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Bing Cherries
- 1/2 cup Amelia’s Creamery Vanilla yogurt
- 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly
- Placed washed cherries in the refrigerator to chill, in the meantime make dressing.
- Combine and spoon over Bing Cherries that are being served in a stemmed dish/goblet. If desired, remove pits and stems leaving the cherry on top intact.
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Hansen’s Angel Food Cake
This Hansen’s Angel Food Cake is light, airy, and easy to make! The best part is, it only contains 7 simple ingredients! A good angel food cake recipe is all about the quality of eggs. We’re using Oklahoma’s own Hansen’s Eggs to give this cake a perfect delicate texture. Top your cake with whipped cream and berries and you have a low-calorie dessert classic.
- 1 cup sifted cake flour (Tip: Sift together at least 4 times, but 6 times is better.)
- 1 1/2 cups Hansen’s Egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons Griffin’s Vanilla
- 1/4 teaspoon almond flavoring
- 3/4 cup sugar
- In a large mixing bowl beat the eggs until soft peaks, then add sugar 2 tablespoons at a time, beating until egg whites form stiff peaks (do not add sugar too quickly).
- Add the flour and gently fold it into the egg white mixture, ¼ cup at a time.
- Bake in a tube pan at 375 degrees for 35-40 minutes. Invert pan to cool. Remove from pan.
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Creme Brulee
Crème Brulee is a perfect dessert for two reasons – it gives an amazing wow factor, and it’s incredibly easy to make. All you need is four ingredients to make this simply delicious dish. Braum’s Whipping Cream, Griffin’s Vanilla, and Equally Yolked Eggs give a pure, natural taste. The sugar topping is one of the best parts, with its caramelly crunch.
- 1 cup sugar, divided
- 6 Equally Yolked Eggs
- 1 teaspoon Griffin’s Vanilla
- 1 quart Braum’s Heavy Whipping Cream
- 2 quarts hot water
- Preheat the oven to 325 degrees.
- Whisk together ½ cup sugar and egg yolks in bowl until well blended. Mixture should begin to lighten in color. Add vanilla and then cream, a little at a time, until thoroughly incorporated.
- Pour mixture into 6 (7- or 8-ounce) ramekins. Place ramekins into a large cake pan. Pour enough water into the half to come halfway up the sides of the ramekins. Bake until just set, about 40 to 45 minutes. The crème brulee should not be liquidy but should still be slightly jiggly.
- Remove ramekins from cake pan. Refrigerate for at least 2 hours to allow it to fully set up.
- Remove crème brulee from refrigerator about 30 minutes before serving. Divide remaining ½ cup sugar equally among the six dishes, spreading evenly on top. Use a small torch to melt sugar, forming a crisp topping. Allow crème brulee to sit 5 minutes before serving.
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Kitchen Sink Cookies
Everything but the kitchen sink goes in these great cookies. They’re loaded with milk chocolate bars, pretzels, toffee bits and candied pecans. There’s something for everyone in these super delicious cookies!
- 1 cup Hiland Butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon Griffin’s Vanilla
- 1 Hansen’s Egg
- 2 1/4 cups Shawnee Mills All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Bedre Milk Chocolate Bars
- 3/4 cup roughly chopped Trucker Treats Pretzels
- 1/2 cup toffee bits
- 1 8oz package Mollycoddled Hash Slinger Southern Praline Candied Pecans, chopped
- Heat oven to 350 degrees. In a large bowl, beat butter, sugars, vanilla and egg with electric mixer on medium until light and fluffy. Stir in flour, baking soda and salt. The dough will be stiff. Stir in chopped chocolate, pretzels, toffee bits and candied pecans.
- Measure ¼ cup scoops of cookie dough, and place on cookie sheets. Slightly flatten dough. Sprinkle a pinch of sea salt onto each ball of cookie dough.
- Bake 14-15 minutes or until edges are golden brown. Cool 5 minutes before removing from cookie sheets to cooling racks.
