This is a sweet recipe for a Valentine’s Day treat.
Author:Krush Digital
Ingredients
2 package Shawnee Mills Fudge Brownie Mix
1/4 cup Vegetable oil
2 tablespoons Hiland Milk
2 Large Hansens eggs
1 cup Dried tart cherries, chopped
1 cup Miniature semisweet chocolate chips
1/2 cup Hiland Unsalted Butter
1/2 cup powdered sugar
7 ounce marshmallow cream
1 teaspoon Griffins Vanilla
1 teaspoon Hiland Milk
Chocolate Cherry Brownies: In a large bowl, mix together brownie mix, vegetable oil, milk and eggs. Stir until thoroughly combined. Fold in cherries and chocolate chips
Bake for 26 to 28 minutes at 350 degrees. Let cool completely, then frost with marshmallow buttercream.
Marshmallow Buttercream Frosting: Cream butter in an electric mixer until lightly and fluffy. Add half the powdered sugar, slowly mixing until combined, then mix in the remaining half.
Add marshmallow cream and vanilla extract, mixing on low speed. Add milk to thin out frosting, adding more or less as needed.
Fudge is made even better when studded with chocolate-covered cherries and pecans.
Author:Krush Digital
Ingredients
1 tablespoon Hiland Butter
2 1/2 cups sugar
1 cup Hiland Whipping Cream
3/4 cup marshmallow cream
3/4 teaspoon sea salt
1 teaspoon Griffins Vanilla
2 (12) ounce packages semisweet chocolate chips
1 cup chopped Miller Pecan Co. Pecans
1 package Woody
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 half 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.
Winner of the desserts category in the Made in Oklahoma recipe contest, this recipe is inspired by the famous Czech pastry. You can make it your own with your favorite fillings, jams or jellies.
Author:Krush Digital
Ingredients
1/2 pound Hiland Butter, softened
1/3 cup cream cheese, softened
1 cup Shawnee Mills All-Purpose Flour
1 cup Garden Club Peach Preserves or other flavor
1 cup powdered sugar
2 tablespoons Braums Milk
Cream butter and cream cheese. Add flour. Chill for 30 minutes.
On a floured surface roll out dough and cut into 3-inch circles. Place 1 teaspoon of preserves in center of the cookie, fold over and seal edges.
Bake on parchment paper at 350 degrees for 20 minutes.
While cookies are cooling, mix together the powdered sugar and milk. Drizzle over cooled cookies. Store in airtight container.
Blueberry and lemon pair beautifully in these fabulous cupcakes. The topping of blueberries and Woody’s Lemon Ice Candy make a pretty presentation for this sweet dessert.
Author:Krush Digital
Ingredients
3 (1/2) cups Shawnee Mills All Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) Hiland Unsalted Butter, room temp
1 3/4 cup sugar
1/4 cup Roark Acres honey
1/3 cup fresh lemon juice
1 teaspoon lemon zest, packed
4 large eggs
1 cup plus 4 tablespoons Hiland Buttermilk
2 1/2 cups fresh blueberries (reserve 24 for garnish)
Frosting:
11 ounce high quality white chocolate, finely chopped
Sift flour, salt, baking powder, and baking soda into a medium bowl.
Using electric mixer, beat butter in large bowl until fluffy.
Gradually add sugar, beating until blended, scraping down sides of bowl occasionally.
Beat in lemon juice and honey, add zest, then eggs 1 at a time.
Continue to beat until well blended.
Beat in dry ingredients in batches alternating with buttermilk. Fold in berries.
Fills each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for this part of the process. Bake cupcakes for 20-25 minutes or until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
Frosting:
– Melt white chocolate in double boiler over simmering water. – Remove boiler top from water, stir until smooth, and cool until lukewarm.
Using electric mixer, beat cream cheese and butter in large bowl until blended.
Add lemon juice and cooled white chocolate and beat until well blended.
When completely cooled, ice the cupcakes with a small cake spatula or piping bag. If you use a piping bag you will be applying more icing to each cupcake and should double the recipe. Garnish with Woody’s Lemon Ice Candy and reserved blueberries.
A hint of heat gives a unique twist to these lemon bars. If you like lemon bars, give these a try. Suan’s Scotch Bonnet Mango Lemon Fruit Butter gives it a unique, unexpected taste. These are great for those who don’t like their desserts super sweet.
MIO Products in Lemon Butter Bars
Braum’s Butter – Braum’s butter is made using fresh milk from a private dairy herd at the Braum’s processing plant. They commit to providing the freshest products to all Oklahomans, from butter to burgers.
Shawnee Mills All Purpose Flour – Shawnee Mills all purpose flour is produced at a local plant in Shawnee, Oklahoma, proudly operated since 1906 as a small mill. This fresh and locally sourced flour makes it the perfect inclusion for our Made in Oklahoma Lemon Butter Bars.
Suans Scotch Bonnet Mango Lemon Fruit Butter – Suan’s Scotch Bonnet Mango Lemon Fruit Butter is a sweet treat with a nice kick. This unique spread makes a delectable inclusion in this yummy Oklahoma dessert.
