1. food and drink
2. desserts and baking

OologahTalala’s
Best Recipes 2011
Merry
Christmas
OVERHEAD DOOR CO. OF TULSA INC.
Commercial Division • 836-2546
Frank Sanders Jr. • Wanda Sanders
RESTORED BANK OF OOLOGAH
Christmas
Christmas Open House
In appreciation to the
community for your support
10Drawing
am for-a Free
2 pm
Wednesday, Dec. 21
Tag Gift Certificate from the Tag Agency
Other Door Prizes
Oologah Tag Agency
Mary West, Tag Agent
918-443-9176
Just north of the Museum
Downtown Oologah
8:30 - 5 Monday - Friday
8:30 - 6 Thursday
Winners selected in Best Recipes contest
Want to serve a great holiday buffet? Just fix the dozen
finalist recipes from the Oologah Lake Leader’s first “Best
Recipes” contest. We added a ham for the meat and had a
wonderful feast at the Taste Off.
The concept started small—just a basic holiday recipe
section.
We brainstormed about how to involve our readers,
our web site and our Facebook fans. We asked you for
ideas.
Elizabeth Stauffer responded with a great concept: Set
some basic categories, have readers submit recipes online and vote for the winners.
Somewhere in there, we decided to let our readers
and fans pick the finalists through online voting. We (the
Leader staff and volunteer elves) would prepare the top
three recipes in each category and have a Taste Off.
What a great project!
Our readers submitted over 50 recipes, which were
narrowed to a dozen finalists. We divvied up the recipes
and got to work.
Our test cooks were Chris Edens, Carolyn Estes (assisted by her grandsons), Elizabeth Stauffer, Dawn Kester and Faith Wylie.
Last Friday evening, we gathered to document and
taste the results. There wasn’t a dud in the group.
Joining the cooks as test tasters were John Wylie, Ted
Estes, Tim Carman and Billy Crose.
“Heart Attack Buffet” was one suggested title. When
it comes to special occasions, our local cooks are not
afraid to use lots of sour cream, butter, cream cheese, onions, nuts and spices. Don’t ask how many calories we
consumed.
Although all the recipes were delicious, the winners
were stand-out favorites. Each gathered all but a few of
the first place votes.
None of us had tried pumpkin dip before. Holiday
Pumpkin Dip sounded strange, but was absolutely
wonderful! We will all make this again.
Not Your Momma’s Green Bean Casserole was also
Oologah-Talala’s
Best Recipes
Christmas 2011
Appetizers, Beverages and Snacks
Holiday Pumpkin Dip
Submitted by Stacie Pales
Side Dishes and Main Courses
Not Your Momma’s Green Bean Casserole
Submitted by Kathy Stamps
Diabetic and Kid-Friendly
Frosty Peach Pie Supreme
Submitted by Mary Jochims
Sweets and Desserts
Banana Pudding
Submitted by Bonnie Christiansen
The four winners will recieve a $25 Prize
a big hit. We liked the crisp texture of the green beans
and the fresh taste. It wasn’t as salty as the traditional
green bean casserole made with canned green beans
and canned soup.
After a rich dinner, the Frosty Peach Pie Supreme
was refreshing. We wouldn’t have guessed that it was
diabetic.
How could Banana Pudding beat out chocolate cake
with pecans and coconut, homemade turtles and freshbaked cinnamon rolls? It’s that good!
Enjoy ... and start collecting your recipes for next year’s
“Best Recipes” contest.
Mustang
Christmas
Bazaar
Carolyn Estes stands on a stepstool to get pictures of
the food prepared for the “Best Recipes” Taste Off.
Saturday, Dec. 10
8 am - 5 pm
OHS Commons Area
Santa Pics 10:30 am - 3 pm • Concessions
Admission is a canned food item for a local food bank
Proceeds benefit High School Activity Fund
Get ready for the Holidays
with a Christmas Loan
from your hometown bank
Oologah Branch - Highway 169 and Cooweescoowee
918-443-3300 • www.bankofthelakes.com
Open Mon.-Thurs. 9 am - 5 pm, Friday 9 am - 6 pm, Drive In Open Mon.-Fri. 8 am - 6 pm, Sat. 8 am - Noon
OOLOGAH • COLLINSVILLE • OWASSO • CATOOSA • LANGLEY • KETCHUM • BERNICE
Appetizers, Snacks & Beverages
JUDGES’ CHOICE
FINALIST
Holiday Pumpkin Dip
Hot Spiced Punch
Submitted by Stacie Pales
Caution: This dip is highly addictive!
