1 cup unsalted butter, melted
3 cups flour
1 Tbsp. baking powder
2 cups sugar
1 tsp. vanilla
2 tsps. rose water (optional)
4 eggs
1 cup Elki Lingonberry Spread
Preheat oven to 350° and grease the bottom (not the sides) of two 9” round pans. In a small bowl whisk together flour and baking powder and set aside. In a large mixing bowl beat together butter and sugar until smooth. Add vanilla and rose water until incorporated. Add eggs one at a time beating flour and the jam alternately beginning and ending with flour until both are fully incorporated. Divide batter between the pans and bake about 30 minutes - until a toothpick inserted in the cake comes out clean. Frost with buttercream frosting. |
For 4 Servings:
4 cooked boneless, skinless chicken breast halves
1 10 oz. Jar Elki Black
Olive Tapenade
1 package (8 oz.) salad greens
1 small red onion, sliced thin
1 pint cherry tomatoes, or
4 large tomatoes quartered
1/2 lb. mozzarella cheese, sliced thin4 tsps. balsamic vinegar
2 Tbsp. grated Parmesan cheese
2 Tbsp. minced fresh basil
Julienne cut cooked chicken breasts. In a bowl toss together chicken with 1 Jar of Elki Black Olive Tapenade. Cover and refrigerate. In a large bowl, place salad greens, onion, tomatoes and mozzarella cheese; toss lightly. In small container with lid, shake together remaining 1/4 cup olive oil and vinegar; add to greens mixture, toss to coat and arrange oon serving dish. Place chicken on top and sprinkle with Parmesan cheese and basil. |
24 (Medium sized) mushrooms
1/2 jar (6 oz.) Elki Artichoke Pesto
1/4 cup of Grated Parmesan Cheese
1 Tbsp. Mayonnaise
2 Tbsp. fresh sage leaves, chopped
2 Tbsp. fresh parsley, chopped
1 slice wheat or white bread, crust removed, torn into tiny pieces
1/2 cup chopped walnuts
Salt and pepper to taste
Clean and remove stems from mushrooms. Place rounded side down on a baking sheet. In blender mix the Elki Artichoke Pesto and cheese until ground. Mix in mayonnaise until blended. Add in chopped sage leaves and parsley. Add bread and walnuts; pulse until finely chopped. Season with salt and pepper to taste. Using a small spoon, fill mushroom caps with pesto mix. Bake at 350°F for 15 minutes or until mushrooms are soft. |
