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Easy Peanut Brittle

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Easy Peanut Brittle

There’s nothing like old-fashioned peanut brittle. It’s a classic around the holidays, but is fun to make anytime of the year.

  • Author: Krush Digital

Ingredients

  1. 1 cup white sugar
  2. 1/2 cup corn syrup
  3. 2 cups salted peanuts
  4. 1 teaspoon Griffins Vanilla
  5. 1 tablespoon Hiland Butter
  6. 1 teaspoon baking soda

  1. Spray a cookie sheet or jelly roll pan with nonstick cooking spray. Set aside.
  2. Combine corn syrup and sugar in a large microwave-safe bowl.
  3. Cook on high for 4 minutes. Stir in peanuts, and microwave on high an additional 3 1’2 minutes.
  4. Stir in vanilla and butter, then microwave 1 1’2 minute.
  5. Remove from microwave, and quickly stir in baking soda.
  6. Immediately pour mixture into pan. Let stand until hardened, about 30 minutes.
  7. Break peanut brittle into pieces. Store in an airtight container.
  8. Delicious served over ice cream.

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Creamy Dreamy Berry Trifle

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Creamy Dreamy Berry Trifle

This impressive looking trifle is filled with layers of berries, cream and pound cake.

  • Author: Krush Digital

Ingredients

  1. Trifle
  2. Pound Cake, cubed (see below)
  3. 1/2 cup Garden Club Red Plum Jam
  4. 4 cups Hiland Whipping Cream
  5. 1(3.4) ounce package instant white chocolate pudding mix
  6. 1 pound strawberries, hulled and sliced
  7. 2 cups raspberries
  8. 1/2 cup sliced almonds
  9. 3 ounce white chocolate, chopped
  10. Pound Cake
  11. 2 sticks Hiland Butter
  12. 1 cup sugar
  13. 4 large eggs
  14. 1 tablespoon Griffins Vanilla
  15. 1/4 teaspoon baking powder
  16. 2 cups Shawnee Mills All-purpose Flour

  1. Cut pound cake into 1-inch cubes, and set aside. Spread jam between cubes of pound cake to make mini cake sandwiches. Set aside.
  2. In a large mixing bowl, slowly begin mixing whipping cream with an electric mixer. Mix on medium-high speed until mixture begins to thicken. Slowly add pudding mix, continuing to mix until thickened but not stiff.
  3. In a large glass bowl or trifle dish, layer 1/3 pound cake pieces, 1/3 whipped cream mixture, 1/3 strawberries and raspberries, 1/3 almonds and 1/3 chopped chocolate. Continue layering, ending with chopped chocolate.

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Fruit Cobblers

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Fruit Cobblers

Individual servings of cobbler are made right inside coffee mugs. It’s a perfect ending to a meal, and something fun to serve to guests.

  • Author: Krush Digital

Ingredients

  1. 1/2 cup Quick-cooking oats
  2. 1/2 cup Brown sugar
  3. 1/2 cup Chopped Miller Pecan Co. Pecans
  4. 1/4 cup Shawnee Mills All Purpose Flour
  5. 1/2 teaspoon Ground cinnamon
  6. 4 tablespoons Braums Butter
  7. 3 cups Fresh or frozen mixed berries
  8. Braums 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 the mixture will thicken slightly. Stir mixture. Serve with a scoop of ice cream and reserved berries on each.

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Homemade Ice Pops

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Homemade Ice Pops

Have fun mixing your favorite flavors to make your own popsicles. These homemade ice pops combine frozen fruit juice with yogurt, cream and honey to make the coolest, creamiest ice pops.

  • Author: Krush Digital

Ingredients

  1. 1 cup Ozarka Water
  2. 3 tablespoons Cheatwoods Pure Raw Honey
  3. 1 can frozen concentrate (choose a flavor from options listed in directions)
  4. 1 1/2 cups Braums 4% Plain Yogurt
  5. 1/4 cup Braums Heavy Cream

  1. Flavor Ingredients:
    Orange Dreamsicles: I (12-ounce) can frozen orange concentrate
    – 1 tbsp Griffins Vanilla
    Grape Dreamsicles: 1 (11.5-ounce) can frozen grape juice concentrate
    Lemon Dreamsicles: 1 (12-ounce) can frozen lemonade concentrate
    Pink Lemon: 1 (12-ounce) can frozen pink lemonade concentrate
    Lime Dreamsicles: 1 (12-ounce) can frozen limeade concentrate
  2. In a pourable mixing bowl, combine the water and honey, mix thoroughly.
  3. Choose your ice pop flavor, and add frozen juice concentrate, mixing well. Whisk in the yogurt and heavy cream.
  4. Divide mixture among 10 ice pop molds. Cover and freeze until firm, at least 4 hours and up to 5 days