Submitted by Kathy Stamps
and Sue Laster
Ingredients
1 (15oz) can Solid Packed Pumpkin
1 (5oz.) box of instant vanilla pudding
1 can Sweetened Condensed Milk
(Eagle Brand or Carnation)
½ tablespoon Pumpkin Pie Spice
1 (16 oz) container of Frozen Whipped Topping
(Cool Whip), thawed
½ tablespoon Cinnamon
Ingredients
2-1/4 c. pineapple juice
1/2 Tbsp. whole allspice
1-3/4 c. water
3 sticks cinnamon
2 c. cranberry juice
1/4 tsp. salt
1 Tbsp. whole cloves
1/2 c. brown sugar, lightly packed
Optional Ingredients
1 Small Pumpkin (hollow out to serve dip in)
Graham Crackers
Vanilla Wafers
Apple Slices
Ginger Snaps
Pound Cake Squares
Directions
Put pineapple juice, water and cranberry juice in a large
sauce pan with cinnamon sticks, salt and brown sugar,
mix well. Put cloves and all spice in a tea ball or wrap
in cheese cloth and place in pot. Simmer for 15 or until
spices permeate the liquids.
Serve hot in mugs or punch cups.
Serves 8
Directions
1. In a large bowl, mix the canned pumpkin, vanilla
pudding, sweetened condensed milk, and pumpkin pie
spice by hand.
2. Fold in the thawed whipped topping.
3. Chill in the refrigerator for 4 hours.
4. When chilled, place dip inside cleaned out pumpkin,
or in a serving bowl.
5. Sprinkle Cinnamon on top of the dip.
6. Serve dip with graham crackers, vanilla wafers, apple
slices, ginger snaps, and/or pound cake squares.
Taste Off Notes
Easy to prepare, beautiful presentation.
Prepared by Chris Edens
Taste Off Notes
This was easy to
make and a hit with
the tasters. We liked
that it wasn’t too
sweet. We wished we
had doubled the recipe so we could have
had seconds.
Prepared by Faith
Wylie
City Editor Chris Edens arranges vanilla wafers, graham
crackers and apple slices around the pumpkin dip.
Wishing you a holiday full of good memories
At Need
Pre-Planning
Pre-Payment
Oologah
Funeral Home
Jim Dolton
Funeral Director
FUNERALS - MONUMENTS - CREMATIONS
Visit www.collinsvillefh.com to see tributes and sign guest book
Santa trusts us with his holiday attire.
We can help you look good, too!
A-1 Cleaners
110 S. Maple,
Downtown
Oologah
443-9222
Highway 169 next door to Trummel’s
Drive Thru Window • 443-9495
Specialty Items - Alterations - Leathers & Furs
Open 6:30-6 Mon.-Fri., 9-1 Saturday
Santa shops at NDS Used Cars
USED CARS
2 miles S. of Oologah on Hwy 169
13851 S. Highway 169
NedWins.Com
CRAIGSLIST.COM
CLEAN, DEPENDABLE USED CARS AT AFFORDABLE PRICES • BUY, SELL OR TRADE
443-2232
Appetizers, Snacks & Beverages
FINALIST
Sausage Cheese Balls
Bacon Water
Chestnuts
Submitted by Sharon McKee
Ingredients
1-pound hot or regular sausage
1-pound sharp cheddar cheese (grated)
3-cups Bisquick
¾-cup cold water
Submitted by Mary Jochims
Ingredients
Two lbs bacon
2 cans whole water chestnuts
1 c. Miracle Whip salad dressing
1-1/2 cups brown sugar (packed)
1 c. chili sauce
Instructions
Mix altogether with hand and form into balls the size of a
walnut. Bake at 400 degrees for 10 minutes.
