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Homemade Glazed Donuts
Homemade Glazed Donuts
Remember the thrill of biting into a warm, sugary donut? These airy donuts, bathed in a sweet-and-sticky glaze, are perfect for that cozy weekend breakfast that takes you back—a delicious celebration of the simple stuff. We suggest making the dough the night before since it needs to chill at least 3 hours.
MIO Products in our Homemade Glazed Donuts
Hiland Dairy Whole Milk and Unsalted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.
Shawnee Milling Company All-Purpose Flour — What began as a humble log cabin in 1895, soon flourished into Shawnee Mills, a family-owned company that continues to thrive today. Now helmed by the third and fourth generations of Fords, Shawnee Mills carries on J. Lloyd’s tradition of providing quality flour, cornmeal, and baking mixes.
Savory Spice Shop Vanilla Extract — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.
Ingredients
2 packages active dry yeast
1 cup Hiland Dairy Whole Milk, heated to 110 degrees
1/3 cup vegetable shortening
1/4 cup Hiland Dairy Unsalted Butter
1/3 cup granulated sugar
1 teaspoon salt
4 cups Shawnee Milling Company All-Purpose Flour
Oil, for frying
For Glaze:
2 cups confectioners’ sugar
1/4 Hiland Dairy Whole Milk
1/2 teaspoon Savory Spice Shop Vanilla Extract
Directions
2 cups confectioners’ sugar
1/4 Hiland Dairy Whole Milk
1/2 teaspoon Savory Spice Shop Vanilla Extract
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Okie Breakfast Spread
A hot breakfast is the best way to start the day. The Made in Oklahoma Coalition
has you covered with everything you need for a hearty, delicious breakfast. Making a spread of
your favorite breakfast foods is a dream to wake up to. Treat your family with a wonderful
weekend breakfast with MIO ingredients.
- Greer’s Ranch House Sausage
- Bar-S Bacon
- Equally Yolked Eggs
- Braum’s Muffins
- Shawnee Mills Biscuit Mix
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Candied Bacon
Serve this tasty bacon recipe as an appetizer or for the best BLT, hamburger, pork loin, roast, or chicken you will ever taste! Make this your own house specialty by using any of Suan’s® Scotch Bonnet Pepper Condiments to candy your Bar-S bacon!
- Author: Krush Developer
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- 1 package of Bar-S Bacon
- 2 tablespoons of Suan’s® Scotch Bonnet Pepper Jelly, add more if needed
- Prepare a large cooking sheet by lining it with foil, and topping it with a damp paper towel. This helps to reduce the smoke while cooking.
- Place rack on top of foil and towels then lay out bacon on rack. with a pastry brush ‘paint bacon’ with Suan’s® Scotch Bonnet Pepper Jelly
- Place in the middle of the oven and bake at 350 degrees for 20 minutes
- Turn and ‘paint bacon’ on the other side with Suan’s® Scotch Bonnet Pepper Jelly, return to oven, and back another 20 minutes.
- Watch carefully so it doesn’t burn.
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Pecan Crusted French Toast with Bourbon Pecan Toffee Maple Syrup
Here’s the cozy, delicious holiday breakfast you’ve been looking for. A pecan coating makes this French toast crisp and delicious – and buttery – as it’s lightly pan fried in butter. The syrup is over-the-top delicious made with the incomparable Mollycoddled Hash Slinger Bourbon Pecan Toffee, which is melted down to make a candy-like syrup.
- 1 Loaf La Baguette rustic French bread, sliced
- 2 Hansen’s Eggs
- 2 cups Braum’s Half and Half
- 1 teaspoon Griffin’s Vanilla
- 1 teaspoon cinnamon
- 2 cups chopped Knight Pecan Farms Pecans
- 3/4 cup Braum’s Butter
- Syrup Ingredients
- 1/2 cup water
- 1 (6-ounce) box Mollycoddled Hash Slinger Bourbon Pecan Toffee
- 1/2 cup maple syrup
- Slice bread into 1-inch-thick slices.
- Whisk together eggs and half and half. Add vanilla and cinnamon. In a separate, shallow bowl place
pecans. Dredge each slice of bread in egg mixture, then coat in pecans.