1 jar Suans Scotch Bonnet Mango Lemon Fruit Butter
2 eggs
3/4 cup granulated sugar
1/4 teaspoon baking powder
Powdered sugar for dusting
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.
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.
Blueberry Biscuit Pudding with White Chocolate Sauce
Bread pudding made with biscuits and blueberries is delicious as a springtime breakfast or dessert.
Author:Krush Digital
Ingredients
2 packages Shawnee Mills Buttermilk Biscuit mix
3 Hansens eggs
1 cup Hiland Whole Milk
1 cup Hiland Heavy Whipping Cream
1 1/2 cups granulated sugar
1 tablespoon Griffins Vanilla
1/2 teaspoon ground cinnamon
2 cups blueberries
4 teaspoons Hiland Unsalted Butter
White Chocolate Sauce
1(10-to-12) ounce package white chocolate chips
1 cup Hiland Heavy Whipping Cream
Mix and bake biscuits according to package directions. You will end up with approximately 16 (2-inch) biscuits. Let cool.
Tear biscuits into 1-inch pieces. Set aside.
In a large bowl, whisk together milk, cream, sugar, vanilla and cinnamon.
Add torn biscuits to milk mixture, and gently mix together. Leave for 5 minutes to allow bread to soften.
Gently fold in blueberries. Pour into a buttered 9 x 13 inch baking dish. Place pats of butter over pudding. Bake in a 350 degree preheated oven for 45-50 minutes.
White Chocolate Sauce Place chocolate chips in a small bowl.
In a small saucepan bring cream just to a boil. Pour cream over chocolate chips, whisking until smooth. Drizzle on top of warm bread pudding.
This MIO award-winning recipe is simple to make but delivers on taste. The creamy filling in the individual graham cracker cups is both delicious to eat and is a cute presentation.
Author:Krush Digital
Ingredients
12 Each Prepared Graham Cracker Mini Pie Shell
1 (8-Ounce) Cream Cheese, Softened
1 (8-Ounce) Hiland Sour Cream
3/4 cup Sugar
1 tablespoon Griffins Vanilla
1 cup Hiland Whipping Cream
1 tablespoon Granulated Sugar
2 cups Sliced Strawberries
1 cup Garden Club Strawberry Jam, Melted
In a medium mixing bowl, cream together cream cheese and sour cream with an electric mixer on medium. Mix in sugar and vanilla extract.
Whip Hiland Cream to medium peak and add tbsp of granulated sugar and continue whipping till firm peak.
Gently Fold in whipped cream. Pour into mini pie shells and refrigerate.
In a medium bowl, combine strawberries and jam. Spoon over pies. Refrigerate.
Note: To make mini graham cracker pie shells, form the graham cracker crusts in a muffin pan.
This cake is perfect for summer. It stays cool in the refrigerator until just before serving.
Author:Krush Digital
Ingredients
2 cups vanilla wafer cookies
4 tablespoons Hiland butter
1 1/2 cups Hiland whipping cream
1 package Hiland cream cheese, softened
1 Suans Mango Lemon Fruit Butter
16 ounces fresh blackberries
4 ounces fresh blueberries
4 ounces fresh raspberries
Refrigerate at least 30 minutes.
Beat whipping cream with an electric mixer until stiff peaks form; set aside.
Press remaining crumb mixture into a 9-inch pie plate or springform pan, forming a crust layer in the base of the pan.
Refrigerate at least 30 minutes.
Beat whipping cream with an electric mixer until stiff peaks form; set aside.
In a large mixing bowl, beat cream cheese with an electric mixer until smooth.
Add ⅓ of the Mango Lemon Fruit Butter, and fully incorporate. Repeat by adding the remaining 2/3, making sure to scrape down the bowl and fully incorporate all ingredients.
Gently fold in the whipped cream mixture
Spread half of the Mango Lemon Cream on top of the crust.
Make a layer of the fresh blackberries and top with second half of the mixture, then place the crumb garnish on top.
This rich, delicious chocolate cake starts with a cake mix to make it extra easy for you. The Prairie Wolf coffee liqueur adds depth to the cake, making it extra special. This is great served with after-dinner drinks.
Author:Krush Digital
Ingredients
1 (18.4 Oz) box triple chocolate fudge cake mix
2 Hansens eggs
1 cup brewed Compadres Coffee (at room temperature)
1 cup Garden Club mayonnaise
1/2 stick Hiland Butter
1/2 cup sugar
1/3 cup Prairie Wolf Dark Coffee Liqueur
Combine cake mix, eggs, coffee and mayonnaise in a large mixing bowl.
Beat on low speed for 30 seconds; then beat 2 minutes on medium speed.
Scrape bowl frequently.
Pour into Bundt pan and bake 40 minutes or until dissolved.
Add Prairie Wolf Dark, stir and bring to a boil for 30 seconds.
Top the cake with Prairie Wolf Dark mixture. Return to oven and bake for 5 minutes.