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Blueberry Almond Granola Squares
A granola crust made with Roark Acres Honey, Griffin’s Vanilla, coconut, almonds, and oats, is the perfect base for these yogurt squares. The yogurt filling, a combination of yogurt and cream cheese, is creamy and not too sweet. Amelia Yogurt, a French-style yogurt, comes in several different flavors, including vanilla, strawberry, and maple. We like the blueberry in these squares, topped with fresh blueberries, almonds, and white chocolate chips.
- 6 cups rolled oats
- 2 ounces slivered almonds
- 7 ounces sweetened coconut flakes
- 1 teaspoon cinnamon
- 1 cup light brown sugar
- 1 Large pinch sea salt
- 3/4 cup Roark Acres Honey
- 6 tablespoons dark corn syrup
- 2 tablespoons Griffin’s Vanilla
- 2 packages cream cheese, softened
- 32 ounces Amelia Natural French Style Blueberry Yogurt
- 1 teaspoon Griffin’s Vanilla
- 1 pint fresh blueberries
- 2 ounces slivered almonds
- 1 cup white chocolate chips
- To make crust – preheat oven to 350 degrees. Mix all the dry ingredients. Add honey, syrup, and vanilla. Stir together well (it may be necessary to use your hands to do this step thoroughly). On an extra large sheet parchment-paper-lined cookie sheet, spread granola and bake for 10-15 minutes, continuously rotating the mixture to cook all sides of granola until slightly crunchy.
- Press warm granola into another extra large cookie sheet (or 2 medium cookie sheets).
- Cream the softened cream cheese thoroughly. Add the Amelia yogurt and vanilla into the cream cheese, and mix slowly until well blended. Add 3⁄4 of the blueberries, half the almonds, and white chocolate chips. Spread out evenly across the granola. Top with extra blueberries and almonds. Place in the freezer overnight.
- Remove and slice into squares and serve. Any that are not eaten place into a covered container and place back into the freezer. Will keep for a week.
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Rudolph Peanut Butter Cookies
These fun cookies are the perfect treat for Santa on Christmas Eve. Or bring them to a
cookie swap, and they will be the hit of the party. Rudolph’s red nose shines bright with red candy, and
Trucker Treats Pretzels make cute antlers.
- 1 stick Hiland Butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon Griffin’s Vanilla
- 1 Hansen’s Egg
- 1 1/3 cups Shawnee Mills Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Red M&Ms
- Brown M&Ms
- Trucker Treats Candy Cane or Cinnamon Toast Pretzels, broken into pieces
- Preheat oven to 350 degrees. In a mixer, cream together butter, peanut butter, sugar and brown
sugar until smooth. Add egg and vanilla, beating until smooth.
- In a small bowl, whisk together flour, baking soda and salt. Slowly add dry ingredients to butter
mixture, beating until incorporated.
- Roll dough into 1-inch balls. Place on cookie sheet. Flatten slightly with the bottom of a glass jar. Bake about 12 minutes or until slightly golden brown.
- As soon as cookies are out of the oven, place a red M&M for the nose in each cookie. Place two
brown M&Ms above the nose for the eyes. Insert two pretzel pieces for the antlers.
Note: If the antlers won’t “stick,” use a little piped melted chocolate to hold the pretzels in place.
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Oklahoma Pecan Pie Truffles
These rich truffles are the perfect after-dinner treat. The recipe makes about 2 dozen
truffles.
- 2 1/2 cups Knight Creek Farm Pecans, toasted and finely chopped
- 1 cup graham cracker crumbs (from about 8 whole graham crackers)
- 1 cup dark brown sugar, packed
- 1/2 teaspoon salt
- 2 tablespoons Griffin’s Original Syrup
- 1/4 cup Same Old Moses Bourbon
- 1 teaspoon Griffin’s Vanilla
- 8 ounces Bedre Dark Chocolate Melting Wafers or 8 ounces of Bedre Dark Chocolate Bars
- Stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add syrup,
bourbon and vanilla, stirring until well combined. Use your hands to fully incorporate the mixture.
