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Prairie Flavors Oklahoma’s Best By Laura Araujo Apple-Oatmeal Cake


Recipe by Darleen Shaw Serves 12


✓ 1 ½ cups water


✓ 1 cup oats (regular or quick)


✓ 2 cups peeled, chopped apples ✓ ½ cup butter ✓ 1 cup brown sugar ✓ 1 cup sugar ✓ 2 eggs


✓ 1 teaspoon vanilla-nut fl avoring


Apple-Oatmeal Cake with Buttery Caramel Sauce


✓ 1 ½ cups all-purpose fl our


✓ 1 teaspoon ground nutmeg


✓ 1 teaspoon ground cin- namon


✓ 1 teaspoon baking powder


✓ ½ teaspoon salt


For the topping: ✓ ¼ cup butter, melted ✓ 1 ¼ cups coconut ✓ 1 cup chopped nuts ✓ 3 tablespoons milk


Crab Cakes


Buttery Caramel Sauce Recipe by Darleen Shaw Yields two cups


✓ ¾ cup sugar ✓ ½ cup corn syrup ✓ 1/3 cup butter ✓ 2/3 cup heavy cream or Milnot


Crab Cakes


Recipe by Sam Bracken Yields 2 dozen small cakes


✓1 pound canned lump crabmeat*


✓ 1 cup fi nely diced red onion


✓ ½ cup capers ✓ ½ cup egg whites


✓ 1 ½ cups panko bread crumbs


If viewing our digital edition, click here to see more delicious bonus recipes by Darleen Shaw and Sam Bracken. Access our digital edition at www.ok-living. coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


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✓ 2 tablespoons minced garlic ✓ ½ cup mayonnaise


✓ 1 ½ tablespoons dry dill ✓ 1 ½ teaspoons Old


Bay seasoning


✓ Salt and pepper to taste ✓ Oil for frying


For the breading:


✓ 3 cups panko bread crumbs ✓ 1 cup fl our ✓ 1 teaspoon dry dill


✓ Salt and pepper to taste


For the cakes, place all ingredients except for the oil into a bowl and fold gently to combine. Combine the breading ingredients in a food proces- sor and pulse until fi nely ground and combined. Form the crab mixture into small cakes and coat with the breading. Heat a large skillet with enough oil to coat the bottom. Fry the cakes until browned and crispy on the top and bottom. Crab cakes can be browned ahead of time; reheat in a 400°F oven just before serving. *This recipe can be used to make a smoked seafood cake by substituting smoked fi sh (salmon, trout, etc.) for the crab.


Preheat the oven to 350°F. Grease a 9-by-11-inch baking dish. Boil the wa- ter; add the oats and apples and allow to stand for 15 minutes. Cream the butter and sugars; stir in the eggs and vanilla-nut fl avoring. Sift together the dry ingredients and stir in to the butter mixture. Mix in the oats and apples. Transfer to the baking dish. In a small bowl, combine the topping ingredients and drop evenly over cake batter. Bake for 20 to 25 minutes. Serve with Buttery Caramel Sauce and whipped cream.


This month’s Prairie Flavors features favorite recipes from Oklahoma Living’s 2014 best


caterer, Darleen Shaw, and best chef, Sam Bracken. Read more about Shaw and Bracken on pages 14 and 15. For more of their recipes, check out Oklahoma Living’s digital edition at www.ok-living.coop.


Combine the sugar, corn syrup and butter in a heavy saucepan. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the cream. Store in the refrigerator for up to a month.


Photos by Laura Araujo


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