At Oakmont Financial Group, we know that traditions are important - whether they be created with family or dear friends.  One of our favorite ways of honoring those traditions in our office is by sharing some of our favorite recipes with one another.  After many requests by friends and clients to share these recipes, we decided to start sharing them with all of you - and we hope you'll join in the fun!  If you'd like to submit a recipe to share, please email jenny@oakmontfinancialgroup.com to get started. 

With just a few simple ingredients, you can whip up this delightful dessert in just a few minutes.  While lemon is a definite favorite of ours, feel free to try other citrus fruits for an enjoyable spin on our “family” recipe.

 Ingredients

• 2 ¼ cups                              whipping crème
  
• ¾ cups                                 sugar
  
• 1 teaspoon                           sugar
• 5 tablespoons                      fresh lemon juice
  
• 2 teaspoons                         lemon zest, yellow part only
  

Directions

1. Bring cream and ¾ cup sugar to simmer on medium-high heat.
2. Simmer 3 minutes, stirring constantly. 
3. Remove from heat.
4. Stir in lemon juice.  
5. Pour into six ramekins.
6. Chill until set, approximately 4 hours.
7. Mix remaining 1 teaspoon sugar with lemon peel and sprinkle on top.
   

Shared By: Oakmont Financial Group

 Ingredients

• 1 pound fresh linguine
• 2 Tablespoons extra virgin olive oil
• 1/2 yellow onion, finely chopped
  
• 2 Tablespoons minced green garlic
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 3 oz Point Reyes Toma, shredded
• Zest of two lemons
• 1/2 cup minced fresh herbs (recommended: combination of mint, chives & parsley)
• 8 oz pancetta, diced, cooked until crisp and drained well
• 1 pound fresh peas, shelled, blanched and shocked (can substitute 8 oz frozen peas, thawed)
• Salt & pepper, to taste
• 1/2 cup toasted breadcrumbs (optional)

Directions

Bring large pot of salted water to a boil.

In a large skillet, heat olive oil over medium heat.  Add onion, green garlic and a pinch of salt.  Cook stirring occasionally, until onions and garlic soften, keeping heat low enough to prevent browning.  Add wine wine, raising heat slightly, so wine can evaporate.  Reduce heat to low and stir cream.  Once mixture is hot, stir in shredded Toma cheese until melted and smooth.

Cook linguine in boiling water until al dente.  Drain pasta.

Add cooked past to hot sauce, turning burner back to medium-high heat.  Toss pasta with sauce until well coated.  Just before serving, add lemon zest, herbs, pancetta and peas.  Toss, taste and adjust seasonings, as necessary.

Garnish with toasted breadcrumbs, if desired.  Serve immediately.



Shared By: Oakmont Financial Group

A great way to incorporate protein into your pancakes - and interesting flavor, depending on which flavor of yogurt you choose. This recipe makes 4 large pancakes, or 8 small pancakes.

 Ingredients

• 6 oz. of your favorite Greek yogurt
• 1 egg
• scant 1/2 cup flour
• 1 tsp baking soda

Directions

1. Open yogurt container and stir the yogurt until it's smooth and creamy.
2. Crack an egg over yogurt and stir to combine - the resulting mixture should be pale yellow in color, and have a few lumps here and there.
3. In a separate bowl, mix together the flour and baking soda.
4. Pour yogurt/egg mixture into the bowl with the flour and baking soda.
5. Stir to combine - the batter will be extremely thick.
6. Spoon the batter onto a sprayed griddle or pan heated to medium-high.
7. Flip the pancakes when they start to bubble a bit on the surface.
8. Cook until golden brown on both sides.
9. Serve with your choice of toppings.



Shared By: Jenny Slama (Operations Manager at Oakmont Financial Group)

 Ingredients

• 1 cup butter, softened
  
• 3 Tablespoons
  
• 2 cups all purpose flour, sift three times
• 2 cups chopped pecans
• 1 teaspoon vanilla extract
• powdered sugar

Directions

Preheat oven to 275 degrees.

In a mixing bowl, cream together butter and sugar.  Sift flour three (3) times and blend into butter mixture.  Add nuts and vanilla.

Roll into balls about 1 inch in diameter.  Place on a baking sheet (ungreased) and bake for one (1) hour.  Cool to "warm" and roll in powdered sugar.  Roll again when cooled.

Store in tightly covered tin.



Shared By: Jeanne Sparks