Can place balls on cookies sheets into freezer. When
frozen solid, place into gallon freezer bag. When baking
while frozen bake around 15 minutes.
*Can add some Tabasco if using regular sausage for
some zip.
Makes around 80 balls.
Directions
Cut strips of bacon in half.
Wrap strip of bacon around each water chestnut and secure with toothpick.
Put in 9×13 baking dish.
Mix rest of ingredients together thoroughly and pour
over prepared bacon and water chestnuts.
Bake at 400 degrees for 45 to 50 minutes
After baking, drain off grease and remove to serving
dish. Serve hot or let cool.
Cheese Ball
Submitted by Marjie Deramo
Taste Off Notes
These are sweet and spicy. One taster thought they
could be spicier. Another thought they were too spicy.
These make a nice tangy addition to an appetizer
assortment.
Prepared by Carolyn Estes
Bacon Water Chestnuts
Section Photographs by Carolyn Estes
Ingredients
2 8 oz. pkg. of cream cheese (at room temp.)
1 small Jar of Kraft Roka Blue Cheese
1 small jar of Kraft Old English Cheese (These are found
in the dairy section with the cream cheese)
1 Tbl. Worcestershire Sauce
1 small onion (grated)
Chopped pecans
Instructions
Mix all but the nuts together. Form into a ball shape or
will make 3 logs. Roll in chopped nuts. Cover and refrigerate. Serve with crackers.
Now Open for Christmas!
Creekside Plants & Produce
Fresh Cut Trees • Wreathes
Pecans • Jams/Jellies
Gift Certificates • Poinsettias
South of Oologah on Hwy 169
918-443-2356
BLAKLEY FAMILY FARMS MEATS
We wish you a Merry Christmas!
We keep Talala connected with telephone,
long distance and internet service
888-580-2208
Diabetic and Kid-Friendly
JUDGES’ CHOICE (DIABETIC)
FROSTY PEACH
PIE SUPREME
By Mary Jochims
Ingredients
1 c. sliced fresh or frozen peaches
2 c. fat-free reduced-sugar peach
yogurt
8 oz. frozen reduced-fat whipped
topping, thawed
1 reduced-fat graham cracker
crust 8”
Instructions
Finely chop the peaches. Place in bowl. Stir in the yogurt. Fold in whipped topping. Spoon into crust. Cover
and freeze for 4 hours or until firm. Refrigerate for 45
minutes before slicing.
Taste Off Notes
We all liked the light, fresh taste of this pie after a rather rich, heavy dinner.
“I bought the one pound bag of frozen peaches at
Walmart and have enough left for another pie,” said
Dawn Kester. “It went together quick and easy and would
be a great desert when things are crazy and hectic.”
Trevor Estes measures the honey while Tye Estes measures the peanut butter for the Peanut Butter Balls.
FINALIST (KID-FRIENDLY)
Peanut Butter Balls
Submitted by Julie Clifton
Ingredients
1 Cup Peanut Butter (any kind)
1 Cup Dry Milk
1 Cup Honey
Instructions
Mix well. Cover and refrigerate to firm up (I usually let it
set over night). Spoon into balls.
Dawn Kester tested the Frosty Peach Pie.
Taste Off Notes
Trevor and Tye Estes had a lot of fun mixing these up.
The balls had a great taste. Carolyn Estes used local Brister honey. The balls were a little soft by the time we got to
the dessert course ... we should have put them back in the
fridge and set them out just in time to serve.
Wishing you
the warmest
Holiday Season
www.oneok.com
Pumpkin Dip
1 (8-oz.) packages cream cheese, softened
1 (16-oz.) package powdered sugar, sifted
1 (16-oz) can pumpkin
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Beat cream cheese at medium speed of an
electric mixer until creamy, gradually add sugar,
beating well. Stir in pumpkin, cinnamon and
nutmeg. Serve immediately, or cover and chill.
Serve dip with gingersnaps. Yield: 5 cups
Christmas Blessings
GSM, Inc.