- Form 24 walnut-sized truffles. Place on a cookie sheet, and freeze for 2 hours.
- In a double boiler or microwave, melt chocolate on low to medium heat, stirring occasionally until fully
melted and smooth.
- Line a baking sheet with parchment paper. Dip frozen truffles into melted chocolate, and place on
baking sheet. Let firm – about 15 minutes.
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Dead Parrot Rum Bread Pudding
Satisfy your sweet tooth with this bread pudding recipe! The flavors from Rock Creek Distilling’s Dead Parrot Rum make it the perfect sweet treat served as an after dinner dessert. Pair it with their White Russian cocktail for the ultimate taste of fall!
- Pudding Recipe
- 2 Hansen’s Eggs
- 2 tablespoons Hiland Butter, melted
- 2 tablespoons Dead Parrot Vanilla Bean Rum
- 2 1/2 cups Hiland Milk
- 2 cups sugar
- 2 cups bread, torn into 1/2-inch pieces
- 1/3 cup Miller Pecan Co. Pecans
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- Sauce Recipe
- 1/2 cup sugar
- 1 stick Hiland Butter
- 1/2 cup Braum’s Heavy Cream
- 1/4 cup Dead Parrot Vanilla Bean Rum
- Preheat oven to 325 degrees.
- Beat eggs, add butter and Dead Parrot Vanilla Bean Rum. Gradually add sugar and mix until dissolved.
- Place bread in bottom of a 9” round baking pan.
- Pour liquid over bread.
- Sprinkle with pecans.
- Bake for 50 – 60 minutes, until a knife inserted in the bread pudding comes out clean.
- ****Sauce Directions – Combine all ingredients over medium- high heat in a sauce pan. Slowly heat the mixture until it thickens enough to cover the back of a spoon.
- Pour sauce over bread pudding.
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Strawberry Lemonade Creamsicles
- 20 ounces Milo
- 1 cup sliced strawberries
- 1/4 cup sweetened condensed milk
- Divide strawberry slices evenly between each compartment of an ice pop mold, about 4 slices per cup. Set aside.
- Whisk together Milo’s Lemonade and sweetened condensed milk in a large liquid measuring cup.
- Pour into a popsicle mold.
- Pour mixture into prepared ice pop mold over the sliced strawberries.
- Insert sticks and freeze until completely set, at least 4 hours.
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Chocolate Mocha Cake
- 1 1/3 cups Bedre DARK Chocolates
- 3 cups sifted all purpose flour
- 3 1/2 cups sugar
- 1/2 cup cup light brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1/4 cup cocoa
- 1 tablespoon espresso powder
- 2 cups hot Bedre brand dark chocolate coffee- STRONG
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- Prepare three 9″ round cake pans or four 8″ round cake pans with nonstick spray and parchment paper liner.
Using a double boiler or a glass bowl over simmering water, melt Bedre chocolates stirring carefully with a rubber spatula. Once melted set aside to cool slightly.
- Hand whisk the hot coffee, espresso powder and cocoa until dissolved. Add in sour cream and oil and stir with a whisk until well mixed.
- Add flour, sugar, salt and baking powder to your stand mixer or large mixing bowl. On low speed, gently mix dry ingredients for 30 seconds to 1 minute to fully incorporate.
- On low speed slowly add the hot coffee mixture to the dry ingredients. Mix well for approximately two minutes on medium speed. Lowering the speed, slowly pour in melted chocolate to the cake mixture. Mix for approximately one minute or until chocolate is well incorporated.
- Pour cake batter evenly into your prepared pans. Bake at 350° for 35 to 45 minutes depending on your oven type and altitude. Check the center of the cake with a toothpick for doneness. When the toothpick comes out clean your cakes are ready. Cool completely before removing from pans.
- Using a long knife, carefully level each cake to the same height, frost and stack each layer, finishing off the final frosting layer with a butter knife or small cake spatula.
- Frost with Bedre chocolate frosting (see recipe) and drizzle with Bedre dark chocolate syrup. Top with Bedre Espresso chocolate candies.
