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Winning Recipes OKLAHOMA EAT S To view three Honorable Mention recipes


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#3 Cranberry Orange Scones By Alexander Long


Yield: 2 dozen scones


✓ 1 cup all-purpose fl our ✓ 1 cup whole-wheat fl our ✓ 3 T sugar ✓ 2 ½ t baking powder ✓ 1 large orange, zested and juiced ✓ ¼ t salt ✓ 1/3 cup butter ✓ 1/3 cup milk ✓ 1 egg ✓ 3/4 cup chopped dried cranberries


In a large bowl, combine the dry ingre- dients and orange zest. Cut in the butter until it looks like course crumbs. Whisk in the milk and the egg, and stir to com- bine. Mix in the chopped cranberries and juice of the orange, then lightly knead on a fl oured surface. Drop heaping spoonfuls on a greased baking sheet and bake at 400 degrees for 15 to 20 minutes or until they are brown on top.


#4 Lemon Wrinkles By Catherine Rogers


East Central Electric Cooperative Yield: 2 dozen cookies ✓ 1 T fresh lemon juice


✓ ½ cup butter, softened ✓ 1 cup granulated sugar


✓ ½ t vanilla extract ✓ 1 egg ✓ 1 t lemon zest


✓ 1 ½ cups all-purpose fl our ✓ ¼ t salt ✓ ¼ t baking powder ✓ 1/8 t baking soda ✓ ½ cup powdered sugar


Preheat the oven to 350 degrees. Grease baking sheets. In a large bowl, cream the butter and sugar until light and fl uffy. Whip in the vanilla, egg, lemon zest and juice. Scrape the sides of the bowl and mix again. Slowly stir in all the dry ingredients, except the powdered sugar, until just combined. Scrape the sides of the bowl and mix again briefl y. Pour the powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar. Place on the baking sheet and repeat with the remaining dough.Bake for 9-11 minutes or until the bottoms of the cookies begin to barely brown and cookies have a matte fi nish (not melty or shiny). Remove from the oven and cool cookies about 3 minutes before transferring them to cooling racks.


✓ 1 grapefruit ✓ 1 orange ✓ 1 lemon ✓ 3 ½ quarts cold water ✓ 5 lbs. sugar ✓ 1 t salt


Day 1


Cut the fruit into thin slices, discarding the seeds. Place the fruit in a pot and cover with the cold water. Let it stand overnight.


Day 2


Cook the fruit until it’s tender, about 45 to 60 minutes. Let it stand overnight.


Day 3


Add the sugar and cook on high, stirring occasionally, until it reaches 220 degrees (the jellying point) on a candy thermom- eter. Remove any foam from the jelly and pour it into sterilized jars. Process for 5 minutes in a boiling water bath. OL


APRIL 2012 31 Yield: 6 pints of marmalade


#5 Citrus Marmalade By Dave Law


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