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Fine Wines. Organic Vines. 43 OATMEAL BISCUITS These biscuits are delicious with cheese particularly blue or creamy washed rind - and oh so fabulous with a slightly sweet wine. They have an addictive rustic yet delicate texture. For a sweet turn sandwich jam or dulce de leche between 2 thin cookies to have with dessert wine or tea. If you substitute steel cut oats for more crunch increase flour by cup. Yield 8 4-inch cookies or 2 dozen thin 1-inch cookies 1. Preheat oven to 350 degrees F. 2. In a mixing bowl with a paddle or by hand beat the butter until it is light and fluffy. 3. Add the sugar salt and oats. Beat again until the mixture is light. 4. In a small bowl mix together the flour and baking powder then add to the mixer and mix on slow until just combined. 5. Add the milk and mix until the dough forms a crumbly ball. 6. Turn the dough out of the bowl onto a lightly floured counter and knead lightly to incorporate the ingredients evenly. 7. Roll into 8 1-inch balls. Dust lightly with flour then press with cookie mold to -inch thick. Bake 25-30 minutes until golden on the edges. Note Dough may also be rolled 18 inch thick and cut into 1 inch circles. Prick with a fork and bake until golden on the edges about 20 to 25 minutes. 4 ounces 1 stick unsalted butter room temperature 2 teaspoons granulated sugar 1 teaspoon kosher salt 1 cup thick cut rolled oats or steel cut oats see head note 1 cup all-purpose flour teaspoon baking powder 2 tablepoons whole milk EVOO POLENTA CAKE Like many things this cake gets better with age. It can be baked a day or two ahead cooled and stored well wrapped at room temperature. Serves 10 to 12 1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch spring form pan. 2. Mix together the pine nuts and polenta. Reserve. 3. Mix together the flour baking powder and salt. Reserve. 4. In a large bowl mix together the sugar olive oil milk eggs vanilla and orange peel. Fold in the polenta and pine nuts mixture and let rest for 10 minutes then fold in the flour mixture until just combined. 5. Pour the batter into the prepared pan and bake for 50 to 60 minutes until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Place the cake on a rack to cool. Loosen the band after 10 minutes. cup toasted pine nuts lightly toasted and finely chopped 1 cup polenta 1 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1 cup extra virgin olive oil 1 cup whole milk 3 large eggs 1 teaspoon vanilla teaspoon orange peel THE GLUTTONOUS WINE CLUBS... FOR ACCESS TO WINERY EXCLUSIVE SMALL LOT WINES Members of RSVs Glutton Gourmand or Seasonal Glutton wine clubs receive automatic deliveries of 2-3 bottles of wine a booklet filled with images ramblings and tasting notes by Rob Sinskey an original recipe by Maria Helm Sinskey and a culinary surprise to scintillate the palate please the eye or assist in the preparation of Marias recipe. Club level determines frequency of shipments and perks.