December Recipes of the Month 2017

Posted by Made In Oklahoma on 12/04/2017

Baguette Ham and Cheese Roulade

Ingredients

1 (8-ounce) package cream cheese, softened

1 baguette from La Baguette

1 teaspoon Head Country All-Purpose Championship Seasoning

1 (8-ounce) package Bar-S thin sliced ham

½ cup Southern Okie Gourmet Pear Spread

Instructions

Set out cream cheese well in advance to soften. Cut the baguette lengthwise.

In a small bowl, blend together cream cheese and Head Country seasoning. Generously spread the cream cheese mixture on each baguette. Layer with ham slices and pear spread. Place baguette together - sandwich style - then cover in plastic wrap tightly until ready to serve. Cut into thin slices just before serving.

 


 

 

 

Christmas Morning Breakfast Pizza

 Ingredients 

1 package Shawnee Mills Pizza Crust Mix

½ cup hot water

½ cup Hiland Sour Cream

Head Country All Purpose Championship Seasoning

2-ounce jar diced pimento, drained

4 ounces Bar-S Deli Style Sliced Ham, chopped

4 slices Bar-S Thick Sliced Bacon, cooked and crumbled

2 cups shredded cheddar cheese

4 eggs

 Instructions

Make the pizza mix according to package directions. Divide it equally into four pieces, and roll out into thin ovals. Allow for rising of the dough while preparing the other ingredients.

In a small bowl mix together the sour cream, seasoning and pimento. Spread onto pizzas. Add ham and bacon, then top with cheese. Place the pizzas into a 375-degree oven for about 10 minutes. Remove from oven, and crack an egg onto the top of each pizza. Return to oven for an additional 5 minutes.


 

 

Mini Apple Cider Bundt Cakes with Buttermilk Glaze

Instructions and Ingredients

3 1/2 cups Braum’s Unsalted Butter, softened

3 cups sugar

6 large eggs

3 cups Shawnee Mills All-Purpose Flour

1 teaspoon apple pie spice

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup apple cider

¼ cup Southern Okie Gourmet Apple Spread

1 teaspoon Griffin’s vanilla

Preheat oven to 325 degrees. Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, apple pie spice, baking powder and salt. Add flour mixture to butter mixture, alternating with apple cider and mixing on low speed after each addition. Stir in apple spread and vanilla.

Butter or spray a 12-cup mini Bundt pan with nonstick cooking spray. Pour batter into mold. Recipe makes 24 mini Bundt cakes, so you will make one batch, cool the pan and repeat. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes, then remove from pan to rack, and cool completely. Drizzle Buttermilk Glaze on cooled cakes.

Buttermilk Glaze

Instructions and Ingredients

1 cup sugar

1 teaspoon Southern Okie Gourmet Apple Spread

1 1/2 teaspoons baking soda

1/2 cup Braum’s Buttermilk

1/2 cup Braum’s Unsalted Butter

1 tablespoon light corn syrup

1 teaspoon Griffin’s vanilla

In a heavy saucepan over medium-high heat, add sugar, apple spread, baking soda, buttermilk, butter and corn syrup, stirring and bringing to a boil. Remove from heat, and stir in vanilla.