Recipes using B & B Farms Canola Oil
Bonnie’s Pie Crust
2 ¼ cups flour
1 t. salt
2/3 cup B&B Farms canola oil
¼ cup very cold water
Combine flour and salt. Mix well. Add canola oil and stir until resembles coarse meal. Add water. Stir until well moistened. Roll into two balls.
Roll out crust between two pieces of wax paper. Place bottom crust in pie plate. Add filling. Prick top crust with fork in several places before placing over filling. You may need to do some patching in places. I always pinch the edges to make it look pretty.
Dan’s Roasted Almonds
¼ cup brown sugar
¼ cup granulated sugar
½ t. cinnamon
½ t. salt
4 cups whole almonds
¼ cup B&B Farms canola oil
Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or cut a paper bag to fit. In a small bowl, stir together both sugars, cinnamon, and salt. In medium bowl, toss the almonds with the canola oil until evenly coated. Sprinkle the sugar mixture over the almonds, then toss until well coated. Spread the almonds in an even layer on the prepared baking sheet and roast for 15 minutes. Serve warm or allow to cool and transfer to an airtight container. Makes 4 cups.
Zucchini Bread
3 eggs
1 1/2 cups sugar
1 cup B & B Farms canola oil
1 TBSP vanilla
2 cups grated, unpeeled zucchini
2 cups flour
2 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
1 TBSP cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, beat eggs until frothy. Beat in sugar, oil, and vanilla until thick and lemon colored. Stir in zucchini.
Sift together flour, baking soda, baking powder, salt, and cinnamon. Stir into zucchini batter. Fold in nuts. Pour mixture into prepared pans. Sprinkle with ½ cup sesame seeds (optional).
Bake 40 minutes or until center springs back when lightly touched. Let cool 10 minutes before turning out on rack.
Canola Oil Croutons
3 cups of bread torn into small pieces
2 TBSP B & B Farms Canola Oil
1 t. garlic powder
1 t. dried parsley flakes
Put canola oil in the bottom of large covered container. Add garlic and parsley. Stir until well mixed. Place bread in container, cover, and shake well until oil coats all the bread. Stir if necessary. Bake in preheated 300 degree oven for 15 minutes. Stir around and bake another 15 minutes until dry, crispy, and golden brown. Cool. Store in an airtight container or a ziplock bag. Great on salads.
Beet hummus
1 roasted beet, about ¾ cup*
1 cup garbanzo beans, cooked and drained
3 – 6 cloves of garlic, pressed
¼ cup tahini (sesame paste)
2 teaspoons cumin
Juice of one freshly squeezed lemon
1 – 2 teaspoons of B & B Farms Canola Oil (to desired consistency)
¼ teaspoon sea salt
Blend beets, garlic, and garbanzos in food processor until smooth. Add tahini, lemon juice, cumin, and salt, then process again. Add canola oil, a little at a time, until you reach the right consistency for dipping. Serve with pita or tortilla chips or fresh vegetables.
To roast beets (I roast more than one, then save the rest in freezer containers) – Wash beets, cut off stem. Wrap in foil, leaving the beet wet so the steam keeps it moist. Roast for 45 to 70 minutes or until soft when poked with a fork. Remove from oven, cool, then cut in small chunks for processing.
Best Baked Potatoes Ever!
Several medium size potatoes
B & B Farms Canola Oil
garlic salt – coarse ground with parsley
Aluminum foil
Set oven temperature to 375 degrees. Tear foil in pieces large enough to cover potato. Poke potato with fork. Coat potato with oil by rubbing it on with your hands. Place in middle of foil, then spriinkle with garlic salt. Wrap potato in foil. Repeat until all are wrapped, then place in oven for 1 – 1.5 hours. Enjoy!
Added bonus is that the oil makes your hands incredibly soft.
If you have any leftovers, cut up potatoes and fry in B & B Farms Canola Oil. Makes a great batch of breakfast potatoes! (I always make enough so we have leftovers.)
