Paprika Smoky Bacon Popcorn
1/2 cup crispy smoked bacon pieces
1/3 cup popcorn kernels
1-2 Tbsp. oil (if using)
4-5 Tbsp. OWOC Natural Butter Flavor EVOO
2 tsp. smoked paprika
Freshly ground black pepper
1/3 cup grated cheddar cheese (optional)
Blitz the bacon pieces in a food processor until ground to a fine powder. Pop your popcorn, either with oil or with an air popper. Tip the popcorn into a large bowl, removing any unpopped kernels. Sprinkle the EVOO over the popcorn, followed by the bacon powder and paprika. (You may want to add half of each, stir and add the other half.) Sprinkle with freshly ground black pepper and then cheese, if using, while the popcorn is still warm. Serve warm or at room temperature.
Cinnamon Rolls (Organic and Dairy Free!)
2 packages rapid rise yeast
2 cups warm water
1/3 cup granulated sugar
1/4 cup OWOC Certified Organic Butter EVOO
1 Tbsp. Salt
2 large eggs
5 cups all-purpose flour
2 Tbsp. OWOC Certified Organic Butter EVOO
1/2 cup brown sugar
1 Tbsp. ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/3 cup OWOC Certified Organic Butter EVOO
1/2 cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl, mix the water, sugar, Butter EVOO, salt and egg. Add two cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread Butter EVOO all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350°F. Coat the bottom of baking pan with 1/3 cup Butter EVOO and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
8 firm, ripe bananas
2 eggs, beaten
¼ cup Sucanat or dehydrated cane juice
3 Tbsp. rice flour
1 cup shredded coconut
¼ cup OWOP Natural Butter Flavored EVOO
3 Tbsp. each OWOP Coconut and Honey Ginger Balsamic Vinegar
Peel bananas and cut in half lengthwise, then in half crosswise. Combine eggs, Sucanat and rice flour; mix well. Dip bananas into egg mixture to coat, then roll in shredded coconut. Heat oil in skillet and sauté bananas for 10 minutes. Top with coconut and honey balsamics. Serve hot!