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A Taste of Wagon Creek Creamery

This month’s recipes highlight the grass-fed dairy and beef products available at Wagon Creek Creamery, as well as other farms and dairies across Oklahoma, feel free to use your brand of choice. Read more about Wagon Creek Creamery in our Oklahoma Stories section. Enjoy!

A Taste of Wagon Creek Creamery

Barbara Crain's Easy Cheesecake

Yields 2 Cheesecakes
Barbara Crain's Easy Cheesecake

Ingredients

 

  • 3 cups fat-free Wagon Creek Creamery Greek Yogurt
  • 14-ounce can sweetened condensed milk
  • 3 Wagon Creek Creamery eggs
  • 1 teaspoon pure vanilla extract 
  • 1 cup mini chocolate chips, optional 
  • 2 teaspoons lemon zest, optional 
  • 2, 9-inch graham cracker crusts

 

Directions

 

Preheat oven to 300°F. In a medium bowl, whisk together yogurt, condensed milk, eggs and vanilla. For chocolate chip cheesecake, stir in mini chocolate chips. For lemon cheesecake, stir in lemon zest. Divide mixture evenly between crusts. Bake for 55 to 60 minutes, until the center is set. Chill. Serve with whipped farm-fresh cream, if desired.

 




Potato-Zucchini Pancakes with Herbed Crème Fraîche

Yields 8 Pancakes
Potato-Zucchini Pancakes with Herbed Crème Fraîche

Ingredients

 

For the pancakes:

  • 1 small zucchini (about 6 ounces) 
  • 2 medium potatoes, unpeeled (about 1 pound total)
  • 1/2 medium onion
  • 2 Wagon Creek Creamery eggs
  • 1/4 cup grated Wagon Creek Creamery Parmesan Cheese 
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper 
  • Vegetable oil 

For the crème fraîche: 

  • 4 ounces Wagon Creek Creamery Crème Fraîche 
  • 2 tablespoons finely chopped chives
  • 1 clove garlic, minced 
  • Zest of 1 lemon

 

Directions

Place a clean kitchen towel onto a work surface. Use a box grater to grate the zucchini and potato onto it. Wrap the towel around the vegetables and twist it tightly over the sink to drain liquid. Transfer vegetables to a medium bowl. Use the box grater to grate the onion and add it to the bowl along with the eggs, parmesan cheese, flour, salt and pepper; mix until combined. Heat a large skillet over medium heat; add enough vegetable oil to coat the bottom. When oil is hot, use a 1/4-cup measure to transfer the potato mixture to the skillet; flatten with a spatula. Cook for approximately 4 minutes; flip and cook for 4 more minutes. Reduce heat if pancakes are browning too quickly, so the center has time to cook. For the crème fraîche, mix all ingredients in a small bowl. Serve hot pancakes topped with seasoned creme fraiche.




BONUS RECIPE - Butter-Basted Sirloin

Serves 6
BONUS RECIPE - Butter-Basted Sirloin

Ingredients

 

  • 1/2 cup unsalted Wagon Creek Creamery grass-fed butter, at room temperature 
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh parsley 
  • Kosher salt
  • Fresh cracked black pepper

 

Directions

 

Place butter, garlic and herbs into a medium bowl and beat with an electric mixer until well combined. Transfer butter mixture to a piece of plastic wrap, seal the edges and form butter into a log shape. Refrigerate. For the sirloin, salt and pepper all sides of the steaks. Preheat an iron skillet or grill pan over high. Place the steaks into the skillet and sear; allow to cook for approximately 4 minutes, or until steaks release easily from pan. Flip steaks. Turn the heat down to medium. Place a slice or two of the herbed butter on top of each steak. Continue cooking to your desired doneness (about 4 to 6 more minutes more), basting steaks in butter as they cook. Serve hot. Use leftover herbed butter on bread, pasta, potatoes or vegetables. OKL Article End