Oklahoma Recipes (Edmond, Corn, Murphy: work, home, corporate)

[mkfarnam]

Originally Posted by Schousse

I don't know where in OK you are, but why don't you and Murphy come to Terlton and have Christmas dinner with us?

I know it is a bit late notice but I just saw this post.

Thank You for the Thoughtful offer, I live in Duncan. My Christmas has turn ou much better than expected,
Thank You anyway.

[Goodpasture]

Originally Posted by mkfarnam

Thank You for the Thoughtful offer, I live in Duncan. My Christmas has turn ou much better than expected,
Thank You anyway.

We're only talking 175 miles..........we can even put you up for a night or two.....

[mkfarnam]

Food with thought.

[montanamom]

Have Oklahomans ever heard of Pimento Cheese? I love pimento cheese sandwiches, and you can buy several varieties of this delicious sandwich spread in all the grocery stores in the south (North Carolina/South Carolina/Georgia), but Montana has never heard of it! I can make my own, but often don't have the time. Do you guys eat the stuff? What about Sundrop, Cheerwine, livermush, and sweet tea? Are these items available in Oklahoma? Oh, one more thing, is there any Texas Pete hot sauce in Oklahoma? My son and I swear by that stuff - also not available in Montana and no other hot sauce like it. They just don't know what's good out here! Just "checkin", since we may be in Oklahoma in the next six months.

[jessaka]

I never heard of them, but I never looked for them either.

[Synopsis]

Originally Posted by montanamom

Have Oklahomans ever heard of Pimento Cheese? I love pimento cheese sandwiches, and you can buy several varieties of this delicious sandwich spread in all the grocery stores in the south (North Carolina/South Carolina/Georgia), but Montana has never heard of it! I can make my own, but often don't have the time. Do you guys eat the stuff? What about Sundrop, Cheerwine, livermush, and sweet tea? Are these items available in Oklahoma? Oh, one more thing, is there any Texas Pete hot sauce in Oklahoma? My son and I swear by that stuff - also not available in Montana and no other hot sauce like it. They just don't know what's good out here! Just "checkin", since we may be in Oklahoma in the next six months.

Growing up we had pimento cheese all of the time in Oklahoma. It should still be on the shelves there.

[jessaka]

I love hummus, but that doesn't look like hummus.

[jessaka]

Guess whose Christmas dinner turned out wonderful? Mine. Now I am eating sandwiches made with cranberry sauce, cornish game hen breast and bread dresssing. YUM!

[jessaka]

Been collecting recipes from here since I lost a few new ones when my computer was renewed.

I was at a church bazaar in Tahlequah, actually the Lutheran Church, and I bought a Williamsburg Orange Cake. We loved it, so I gathered some recipes and will try to make it soon:

Williamsburg Orange Cake

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup butter or margarine, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon grated orange rind
1 cup golden raisins, chopped
1/2 cup finely chopped pecans
Williamsburg Butter Frosting
Orange rind and sections

Frosting:
1/2 cup butter or margarine, softened
4 1/2 cups sifted powder sugar
1 tablespoon grated orange rind
4 to 5 tablespoons orange juice

Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.

Pour into 3 greased and floured 8-inch round cakepans. Bake at 350 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Buttr Frosting between layers and on top and sides of cake. Garnish with orange rind and sections. Yield: one 3-layer cake.

Williamsburg Butter Frosting:

Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3-layer cake.

I would replace the shortening with butter.

Williamsburg Orange Cake with Butter Frosting

2 1/2 cups all-purpose flour OR 2 3/4 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup margarine or butter, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel

WILLIAMSBURG BUTTER FROSTING

1/2 cup margarine or butter, softened
4 1/2 cups powdered sugar
4 tablespoons orange-flavored liqueur (4 to 5 tablespoons) OR 4 tablespoons orange juice (4 to 5 tablespoons)
1 tablespoon grated orange peel

Heat oven to 350 degrees F. Grease and flour oblong pan, 13×9×2-inches.

Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes; layers 30 to 35 minutes; cool.

Frost with Williamsburg Butter Frosting.

WILLIAMSBURG BUTTER FROSTING

Mix margarine and powdered sugar. Beat in liqueur and orange peel.


Williamsburg Orange Cake

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1/2 cup shortening
2 cups sugar
2 eggs
1 teaspoon vanilla
Grated zest of 1/2 orange
1 cup buttermilk
1/3 cup orange juice


Preheat the oven to 350°. Sift together the flour, baking soda and salt. Stir raisins and nuts into the dry ingredients and set aside. In a mixing bowl, cream the shortening and blend in 1 cup of the sugar. Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well. Add the flour mixture in thirds, alternating with 1/2 cup of buttermilk, and mix until well blended. Pour batter into a greased 9-inch square pan and bake for 40 minutes. While the cake is baking, combine the orange juice with the remaining cup of sugar. Spread this glaze over the top of the hot cake and immediately return it to the oven for about 10 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.
Let the cake cool in the pan before turning it out onto a serving plate.

[Synopsis]

Originally Posted by jessaka

I love hummus, but that doesn't look like hummus.

Mine turned out to be yellower than that in the picture, but it tasted the same as the time I had it in a Lebanese restaurant in FW.