J. D. & Trudi Johnson
“For unto you is born
this day in the city of
David a Savior, which
is Christ the Lord.”
Luke 2:11
Tim Carman dishes up some Not Your Momma’s Green Bean Casserole while Dawn Kester tries the Christmas Brunch Potatoes.
Merry Christmas
Wishing you and your family
the very best holidays!
TWO LOCATIONS FOR YOUR CONVENIENCE
LOBBY OPEN
CHELSEA
OOLOGAH
12602 S. OLD HWY 169 • 2ND ATM AT 88/169
918-443-2474 • LOAN DEPT. 918-443-2470
TELEBANK 918-443-9000 • TEMP 918-443-9300
9-5 M-T, 9-6 F
DRIVE IN OPEN
7:30-6 M-F, 8-12 SAT.
www.lakesidebankok.com
516 WALNUT, CHELSEA
918-789-2581 • LOAN NO. 918-789-5626
FAX: 918-789-2315 TELEBANK: 918-789-5581
Oologah
Christmas
Saturday
Dec. 10
Breakfast with Santa
7 - 10 am, HS Cafeteria
$5 per person
Photos with Santa 8 - 10 am $5
Benefits OPT
GRE
A
D
FOO S
LE
P
SAM
Christmas Open House GIFTST
Friday & Saturday, Dec. 9-10
TRUMMEL’S
Check “Trummel’s Drug
and Gifts” each day for
Junior High Wrestling
Tournament
December Daily Deals
PHARMACY & GIFTS
STEVE TRUMMEL, D.Ph. • RON TRUMMEL, D.Ph.
918-443-2414 • HIGHWAY 169, OOLOGAH
9 AM - 6 PM WEEKDAYS, 9 AM - 1 PM SATURDAY
Pumpkin Pie Shake
Hand-mixed with real pumpkin,
Real Ice Cream, cinnamon,
nutmeg and
pie crust pieces
All Day, OHS Gym
Christmas Bazaar
Will Rogers Museum
8 am - 5 pm, OHS Commons
Pictures with Santa 10:30 - 3
Concessions
Benefits OHS Activities
Museum Store
Holiday Sale
20% off
Pet Costume Contest
6:10 pm, Community Building
Lighted Christmas Parade
6:30 pm, Downtown Oologah
Line up starting at 6 pm on Maple Street
south of the Community Building
Community Christmas
Concert and Sing Along
7:30 pm, OHS Audtiorium
Featuring O-T students and churches
•
•
•
•
•
•
•
•
Collectors ornaments $5.95 & up
Will Rogers CDs & DVDs $9.95 & up
Trick ropes & books $6.95 & up
Route 66 signs, books & memorabilia
Women’s jewelry & attire
Art tiles and prints
Made in Oklahoma products
Toys & much more
$500 Christmas Cash
WILL ROGERS
MEMORIAL
M US E U M S
Drawing for $500 Christmas Cash
About 9 pm, OHS Auditorium
Must be present to win
Bailer Net
Wrap Twine
Booking Orders
Dec. 13, 1-5 pm
December
Specials
Dog Houses 10% Off
Safeguard Equine Dewormer
Tube
$
8.49
Will Rogers Memorial Museum
1720 W. Will Rogers Blvd, Claremore, OK
Store open 9-5 daily; closed Christmas Day.
Phone order: 918-343-8115 • willrogers.com
Proceeds support the Will Rogers Memorial Museums.
Valid through Dec. 31, 2011 – Mention ad for discount
Open 7 am - 11 pm
Till Midnight Friday & Saturday
Hwy 169, Oologah
918-443-0000
Gift Items
Breyer Horses
Western Artwork
Candles
Christmas Cards
Soup & Dip Mixes
Western Jewelry
Home Decor
Western OSU & OU
Winter Clothing - Men and Women
Wool Vests Ranch Coats
Diamond Puppy 40#
$
24.50
Mid America
Bonanza Feed
14% Cubes or Creep
50# Bag $7.25
20% Cubes or Creep
50# Bag $8.00
Cattle, Horse and Pet Headquarters
(918) 275-8008 • Highway 169, Talala
Open 8 am - 5 pm M-F • 8 am - 1 pm Saturday
www.midamericafarmranch.com
Ted Estes tries the Holiday Pumpkin Dip as Elizabeth Stauffer prepares to mark her ballot in the “Best Recipes” contest.