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Gooey Fudgy Turtle Brownies

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Gooey Fudgy Turtle Brownies

A brownie that manages to be both incredibly fudgy and elegantly layered is a triumph, whether it’s for a surprise after-school snack or an indulgent treat. This recipe for Gooey Fudgy Turtle Brownies nails the balance so easily and reliably that they’ve become one of our all-time favorite things to bake.

We start with a base that achieves that thin, papery top that brownies, by definition, absolutely must have. The key is whipping the eggs to a light foam, then fine-tuning the sugar-to-fat ratio. Then, we layer in the good stuff: rich Bedré Fine Chocolate, crunchy Miller Pecan Company pecans, and a silky swirl of Braum’s hot caramel topping.

The richness of the cocoa is balanced by the salt and the buttery crunch of the pecans, making every bite deep and dimensional. All-purpose flour from Shawnee Mills, a family business in Oklahoma since the year before statehood, ensures the perfect structure to hold all those decadent toppings.

 

Why You’ll Love This Recipe

This isn’t your standard one-bowl brownie. We’ve added a few pro touches to ensure these are the best bars to ever leave your kitchen:

  • The meringue-like top. By beating the eggs for 4-5 minutes, we create a thin, papery crust that contrasts perfectly with the fudgy center.
  • The double-bake method. Pulling the brownies out for a 15-minute rest mid-bake helps settle the middle, ensuring a dense, uniform fudge texture rather than a cakey one. It also guards against rock-hard edges.
  • Layered decadence. Instead of just adding fun mix-ins, we create a hidden-treasure layer of caramel, pecans, and chocolate bars in the center.
  • A localvore’s delight. This recipe features a Who’s-Who of long-time Oklahoma favorites, from Shawnee Mills to Bedré and Braum’s.

 

 

Ingredients for the Brownies

Unsalted butter. Melted and kept warm to help dissolve the sugars for a smooth batter.

Granulated & brown sugar. A combination that provides both sweetness and that essential chewy moisture.

Eggs. Beaten until foaming to provide the lift and the iconic crackly top.

Cocoa powder & vanilla. The flavor powerhouses that provide deep chocolate notes and aroma.

Shawnee Mills all-purpose flour. The perfect local staple to give these brownies their soft-yet-sturdy crumb.

Coarse kosher salt. Crucial for cutting through the richness and making the chocolate flavor pop.

 

Ingredients for the Mix-ins & Toppings

Bedré Fine Chocolate milk chocolate bars. Chopped into large pieces so you get significant pockets of melty chocolate.

Miller Pecan Company pecans. These provide a buttery, nutty crunch that is the perfect foil to the soft, fudgy brownie.

Braum’s Hot Caramel Topping. A thick, high-quality caramel that stays gooey even after baking.

 

This Recipe’s Must-Haves

  • An electric hand mixer or stand mixer is mandatory for getting the eggs to the light, foamy stage.
  • An 8-inch square baking pan to ensure the brownies have the proper height for layering.
  • Parchment paper with overhangs, which acts as a “sling” to lift the brownies out cleanly.
  • An instant-read thermometer to hit that perfect 195 degrees F mark for the ultimate fudgy finish.

 

How to Make Gooey Fudgy Turtle Brownies

  1. Preheat and prep. Preheat your oven to 300 degrees F. Line an 8-inch square pan with parchment paper, allowing for overhangs on the sides.
  2. Whip the eggs. Beat the 4 eggs on medium-high until foaming and lightened in color (about 4–5 minutes). This step is the secret to that trademark, must-have papery crust you see on the tops of all the best brownies.
  3. Combine butter and sugar. In a separate bowl, whisk the warm melted butter and granulated sugar until it reaches the ribbon stage (when the mixture drops from a whisk in a ribbon, rather than dripping or clumping). Mix in the brown sugar, vanilla, salt, and cocoa powder until smooth.
  4. Emulsify. Slowly pour the butter-chocolate mixture into the beaten eggs, whisking gently to combine.
  5. Fold in the flour. Use a wooden spoon to fold in the Shawnee Mills flour until just incorporated. The batter will be thick and luxurious.
  6. Layering. Spread half the batter into the prepared pan. Add a layer of chopped Bedré chocolate, the Braum’s caramel, and half the Miller pecans.
  7. Top and bake. Spread the remaining batter over the top, sprinkle with the rest of the pecans, and add a pinch or two of coarse kosher salt.
  8. The double-bake technique. Bake for 15 minutes, remove from the oven for a 15-minute rest, then return to the oven for about 30 more minutes, or until the center hits 195 degrees F.
  9. Cool completely. Allow the brownies to cool for 30 minutes in the pan, then move to a rack to cool completely before slicing.

