A flour-covered Christmas

This month, Oklahoma Living staff members share some of the recipes that have become part of their families’ traditions over the years.

A flour-covered Christmas

Large-Batch No Bake Cookies

Recipe by the family of Anna Politano, OKL Editor

Yields 12 dozen cookies
Large-Batch No Bake Cookies

Ingredients

8 cups granulated sugar
2 cups milk
2 cups butter
1 cup cocoa powder
2 cups peanut butter
2 teaspoons vanilla extract
12 cups quick-oats

Directions

In a large, heavy pan, bring combine the sugar, milk, butter and cocoa. Bring to a boil and cook for 3 to 5 minutes. Drop a bit of the mixture into a glass of ice water. If it forms a firm ball, it is done. Remove from heat and stir in the vanilla and peanut butter. Once the peanut butter is melted, stir in the oats. Drop the batter by tablespoonful onto waxed paper and allow to cool.




Christmas Morning Biscuits

Recipe by the family of Hayley Leatherwood, OKL Marketing Specialist

Yields 15 biscuits
Christmas Morning Biscuits

Ingredients

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
8 teaspoons baking powder
2 tablespoons granulated sugar
1 cup vegetable shortening
2 eggs
2/3 cup milk

Directions

Preheat the oven to 400°F. In a medium bowl, combine the dry ingredients. Cut in the shortening until it is a uniform mixture. Form a well in the middle of the mixture. Crack the two eggs and pour the milk into the well. Mix the egg and the milk together with a fork until blended, then mix the dough together. Transfer the dough to a floured surface. Knead 10 to 15 times. Roll out dough to be ¾ of an inch thickness. Cut biscuits with a floured biscuit cutter and place on a lightly greased, thick-bottomed baking pan. Bake for 15-18 minutes, until the tops are lightly browned. 




Breakfast Crepes

Recipe by the family of Hillary Barrow, OAEC/OKL Administrative Services Assistant

Yields 16 crepes
Breakfast Crepes

Ingredients

For the crepes:
½ cup all-purpose flour
¼ teaspoon salt
2 eggs, lightly beaten
½ cup milk
1 tablespoon cold water
1 tablespoon melted butter

For the topping:
Fresh lemon juice
Powdered sugar
Jelly
Cinnamon sugar

Directions

Sift the four and salt into a medium bowl. In a separate medium bowl, combine the eggs, milk, water and melted butter. Stir the wet ingredients to the dry ingredients and beat until smooth. Allow the batter to stand for 15 minutes at room temperature. Oil the bottom and sides of a heavy skillet and heat it over medium heat. Stir the batter and add 2 tablespoons to the skillet. Rotate the skillet so the batter spreads to coat the bottom of the pan in a very thin layer. Cook for 30 seconds, or until brown, and flip to cook the other side. Transfer to a serving plate, or a baking sheet and keep crepes in a warm in the oven until serving. Repeat the process with the remaining batter, oiling the pan each time before adding more batter. To serve, squeeze a lemon wedge over the crepe, sprinkle with powdered sugar and roll up the crepe, spread with jelly and roll it up, or sprinkle with cinnamon sugar and roll it up. 




Cloud Topped Peanut Butter Fudge

Recipe by the family of Shannen McCroskey, OKL Marketing Specialist

Yields 3 ½ pounds
Cloud Topped Peanut Butter Fudge

Ingredients

For the fudge:
½ cup butter
2 cups granulated sugar
1 teaspoon salt
1 cup evaporated milk
12-ounce package peanut butter morsels  

For the topping:
½ cup brown sugar
6 tablespoons butter
½ cup corn syrup
2 cups powdered sugar
1 cup chopped walnuts  

Directions

Line a 9-inch square pan with foil. In a saucepan over medium heat, combine the butter, sugar, salt and evaporated milk. Bring to a boil and boil for 8 minutes, stirring constantly. Remove the pan from the heat. Add the peanut butter morsels and stir until the mixture is smooth. Pour into the prepared pan. Cool the fudge for 30 minutes. Meanwhile, combine the brown sugar, butter and corn syrup in a saucepan. Bring to a boil and remove from the heat. Mix in the powdered sugar and nuts. Spread the topping over the fudge. Chill for 2 hours, or until firm.