Ingredients:

1 & 1/2 Cup Flour

1 Cup cranberries – fresh or frozen

1 Cup milk

1/2 Cup sugar

1/4 Cup Old Town Oil’s Blood Orange/Sweet H/Meyer Lemon EVOO

1 Tablespoon baking powder

1 Medium egg

1 Pinch of salt

Directions:

Take all the dry ingredients and mix into a bowl.

After mixing combine the remaining ingredients except the cranberries.

Next, add the liquids and mix until it’s a moisten texture.

Now toss in the cranberries and briefly stir in to the mix.

Next, fill muffin cups half full and bake at 375 degrees for 25 minutes.

OK, these cookies have been a huge hit here in the store so, have at it yourself!

Ingredients:

1 Cup of Old Town Oil’s (Blood Orange or Meyer Lemon) EVOO

1 Cup packed brown sugar

2 Eggs

1 Teaspoon vanillia extract

1 Cup all-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

4 Cups rolled oats

1 Cup raisins

Directions:

Preheat the oven to 350 degrees and grease the cookie sheet

In a large bowl, mix Blood Orange/Meyer Lemon EVOO, brown sugar, eggs and vanilla until well blended.

Now combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture.

Next, mix in the oats and raisins.

Finally, mold the mix into rounded spoonfuls to be placed on the cookie sheet.

Then bake between 10-12 minutes.

Thanks to Cal Schroeckfor the recipe.

Ingredients:

§  1 pound spaghetti

§  1 medium sweet onion, diced

§  ½ cup of Old Town Oil’s Blood Orange EVOO

§  1 tablespoon oregano

§  Feta or goat cheese for garnish

§  Salt and freshly ground black pepper

Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt.

Then, add the pasta and stir well. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary. Cook the pasta al dente, about 8-10 minutes.

Next, heat a 10-inch sauté pan over medium heat and add the Blood Orange EVOO. Now add the onions and cook until translucent (try not to let them brown). Remove the pan from heat and add the oregano.

Drain the pasta and add to the sauté pan. Toss, season with salt and pepper and top it off with goat or feta cheese. If the pasta seems too dry add some more of the reserved pasta water. Serve immediately.

Do not be intimidated by the name of this product imported from Tunisia, as it is truly one of our best sellers. Made from Mediterranean Blood Oranges, which are less acidic than regular oranges, mingled with buttery Chemlali Olives are crushed simultaneously to produce oil with a truly remarkable flavor.

Shrimp, Scallops, Salmon and Chicken taste fabulous when rubbed with Blood Orange Oil, garlic and crushed peppercorns.

Paired with Tangerine Balsamic, it the most superb salad and marinade combination offered by Old Town Oil. Salads made with Blood Orange will take on a sweet citrus flavor that is sure to please your family and friends.