The Edmond Sun

July 29, 2013

Made in Oklahoma Coalition offers recipes to beat the heat

Recipes use MIO products from Hiland Dairy Co., Griffin Foods Co., Field’s Pies and Shawnee Milling Co.


Special to The Sun

EDMOND — The sweetest way to beat the Oklahoma heat is to try these ice cream and ice cream topping recipes using products from the Made in Oklahoma Coalition.

These recipes include ingredients from four MIO Coalition members: Hiland Dairy Co., Griffin Foods Co., Field’s Pies and Shawnee Milling Co.

 

Pecan Pie Ice Cream

Ingredients:

One (8-ounce) tub frozen whipped topping, thawed

One (14-ounce) can sweetened condensed milk

One pint Hiland Half & Half

Two teaspoons Griffin's Vanilla Extract

One-half of a Field's Pecan Pie, thawed and chopped

 

Directions:

In a bowl, combine whipped topping, sweetened condensed milk, Half & Half and vanilla extract. Blend well.

Transfer mixture to (at least) a four-quart capacity ice cream freezer, and freeze according to manufacturer's directions for about 20 minutes.

When the ice cream becomes a 'soft serve' consistency, add the chopped pecan pie to the freezer canister and continue to freeze until done.

 

Easy Peanut Brittle

Ingredients:

One cup white sugar

Two cups salted peanuts

One teaspoon Griffin’s Vanilla Extract

One tablespoon Hiland Butter

One teaspoon baking soda

 

Directions:

Spray a cookie sheet or jelly roll pan with nonstick cooking spray. Set aside.

Combine corn syrup and sugar in a large microwave-safe bowl, and cook on high for four minutes.

Stir in peanuts, and microwave on high an additional three and a half minutes.

Stir in vanilla and butter, then microwave for one and a half minutes.

Remove mixture from microwave, stir in baking soda and immediately pour mixture into the pan.

Let stand until it has hardened, or about 30 minutes.

Break the peanut brittle into pieces and store in an airtight container.

Serve over ice cream and enjoy.

 

Brownie Ice Cream Cake

Ingredients:

One package Shawnee Mills Fudge Brownie Mix

One-half gallon Hiland Dairy Real Vanilla Ice Cream, softened

One cup hot fudge topping

Toppings: maraschino cherries, candy sprinkles, miniature chocolate chips

 

Directions:

Prepare brownies according to package directions.

Bake in a well-greased, nine-inch round cake pan. Once baked, let cool completely.

Spread softened ice cream over brownies. Freeze for two hours or until the ice cream is firm.

Top with desired toppings. Cut into pieces, and serve. Store, covered, in the freezer.

 

MORE RECIPES are available on the MIO website, www.miocoalition.com, or download the free MIO iPhone app to find recipes, restaurants and more by visiting http://www.miocoalition.com/mioapp/.