February Recipes of the Month 2018
Oklahoma’s Best Cinnamon Rolls
Description: If you’re on the hunt for the very best cinnamon roll recipe, look no more. These rolls have a sinfully sweet filling that includes Oklahoma-grown pecans from Miller Pecan Co. in Afton. The surprise with these rolls is just how easy they are to make. No worries for those who don’t like working with yeast – these rolls start with a Shawnee Mills pizza crust mix, making them easy to knead, rise and roll.
Ingredients for dough
2 packages Shawnee Mills Pizza Mix
¼ cup sugar
1 cup hot water
2 tablespoons Hiland Salted Butter
2 tablespoons sugar
Ingredients for filling
1 stick Hiland Salted Butter, softened
½ cup sugar
2 ½ teaspoons cinnamon
½ cup Miller Pecans, finely chopped
Ingredients for glaze
2 tablespoons Hiland Salted Butter, melted
1 cup powdered sugar
3 to 4 tablespoons water
Directions for dough:
In large mixing bowl combine the pizza mix, sugar and hot water. Stir, then knead until smooth. Make a dough ball. Add a few drops of oil to the mixing bowl, and coat the ball by rolling it in the pan. Cover with a damp cotton cloth. Allow to rise in a warm location until double in size (about 1 hour).
Grease pan with butter, and sprinkle with the sugar. Set aside.
Directions for filling:
In a small mixing bowl mash butter, and sugar together forming a lumpy paste. Add the cinnamon and pecans (milled in food processor until fine), mixing to make a thick spread. Set aside.
Place the dough mixture onto a lightly floured large cutting board. Roll out into a 15- by 9-inch rectangle. Cover the surface of all but the top 2 inches with the filling using a small spatula. Starting from the bottom, roll up the dough and pinch the top edge to seal. Cut the roll in half, then half again, then into thirds. This will give you 12 even slices. Place in the pan, and allow to set in a warm location for an additional 40 minutes, or until doubled in size
Preheat oven to 350 degrees. Bake for 30 minutes or until golden brown.
Directions for Glaze:
Mix the butter, powdered sugar and vanilla, adding the warm water one tablespoon at a time until you get the desired consistency. Top rolls with glaze while still warm.
Classic Steak Diane
Description: Steak Diane is a nostalgic dish that starts with Oklahoma beef and ends with a dramatic flambé. This is just the thing to make for that special someone on Valentine’s Day. The combination of the steak with J-M crimini mushrooms, Daddy Hinkle’s marinade and Seikel’s Oklahoma Gold Mustard makes for one impressive dinner.
Pair the steak with a potato side dish with the taste of a twice-baked potato in half the time. These potatoes are loaded with Hiland sour cream and butter and Greer’s Ranch House bacon, made in Pryor.
1 tablespoon Daddy Hinkle’s dry meat marinade
4 small Oklahoma Beef sirloin steaks, approximately 4 to 5 ounces each
3 shallots, peeled and sliced
4 ounces J-M crimini mushrooms, sliced
1 tablespoon Hiland Salted Butter
1 tablespoon olive oil
1 garlic clove, peeled
1 to 2 tablespoons Daddy Hinkle’s liquid marinade, or to taste
1 tablespoon Seikel’s Oklahoma Gold Mustard
1/3 cup brandy or cognac
1 cup Hiland heavy cream
Small handful Scissortail Farms flat-leaf parsley, chopped
Carefully flatten the steaks using the flat side of a meat mallet. Season the steaks on both sides with the Daddy Hinkle’s dry marinade.
Heat a little olive oil in a skillet pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks for up to a minute on each side then remove from the pan and set aside to rest.
To make the sauce for the steaks, add shallots and mushrooms to a saute pan with butter and olive oil, sautéing until tender and golden. Crush the garlic and add to the pan. Add the Daddy Hinkle’s marinade sauce and Seikel’s mustard, and heat through for a minute while gently turning with spatula. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Be careful - this will flambé for a few seconds. Once the alcohol has burned off, gently stir. Add the cream, and allow the sauce to thicken before turning off the heat.
Place steaks on top of the sauce and hold in a warm oven. Garnish with chopped parsley.
Creamy Bacon-Topped New Potatoes
1 ½ pounds small red new potatoes
4 to 5 slices Greer’s Ranch House Hickory Smoked Bacon
1 cup Hiland Sour Cream
1 stick Hiland Salted Butter
1 teaspoon salt
½ teaspoon white pepper
Pinch of nutmeg
Place potatoes in saucepan, just covered in water. Boil until tender.
Cook bacon until crisp. Set aside for topping.
Drain the tender potatoes, then add the sour cream, butter, salt, pepper and nutmeg. Roughly mash, then hold in a warm oven until ready to serve. Top with bacon.
Peach White Chocolate Crumb Bars
Description: These crumb bars are perfect for a sweet snack to tuck in a lunchbox or to share with a friend for a Valentine’s Day treat. Southern Okie peach spread gives a fresh, bright flavor to these bars. Southern Okie spreads are made with fresh fruit and come in several flavors, which can be used in baking or simply spread on toast or an English muffin.
Honey replaces some of the sugar in these bars. Cheatwood’s Honey is a pure, raw honey, made in Sapulpa, that gives these bars a more complex sweet flavor.
1 stick Hiland Butter, cubed
1 ¼ cups white chocolate baking chips, divided
2 large eggs
¼ cup Cheatwood’s Honey
1/4 cup sugar
1 teaspoon almond extract
½ cup Shawnee Mills All Purpose Flour
½ cup Wholee Granolee granola
¼ teaspoon salt
½ cup Southern Okie Gourmet Peach Spread
¼ cup sliced almonds
In a small saucepan, melt the butter. Remove from heat, and add 1 cup white chocolate chips. Let sit for chips to melt.
In a small bowl, beat eggs until foamy, then gradually add honey and sugar. Stir in butter and white chip mixture, and add almond extract.
In another small bowl, combine flour, granola and salt. Gradually add to egg mixture, just until combined. Spread half this mixture into a buttered 9-inch square baking dish. Bake at 325 degrees for 15 to 20 minutes or until golden brown.
Spread the peach spread over the warm crust. Stir the remaining ¼ cup white chocolate chips into the remaining batter. Drop by spoonfuls over the jam layer. Sprinkle with almonds.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool, then cut into bars.
The above recipes use ingredients from Made in Oklahoma Coalition food manufactures
with products produced by Shawnee Mills, Hiland Dairy, Miller Pecans Co, Griffins, Daddy Hinkle’s, J-M Farms, Seikel’s, Scissortail Farms, Greer’s Ranch House Sausage, Cheatwood’s Honey, Wholee Granolee, Southern Okie.
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.