This page contains a Flash digital edition of a book.
OKLAHOMA EAT S


Cranberry Orange Pecan Bread


ChristmasTraditions C


New Orleans Pralines


Yields approximately 2 dozen pralines 1 cup . . . . . . . . . . packed brown sugar ½ cup . . . . . . . . . . molasses 1 cup. . . . . . . . . . . heavy cream 2 T . . . . . . . . . . . . butter ½ t . . . . . . . . . . . . vanilla 2 cups . . . . . . . . . . pecan halves


New Orleans Pralines


Line two large baking sheets with waxed paper. In a medium saucepan, bring the brown sugar, molasses, cream and butter to a boil, stirring constantly until the mixture reaches 238 degrees. Remove from the heat and add the vanilla and pecans. Stir until the mixture becomes thick. Drop tablespoonfuls onto the prepared pans. Store cooled pralines in an airtight container.


Cranberry Orange Pecan Bread Eggnog Kuchen


Yields 1 loaf 1 cup, plus 1 T . . sugar 2 cups . . . . . . . . . . all-purpose fl our 1 ½ t . . . . . . . . . . . baking powder ½ cup . . . . . . . . . . chopped pecans ½ t . . . . . . . . . . . . . baking soda 1 t . . . . . . . . . . . . . salt ¼ cup . . . . . . . . . . shortening 1. . . . . . . . . . . . . . . egg ¾ cup, plus 1 T orange juice 1 T . . . . . . . . . . . . orange zest 2 cups . . . . . . . . . fresh cranberries 1/3 cup . . . . . . . . powdered sugar


For more of Laura’s recipes visit: http://mannaandquail.wordpress.com 30 OKLAHOMA LIVING


Preheat the oven to 350. Grease a 9 x 5 x 3-inch loaf pan and sprinkle it with 1 tablespoon of the sugar. In a medium bowl, combine the fl our, the remaining cup of sugar, baking powder, baking soda and salt. Cut in the shortening until the mixture resembles coarse


Eggnog Kuchen


Serves 16 ½ cup . . . . . . . . . . room-temperature butter 1¾ cups . . . . . . . packed brown sugar 2 . . . . . . . . . . . . . . eggs 2½ cups .


. . . . . . all-purpose fl our


1 t. . . . . . . . . . . . . . baking powder 1 t . . . . . . . . . . . . . cinnamon 1 t . . . . . . . . . . . . . allspice ¼ t . . . . . . . . . . . . ground cloves ½ t . . . . . . . . . . . . salt 1 cup . . . . . . . . . . dairy eggnog ½ t . . . . . . . . . . . . rum extract 1 cup . . . . . . . . . . raisins ½ cup . . . . . . . . . . fi nely chopped pecans


Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch baking pan. In a mixing bowl, cream together the butter and 1¼ cups of the brown sugar. Beat in the eggs, one at a time. Sift together the fl our, baking pow- der, cinnamon, allspice, cloves and salt. Add the dry ingredients to the creamed mixture alternately with the eggnog. Stir in the rum extract and the raisins. Spread the batter evenly in the prepared pan. In a small bowl, combine the remaining ½ cup of brown sugar and the nuts. Sprinkle over top of the batter. Bake for 30-35 minutes. OL


hristmas is a season that celebrates traditions. For many, that means baking and cooking recipes that have been passed down through generations of family members. This month, Oklahoma Eats looks back into the history of Oklahoma Living to share holiday recipes that decades of readers have enjoyed.


The Oklahoma Rural News, as Oklahoma Living was previously named, was fi rst published in 1948. Back then Oklahoma Eats was known as the “Oklahoma Home-makers’ Page.” The recipe for New Orleans Pralines comes from the very fi rst holiday edition of the magazine. Made with molasses, it has a rich fl avor that is sure to satisfy a sweet tooth even today. Two decades later, a fruity and nutty recipe for Cranberry Orange Pecan Bread was featured on the “News for Oklahoma Homemakers” page. Wrap up a loaf to give as a gift or enjoy it at home with an orange glaze drizzled over it. Finally, a spiced Eggnog Kuchen from the December 1978 food page resembles a coffee cake and is perfect for Christmas morning. Perhaps one of these recipes will become part of your holiday tradition!


- Laura Araujo


cornmeal. In a small bowl, beat the egg well. Add ¾ cup of the orange juice and the orange zest. Pour the egg mixture into the dry ingredients, stirring just enough to dampen. Fold in the chopped nuts and cranber- ries. Spoon the batter into the loaf pan, spreading the corners and sides slightly higher than the center. Bake for 1 hour. In a small bowl, mix the powdered sugar and the remaining tablesppon of orange juice to make a glaze. Drizzle it over the warm bread before serving.


Photos by Laura Araujo


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  |  Page 81  |  Page 82  |  Page 83  |  Page 84