Local honey combined with local beer makes a super good bread. You don’t have to be a baker to make delicious bread with this recipe. Just a few simple ingredients is all you need to make this bread. Make this bread even better with Made in Oklahoma Hiland Butter. A couple of tablespoons goes into the recipe, and we like to add a little extra softened butter to warm slices of this bread. A drizzle of honey on the baked bread is great, too.
Author:Krush Digital
Ingredients
3 cups Shawnee Mills All-Purpose Flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 cup Roark Acres Honey
1 (12-ounce) can Stonecloud IPA
2 tablespoons Hiland Butter, melted
Preheat the oven to 350 degrees. In a large mixing bowl, whisk flour, baking powder, sugar and salt. Stir in honey and beer until moistened. Add butter, stirring just to combine.
Pour batter into a greased 8-inch loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing from pan. Then allow it to cool on a wire rack.
A fresh, flavorful Greek salad is the topping for naan bread spread with local hummus. Feta cheese and kalamata olives are sprinkled on top for a little bit of Greece right here in Oklahoma.
Author:Krush Digital
Ingredients
3 tablespoons red wine vinegar
1 1/2 tablespoon extra virgin olive oil
2 teaspoons chopped Scissortail Farms Dill
1 clove minced garlic
Salt and freshly ground pepper
3 cups Scissortail Farms Romaine Lettuce, chopped
1 medium tomato, chopped
1/2 cucumber, peeled, seeded and chopped
1/4 cup finely chopped red onion
2 naan flatbreads
1/2 cup Sixth Day Snacks Classic Hummus
1/4 cup sliced kalamata olives
1/4 cup crumbled feta cheese
In a small bowl, whisk together vinegar, olive oil, dill, garlic and salt and pepper. Toss dressing with
lettuce, tomato, cucumber and red onion.
Warm naan bread at 375 degrees for 5 minutes or until lightly toasted.
Spread hummus onto naan. Divide salad on top of hummus. Sprinkle with olives and cheese.
Hallelujah Biscuits are loaded with butter, cheese, and bacon for a mouth-watering, savory, and sweet biscuit. Perfect for any meal, and easy to make! Try this great biscuit recipe with some fresh Made in Oklahoma products for the best result.
MIO Products in Hallelujah Biscuits
Bar-S Thick Cut Bacon – Bar-S uses wholesome, high-quality ingredients to deliver award-winning products. Headquartered in Altus, this Oklahoma-made bacon is a local staple. Providing great food at a great value, Bar-S thick-cut bacon is perfect for these biscuits!
Shawnee Mills Buttermilk Biscuit Mix – Shawnee Mills biscuit mix is produced at a local plant in Shawnee, Oklahoma, proudly operated since 1906 as a small mill. This buttermilk biscuit mix is easy and fast to make. Perfect for quickly whipping up some Hallelujah Biscuits!
Hiland Buttermilk & Unsalted Butter – Since 1938, Hiland has provided Oklahoman and surrounding states with the highest quality dairy products. The buttermilk and unsalted butter used in this recipe enhance the Hallelujah biscuits Okie style!
Everyone will love these bacon-cheese biscuits. What could be better than a biscuit loaded with butter, cheese and bacon? They’re so good they’ll make you say “Hallelujah!”
Fry bacon until crisp. Let cool slightly, crumble and set aside.
In a large bowl, combine biscuit mix, buttermilk and melted butter just until combined. Fold in crumbled bacon and cheese.
Place dough on a floured board. Pat dough into circle about 3/4-inch thickness, being sure not to overwork the dough. Cut biscuits using 2-inch biscuit cutter. Place biscuits on a greased baking sheet or parchment paper.
Bake in a preheated 425-degree oven for 10 minutes.
One of our favorite recipes for holiday breakfasts is for Jam Crescent Rolls. Kids can help make these easy rolls, which start with crescent roll dough. Fill with your favorite jam, then drizzle with a powdered sugar glaze, and you have a super easy breakfast treat. It’s fun to make these in an assortment of flavors with different jams and jellies. These rolls are delicious to eat and fun to make.
Author:Krush Digital
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Ingredients
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Assorted Made in Oklahoma jams or preserves, such as Suans, Ginas Gourmet Pantry, Garden Club or Southern Roots Sisters in any flavor
1 Tube refrigerated crescent roll dough
Glaze:
1/4 cup powdered sugar
2 tablespoons Braums Milk
1/2 teaspoon Griffins Vanilla
Preheat the oven to 350 degrees. Prepare a baking sheet using parchment paper or a nonstick baking mat.
Remove the crescent roll dough from the package. Unroll and separate into triangles. Spread about 1 1⁄2 teaspoons of the jam on top of each triangle, being careful to fill only the centers. Roll up the dough as you would a croissant, placing on the parchment.
Bake for about 11 minutes or until golden brown, firm and cooked through. Let cool while preparing the glaze.
