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(Carol) wrote in message . com>...
> My husband just had bypass surgery. He loves home made cookies and
> pastries.
> I am trying to limit his saturated fat but I don't want to limit the
> calories because he is much to thin.
>
> I know that many of the cooking oils are healthy but I have not been
> able to find many recipes for desserts made with oil.
>
> Any recipes or suggestion would be much appreciated.
>
> Thanks!

Lemon Olive Oil Cookies

Ingredients:
2 c unbleached all purpose flour
1 c sugar, plus 2 tbsp. for rolling
1/2 tsp. baking soda
1/2 c plus 2 tbsp. Made in Napa Valley Extra Virgin Olive Oil with
Lemon
2 tbsp. milk
Zest from 1 large lemon (or equal to 1 tbsp.)
Juice from 1 large lemon (or equal to 2 tbsp.)

Preparation:

Preheat the oven to 350°. Line two baking sheets with parchment paper.

Sift together the flour, 1 cup of the sugar, and the baking soda into
a medium bowl. In a small bowl, stir together all of the lemon olive
oil, milk, lemon zest and juice. Add the liquid ingredients to the dry
ingredients, stirring until the mixture comes together in a uniform
mass.

Place the remaining 2-tbsp. sugar in a small bowl. To make cookies,
pinch off a teaspoon of dough and roll into balls approximately 1-inch
in diameter. As the balls are formed, roll them in sugar and place
them 2 inches apart on the baking sheets. Bake the cookies, one sheet
at a time, until cooked through and very lightly browned, about 12-15
minutes. Note: do not overbake, the cookies will be soft to the touch
and have a crackled surface when done. With a wide metal spatula
transfer the cookies to a wire rack to cool completely. Store in an
airtight container.

Tried these last month. Wonderful with tea, or espresso.

*****************************************

Torta di Capezzana (Olive Oil Cake)

Servings: 12

3 eggs
2 1/2 c granulated sugar
1 1/2 c extra-virgin olive oil
1 1/2 c milk
Grated zest of 3 oranges, plus 1 orange, sliced, for garnish
2 c unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt

Confectioners' sugar for dusting

Preheat an oven to 350 degrees F. Butter and flour a 12-inch cake pan.
In a large bowl, whisk together the eggs and granulated sugar until
blended. Add the olive oil, milk, and orange zest and mix well. In
another bowl, stir together the flour, baking powder, baking soda, and
salt. Add to the egg mixture, stirring just until blended. Do not
overmix. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 50 to
55 minutes. Remove to a wire rack to cool completely. Loosen the sides
with a knife and invert onto a serving plate.
Dust the cake with confectioners' sugar and cut into 12 slices.
Garnish the individual servings with fresh orange slices.

Grabbed both of these off the net. But the torta is very close to an
Orange Olive Oil cake my grandma used to make. Deeeelish! She used to
orange extract, and a shot of orange liquore.

Cheers,

Steve