December Recipes of the Month 2018
It’s that most wonderful time of the year, which means it’s time to get busy baking all your favorites in the kitchen.
Made in Oklahoma Coalition ingredients go hand-in-hand with the holidays, as shoppers stock their kitchens with baking staples, including Shawnee Mills flour, Griffin’s vanilla, Hiland milk and cream and Braum’s butter. It’s also time to stock up on ready-made MIO products, like Field’s pecan pie.
Made in Oklahoma’s kitchen elves have been busy creating sweet recipes you’ll want to add to your holiday menus.
If you have a serious sweet tooth, our Cherry Pecan Fudge should be at the top of your list. Chocolate-cherry lovers will appreciate this fudge, which is made with Woody’s Candy Co. chocolate-covered cherries. The base is a rich, classic fudge made with Hiland cream and butter, plus marshmallow cream and a touch of sea salt. This fudge is perfect for setting out during a holiday party, and it will be equally loved when placed in a pretty Christmas tin and gifted to neighbors, friends or family. Loved ones will appreciate that it’s made with ingredients right here in Oklahoma.
Our Individual Christmas Fruit Cobblers are made right in your favorite coffee mugs. Mix the ingredients together, then divide between four heavy mugs. Top with a buttery cinnamon-streusel topping, and you have dessert made in an instant in the microwave. This is a perfect dessert to serve after a holiday meal. Top it with Braum’s vanilla ice cream for a real treat.
For cookie fans, we have two great options. Our Soft Christmas Cookies are a classic – perfect for taking to a Christmas party or for setting out for Santa on Christmas Eve. Get the whole family involved in making these shaped cookies, made even sweeter with an Oklahoma classic, Griffin’s vanilla.
The second cookie option is a unique take on a bar cookie. Cookie Swap Cookie Bars give you four cookie bars in one pan. Pour the crumbly, shortbread-style base into a large baking sheet, then top with four toppings – pecan, pumpkin, lemon-mango and strawberry. Everyone can pick their favorite or try one of each!
This holiday season, buy local and eat local. It’s good for you and good for Oklahoma!
Cherry Pecan Fudge
Description: Fudge is made even better when studded with chocolate-covered cherries and pecans.
1 tablespoon Hiland Butter
2 ½ cups sugar
1 cup Hiland Heavy Whipping Cream
¾ cup marshmallow creme
¾ teaspoon sea salt
1 teaspoon Griffin’s vanilla
2 (12-ounce) packages semisweet chocolate chips
1 cup Miller Pecan Co. chopped pecans
1 package Woody’s Candy Co. chocolate-covered cherries
Prepare a 9-by-9-inch cake pan by lining it with parchment. It should come up the sides of the pan. Spread butter evenly over the parchment.
Mix the sugar and whipping cream in a 3-quart saucepan using a silicone spatula. Allow this mixture to set at room temperature for 30 minutes, stirring and wiping down sides with spatula throughout the process. (Stirring while setting at room temperature allows the sugar to melt into the cream. This will keep the mixture from getting grainy while it cools.
Place mixture on a moderate heat, add fluff and stir until it comes to a gentle rolling boil. Stir constantly for 5 minutes.
Remove from heat, and stir in the salt, vanilla and chocolate chips. Keep stirring for another 4-5 minutes. Pour ⅓ of the mixture into the cake pan. Add the pecans, and top with remaining fudge mixture. Garnish with the cherries. Allow 2 hours for cooling. Do not refrigerate.
Individual Christmas Fruit Cobblers
Description: Individual servings of cobbler are made right inside coffee mugs. It’s a perfect ending to a holiday meal.
1/2 cup quick-cooking oats
1/2 cup brown sugar
1/2 cup chopped Miller Pecan Co. pecans
1/4 cup Shawnee Mills All-Purpose Flour
1/2 teaspoon ground cinnamon
4 tablespoons Braum’s butter
3 cups frozen mixed berries (or fresh berries)
Braum's Vanilla Ice Cream
1. In a medium bowl, combine oatmeal, sugar, pecans, flour and cinnamon. Using a pastry cutter or two forks, add the butter to the flour mixture. Gently stir in berries, reserving a few tablespoons for serving.
2. Divide flour mixture between four heavy mugs. Divide and place berries on top of the flour mixture of each mug, reserving a few for presentation. Microwave on high for 3 minutes. Fruit should begin to bubble and mixture will thicken slightly. Stir mixture. Serve with a scoop of ice cream and reserved berries on each.
Soft Christmas Cookies
Serves: 3-4 dozen cookies, depending on the size of your cookie cutters
Description: This classic Christmas cookie will soon become a family favorite. The addition of sour cream makes for a soft, delicious cookie. Frost with your favorite buttercream frosting or royal icing.
