This page contains a Flash digital edition of a book.
OKLAHOMA EATS


Back to School T-R-E-A-T-S


fruit leather for the sugary store-bought kind; instead of chips for snack, create your own snack mix with fruit and protein; for dessert, bake up some whole wheat nutella cupcakes. Picky eaters in the house? Having your kids participate in lunch preparation is a great way to get them to try new foods.


D - Laura Araujo


Whole Wheat Nutella Cupcakes Yields approximately 16 cupcakes


½ cup . . . . . . . . . . . . . milk 1 t . . . . . . . . . . . . . . . . white vinegar ½ cup. . . . . . . . . . . . . room-temperature butter 1¼ cup . . . . . . . . . . . . sugar 2 . . . . . . . . . . . . . . . . . room-temperature eggs 1 t. . . . . . . . . . . . . . . . . vanilla extract ½ cup . . . . . . . . . . . . . white whole wheat fl our ¼ cup . . . . . . . . . . . . . all-purpose fl our ½ cup. . . . . . . . . . . . . cocoa powder ½ t . . . . . . . . . . . . . . . . baking powder ¼ t . . . . . . . . . . . . . . . . baking soda ¼ t. . . . . . . . . . . . . . . . salt


Nutella Buttercream Icing ½ cup . . . . . . . . . . . . . room-temperature butter


½ cup . . . . . . . . . . . . . nutella 1 t. . . . . . . . . . . . . . . . . vanilla 2 cups . . . . . . . . . . . . . powdered sugar


Preheat the oven to 350 degrees. In a small bowl, com- bine the milk and vinegar. Allow the mixture to stand for a few minutes to allow the milk to curdle. Meanwhile, in a medium bowl, cream together the butter and sugar. Beat in the eggs, vanilla and milk mixture. In another medium bowl, combine the remaining ingredients and stir. Add the dry mixture to the wet ingredients and beat with an electric mixer for two minutes.


Fill cupcake liners half full with the batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. While the cupcakes are baking, prepare the buttercream. With an electric mixer, beat the butter, nutella and va- nilla together. Slowly add the powdered sugar. Fill a pastry bag, fi tted with a small icing tip, with some of the leftover nutella. Add the buttercream to another pastry bag, with a large star icing tip. Once the cupcakes are cool, use the nutella-fi lled pastry bag to fi ll each cupcake: stick the tip part way into the cupcake and squeeze gently. Use the other pastry bag to top each cupcake with a swirl of buttercream.


Southwest Chicken Wrap Yields 1 wrap


2T . . . . . . . . . . . . . . . . cream cheese 26 OKLAHOMA LIVING


1 T. . . . . . . . . . . . . . . . salsa 1 . . . . . . . . . . . . . . . . . 8-inch jalapeno-cheddar tortilla 2 T. . . . . . . . . . . . . . . . shredded cheddar cheese 1/8 cup . . . . . . . . . . . corn kernels 2 pieces. . . . . . . . . . . . deli meat, julienned


¼ cup. . . . . . . . . . . . . shredded romaine lettuce In a small bowl, mix the cream cheese and salsa until well combined. Spread the mixture on the tortilla. Sprinkle with shredded cheese, corn, deli meat and lettuce. Roll the wrap up like a burrito. Serve with guacamole or salsa.


Homemade Peach Leather Yields approximately 6 pieces


4 . . . . . . . . . . . . . . . . . peaches 1 T. . . . . . . . . . . . . . . . honey ½ t . . . . . . . . . . . . . . . . lemon juice


Preheat the oven to 170 degrees. Remove the pits from the peaches and cut them into large chunks. Place the chopped peaches, honey and lemon juice in a blender or food processor and puree until smooth. It should be the consistency of applesauce. If it’s too runny, simmer the mixture until it thickens slightly. Line a baking sheet with a piece of parchment paper (don’t use waxed paper). Pour the peach puree onto the parchment and spread it into a thin rectangle. Try to make it even in thickness so that it cooks evenly. Bake for 6-8 hours. The leather will be done when it’s no longer sticky to touch. Remove the tray from the oven and allow it to cool. Once it’s cool use a pizza cutter or kitchen scissors to cut the leather into strips. Fresh fruit leather should be stored at room temperature and will last a few days.


Snack Mix


Yields approximately 2 cups ¼ cup . . . . . . . . . . . . . yogurt raisins ¼ cup. . . . . . . . . . . . . chocolate-dipped fruit (such as pome- granate seeds or cherries)


¼ cup . . . . . . . . . . . . . toasted pumpkin seeds ½ cup . . . . . . . . . . . . . shelled pistachios ¼ cup. . . . . . . . . . . . . golden raisins ¼ cup . . . . . . . . . . . . . dried cranberries


Mix all ingredients and package in snack-sized bags. OL


For more of Laura’s recipes visit: http://mannaandquail.wordpress.com


oes September have your kids singing the back-to-school sandwich blues? If so, try these recipes and tips for healthy, quick-to-pack lunches they’re sure to enjoy. Switch the deli meat sandwich for a lunch wrap; substitute homemade


Photos by Laura Araujo


Whole Wheat Nutella Cupcake


Southwest Chicken Wrap


Homemade Peach Leather


Snack Mix


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80