November Recipes of the Month 2018

Posted by MIO Coalition on 11/01/2018



The Made in Oklahoma Coalition is gearing up for Thanksgiving with sweet and savory dishes made with local products.

Buying local is a great way to support local businesses, and it’s easy to do with an array of products you’ll want to have on your Thanksgiving grocery list. Products including Field’s Pies, Cheatwood’s Honey, Scissortail Farms herbs and Schwab’s meats are perfect pairings for the holiday meal.

November is the kickoff to baking season, where even those who rarely bake find themselves in the kitchen making pies, cakes and cookies.

Made in Oklahoma has two sweet recipes that may soon become family favorites. Our Apple Skillet Cake bakes in a cast-iron skillet. A maple-swirled cake batter is poured over sliced apples and pecans, creating a cake that’s as pretty as it is delicious.

Another dessert is a Lemon Butter Bar. These bars are a switch from traditional lemon bars, and use Suan’s Scotch Bonett Mango Lemon Fruit Butter, with a touch of heat. These bars make a pretty addition to a holiday tray of sweets.

Made in Oklahoma’s Rich and Creamy Hot Chocolate isn’t a basic hot chocolate. This hot chocolate if full of flavor with honey, vanilla, cinnamon, chopped dark chocolate bars and even a little chili powder.

On the savory side, Made in Oklahoma’s recipe for Turkey Pot Pie takes a classic and makes it even better with ingredients like J-M Mushrooms and fresh herbs. This pot pie is great made with Thanksgiving leftovers. But it’s so good, you may find yourself craving it in the days before and long after Thanksgiving.

This Thanksgiving season, buy local and eat local. It’s good for you and good for Oklahoma!

Apple Skillet Cake

Serves: 8

Description: This impressive dessert captures your favorite flavors of fall.


1 stick Hiland Butter

1/2 cup sugar

1 tablespoon Griffin’s Original Syrup

1 teaspoon cinnamon

5 Granny Smith apples, peeled and sliced

½ cup Miller Pecan Co. pecan halves

1 cup Shawnee Mills Self-Rising Flour

1/3 cup sugar

½ teaspoon apple pie spice (cinnamon will also work)

3 tablespoons Hiland Butter, melted

1 egg

1/3 cup evaporated milk

¼ cup Hiland Sour Cream


1. Melt butter in 8- or 9-inch cast iron skillet over medium heat. Stir in 1/2 cup sugar, syrup and 1 teaspoon cinnamon. Arrange apple slices and pecans over butter-sugar mixture. Turn heat down to medium-low while making cake batter. Remove several slices to garnish the top.

2. In a medium bowl, stir together flour, sugar and apple pie spice. Add melted butter, egg, milk and sour cream. Mix until just moistened.

3. Spread cake batter over remaining apples and pecans, gently spreading to cover.  Add the reserved apples to garnish the top of the cake. Move to a preheated 375-degree oven, and bake 20 minutes or until cake is golden and slightly puffy. You can use a toothpick to check for doneness. Remove from oven, and let sit for 5 minutes. Serve with freshly whipped Hiland cream or Hiland vanilla ice cream.


Lemon Butter Bars

Serves: 8

Description: A hint of heat gives a unique twist to these lemon bars.


1 stick Braum’s Butter, softened

¼ cup powdered sugar

1 cup Shawnee Mills All-Purpose Flour

1 jar Suan’s Scotch Bonnet Mango Lemon Fruit Butter

2 eggs

¾ cup granulated sugar

¼ teaspoon baking powder

Powdered sugar for dusting


1. Preheat oven to 350 degrees. In a large bowl, combine butter, sugar and flour. Pat into an ungreased 8-inch square pan. Bake for 20 minutes.

2. In a medium bowl, combine Suan’s lemon butter, eggs, sugar and baking powder. Mix thoroughly by hand or with an electric mixer for 2 to 3 minutes. Pour over hot crust. Bake 25 to 30 minutes. Cool, then dust generously with powdered sugar.

Rich and Creamy Hot Chocolate

Serves: 2

Description: This creamy hot chocolate has a rich chocolate taste with a bit of a chili powder-kick.


2 cups Hiland Whole Milk

1 tablespoon Cheatwood’s Pure Raw Honey

¼ teaspoon Griffin’s vanilla

⅛ teaspoon ground cinnamon

⅛ teaspoon dried ancho chile powder

2 Bedre dark chocolate bars, chopped

Garnish with Hiland freshly whipped cream, grated chocolate, cinnamon, ancho chili or marshmallows


1. In a small saucepan combine the milk, honey, cinnamon and ancho powder, and heat over medium. Keep an eye on this, as it can boil over.

2. Break up the chocolate bar into a small microwaveable bowl, microwave for 20 seconds then stir. Repeat until the chocolate is relatively smooth.

3. When the milk just begins to simmer, remove from heat, whisking in the melted chocolate. Whisk vigorously for 1 minute or until smooth. Serve with garnish.

Turkey Pot Pie

Serves: 8

Description: Smoked turkey legs and vegetables make a hearty filling for this classic pot pie.


Pastry for a double-crust (9-inch) pie

4 cups chopped, cooked turkey from Schwab's Smoked Turkey Legs

1 stick Braum's butter

1 leek, sliced

1 onion, chopped

2 potatoes, cut into 1-inch pieces

2 carrots, sliced

1 (8-ounce) package J-M Mushrooms

1/2 cup Shawnee Mills All-Purpose Flour

2 cups chicken broth

1/3 cup chopped Scissortail Farms flat-leaf parsley

1 teaspoon Daddy Hinkle's seasoning

1 teaspoon Scissortail Farms fresh thyme leaves

1/2 cup Braum's heavy whipping cream

Salt and pepper, to taste

1 egg


1. Place pie dough into 2 (9-inch) pie pans or 1 (9-by-13-inch) baking dish. Set aside.

2. Remove turkey from turkey legs, and set aside.

3. Preheat oven to 375 degrees. Melt butter in heavy dutch oven. Sautee leek, onion, potatoes and carrots until tender. Add mushrooms, and cook about 2 minutes. Sprinkle flour over vegetables. Slowly add chicken broth, and cook a few minutes or until thickened. Stir turkey, parsley, Daddy Hinkle's and thyme. Remove from heat, and slowly add heavy cream, stirring to combine. Add salt and pepper, to taste.

4. Pour filling into baking dish or pie pans. Roll out pastry to fit top of each pie, then place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry.

5. Whisk together egg and 1 tablespoon water, then brush over top of piecrust. Bake at 375 degrees 45 to 50 minutes or until golden brown. Let stand 15 minutes before slicing.

Option to freeze: Cover and freeze unbaked potpies up to three months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pie on a baking sheet, cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees, remove foil, then bake 55 to 60 minutes longer or until golden brown and a thermometer inserted in center reads 165 degrees.