OKLAHOMA EAT S
Vanilla Sour Cream Cupcakes Yields 2 dozen cupcakes
✓ 1 box white cake mix ✓ 1 cup fl our ✓ 1 cup sugar ✓ ½ t salt ✓ 4 room-temperature egg whites ✓ 1 1/3 cups water ✓ 2 T canola oil ✓ 1 cup sour cream ✓ 1 t vanilla (use clear vanilla fl avoring if you want the cupcakes to be white) ✓ 1 t almond extract (optional) ✓ Cupcake liners
Preheat the oven to 350 degrees. In a large bowl, mix the cake mix, fl our, sugar and salt. Add the rest of the ingredients and beat with an electric mixer on low for 2 minutes. Place cupcake liners in a cupcake pan and fi ll each liner 1/2 to 2/3 of the way full. Check the cupcakes after 15 minutes by lightly touching the center of a cupcake. When the cupcake springs back, insert a toothpick into its center. If it comes out clean or with only a few crumbs (no liquid batter) on it, it’s done. If it fails either test for doneness, continue baking and re-check the cup- cakes for doneness after a few minutes. Cool completely before decorating.
Marshmallow Fondant Yields 2 pounds of fondant
✓ 1 16-oz. bag mini marshmallows ✓ 2 T water ✓ Food coloring (optional) ✓ 2 lbs. powdered sugar ✓ Shortening
To a microwave-safe bowl, add the mini marshmallows and the water. If you want to add color to the whole batch of fondant, add several drops of food coloring to the bowl. Micro- wave the marshmallow mixture for 1 minute. Remove the bowl from the
microwave carefully and stir well. If there are unmelted marshmallows, return the bowl to the microwave for 15 seconds more. Stir again. Repeat the stirring/microwaving process until the mixture is smooth. Use a spoon to mix in as much of the pow- dered sugar as possible. Grease a work surface with shortening and pour the contents of the bowl onto it. Grease your hands with shortening. Knead in the rest of the powdered sugar. Knead food coloring into the fondant as desired. Keep fondant covered with plastic wrap while working with it. Left-over fondant can be store in an airtight bag in the refrigerator for several weeks. OL
OKLAHOMA PORK PRODUCERS. DOING WHAT’S RIGHT.
OKLA. PORK COUNCIL 1/2 PAGE 4C BLEED
Pork producers are on a mission. We have a legacy of responsible practices but we’re committed to ongoing improvement, always striving to do better. In fact, America’s pork producers are leaders in quality assurance and continuous improvement. Today there is no higher quality or safer pork. That’s quite an accomplishment. And it’s only getting better. Because when it comes to responsible pork production, nobody cares more about the environment, animal care, food safety, and the community than we do.
Rich Robinson Holdenville, OK
okpork.org
Funded by America’s Pork Checkoff Program and Oklahoma’s Pork Producers.
AUGUST 2012 33
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 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146