- In a nonstick pan, melt butter. Pan-fry bread in the butter until golden brown on both sides. Don’t
melt all the butter all at once. Add more butter as needed while cooking the French toast.
- Keep French toast warm in a low oven while making the syrup.
- Heat water over medium heat in a small, heavy-bottom saucepan. Add entire box of toffee and heat
to a rolling boil. Stir continuously until toffee is melted into the water, about 5-7 minutes. Keep heat at
medium so that the toffee doesn’t burn.
- Add maple syrup. Stir until mixed. Reduce heat to medium-low or low, and simmer until syrup is
thickened.
- Let cool slightly before serving but use while warm. Syrup will thicken as it cools and pours easier
when warm.
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Favorite Frittata Muffins
These make-ahead muffins are perfect for busy mornings or breakfast on the go. Customize them to your family’s preferences, making them all veggie or loaded with bacon and cheese.
- 12 Hansen’s Eggs
- 1/4 cup Hiland Heavy Whipping Cream
- 1 teaspoon Daddy Hinkle’s Original Seasoning
- 1 tablespoon chopped Scissortail Farms basil
- 1/4 cup shredded mozzarella cheese
- 1/2 cup chopped Scissortail Farms Spinach
- 1/2 cup chopped J-M Mushrooms
- 1/4 cup jarred roasted red peppers, chopped
- 1/4 cup chopped Bar-S Bacon (optional)
- Preheat oven to 350 degrees. Line a 12-count muffin pan with muffin liners and spray with nonstick spray. A silicone muffin pan also works well.
- Combine eggs, cream and seasoning, whisking until eggs are fully beaten. Whisk in the mozzarella cheese. Fill the mixture among the 12 cups, filling about ½ to ¾ full. You may have enough extra batter to make a few extra muffins. Top each with toppings of spinach, mushrooms, red peppers and bacon (if desired). You can customize these to each person’s taste, using your favorite vegetables, cheese and meat.
- Bake 16-18 minutes, shaking center to see if the egg is set. Let cool a few minutes before removing from cups. You can eat these warm or cool, then wrap individually and store in the refrigerator or freezer.
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Peanut Butter and Jelly Granola
Basic pantry ingredients turn ordinary granola into a real treat!
- 1/2 cup Cheatwoods Pure Raw Honey
- 1/2 cup creamy peanut butter
- 1/3 cup Garden Club strawberry jam
- 1 teaspoon Griffin’s vanilla
- 3/4 teaspoon cinnamon
- 2 cups old fashioned oats
- 1 cup honey roasted peanuts
- 1/2 cup Miller Pecan Co. chopped pecans
- Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
- In a mixing bowl combine the honey, peanut butter, jelly, vanilla, and cinnamon. Heat in the microwave for 30 seconds, stirring until smooth. If not yet smooth, heat another 20-30 seconds, and stir. Add oats, peanuts and pecans, stirring until coated well.
- Loosely and evenly space the granola mixture on the baking sheet. Bake for 10 minutes. Remove from the oven, mix gently and bake for an additional 5-7 minutes
- Allow the granola to cool and place into sealed containers.
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Peanut Butter and Jelly Overnight Oats
Make these oats the night before, and you’ll wake up to a healthy, delicious breakfast. You can double or triple the recipe, then keep several jars of oats ready for the week.
- 1/2 cup rolled old fashioned oats
- 1/2 cup Braums whole milk
- 1/4 cup vanilla Amelia French-style yogurt 1 tablespoon chia seeds
- 1 tablespoon Roark Acres Honey
- 1 teaspoon Griffins vanilla extract
- 1 tablespoon Garden Club strawberry jam 1 tablespoon peanut butter
- 1/4 cup diced strawberries
- 2 tablespoons chopped peanuts
- Place oats, milk, yogurt, chia seeds, honey and vanilla in a medium-size Mason jar or glass container. Cover with a lid or plastic wrap. Place jar in refrigerator for at least 2 hours. Overnight is best.
- The next morning, top oat mixture with a layer of jam, then peanut butter, strawberries and peanuts.
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Jam-Swirled Coffee Cake
There’s nothing like a fresh-from-the-oven coffee cake on a weekend morning. Make the weekend extra special with this coffee cake swirled with Garden Club jam. The cinnamon-crumb topping is the finishing touch.
