Recipes from Dayton's Patit Creek Restaurant

Olive Oil Cake

Ingredients:

1 tablespoon of granulated sugar

¾ cup granulated sugar

3 whole eggs or ¾ cup tofu

½ cup extra virgin olive oil

½ cup milk or coconut milk

Orange zest

1 teaspoon pure vanilla extract

¼ – ½ teaspoon almond extract

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon poppy seeds

Directions:

Brush the inside of an eight or nine-inch cake pan with oil to coat. Add about a tablespoon of granulated sugar to coat the bottom and edge of the pan.

Beat 3 whole large eggs (3/4 cup of tofu can be substituted for the eggs,) ¾ cup granulated sugar, and zest of one orange, minced (optional.)

While beating, slowly add ½ cup extra virgin olive oil.

Add ½ cup milk or coconut milk, 1 teaspoon pure vanilla extract, and ¼ – ½ teaspoon almond extract.

Then add 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon poppy seeds

Blend the batter well and spread it into the prepared cake pan.

Bake at 350° for 35 minutes. Cool on a rack.

Baste when cooled a bit with orange juice or marmalade.

Chickpea Waldorf Salad Sandwich

Recipe from Sue Richter

Ingredients:

1 can chickpeas (garbanzos), drained and rinsed

¼ cup chopped celery

¼ cup dried cranberries

¼ cup chopped almonds

2 teaspoons mayonnaise

1 Tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt & pepper to taste

Directions:

Slightly mash the chickpeas (garbanzos) in a bowl. Add remaining ingredients, mixing well.

Serve on slices of bread or toast.

Additional notes: Cranberries can be substituted for raisins, and various nuts can be used. Another serving idea would be to put the mixture on a crisp lettuce or Belgian endive leaf.

It can also be served as a side salad if you don’t mash the chickpeas (garbanzos).

Another use for garbanzo beans is as a substitute for refried beans. Heat a tablespoon of olive or vegetable oil in a sauté pan and add a can of drained garbanzos. Mash them in the pan and cook for a few minutes until they’re hot and somewhat smooth.

Bruce and Heather Hiebert owned the well loved Petit Creek Restaurant in Dayton, Washington.