Oklahoma Recipes (sick, house, adult)

[jessaka]

I also bought a bourbon cake at another church bazaar. It was so delicious. Here are some recipes that I will try:

Bourbon Pecan Cake

1/2 cup softened butter
1 cup plus 2 tablespoons granulated sugar
3 eggs, separated
2 teaspoons freshly grated nutmeg
1/2 cup good quality bourbon
1 1/2 cups all-purpose flour, divided 1 teaspoon baking powder
4 cups coarsely chopped pecans, about 1 pound
1 cup coarsely chopped raisins
Cream butter. Gradually add sugar and beat until light. Add egg yolks one at a time, beating well after each addition. Combine nutmeg with the bourbon. In another bowl, sift together 1 cup of the flour and soda. Add dry ingredients to batter a little at a time, alternating with the bourbon and nutmeg mixture. Toss pecans and raisins with remaining 1/2 cup of flour; add to batter and mix well. Beat egg whites until stiff peaks form; fold into the batter. Line bottom of a greased 10-inch tube pan with waxed paper. Grease the waxed paper. Spoon batter into the prepared pan and let stand for 10 minutes. Bake at 325° for about 70 to 80 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on rack, then carefully turn out onto a plate and peel off the paper. Very carefully, holding plate over top of cake invert so right side is up. Cake crumbles easily, so handle carefully. Wrap and refrigerate for at least a few days for best flavor. If desired, sprinkle with more bourbon before wrapping. Dust with confectioners' sugar or glaze with a vanilla glaze, if desired.

Mother’s Bourbon Cake

1 c. butter, softened
2 c. sugar
4 c. sifted flour
4 eggs
1 lb. pecan pieces
1 1/2 lb. white or golden raisins
1 c. bourbon
1 t. cinnamon
1 t. nutmeg
1 t. baking soda
1/2 t. salt

Heat oven to 275 degrees. Sift 1 cup flour and mix with nuts and raisins. Sift remaining flour, cinnamon, nutmeg, salt, and soda together. Grease a tube pan and line bottom with parchment paper. Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add bourbon and flour. Add nuts and raisins. Pour into tube pan and bake 3 1/2 hours. Remove from oven and cool thoroughly. Sprinkle generously with additional bourbon and wrap in aluminum foil with a couple of apple wedges to keep it moist. Each weekend leading up to Christmas, unwrap cake and sprinkle again with additional bourbon.

BOURBON CAKE

2 1/2 c. cake flour
3/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
1 c. butter, unsalted, room temperature
1 1/2 c. sugar
4 egg yolks, room temperature
1 large egg, room temperature
Juice of one lemon
3/4 c. sour cream

BOURBON GLAZE

1/4 c. sugar
1 1/2 oz. bourbon

FROSTING

2 c. heavy whipping cream
3 T. sugar

Preheat oven to 350 degrees. Butter and flour two 9 inch springform cake pans. In a large bowl, sift flour together with baking soda, baking powder and salt. With a hand mixer, cream butter together with sugar until fluffy and light. Add egg yolks, one at a time, then the whole egg. Fold in lemon juice, zest and sour cream by hand until smooth. Divide mixture evenly between two pans. Bake 35 to 40 minutes or until cake test done. Let cakes cool for 10 minutes; then turn out on a rack to cool completely. For syrup, melt sugar and bourbon in a small saucepan over low heat, stirring until well blended. Cut each cake in half horizontally. Brush each layer with syrup. For frosting whip the cream, gradually adding sugar by the tablespoon until stiff. Spread first layer with cream, top with another cake layer and repeat.

[peggydavis]

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.

We have pimento cheese here, several varieties. I like pimento cheese too. Sundrop, Cheerwine, and livermush are new to me. We drink sweet tea. In the cafe, when you order tea, the waitress will ask, sweet or unsweet? That gets on my nerves a little.

My Christmas dinner turned out pretty good. We needed to do some last minute grocery shopping, but we stayed too long in Edmond with the grandkids and all the stores were closed at 7 pm on Christmas Eve. Duh. We had to use dried minced onions and instant mashed potatoes, and substitue creamed corn with oysters for the broccoli casserole. The ladies all liked the creamed corn dish, the men just ate turkey & ham.