 

 

Pro Tips for Success

  • Don’t rush the cooling. Brownies continue to set as they cool. If you cut them while warm, the caramel and chocolate layers will run. For the cleanest slices, wait until they are completely room temperature throughout.
  • Check the temp. Because these brownies are so fudgy, the toothpick test can be deceptive. An instant-read thermometer is the most reliable way to ensure they aren’t underbaked.
  • The ribbon stage. When mixing the butter and sugar, keep whisking until the mixture falls off the whisk in a thick, ribbon-like trail. This ensures the sugar is properly suspended in the fat.

 

 

FAQs

  • Can I use dark chocolate instead of milk chocolate? Absolutely. While the recipe calls for Bedré milk chocolate for a classic sweetness, swapping in their dark chocolate bars will give the brownies a more intense, earthy profile.
  • Why the 15-minute rest during baking? This technique helps create a denser, fudgier interior by allowing the temperature throughout the brownie batter to equalize before finishing the bake. It’s the best guard against overtaking the edges during the long cooking time.

 

 

What to Serve With These Brownies

Serve these brownies with a generous scoop of Braum’s French Vanilla ice cream. The cold, creamy vanilla is the perfect counterpoint to the warm, salted caramel and rich chocolate of the brownies.

 

  • Author: MIO Coalition

Ingredients

4 eggs
1 cup (2 sticks) unsalted butter, melted and still warm
1 cup granulated sugar
1/3 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon coarse kosher salt
1 cup cocoa powder
1 cup Shawnee Mills all-purpose flour
3 Bedré Fine Chocolate milk chocolate bars, chopped into large pieces
1 cup chopped Miller Pecan Company pecans
3 tablespoons Braum’s hot caramel topping

Preheat oven to 300 degrees F. Line an 8-inch square pan with parchment paper with overhangs.

Using an electric hand mixer or stand mixer, beat eggs on medium-high until foaming and lightened in color, about 4-5 minutes. Set aside.

In a separate bowl, combine melted butter and granulated sugar until the ribbon stage (when the mixture drops from a whisk in a ribbon, rather than dripping or clumping). Add brown sugar, vanilla, salt, and cocoa powder. Mix until smooth.

Slowly pour butter-chocolate mixture into the beaten eggs. Whisk to combine.

Use a wooden spoon to fold in the flour, until just incorporated. Batter will be thick.

Spread half the batter into the prepared pan. Add a layer of chocolate bar pieces, the hot caramel topping, and about half the pecans. Spread the other half of the batter over the layer of toppings. Sprinkle the remaining pecans over the top. Add a few pinches of coarse kosher salt, if desired.

Bake for 15 minutes. Remove the brownies from the oven for 15 minutes, then add them back into the oven for about another 30 minutes, or until an instant-read thermometer reads 195 degrees in the center.

Allow the brownies to cool for at least 30 minutes before removing from the baking dish to a cooling rack. Allow the brownies to cool completely before slicing. Serve with Braum’s French vanilla ice cream.

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Cookie Swap Cookie Bars

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Cookie Swap Cookie Bars

Can’t decide what type of cookies to make? No problem! Bake four different flavors all in one pan.