Side Dishes and Main Courses
JUDGES’ CHOICE
FINALIST
Not Your Momma’s
Green Bean Casserole
Crock Pot Dressing
Submitted by Kathy Stamps
This is not an original recipe but
one adapted from Alton Brown. I
made this for Christmas last year and
it was delicious. The original recipe tells you how to make your own
french fried onions but honestly I’m
not that ambitious so I still use the
ones in the can.
Ingredients
For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt
For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch
pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Directions
Preheat the oven to 400 degrees F.
Bring a gallon of water and 2 tablespoons of salt to a
boil in an 8-quart saucepan. Blanch for 5 minutes. Drain
Submitted by Julie Clifton
in a colander and immediately plunge the beans into a
large bowl of ice water to stop the cooking. Drain and
set aside.
Melt the butter in a 12-inch cast iron skillet set over
medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms
begin to give up some of their liquid, approximately 4 to
5 minutes. Add the garlic and nutmeg and continue to
cook for another 1 to 2 minutes. Sprinkle the flour over
the mixture and stir to combine. Cook for 1 minute. Add
the broth and simmer for 1 minute. Add the half-and-half
and cook until the mixture thickens, approximately 6 to
8 minutes.
Remove from the heat and stir in 1/4 of the onions and
all of the green beans. Top with the remaining onions.
Place into the oven and bake until bubbly, approximately
15 minutes. Remove and serve immediately.
Serves 4-6
Submitted by Susan Olzawski Barrett
Serve with cornbread…and enjoy!!!
Submitted by Bonnie Christiansen
As a family tradition, we always have
Christmas Brunch and this recipe is a
must-have! Yummy!
Instructions
Butter 9×13 baking dish and preheat oven to 350.
In a (very) large bowl, combine soups, sour cream, 1 cup
cheese, onions, ham, salt, pepper and any optional ingredients you choose to add.
Gently fold hash browns into mixture.
Pour mixture into pan. Sprinkle with remaining cheese.
Bake for 40-50 minutes, or until hot & bubbly.
Taste Off Notes
We liked the nice moist dressing. We wondered if it
might be even better if the celery and onions were sauteed
before going into the slow cooker. Faith would have added
some extra sage.
Susan’s Fiesta
Casserole
Christmas
Brunch Potatoes
And any of the following optional ingredients:
(I add them ALL)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped fresh mushrooms
1 small can sliced black olives, drained
Directions
Mix dry ingredients. Mix wet ingredients. Fold together.
Pour into slow cooker. Dot across with butter.
Cover and cook. High- 2 hrs, Low- 4 hrs.
Taste Off Notes
We loved the fresh taste and texture of the green beans.
Elizabeth Stauffer prepared this recipe. The toughtest
part, she said, was blanching the green beans then plunging them into the cold water.
FINALIST
Ingredients:
32 oz bag of frozen shredded hash
browns
2 (10-3/4 oz) cans cream of chicken
soup
2 cups sour cream
1-1/2 cups grated cheddar cheese (reserve
1/2 cup for topping)
1/2 cup diced onion
1/2 cup diced ham
1/2 tsp salt
1/2 tsp pepper
Ingredients
2 box Jiffy cornbread (bake
according to box)
8 slices of day old bread
4 eggs
1 med onion
5 stalks celery (chopped)
1-1/2 Tbs poultry seasoning
2 cans Cream of Chicken
2 cans chicken broth (10.5oz)
Salt/Pepper/Garlic to taste
Ingredients
1-1/2 lb Ground Beef
1 small onion (optional)
1 can Ro-Tel Chunky Diced Tomatoes
1 can Sweet Corn
1 can Pork ‘N Beans
1 can Bush’s Grillin’ Beans (Black Bean Fiesta)
Taste Off Notes
These Christmas Brunch Potatoes are easy to make, very
creamy and good. We used all the optional ingredients,
and the red pepper added a pretty touch for Christmas.