In a small bowl, mix the powdered sugar, milk, and vanilla with a fork. Use the fork to drizzle glaze on the rolls, and serve immediately.
This tasty muffin has a smooth peanut butter batter. Each muffin is filled with a spoonful of Garden Club Strawberry Preserves. This spread is perfect for the muffins, but also delicious on toast, English muffins, waffles or to be used in countless dessert recipes. Kids will love to help make these muffins. Even little ones can fill each muffin with a spoonful of the strawberry spread.
Author:Krush Digital
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Ingredients
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For Topping:
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup Braums Unsalted Butter, melted
1 1/2 cup Shawnee Mills All-Purpose Flour
For Batter:
1 3/4 cup Shawnee Mills All-Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large Hansens egg
1/2 cup packed brown sugar
2 tablespoons Griffins Vanilla
6 tablespoons Braums Unsalted Butter
3/4 cup peanut butter
3/4 cup Braums Milk
1 cup Garden Club Strawberry Preserves
Preheat the oven to 350 degrees.
Make the batter by blending together both sugars, cinnamon, salt and melted butter until combined, using a wooden spoon. Add the flour and continue mixing until it becomes sandy in texture. Set aside to use for topping.
For the batter, in a large bowl whisk flour, baking soda, salt and cinnamon. Set aside.
Line a muffin tin with liners, and spray them with nonstick spray.
In a small mixing bowl, whisk together the egg, brown sugar and vanilla until smooth.
Place the butter and peanut butter together in a bowl and microwave for 30-40 seconds. Stir well ‘ the mixture should be fully incorporated and warm, but not hot.
Combine the butter and peanut butter mixture with the egg and sugar mixture until it’s smooth. Add the milk while mixing until smooth. Pour the wet mixture over the flour mixture, gently folding with a spatula until you have a thick, smooth dough. Try not to overmix.
Fill the liners 3/4 full. Use an ice cream scoop or equal measure for each. Press a tablespoon or so of the strawberry preserves into the center of the batter, pressing it into the middle. Cover the tops of each generously with the crumb topping. Bake for 18 to 22 minutes.
What could be better than a good cornbread muffin’ How about a cornbread muffin stuffed with chili.
Author:Krush Digital
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1 (1/4 oz) package Schwabs Brick Chili
1 small onion, finely chopped
1/8 teaspoon ground cinnamon
2 packages Shawnee Mills Corn Muffin Mix
2 Hansens eggs
2/3 cup Hiland Whole Milk
1 cup shredded cheese
Heat oven to 350 degrees.
In a large saute pan, heat the chili. Add onion and cinnamon, and cook for about 5 minutes. Remove from heat, and allow to cool slightly so the chili is warm but not hot to the touch.
Place the chili in a plastic bag or piping bag with a 3’8-inch tip or hole.
In a medium mixing bowl combine the corn muffin mix with eggs, milk and cheese, mixing until fully combined. Fill the muffin tins 2’3 full with a large spoon or ice cream scoop. Pipe the chili mixture into each of the muffins by pushing the tip below the surface of corn muffin mix. Squeeze until the muffin mix rises to nearly filling each tin to the top.
Bake for 15 to 18 minutes or until golden brown and cooked through.
Serve this spiced bread warm with butter and honey for breakfast or dessert.
Author:Krush Digital
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2 Triple S Farms Sweet Potatoes, peeled and cut into 2-inch cubes
2 eggs
1 stick Braums Butter, melted
1/4 cup Braums Buttermilk
1/2 cup Southern Roots Sisters Apple Butter
1 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoons Griffins vanilla extract
1 3/4 cups Shawnee Mills All-Purpose Flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
pinch of salt
Preheat oven to 350 degrees. Spray 2 (8-by-4-inch) loaf pans with nonstick spray.Set aside.
Peel sweet potatoes and cut into 2-inch cubes. Bring a large pot of water to boil, and cook sweet potatoes until tender, about 15 minutes. Mash them and reserve.
Add sweet potatoes, melted butter, buttermilk, apple butter, sugars, eggs and vanilla, and whisk until combined.
in a large bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.
Pour the egg mixture over dry ingredients, stirring to combine.
Gently fold the batter until all ingredients are incorporated.
Pour batter into pans. Bake 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Allow bread to cool in pans for 10 minutes before removing to a wire rack. Spread with Braum’s Butter.
Peel, cook and mash 1 sweet potato. Set aside 3/4 cup mashed potato.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place flour in a medium bowl. In a small bowl, whisk together the mashed sweet potato, buttermilk and melted butter. Pour over flour, stirring just until combined.
Drop dough (about 3 tablespoons per biscuit) onto pan, allowing 1 inch between biscuits. Bake until lightly brown, about 12 minutes.
Great with Hiland Butter and Garden Club Pineapple Jam or Strawberry Jam.