  • Author: Krush Digital

Ingredients

  1. 4 cups Shawnee Mills All-Purpose Flour, divided
  2. 1 cup powdered sugar, divided
  3. 2/3 cup cornstarch, divided
  4. 2 teaspoons salt, divided
  5. 4 sticks Hiland Dairy Unsalted Butter, chilled and cut into 1/2 inch pieces
  6. Peach Topping
  7. 1/4 stick Lemon Mango Topping
  8. 1 cup Strawberry Topping
  9. 1/4 cup Pumpkin Topping

  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.
  3. In a 7-cup food processor, combine 2 cups flour, 1/2 cup powdered sugar, 1/3 cup cornstarch, 1 tsp salt and 2 sticks cut butter.
  4. Process until mixture start to clump and looks like small crumbs. Place mixture on cookie sheet. Make another batch of dough by combining 2 cups flour, 1/2 cup powdered sugar, 1/3 cup cornstarch, 1 tsp salt and 2 sticks cut butter in food processor.
  5. Process until you have a mixture of small crumbs. Add dough to cookie sheet, reserving 1/4 cup for garnish. 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.
  6. 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.
  7. Pecan Topping
    – 1/4 stick Hiland Unsalted Butter
    – 1 cup light brown sugar
    – 1/4 cup Griffins Corn Syrup
    – 2 cups Miller Pecan Co. chopped pecans
    – 1/4 cup Hiland Heavy Whipping Cream
    – 1 tsp Griffins Vanilla
    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. Remove from heat. Stir in vanilla. and pour hot mixture over 1/4 of the warm shortbread crust, forming the pecan quadrant of the cookie bars.
  8. Lemon Mango Topping
    – 1 jar Suan’s Scotch Bonnet Mango Lemon Fruit Butter
    – 2 egg yolks
    – In a small mixing bowl combine the fruit butter and egg yolks until fully incorporated and smooth. Pour the mixture over 1/4 of the warm shortbread crust, forming the lemon mango quadrant of the cookie bars.
  9. Strawberry Topping
    – 1 jar Southern Okie Gourmet Strawberry Spread
    – 2 egg yolks
    – In a small mixing bowl combine the fruit butter and egg yolks until fully incorporated and smooth. Pour the mixture over 1/4 of the warm shortbread crust, forming the strawberry quadrant of the cookie bars.
  10. Pumpkin Topping
    – 1 jar Southern Okie Gourmet Pumpkin Spread
    – 2 egg yolks
    – In a small mixing bowl combine the fruit butter and egg yolks and fruit butter until fully incorporated and smooth. Pour the mixture over 1/4 of the warm shortbread crust, forming the pumpkin quadrant of the cookie bars.

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Coffee Ice Cream

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Coffee Ice Cream

Let the kids have their ice cream. This one is all yours!

  • Author: Krush Digital

Ingredients

  1. 1 1/2 cup Hiland Whole Milk
  2. 1 1/4 cup granulated sugar
  3. 2 tablespoons Cheatwoods Honey
  4. 1/8 teaspoon salt
  5. 1/2 cup Not Your Average Joe Coffee
  6. 6 egg yolks
  7. 2 1/2 cups Hiland Heavy Cream
  8. 1 1/2 teaspoon Griffins Vanilla

  1. Bring 1 1/2 cups water to a boil using a small sauce pan. Remove from heat, add the coffee and let it set until cool. Strain through a coffee filter. (A press pot works well, but the water needs to come to a boil.) Reserve 1 cup of this liquid for the ice cream.
  2. In a medium saucepan, combine the milk, sugar, honey, salt and coffee. Warm over medium heat stirring occasionally until steaming. Reduce the heat to low.
  3. Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot, and cook over medium heat, whisking constantly throughout the process, until thickened, about 5 minutes. Cover with plastic wrap on surface of the ice cream. Refrigerate until cold.
  4. When ready to make the ice cream, whisk the cream and vanilla into the ice cream until smooth. Churn in an ice cream maker according to the manufacturer’s instructions.

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Coconut Cake

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Coconut Cake

A classic, pillowy white coconut cake is great for a birthday or celebration.

  • Author: Krush Digital

Ingredients

  1. Cake ingredients
  2. 2 egg yolks
  3. 2 tablespoons Hiland Buttermilk
  4. 1/2 teaspoon coconut extract
  5. 1 cup Shawnee Mills All-Purpose Flour
  6. 3/4 cup sugar
  7. 1/4 teaspoon salt
  8. 3/4 teaspoon baking powder
  9. 1/4 teaspoon baking soda
  10. 3/4 stick Hiland Butter (slightly melted)
  11. 6 tablespoons Hiland Buttermilk
  12. 2 egg whites (whipped to soft peaks)
  13. Frosting Ingredients
  14. 1 cup sugar
  15. 1 tablespoon Griffins White Corn Syrup
  16. 1/3 cup water
  17. 1 egg white (whipped to soft peaks)
  18. 1 teaspoon coconut extract
  19. 2 cups shredded coconut