Instructions
Brown ground beef with or without onion. Drain and add
all cans. I drain the Ro-Tel and corn.
Brunch Casserole
Submitted by Sharon McKee
Ingredients
1-Pound sausage
1-8-ounce can crescent rolls
2-Cups shredded mozzarella cheese
4-eggs, beaten
¾-Cup milk
¼-tsp. salt
1/8-tsp. pepper
Instructions
Crumble sausage in medium skillet; cook over medium
heat until brown, stirring occasionally. Drain well.
Line the bottom of a greased 9X13-inch baking pan with
the rolls, firmly pressing seams to seal. Bring a little up
on sides. Sprinkle the sausage and cheese on top of
dough. Combine rest of ingredients, beat well and pour
over top. Bake 425 degrees for 15 minutes or until set.
Let stand 5 minutes before cutting. Cut into squares and
serve immediately.
Sweets & Desserts
JUDGES’ CHOICE
FINALIST
Banana Pudding
Millionaire Turtles
Submitted by Bonnie Christiansen
Submitted by Vera Baker
Ingredients
3 packages (3.5 ounces each)
Instant Vanilla Pudding & Pie filling
5 cups milk
16 ounces sour cream
16 ounces Cool Whip topping,
thawed & divided
1 (14 oz) can sweetened condensed
milk
2 boxes vanilla wafers
9-12 bananas, sliced
Ingredients
14 ounces of caramels
2 tablespoons of water
2 cups of pecans
8 oz. Hershey chocolate bar
1/4 of one bar of Gulf Wax
(Household paraffin wax)
Small amount of butter
Instructions
In a very large mixing bowl, blend pudding in milk. Add
sour cream, 10 ounces Cool Whip topping, and sweetened condensed milk. Set aside.
In a separate deep bowl alternate vanilla wafers, bananas and pudding mixture in layers. Top with remaining
whipped topping and a few crushed vanilla wafers.
Refrigerate overnight.
Taste Off Notes
Dawn Kester followed her grandmother-in-law’s advice
to slice the bananas very thin to allow the flavors to blend.
“The recipe makes a big bowl,” Dawn said. “I used the biggest Tupperware bowl they make.”
We all thought it needed a jazzier name. Dawn suggested “Banana Pudding Supreme.” Billy Crose said it was
“Enough Banana Pudding to Feed the Firefighters.”
Everyone took home leftovers to enjoy later.
Chocolate Amaretto
Balls/Fudge
Submitted by Julie Clifton
Ingredients
3- 6 oz pkgs chocolate chips
1 can Eagle Brand milk
3 Tbsp Amaretto liquor
1/2 tsp almond extract
Finely chopped nuts
Instructions
In heavy saucepan melt chocolate with milk. Remove
from heat. Stir in amaretto & extract. Chill 2 hrs. Shape
into balls. Roll in nuts (optional). Chill until firm.
Instructions
Melt caramels with water in top of double boiler. Stir
over hot water until melted and smooth. Add pecans.
Mix well.
Drop by teaspoonsful onto buttered cookie pan. Put in
refrigerator for 2 hours or longer, overnight is okay.
Clean top of double boiler. Put wax in and stir until wax
is melted. Add chocolate bar broken into smaller bits
to melted wax and stir until smooth. Remove caramels
from refrigerator and drop one at a time using tongs
into the warm melted chocolate. Work quickly and place
each turtle onto wax paper. Make sure that each piece
of candy, called “Turtles” is covered with chocolate.
Store in covered container in cool place.
You may use dark chocolate if preferred and you may
“dip” them twice if you want more chocolate but make
sure they are cool.
Taste Off Notes
These seem to be foolproof and easy to prepare. They
have a higher pecan-to-caramel ratio than the storebought ones and taste much fresher.
Unwrapping the caramels and picking the pecans from
the shells took the most time. (We used fresh pecans from
Jowahna Hill and they were wonderful.) We tried both regular chocolate and dark chocolate. Both were delicious!
