Show the family some lovin' with holiday treats from the oven
Don't let the recent spate of sunny weather fool you, the holidays are here. With them comes demand for more food than usual, with a focus on sweets.
With that in mind, the Made in Oklahoma Coalition has four recipes not only perfect for the holidays season, but ideal for family collaborations.
No cake better reflects the season than red velvet, but imagine it for breakfast. It's not hard once you try the MIO's Red Velvet Cinnamon Rolls recipe. These rolls can easily be made ahead and warmed up through the first round of gifting.
Want the whole family to help? Try the Cinnamon Streusel Coffee Cake, which features flavors for kids and adults.
For those considering how to impress Santa, the MIO has cookies and confections ideal for chimney duty.
Eggnog Snowball Cookies are powered by Braum’s Eggnog. Santa might not be human, but we know elves, right jolly or not, love a chocolate chip cookie. The MIO has one for Santa that starts with Southern Roots Sisters cookie dough mix.
Invest in cookies tins, and Santa won't be the only one feeling the love from the oven.
For more recipes like these, go online to miocoalition.com.
Red Velvet Cinnamon Rolls
•1 box red velvet cake mix
•2 1/2 cups Shawnee Mills All-Purpose Flour
•1 (1/4-ounce) package active dry yeast
•1 1/4 cups warm water (120 F to 130 F)
•1/2 cup packed brown sugar
•1 teaspoon ground cinnamon
•1/4 cup Hiland Unsalted Butter, melted
For the Cream Cheese Frosting:
•1 stick Hiland Unsalted Butter, softened
•8 ounces cream cheese
•4 cups powdered sugar
•2 teaspoons Griffin’s Vanilla
In a large bowl, mix together cake mix, 1 cup of the flour and yeast. Add water, then blend with a mixer on medium speed for 2 minutes until thoroughly combined. Stir in remaining flour to form a soft dough. The dough will be sticky as you turn it out onto a floured board. Knead gently several times. Place in a buttered bowl. Place in a warm area, cover bowl and let rise until doubled in size, about 2 hours.
In a small bowl, combine brown sugar and cinnamon.
Punch down dough, then turn out onto floured board. Form into an 18-by-10 inch rectangle and brush with melted butter, leaving sides bare.
Sprinkle with brown sugar mixture then roll the dough, starting with long side, and cut into 12 slices. Curl the slices into a roll then place them in a buttered 9-by-13-inch baking pan. Cover with a kitchen towel, then let rise in a warm area until nearly doubled, about 1 hour.4.
Preheat oven to 350 F. Bake until light brown, about 15 to 20 minutes. Cool before frosting.
Beat butter and cream cheese until smooth. Add powdered sugar, 1 cup at a time until combined. Add vanilla, blending well. Drizzle or spread frosting over rolls.
Cinnamon Streusel Coffee Cake
For the Coffee Cake:
•3/4 cup Braum’s Unsalted Butter, room temperature
•1 1/2 cups granulated sugar
•3 Hansen’s Eggs
•1 teaspoon Griffin’s Vanilla
•1 cup Braum’s Sour Cream
•2 1/2 cups Shawnee Mills All-Purpose Flour
•1 teaspoon baking soda1 teaspoon baking powder
•1/2 cup chopped Knight Creek Farms Pecans
For the Streusel:
•1 tablespoon ground cinnamon
•1/4 cup white sugar
Preheat oven to 400 F. Butter and flour (or spray with cooking spray) a 10-inch bundt pan.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy, about 4-5 minutes. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
In a small bowl, combine flour, baking soda and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in pecans. Pour half the batter into the prepared pan.
In a small bowl, combine cinnamon with 1/4 cup sugar. Sprinkle cinnamon-sugar mixture over the batter.
Drop remaining cake batter in spoonfuls over filling, gently spreading with a spatula to cover. You may also want to reserve a bit of cinnamon-sugar mixture for the top.
Bake 8 minutes then lower heat to 350 F and bake for an additional 40 minutes, or until a toothpick comes out clean.
Eggnog Snowball Cookies
Serves:12
•1 cup Miller Pecans
•3/4 cup Braum’s Unsalted Butter, room temperature
•1/4 teaspoon salt
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/2 cup powdered sugar
•1/4 cup Braum’s Eggnog
•1 teaspoon Griffin’s Vanilla
•1 3/4 cups Shawnee Mills All-Purpose Flour
Additional powdered sugar for dusting
Toast pecans by placing in a single layer on a cookie sheet and baking in a 300 F oven for 15 minutes. Watch closely to make sure they don’t burn. Set aside, and allow to cool then chop into pieces.
Preheat oven to 325 F.
Cream the butter, salt, cinnamon, nutmeg and sugar with a mixer for 2 minutes, until creamy. Add the eggnog, and blend for 1 minute. Blend in vanilla. Add the flour ½ cup at a time and mix until the dough starts to come together, about 3 to 4 minutes. Fold in the pecans.
The dough will be firm. Form 1-inch balls with a dough scoop or with your hands. Place on a parchment-lined baking sheet. Bake 12 to15 minutes or until done. Check for a light brown bottom on the cookie.
Allow cookies to cool, then roll in powdered sugar.
Southern Roots Sisters Chocolate Chip Cookies
•1 package Southern Roots Sisters Chocolate Chip Cookie Mix
•1 stick Braum’s Butter
•1 teaspoon Griffin’s Vanilla
•1 Hansen’s Egg, beaten well
Preheat oven to 350 F. Beat softened butter with Southern Roots’ bag number one for 3 minutes with an electric mixer. Add egg and vanilla, and beat. Gradually add bag number two, and beat until soft dough forms.
Using a medium cookie scoop, drop dough onto ungreased cookie sheet 2 inches apart. Bake 8 to 9 minutes. Allow to cool 1 minute before removing from cookie sheet. Cool completely, and store in airtight container.
SOURCE: The Made in Oklahoma Coalition
This article originally appeared on Oklahoman: Made in Oklahoma holiday treats from the oven