MIO Products in Jam Swirled Coffee Cake
Hiland Unsalted Butter | Sour Cream – Hiland Dairy has been proudly produced in the Heartland since 1938. These refreshing milk products are the best tasting and will make for a delicious Jam Swirled Coffee Cake.
Griffin Foods Vanilla – Griffin Foods produces several pantry staples including the vanilla we are using for this Jam Swirled Coffee Cake. Griffin Foods is a long-time favorite of Oklahomans with its high-quality products and family-owned values.
Shawnee Mills All Purpose Flour – Shawnee Mills provides hearty grains expertly milled into the finest flour. Shawnee Mills prioritizes the consumer first by meeting various cooking and baking needs. This Oklahoma flour will make you appreciate the Heartland even more.
Garden Club Strawberry Preserves | Peach Preserves | Apricot Preserves – Clements Foods Garden Club has a full line of jams, jellies, and preserves produced to the highest standards, using select domestic and imported fruits and juices. All products are vacuum-processed in a state-of-the-art facility. Pick your favorite fruit flavors and use them in your coffee cake.
- 1/2 cup Hiland Unsalted Butter, softened
- 1 cup sugar
- 1 teaspoon Griffins Vanilla
- 2 large eggs
- 2 cups Shawnee Mills All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Hiland Sour Cream
- 1/4 cup Garden Club Strawberry Preserves
- 1/4 cup Garden Club Peach or Apricot Preserves
- Crumb Topping:
- 1/4 cup Hiland Unsalted Butter, melted
- 1/4 cup brown sugar
- 1/4 cup Shawnee Mills All-Purpose Flour
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees. Lightly grease a 9-inch square baking dish.
- Cream together butter and sugar until light and fluffy. Add vanilla, stirring to combine. Beat in eggs, one at a time, mixing until batter is smooth.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture, alternating with sour cream. Begin and end with the sour cream, beating well between each addition. Spread batter into a pan.
- In a small bowl, stir together strawberry and peach preserves, then drop by the spoonful on top of the batter. Gently swirl the preserves through the cake batter using the tip of a spoon
- Make crumb topping by combining all ingredients together. Using the back of a spoon, spread the crumb topping onto the batter. – Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean.
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Double Chocolate Waffles
Make waffles even tastier with cocoa powder and dark chocolate. This fun treat makes breakfast feel more like dessert when topped with whipped cream, chocolate syrup and a cherry.
- 2 packages Shawnee Mills Buttermilk Pancake and Waffle Mix
- 4 tablespoons Bedré
- 2 tablespoons granulated sugar
- 2 cups Braums milk
- 1 teaspoon Griffins Vanilla
- 1/4 cup canola oil or melted butter
- 4 ounce Bedrés Melting Dark Chocolate Wafers
- Braums Whipped Light Cream
- Bedrés Dark Chocolate Premium Sauce
- Maraschino cherries
- In a large bowl, stir together waffle mix, made from Bedré’s Melting Chocolate wafers and sugar.
- Add milk, eggs, vanilla and oil or butter, and stir until combined. Fold 1 cup of Bedré’s Melting Chocolate Wafers into the waffle mixture.
- Heat waffle iron. Pour mixture into waffle iron, filling to edges. Cook until waffle is set in the center and slightly crisp on the edges.
- Top each waffle with Braums whipped cream, chocolate syrup, add some more Bedré wafers and a maraschino cherry (or any fruit of your choosing).
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Fresh Start Smoothie Bowl
A smoothie bowl is the perfect breakfast in a bowl. Fresh fruit, natural yogurt, honey and nuts are a perfect way to start your day.
- 1/4 cup Hiland Skim Milk
- 2 cups Scissortail Farms Spinach
- 1 frozen ripe banana, cut into 1-inch strips
- 1 teaspoon Cheatwoods Pure Raw Honey
- 1 ramekin Amelia Natural French Style Plain Yogurt
- 2 tablespoons Choctaw Farms pecan halves
- 1/4 cup assorted berries or stone fruits, cut into small pieces
- Pour the milk and spinach into the blender.
- Blend for 20-30 seconds.
- Add the banana and honey and blend until smooth.
- Add the yogurt and gently blend until fully incorporated.
- Pour into a bowl or large glass and garnish with the pecans and fruits.