Our tasters with dentures or partials struggled a bit with
the caramel centers.
Faith Wylie, our resident chocolaholic, prepared this
recipe.
Leona Belle’s Orange Cake
Submitted by Pamela Bickford
This cake has been on my mom’s family’s Thanksgiving
and Christmas tables since at least 1945. Mom taught me
to make this, I taught my daughter, and she is now teaching her daughters. For Thanksgiving Mom would decorate
the top with half pecans. For Christmas, she would make
poinsettias around the top with red and green cherries.
Ingredients
1 Cup Shortening
2 Cups Sugar
4 eggs
1 t. Soda
1 1/2 Cups buttermilk
6 T. Orange Rind
1/2 t. salt
4 Cups Flour
1 Cup chopped pecans
Glaze for cake after it is baked
2 Cups sugar
1 Cup Orange Juice (best if fresh)
Directions
Grease and flour Tube cake pan. Preheat oven to 350.
Cream sugar and shortening. Mix in eggs. Add soda TO
BUTTERMILK IN SEPARATE BOWL, whisk then add to
mixture. Add the grated orange rind, salt flour and pecans. Pour mixture into tube pan and bake for 55 min.
While cake is baking prepare Orange glaze. Mix together in sauce pan, sugar and orange juice and bring to a
boil. Boil 1 min. Keep hot to pour on cake as soon as
the cake comes from the oven. (prick top of cake with
a fork or toothpick making several holes for glaze to
soak down into.) Pour glaze slowly so it can soak into
hot cake. This cake gets better with time. If you make a
day ahead, you will enjoy it even more.
Wishing You a Merry Christmas
Larry W. Burchett
CPA. Never
Underestimate The Value.®
Certified Public Accountant
Call for Appointment:
• Monthly Bookkeeping • Payroll Services • Income Tax
918-275-4070
Electronic Filing • Competitive Fees • Farm & Ranch • Small Business
Member American Institute of Certified Public Accountants and Oklahoma Society of Certified Public Accountants
Fax: 918-275-4072
Sweets & Desserts
FINALIST
Cinnamon Rolls
(Coolrise Rapidmix Sweet Dough)
Submitted by Linda Dunlavy
I have had this recipe since Home
Economics class in the 70s. It is easy to
make and is always a great hit Makes
bread, cinnamon rolls, etc.
FINALIST
Earthquake Cake
Submitted by Bonnie Christiansen
This recipe is so yummy and fitting
considering our recent earthquakes!
Ingredients
1 cup flaked coconut
1 cup chopped pecans
1 German Chocolate boxed cake mix
1/2 cup butter, softened
1 8-ounce package cream cheese
1 pound powdered sugar
1 teaspoon vanilla
Instructions
Heat oven to 350 degrees. Spread coconut on bottom of
well greased 15x11x2” baking pan.
Spread pecans over coconut.
Prepare cake mix as directed on package and pour batter on top of coconut and pecans.
Mix softened butter, cream cheese, powdered sugar and
vanilla. Drop from spoon on top of cake batter.
DO NOT STIR.
Bake 45-50 minutes, or until cream cheese is set.
Taste Off Notes
This cake combines the same flavors as the German
Chocolate Pie everyone loved so much at Goodies! Faith
Wylie took the leftovers to a Bedlam party at church and
got rave reviews.
In addition to an earthquake, this cake also delivered a
volcano. Faith baked it in a sheetcake pan with 1” sides instead of a large cake pan with 2” sides as the recipe called
for. The cream cheese boiled over into the oven. It did’t
look as pretty as it should have, but it still tasted delicious.
Ingredients
5-6 cups flour
2 pkgs active dry yeast
½ cup soft margarine
1-½ cups very hot tap water
2 eggs
½ cup sugar
1-½ tsp salt
Instructions
In a large bowl, combine 2 cups flour, undissolved yeast,
sugar and salt. Mix together real good. Cut in soft margarine. Add hot tap water all at once. Beat with electric
mixer at medium speed for 2 minutes. Scrape sides of
bowl occasionally with wooden spoon.