1 lb creamed corn, drained 1 cup Ritz cracker crumbs 1 egg, beaten 1/2 teaspoon salt 1/2 cup cream 1/2 teaspoon black pepper 1 teaspoon sugar 1/4 cup melted butter 1 (12 ounce) jar baby oysters, drained Not the one? See other Oyster Corn Casserole Recipes

• Oysters Side Dishes
• < 60 mins Side Dishes
• Western U.S. Side Dishes
• Copycat Side Dishes

1. Preheat oven to 375 degrees.
2. Butter a casserole dish.
3. Combine the ingredients in the order listed.
4. Pour into prepared casserole dish.
5. Bake for 35 minutes.
6. Serve hot.

I used canned creamed corn, yogurt cheese instead of cream, and canned oysters instead or oysters in the jar. Luckily, my sister's hens are laying so she could bring me 4 eggs to make this and the dressing.

[mkfarnam]

Seeing that picture reminds me of a, how should i say it, a light wt. fudge, I guess that's what it was, my mother made it at Christmas time in Michigan. It was really sweet, but I loved it.

[rugratref]

Originally Posted by jessaka

Yum, Peggy. I want to make that.

This came out of an Oklahoma newspaper and was a winner. No name was given as to whom the winner was, but I am learning that corn syrup is more fattening than other sugars and is bad for you as is all frutose sugars, so i want to try this.

OKLAHOMA PECAN PIE (syrup free)

2 8-inch pie crusts
1 c. brown sugar, packed
1 stick butter
2 t. flour
3 eggs, whisked
3/4 cup milk
1 c. sugar
2 c. pecans, chopped

Melt butter; pour into a mixing bowl. Add remaining ingredients; mix well. Pour into pieshell (s). Bake at 305 degrees for 35-45 minutes.

I could have kicked myself for not printing this recipe! Mom and I made 9 Pecan Pies while I was in Oklahoma for Christmas. My Dad is diabetic and we had a time keeping him out of those pies!!! I was wishing I had this recipe so I could have tried it with Splenda. Thankfully, Dad's sugar didn't get TOO high!

[rugratref]

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.

This is EXACTLY what I LOVE about Oklahoma people!!
Schousse, you're a sweetheart!

Synopsis, I LOVE Hummus!! Can't get enough of the Garlic Hummus...YUM YUM!

[karibear]

For those things that really need syrup or sugar, you can usually substitute sorghum or malt extract, though if you try malt extract [from wherever home brewing supplies are sold] I sincerely recommend the lightest available. It's not sweet, but it works just fine for making breads. And sorghum is a lot milder tasting than molasses, especially blackstrap. Honey is a poor substitute for any of them. It's too sweet and thick to blend with most things, but there are some things that need it specifically. None of them are refined like white sugar, or even brown sugar. Brown sugar is basically white sugar that's had molasses added back in during production. I don't know about 'raw' sugar or demerara, those came along after I did my original research.

As for cooking in general, I learned by watching my gran. Solid German farm-style, not a whole lot fried, but with most of the 7 sweets and 7 sours. One thing I did learn from her was that for fried potatoes, they had to be boiled the day before and refrigerated overnight. Then the skins would slide off and they could be sliced and fried [or used in potato salad].

[peggydavis]

What are the 7 sweets and 7 sours, Karibear? That's a good tip about the potatoes.

[mkfarnam]

Originally Posted by rugratref

This is EXACTLY what I LOVE about Oklahoma people!!
Schousse, you're a sweetheart!

Synopsis, I LOVE Hummus!! Can't get enough of the Garlic Hummus...YUM YUM!

Isn't that sweet. I was so surprised I didn't know how to respond.
People in Ca. wouldn't dare do something like that.

Schousse: sorry I didn't respond but Thank you the invitation.
Murphy and I had a very nice Christmas and Thanks to some of the people on this thread, I managed to bake my first Christmas Ham this year.

[karibear]

Originally Posted by peggydavis

What are the 7 sweets and 7 sours, Karibear? That's a good tip about the potatoes.

The sweets and sours are supposed to balance things - every sweet is offset by a sour. The sours are usually some kind of pickle, from pickled vegetables to pickled meats, like pig's feet [never one of my favorites]. But not all pickles are sour, some are like watermelon rind, so sweet it makes your teeth hurt just to think about!

The sweets are usually desserts or jams or jellies, but not always. There's a dried apple thing with sausage that's sweet and spicy. And yummy.

I think now it's mostly the Amish who cook that way, but when I was small, my gran cooked like that all the time. She'd grown up on a farm in the late 1800's, and she married a man who, while he wasn't a farmer, still did a lot of manual labor, and that was how they lived. She cooked and canned and preserved everything imaginable, right down to making her own crocks of sauerkraut.

[peggydavis]

I guess they didn't have to worry about going on diets like we do today. I wonder how it would be to depend on what you could preserve for the winter.