stir the mixture until it starts to cools. Then blend the Sunflower oil into the mixture and whisk thoroughly to incorporate the oil. Set the bowl in the fridge for a few hours or even over night to chill. Then pour it into an ice cream machine. You should have ice cream in approximately 15-20 minutes. Add the chocolate chips when the ice cream has reached your desired thickness. You may need to mix in with a spoon or a rubber spatula.

Add desired toppings to your ice cream. The flavor will resemble the taste of an Almond Joy Bar.

(Makes approximately 6 cups)

Ingredients:

2 cans coconut milk

½ cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

½ -1 cup dark chocolate chips

Pinch of salt

¼ cup cold pressed sunflower oil

Topping Options:

Almonds, chopped

Coconut, shredded and toasted

Pumpkin Bread

Directions:

 
Preheat oven to 350 degrees

Grease a loaf pan with butter. In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg. In a separate bowl beat together sugar, butter and sunflower oil in a mixer (you can also use a hand mixer) until light and fluffy. Add pumpkin puree to sugar mixture. Then add eggs one at a time until fully incorporated. Finally add the dry ingredients to the mixer. Once completely combined pour into greased pan. Bake in the oven for approximately 1 hour and 15 minutes. Use a skewer to test the middle of the loaf. If it comes out clean, the bread is done. If the skewer comes out with batter on it, then continue to bake.

(Makes one loaf)

Ingredients:

4 Tbsp of butter (room temperature) plus extra for greasing the pan

1 ¾ cup flour

½ tsp salt

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

1 ½ cups sugar

½ cup sunflower oil

1 cup pumpkin puree

2 eggs