Desserts – Page 9 – Made In Oklahoma Coalition

Bacon Ice Cream

Everyone will be talking about this recipe when you bring it out. It’s the equivalent of an edible party trick!

Author: Krush Digital

Ingredients

2 cups Hiland Half-and-Half
1 cup Hiland Whipping Cream
1/2 cup granulated sugar
3 tablespoons Griffins Butter Pecan Syrup
1 tablespoon Griffins Vanilla
4 Hansens egg yolks
6 strips Bar-S Bacon, chopped
1 Fields Pecan Pie

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Combine all ingredients except egg yolks and bacon, in a large saucepan and place over medium heat. Bring to a simmer.
Remove from heat and temper in the egg yolks. Pour mixture into container and add chopped bacon. Refrigerate mixture until cooled completely.
Once mixture is completely cooled, freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine.
Remove from ice cream machine and place in freezer for at least 1 hour before serving.
Serve with pie.

Apple Skillet Cake

This impressive dessert captures your favorite flavors of fall.

Author: Krush Digital

Ingredients

1 stick Hiland Butter
1/2 cup sugar
1 tablespoons Griffins Original Syrup
1 teaspoon cinnamon
5 Granny Smith apples, peeled and sliced
1/2 cup Miller Pecan Co. Pecan Halves
1 cup Shawnee Mills Self-Rising Flour
1/3 cup sugar
1/2 teaspoon apple pie spice
3 tablespoons Hiland Butter, melted
1 Hansens egg
1/3 cup evaporated milk
1/4 cup Hiland Sour Cream

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Melt butter in 8-inch 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.
In a medium bowl, stir together flour, sugar and apple pie spice. Add melted butter, egg, milk and sour cream. Mix until just moistened.
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 for 20 minutes or until the cake is golden and slightly puffy. You can use a toothpick to check for doneness. Remove from the oven, and let sit for 5 minutes. Serve with freshly whipped Hiland cream or Hiland vanilla ice cream

Apple Cinnamon Bread Pudding

This bread pudding slow-cooks to perfection while you’re doing anything else but cooking. We relied on Braum’s cinnamon bread for the base flavor and structure, then turned to Hansen’s Eggs and Hiland Dairy for the ingredients for the rich custard. A spoonful of Roark Acres Okie Honey and a splash of vanilla round out the sweetness, and Prairie Wolf Cold Brew Coffee Liqueur from Wander Folk Spirits gives the finishing sauce its deep, boozy kick. Serve this bread pudding warm, spooned into bowls with plenty of the sauce poured over top.

Author: MIO Coalition

Ingredients

For the bread pudding:

8 slices Braum’s cinnamon bread, cut into 1-inch cubes
1 Granny Smith apple, chopped
1/2 cup raisins
4 Hansen’s Eggs eggs
2 cups Hiland Dairy whole milk
1/4 cup Hiland Dairy unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon Roark Acres Okie Honey
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

For the sauce:

2 tablespoons Prairie Wolf Cold Brew Coffee Liqueur
1/4 cup Hiland Dairy unsalted butter
2 cups powdered sugar

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Spray the slow cooker insert with nonstick cooking spray.

Place the cubed bread in the slow cooker and sprinkle the apple and raisins over the top.

In a medium bowl, whisk together the eggs, milk, melted butter, sugar, honey, vanilla, and cinnamon. Pour over the bread.

Cover and cook on low for 3 hours. A wooden toothpick inserted in the center should come out clean.

Make the sauce when it’s time to serve. Melt the butter in a saucepan over low heat. Remove from heat, stir in the coffee liqueur, then whisk in the powdered sugar until smooth.

Spoon the sauce over the warm bread pudding just before serving.

Apple Butter Cake

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Apple Butter Cake

This is a cake made for fall, with the warm flavors of apple butter in a delicious cake, packed with sweet apricots, crunchy pecans, and cozy cinnamon. Whether you bake them in mini bundt pans or muffin tins, this recipe brings that classic, hearty, made-at-home flavor we all crave when the leaves start to turn.

Author: MIO Coalition

Ingredients

2 cups Shawnee Mills all-purpose flour, sifted
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup Hiland Dairy butter
3/4 cup dark brown sugar, lightly packed
2 Hansen’s eggs
1 cup Southern Roots Sisters Apple Butter
1 cup Miller Pecan Company pecans, chopped
1 cup dried apricots, chopped to the same size as the pecans

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Preheat the oven to 350 degrees F.

First, cream the base. In a large mixing bowl, blend together the butter, sugar, eggs, and apple butter until the mixture is beautifully smooth and creamy.

Add the dry ingredients. Gently mix in the flour, salt, baking soda, and cinnamon until just combined, being careful not to overmix.

Fold in the extras. Using a spatula, carefully fold in the chopped pecans and sweet apricots to ensure every bite has the perfect crunch and chew.

Pour the batter into greased small bundt pans or large muffin tins. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Tip: Let the cakes cool slightly before popping them out of the pans. Serve warm.

1-2-3 Peach Cobbler

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1-2-3 Peach Cobbler

This peach cobbler comes together in one dish. The trick is heating the peaches with preserves and butter before they ever hit the oven, so they start marrying together first. That head start is what gives you a gooey, golden-edged cobbler with almost no active time on your end.

Top a still-warm helping of this cobbler with a big scoop of local Oklahoma ice cream and it’s dessert in one bowl.

Author: MIO Coalition

Ingredients

1 pound Oklahoma peaches, sliced
1/2 cup Garden Club apricot preserves
1/2 stick Hiland Dairy salted butter, cut into pats
2 Hansen’s Eggs egg
1/3 cup Braum’s Milk
1/3 cup Hiland Dairy Sour Cream
1 package Shawnee Mills Corn Muffin Mix
2 tablespoons brown sugar

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Preheat the oven to 350 degrees.

Place the peaches in an 8 X 8 glass baking dish and heat them in the microwave until they are good and hot, which takes about 2 minutes or so.

Tip: Frozen peaches work perfectly in the off-season. Just microwave them for about 5 minutes instead.

Carefully stir the preserves into the hot peaches, then heat the dish in the microwave for a little more time (30 to 40 seconds). Fold in the butter pats, then level out the filling. Spray a little cooking spray around the inside and top edges of the pan to prevent the crust from sticking.

Now, mix the crust. In a small mixing bowl, whisk the eggs and milk until they are well beaten. Add the sour cream and mix it until it resembles small curds. Next, add the muffin mix and stir just enough to incorporate the dry ingredients. Make sure not to overmix.

Pour the crust mixture evenly over the hot, buttery peaches. Place the dish in the center of the oven and bake 30 to 35 minutes. Use a skewer to test the center for doneness.

Let the cobbler rest for 15 minutes before serving. Serve it hot, topped with a generous scoop of Hiland Dairy or Braum’s vanilla ice cream.

Recipe Type: Desserts

Bacon Ice Cream

Bacon Ice Cream

Ingredients

Apple Skillet Cake

Apple Skillet Cake

Ingredients

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding

Ingredients

Apple Butter Cake

Apple Butter Cake

Ingredients

1-2-3 Peach Cobbler

1-2-3 Peach Cobbler

Ingredients

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