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A Made in Oklahoma Mother's Day brunch

The Food Dude shares recipes from the Made in Oklahoma Coalition.
by Dave Cathey Published: May 7, 2014

Mother’s Day is Sunday, and if you haven’t secured reservations at a local restaurant, you might want to prepare her a meal made from local ingredients.

Brunch is among the more popular ways to honor mom, so the Made in Oklahoma Coalition put together a menu that includes candied bacon and brunch enchiladas with some dessert to follow.

Find more recipes made from local products on MIO’s website, You can also download their app at the app store.

This month’s recipe offerings from the Made in Oklahoma Coalition include all you need to make it a memorable Mother’s Day.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Candied Bacon

3 tablespoons Griffin's Original Syrup

1/2 cup brown sugar

1/2 teaspoon black pepper

1 pound J.C. Potter Sliced Slab Bacon

•Mix together syrup, brown sugar and pepper in a small bowl.

•Place foil on the bottom of a baking sheet. Place bacon on a cooling rack set over the baking sheet.

•With basting brush, spread half the mixture on the bacon. Bake in a preheated 400 degree oven for 20 minutes. Turn bacon, brush with remaining syrup mixture and continue to bake 20 to 25 minutes or until crisp.

•Remove bacon from rack while it’s hot or else it will stick. Bacon will continue to crisp once out of the oven. Break slices in half, and serve warm or at room temperature.

Brunch Enchiladas

1 pound J.C. Potter Hot Sausage

1/2 cup bell pepper, chopped

1/4 cup chopped green onion

2 tablespoons chopped cilantro

2 cups shredded pepper jack cheese, divided

10 small (fajita-size) flour tortillas

6 eggs

2 cups Hiland whole milk

1 tablespoon Shawnee Mills All-Purpose Flour

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1 teaspoon hot sauce

1 cup mild taco sauce

•Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl to cool. Add bell pepper, onion, cilantro and 1 cup cheese, mix gently.

•Fill each tortilla with 3 heaping tablespoons of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch pan that's been sprayed with nonstick cooking spray.

•In a large bowl, whisk eggs. Add milk, flour, seasonings and hot sauce, stirring to combine. Pour over enchiladas. Cover, and place in refrigerator overnight.

•Bake, covered, at 350 degrees for 45 minutes. Uncover, then pour taco sauce over the top. Sprinkle with remaining 1 cup cheese. Continue to bake, uncovered, for 10 to 15 minutes or until hot and bubbling.

Creamy Dreamy Berry Trifle

Homemade pound cake is delicious in this trifle, but if you're short on time, use a store-bought cake for this layered dessert.

Pound cake, cubed (recipe below)

3/4 cup Garden Club Red Plum Jam

4 cups Hiland Whipping Cream

1 (3.4-ounce) package instant white chocolate pudding mix

1 pound strawberries, hulled and sliced

2 cups raspberries

1/4 cup sliced almonds

3 ounces white chocolate, chopped

•Cut pound cake into 1-inch cubes, and set aside. Spread jam between cubes of pound cake to make mini cake sandwiches. Set aside.

•In a large mixing bowl, slowly begin mixing whipping cream with an electric mixer. Mix on medium-high speed until mixture begins to thicken. Slowly add pudding mix, continuing to mix until thickened but not stiff.

•In a large glass bowl or trifle dish, layer one-third of the pound cake pieces, one-third of the whipped cream mixture, one-third of the strawberries and raspberries, one-third of the almonds and one-third of the chopped chocolate. Continue layering, ending with chopped chocolate.

Pound Cake

2 sticks Hiland Butter

1 cup sugar

4 large eggs

1 tablespoon Griffin’s Vanilla

1/4 teaspoon baking powder

2 cups Shawnee Mills, all-purpose flour

•Preheat oven to 350 degrees. Butter and flour an 81/2-by-41/2-inch loaf pan; set aside.

•Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla. Lower the mixer speed and add flour 1/2 cup at a time being careful not to over mix. I will often finish the batter by hand with a folding action using a spatula.

•Bake for one hour using toothpick test. Let cool for 15 minutes, Edge the pan with sharp knife and remove and allow to cool on rack.


You may wish to add a cup of nuts or 1/2 cup of dried fruits.

Using an 8-by-8 pan makes a nice flattened loaf and is ready from the oven in 45 to 50 minutes.

SOURCE: The Made in Oklahoma Coalition


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