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Montola safflower oil recipes
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Our expeller pressed safflower oil is a healthier subsitute for vegetable oil for all your baking, frying and salad dressing applications.
Safflower Poppy Seed Dressing
So healthy and versatile, Montola Safflower Oil is an excellent compliment to your salad and your heart. We think this recipe is especially good on cole slaw and leaf lettuce salad.
1 ½ cup sugar
1 tsp salt
2 cups Montola Safflower Oil
1 tsp dry mustard
2/3 cup vinegar
½ cup chopped onion
2 heaping teaspoons poppy seeds.
Mix and beat sugar, salt, oil, mustard, and vinegar thoroughly. Add onion and poppy seeds. Continue beating for 1 minute and it’s ready!
Breaded Zucchini
With the incredible smoke point of 530oF, Montola Safflower is an IDEAL frying oil. Deep fry, pan fry, or lightly sauté – it will bring out the flavor of your food without the flavor of the oil.
1 egg beaten
¼ cup milk
¼ cup crushed soda crackers
2 tbsp flour
a pinch of oregano
a pinch of garlic powder
a pinch of salt
enough Montola for the deep fry
Combine egg and milk. In another bowl combine all dry ingredients. Slice zucchini, wet in egg and milk mixture. Shake slices in dry mixture. Fry in oil until nice and crispy.
Montana Old Fashioned White Bread
1 package yeast
1 ¼ cup warm water
6 tbsp sugar
1 tbsp salt
4 tbsp Montola Safflower Oil
1 cup warm milk
5 ½ - 6 cups flour
Place yeast, water, sugar, salt, oil, and milk in a large mixing bowl in order. Add flour gradually to make stiff dough, knead until smooth and satiny about 10 minutes. Place dough in lightly greased bowl, cover and let rise until doubled (about 2 hours). Punch dough down, let rise 30 minutes, divide in half. Let rise 15 minutes, shape into loaves, place in well-greased loaf pans, let rise until doubled (1 to 1 ½ hours). Bake at 375oF for 35-40 minutes or until golden brown. Cool on racks. Makes 2 loaves.
Montola Safflower Pie Crust
Double Crust:
2 ¼ cup flour
1 tsp salt
¼ cup cold water
2/3 cups Montola Safflower Oil
Single Crust:
1 cup flour
½ tsp salt
2 tbsp cold water
1/3 cup Montola Safflower Oil
Spoon flour lightly into cup and level off (Don’t use too much!). Stir together salt and flour and then at the water and oil. Stir with a fork until it will hold together in a nice ball. Pat the ball into a flat circle and place between two sheets of wax paper – not foil. Dampen cupboard top and place paper with flattened ball and roll out.