Orange Olive Oil Shortbread Cookies with Italian Sea Salt
Orange Olive Oil Shortbread Cookies With Italian Sea Salt

3 cups all-purpose flour
11⁄2 cups confectioners’ sugar
1 cup Old World Olive Co. Extra Virgin
Olive Oil
11⁄2 teaspoons sea salt
2 tablespoons fresh orange juice
Course sanding sugar for garnish
Additional sea salt for garnish


In the bowl of an electric mixer, combine the 11⁄2 cups sugar and olive oil. Beat on low until smooth.
In a separate bowl, combine the flour and sea salt. Gradually add the flour mixture to the olive oil.
Beat until combined (it will be crumbly).
Use your hands to roll the dough into a log that is 1-inch in diameter. Roll log in wax paper and refrigerate for one hour.
Preheat oven to 350°. Slice the dough and place on a cookie sheet. Bake for 12 minutes. Remove and place on rack.

Judy’s Twist on the Traditional Centerpiece

Judy's Twist on the Traditional Centerpiece

Here is an idea we came up with as Judy’s Twist on Traditional Centerpieces.
Fresh flowers are very expensive and do not last, candles are great but every one is doing that. Sooooooo, why not make an edible centerpiece thats looks amazing and doubles as part of the meal!!!

Pick a container of your choice. Be creative and use what you have! An out door flower pot, a pail, anything you like.
Wash thoroughly with soap and water, dry and add different shapes of bread!

P.S. You can make a stuffing or a bread pudding if there is any bread leftover!

Pumpkin Spice Latte

Pumpkin Spice Latte

This was a huge hit with the family!! We even used this for a creamer the next day in our breakfast coffee, enjoy!

  • 4 cups milk
  • 3 cup strong brewed coffee
  • 1/2 -1 cup vanilla sugar*
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin
  • 2 teaspoons vanilla extract
  • whip cream, garnish optional
  • cinnamon sticks, garnish optional

Combine all ingredients in a large pot and heat until piping hot. Taste the latte before serving. Add more vanilla extract and pumpkin pie spice to your liking. Top with whipped cream or ice cream!!!

Note: this can also be prepared in a crock pot set on high for 2 hours.

* Vanilla Sugar- 2 cups white sugar and 1-2 split vanilla beans. Scrape seeds into sugar. Place into a container with a tight seal and leave on counter for a few days to let the vanilla bean perfume the sugar, it truly is amazing!

Cranberries with Port Wine & Orange Zest

Cranberries with Port Wine & Orange Zest

  • 1 cup vanilla sugar
  • 1 (12-oz.) bag fresh cranberries
  • 1 cinnamon stick
  • fresh grated orange peel

In a medium nonstick saucepan, combine port, sugar, and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat and cook until liquid reaches a syrupy consistency, about 20 minutes. Add cinnamon stick and orange zest.
Remove from heat, pour into a serving dish of choice, and cool to room temperature before serving.

Bundt Pan Stuffing and Glaze

Bundt Pan Stuffing and Glaze

  • 1-inch bread cubes, garlic ciabatta (1 1/2 pound loaf)
  • 4 tablespoons butter
  • 2-3 tablespoons olive oil
  • 2-3 leeks, washed & chopped
  • 3 stalks-diced celery
  • 2 carrots, minced
  • 2 peeled, cored apples
  • 2 eggs beaten

salt & pepper to taste

  • 1 pound sweet or spicy sausage, casings removed
  • 1 cup heavy cream
  • 1 cup dried craisins

Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove the bread cubes to a very large bowl Raise the oven temperature to 350 degrees F.

Meanwhile, in a large saute pan, melt the butter and oil and add the leeks, celery, apples, carrots salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the cream and the craisins to the mixture, mix well, and pour into prepared bundt pan. ( I used Pam cooking spray). Press mixture firmly into pan. Bake for 25 -35 minutes until browned on top and hot in the middle. (insert knife into middle of stuffing and touch the blade to see if hot inside). Cool 10 -15 minutes in pan. Loosen the sides of the stuffing from the pan by sliding the blade of the knife between the stuffing and the pan. Place serving piece over bundt pan and turn it over. Tap pan to loosen. Good Luck! Serve warm.

Cranberry Glaze

  • 1/2 cup orange juice
  • 1/2 -3/4 cup packed dark brown sugar
  • 1 (16 ounce) can jellied cranberry sauce

Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes. Spoon over bundt stuffing and let it drip over sides as if glazing a cake.