Add eggs and 1 cup flour. Beat with mixer at high speed
for 1 minute, or until thick and elastic, scraping sides
of bowl occasionally with wooden spoon. The batter will
start climbing up the beaters when it is elastic enough.
(You may have to add a little more flour to get it to the
right state.)
Stir in remaining flour (a cup at a time) 2-3 cups gradually with a wooden spoon. Use just enough flour to make
a soft dough which leaves the sides of the bowl.
Turn out onto a floured board (or I just use my big bowl)
and knead it for 5 – 10 minutes until it is a smooth ball.
(You can divide the dough into 2 portions if you want to
before kneading it). Cover with plastic wrap and then put
a towel over it. Let it sit for 15-20 minutes, then punch it
down and shape into whatever you want to make.
Makes 2 loaves of bread or 2 dozen crescent rolls. Or
make it into cinnamon rolls.
375 degrees for 30-35 minutes
Put on/in a greased cookie sheet if making rolls, or
greased loaf pans for bread. Brush surface with melted
butter. Cover loosely with plastic wrap.
Leave out on counter for 1-2 hours and let it rise before
baking.
You can also put it in the refrigerator at this point for up
to 48 hours. (Or you can freeze it for later use.) Take out
of refrigerator about an hour before putting it in oven so
that it can rise.
T-Shirts, Sweat Shirts, Caps, Mugs,
Ornaments, Books, Commemorative Bricks
and very unique Throws.
Oolagah Historical
Museum Gift Shop
Cooweescoowee Ave. & Maple Street ,
Downtown Oologah • 918-443-2934
9 a.m. to 5 p.m. Weekdays
NOTE: I add a Tbsp of cinnamon to dough if I am making cinnamon rolls.
To make cinnamon rolls, roll dough out into circle,
spread butter/margarine on it; Sprinkle a mixture of cinnamon and sugar over it (½ cup packed light brown sugar, to 1 tsp cinnamon) and raisins and pecans if desired.
Roll into a log shape and cut into about 1” – 1-½” slices;
place on greased cookie sheet.
SUGAR GLAZE: 2 cups powdered sugar, ½ tsp vanilla
extract and 3 Tbsp water, stirred together until smooth.
Taste Off Notes
We made a dozen cinnamon rolls and a dozen crescent
rolls from this batch of dough. It did go together a little
faster and easier than Faith’s traditional sweet roll dough.
The dough had a smooth texture that was very easy to
work into rolls. Our tasters gave both the crescents and the
cinnamon rolls a thumbs up.
Crescent rolls
coming out of
the oven.
Merry Christmas!
The best Mexican
food in town!
We Do Catering
Carry Out & Call In Orders welcome
801 W. Main, Collinsville
918-371-6910
Mon.-Thurs. 11-9, Friday 11-10,
Sat. 11-9, Sunday 11-2:30
El
jalapeño
Grill
Sweet & Sour Green Beans
4 cans of cut green beans - 2 cans drained
2 small cans of mushrooms - drained
2/3 lb. bacon, fried and crumbled
1 cup brown sugar
1 cup ketsup
1 small onion, chopped
Stephanie, Amelia and Chuck Hoskin
W
e wish you the gift of faith, the blessings
of hope and the happiness of peace this Christmas
and throughout the coming year.
Rep. Chuck and Stephanie Hoskin
Put everything in a slower cooker and simmer for
about two hours.
A must for any meal and a big favorite at the Sweet
house.
Wishing you the very best Christmas
Sweet Claim Service
Paid for by Friends of Chuck Hoskin
16B - OOLOGAH LAKE LEADER - DEC. 8, 2011
$335,000 Beautiful Craftsman, +20’ vaulted
ceilings, handscraped cyprus hardwood,
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32x40 Shop. Joy Lambert 918-857-8930
Let us put
something
special under
your tree this
Christmas
SELECT
REALTORS
100 W. Cooweescoowee
Downtown Oologah
443-2800
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918-277-2021
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918-636-3173
Jana Andrews
918-260-9396
Debbora
Ferguson
918-576-8940
Joy Lambert
918-857-6930
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