6 cups Shawnee Mills all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Hiland unsalted butter, room temperature
2 cups sugar
3 large eggs
2 teaspoons Griffin's vanilla
1 (8-ounce) container Hiland sour cream
1. Whisk together flour, baking soda, baking powder and salt in a large bowl.
2. In another large bowl, with an electric mixer, cream together butter and sugar until light and fluffy. This will take about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream, mixing on low speed until combined.
3. Add the dry ingredients, and beat at low speed until combined. Divide dough into two pieces, and shape into rectangles about 1 1/2 inches thick. Wrap in plastic wrap, and chill for at least 2 hours or overnight.
4. Preheat oven to 350 degrees. Roll dough to 1/4-inch thickness. Shape and cut cookies, and place on parchment-lined cookie sheets. Bake 8 to 10 minutes or until cookies are just slightly golden around the edges. Don't overbake if you want soft cookies. Transfer cookies to a rack, and let cool. Let cookies cool before frosting.
Cookie Swap Cookie Bars
Description: Can’t decide what type of cookies to make? No problem! Bake four different flavors all in one pan.
4 cups Shawnee Mills All-Purpose flour
1 cup powdered sugar
⅔ cup cornstarch
2 teaspoons salt
4 sticks Hiland Unsalted Butter, chilled and cut into ½ inch pieces
1. Preheat oven to 350 degrees. Fit a large (13-by-18-inch) cookie sheet with parchment paper.
2. When making the crust, the food processor can only handle half the dough at a time, so you will be making two batches. In a 7-cup food processor, combine 2 cups flour, ½ cup powdered sugar, ⅓ cup cornstarch, 1 teaspoon salt and 2 sticks cut butter. Process until mixture start to clump and looks like small crumbs. Place mixture on cookie sheet.
3. Make another batch of dough by combining 2 cups flour, ½ cup powdered sugar, ⅓ cup cornstarch, 1 teaspoon salt and 2 sticks cut butter in food processor. Process until you have a mixture of small crumbs. Add dough to cookie sheet, reserving ¼ cup for garnish.
4. Press dough into pan, making an even layer and coming up the sides of the cookie sheet. Place in the oven, baking for 25 minutes or until golden brown.
5. Remove cookie sheet from oven. Reduce temperature to 325 degrees. Begin making toppings (recipes below). Once toppings have been poured over crust, bake for an additional 20 to 25 minutes. Cool completely on a cooling rack before slicing and serving.
¼ stick Hiland Unsalted Butter
1 cup light brown sugar
¼ cup Griffin’s Corn Syrup
2 cups Miller Pecan Co. chopped pecans
¼ cup Hiland Heavy Whipping Cream
1 teaspoon Griffin’s Vanilla
1. In a heavy saucepan, melt butter over medium-high heat. Stir in brown sugar and corn syrup, and bring to a boil. Boil for 1 minute, then add pecans and cream. Boil for about 3 minutes until mixture thickens slightly.
2. Remove from heat. Stir in vanilla. and pour hot mixture over ¼ of the warm shortbread crust, forming the pecan quadrant of the cookie bars.
Lemon Mango Topping
1 jar Suan’s Scotch Bonnet Mango Lemon Fruit Butter
2 egg yolks
1. In a small mixing bowl combine the fruit butter and egg yolks until fully incorporated and smooth. Pour the mixture over ¼ of the warm shortbread crust, forming the lemon mango quadrant of the cookie bars.
1 jar Southern Okie Gourmet Strawberry Spread
2 egg yolks
1. In a small mixing bowl combine the fruit butter and egg yolks until fully incorporated and smooth. Pour the mixture over ¼ of the warm shortbread crust, forming the strawberry quadrant of the cookie bars.
1 jar Southern Okie Gourmet Pumpkin Spread
2 egg yolks
1. In a small mixing bowl combine the fruit butter and egg yolks and fruit butter until fully incorporated and smooth. Pour the mixture over ¼ of the warm shortbread crust, forming the pumpkin quadrant of the cookie bars.
About Made in Oklahoma Coalition
Providing a marketing and promotional platform to assist more than 70 Oklahoma food
manufacturers, the Made in Oklahoma Coalition (MIO) builds brand preference and loyalty for
members and its products. The MIO Coalition-member companies create a positive economic
impact on the Oklahoma economy by employing more than 61,500 Oklahomans. The
member-companies of MIO generate over $4.2 billion in annual sales for the state’s economy.
The MIO Coalition continues to expand the footprint of Oklahoma’s food manufacturing sector
through business retention and growth. For more information about MIO and its member
companies, please visit www.miocoalition.com.
Cesia Rascon | 405-652-9036 | [email protected]