Keep Things Sweet and Light with Made in Oklahoma Recipes | Food and cooking


Memorial Day weekend is considered the unofficial start of summer, which means it’s also a time when families tend to get together more frequently.

Now might also be a good time to let MIO Coalition members help you create memorable meals with Made in Oklahoma ingredients.

Fresh bread is welcome any time of the year, and for those who might think baking bread is too much of a hassle, honey beer bread is the way to go. It only takes a few simple ingredients and minimal effort.

For those who want to create a light dessert that packs a visual punch, try Coalition MIO’s recipe for their Jammy Swiss Roll, a tender sponge cake wrapped around a filling with sweetened whipped cream and Southern Triple Berry Jam. Roots Sisters.

For more information on MIO Coalition products, including where to buy them: miocoalition.com.

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3 cups Shawnee Mills all-purpose flour

1 tablespoon baking powder

1 (12 ounce) can Stonecloud IPA

2 tablespoons Hiland butter, melted

1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk together flour, baking powder, sugar and salt. Stir in honey and beer until moistened. Add the butter, stirring just to combine.

2. Pour batter into greased 8-inch loaf pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Leave to cool in the pan for 10 minutes before unmolding, then let cool on a wire rack.

5 large Hansen’s eggs, room temperature

½ teaspoon cream of tartar

1 teaspoon Griffin’s Vanilla

Confectioner’s sugar, for sprinkling

½ cup Braum Heavy Whipped Cream

1 tablespoon powdered sugar

¾ cup Southern Roots Sisters Three Berry Jam

1. Arrange the rack in the middle of the oven and preheat to 400 degrees. Line a 15 x 10 inch jelly roll pan with parchment or Silpat.

2. Separate the eggs into two large bowls. Beat egg whites with stand mixer on high speed with cream of tartar and salt until soft peaks form. Add ¼ cup sugar, a spoonful at a time, and continue beating until stiff peaks form. In a second bowl, beat the egg yolks, vanilla and remaining ¼ cup sugar until thick and ribbon-like, about 5 minutes. Stir in flour until blended. Gently fold the egg yolks mixture into the beaten egg whites.

3. Spread the batter in the pan. Bake for 8 to 10 minutes, until the top of the cake springs back to the touch. Cool for 5 minutes.

4. Make whipped cream while the cake cools. In a chilled bowl, beat the cream until light peaks form. Add the sugar, a little at a time, until well blended and the cream holds its shape.

5. Sift the icing sugar onto a clean tea towel, then invert the hot cake onto the tea towel. Peel off the Silpat or paper. Starting with the long side, roll cake and towel together and let cool completely on wire rack.

6. Unroll the cake. Spread the jam on the cake. Gently spread the whipped cream on top of the jam. Roll up again on the long side, without the towel, and transfer to a serving platter. Sprinkle with icing sugar.


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