  1. Cake Instructions :- Mix together the yolks, 2 tbsps of buttermilk and extract then add the rest of the dry ingredients.
  2. Slowly add the butter and buttermilk and fold in the egg whites.
  3. Pour batter into two greased 9-inch cake pans, and bake at 350 degrees for 30 to 40 minutes or until it passes the toothpick test.
  4. Frosting Instructions :- Cook the syrup, sugar and water on top of the stove until it reaches 240 degrees on the candy thermometer. When the syrup mix reaches temperature slowly drizzle over the egg whites while continuing to whip them (this makes a cooked meringue).
  5. Fold in the extract and the coconut and spread on the cooled cake.

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Chocolate Truffle Pecan Pie

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Chocolate Truffle Pecan Pie

This decadent pie is easy to make since it begins with a frozen Field’s Pecan Pie. Wanderfolk Spirits’ Prairie Wolf Coffee Liqueur spices up this traditional Oklahoma dessert.

MIO Products in Chocolate Truffle Pecan Pie

Fields Pecan Pie – Fields Pies are a delicious dessert dear to the hearts of Oklahomans; it’s a pie made from delicious pecans. If there’s been a pie Oklahomans have been willing to travel for, it is Field’s pie. The pies that originated in the fields’ family kitchen are now shipped from a factory producing over 12,000 pies in 8 hours.

Hiland Heavy Cream – Hiland Heavy cream goes perfectly in any Made in Oklahoma recipe. This tasty pie is no exception!  Hilands fresh and creamy heavy cream takes this pie to the next level.

Wanderfolk Prairie Wolf Dark Coffee Liqueur – Prairie Wolf creates exquisite spirits that go smoothly in any cocktail and now in a pie! This coffee liqueur is rich and flavorful; try pairing a signature Wanderfolk cocktail with a slice of pie.

Knight Creek Farms Pecans – Knight Creek Farms lovingly produces mountains of pecans annually. Their farm-fresh Oklahoma pecans complete this dessert and add a beautiful topping. Chop them up for an extra crunch in every bite.

  • Author: Krush Digital

Ingredients

  1. 1 Fields Pecan Pie
  2. 6 ounce semi-sweet chocolate
  3. 4 ounce Hiland Heavy Cream
  4. 1 ounce Prairie Wolf Dark Coffee Liqueur
  5. 1-2 cups Knight Creek Farms pecan halves

  1. In a small saucepan heat the cream on medium until it is rolling slightly, remove from the heat and add the chocolate and coffee liqueur.
  2. Stir this mixture until it is fully incorporated and has cooled some, about 5 minutes.
  3. Pour evenly over the frozen pie and garnish with the pecans.

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Chocolate Covered Strawberry Cupcake

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Chocolate Covered Strawberry Cupcake

These cupcakes are as fun to make as they are to eat.

  • Author: Krush Digital

Ingredients

  1. 1 1/2 cups semisweet chocolate chips
  2. 1/2 cup Hiland Unsalted Butter, softened
  3. 1(16) ounce package light brown sugar
  4. 3 large Hansens eggs
  5. 2 cups Shawnee Mills All-Purpose Flour
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1(8 oz) container Hiland Sour Cream
  9. 1/2 cup hot water
  10. 2 teaspoons Griffins Vanilla
  11. 3/4 cup Garden Club Strawberry Preserves
  12. 8 ounce cream cheese, room temperature
  13. 1/2 cup Hiland Unsalted Butter, cut into pieces, room temperature
  14. 1 cup powdered sugar
  15. 1 teaspoon Griffins Vanilla

  1. Preheat oven to 350 degrees. Microwave chocolate chips in a microwave-safe bowl
  2. On high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second -intervals. – Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, then beat until blended.
  3. Sift together flour, baking soda and salt. Gradually add to chocolate mixture, alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow stream, beating at low speed just until blended. Stir in vanilla.
  4. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling 1/3 full. Add 1 heaping tsp strawberry preserves onto batter, then cover until cups are filled 3/4 full.
  5. Bake at 350 degrees for 18 to 20 minutes or until a toothpick placed in centers -comes out clean. Remove from pans, and let cool completely (about 45 minutes).
  6. To make frosting: Place cream cheese in a medium mixing bowl. Beat cream cheese on medium speed. Gradually add butter, and continue beating until smooth and well blended. Sift in powdered sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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