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Pecan Pie Brownies and other fall weather recipes from the Made in Oklahoma Coalition.
Published: 10/9/2012 6:11 PM
Last Modified: 10/12/2012 12:10 PM

courtesy MIO

Fall is too short in Oklahoma, so we need to savor it while it's here.

The Made in Oklahoma (MIO) Coalition has offered several recipes using local ingredients that make perfect fall foods.

The Pecan Pie Brownies can be made as a special treat to tuck into your child’s lunchbox and can please a room full of avid football fans rooting for their team.

On the lighter side, try the Maple-Pecan Salad with Plum Vinaigrette and for a special ocasion meal try the Peppercorn Filet of Beef with Peppercorn Cream Sauce.

The Apple-Cranberry Upside Down Cake Bites would be perfect for a school bake sale or a weekend get-together.

This first recipe includes ingredients from MIO Coalition members, Shawnee Milling Company and Field’s Pies.

Pecan Pie Brownies
1 package of Shawnee Mills Fudge Brownies
1 slice of Field’s Pecan Pie
Chocolate butter cream frosting, optional
1. Preheat the oven to 350 degrees. Follow the directions on the package of the Shawnee Mills fudge brownies to prepare the batter. Next, take one piece of the Field’s pie and crumble it into the brownie mix, stir to incorporate.
2. Pour the batter into an 8 x 8 baking dish, and bake for 15-20 minutes or until firm to the touch. Do not over bake. When the brownies have cooled, frost with your favorite chocolate butter cream frosting.

And the following recipes include ingredients from Shawnee Milling Company, Hiland Dairy Company, Griffins, Braum’s Ice Cream and Dairy Stores, Clements Foods Company and Chef’s Requested Foods.

Maple-Pecan Salad with Plum Vinaigrette

4 cups salad greens
1/2 cup goat cheese crumbles
1 cup pecan halves
1/4 cup Griffin’s Original Syrup
1. Wash salad greens and place in a large bowl. Top with goat cheese crumbles. In a small sauté pan over medium-high heat, cook pecans with Griffin’s syrup until pecans are slightly toasted, about five minutes. Let pecans cool before adding to salad greens. Top the salad with Plum Vinaigrette.

Plum Vinaigrette

1/4 cup Garden Club Red Plum Jam
1/4 cup balsamic vinegar
2/3 cup olive oil
Salt and pepper, to taste

1. Combine jam and balsamic vinegar, whisking vigorously. Add a teaspoon of hot water to help dissolve the jam, if necessary. Continue to whisk while slowly adding the olive oil. Season with salt and pepper.

Peppercorn Filet of Beef with Peppercorn Cream Sauce
1 (16 – 20 ounce) Chef’s Requested garlic peppercorn-style filet of beef
1 tablespoon whole peppercorns, crushed
1 tablespoon Hiland or Braum’s butter
1 tablespoon flour
1/4 teaspoon salt
1/4 cup brandy or substitute ¼ cup beef broth
2/3 cup Hiland or Braum’s whipping cream
1. Coat a small baking dish with cooking spray. Heat oven to 450 degrees. Place filet of beef in dish. Bake for 30 minutes for medium doneness. For medium-well, cook 40 minutes. Let rest for 10 minutes prior to slicing.
2. While the beef is cooking, make the sauce. First, to crush the peppercorns, place them on a cutting board and crush with a meat mallet or a heavy-bottomed sauté pan. Set aside.
3. In a small saucepan, heat butter on medium heat. Once melted, add flour, cooking through until combined. Add salt and peppercorns.
4. Add brandy, standing back in case of a flame from the alcohol. Whisk the brandy to thoroughly incorporate. Cook one minute. Add whipping cream.
5. Bring to a boil and then continue to whisk and cook for five minutes or until sauce is reduced by half.

Apple-Cranberry Upside-Down Cake

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/2 cup Hiland or Braum’s butter

1/2 cup sugar

1 egg

1 teaspoon vanilla

1/2 cup Hiland or Braum’s sour cream

1 1/4 cups Shawnee Mills flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup Hiland or Braum’s milk

1 Granny Smith apple, sliced

1 cup fresh or frozen cranberries

1. Grease an 8-inch round or square cake pan. Preheat oven to 350 degrees.

2. In a small bowl, whisk ½ cup sugar, cinnamon and allspice. Sprinkle in pan.

3. With an electric mixer, combine butter and ½ cup sugar, beating until light and fluffy. Add egg and vanilla, mixing until incorporated.

4. In a small bowl, whisk flour, baking powder and salt. Blend into butter mixture. On low speed, beat in milk until batter is smooth.

5. Place apple slices and cranberries in pan, arranging on top of the sugar-cinnamon mixture. Spoon batter over apple and cranberries. Bake for 30 minutes or until a wooden pick comes out clean.

6. Cool in pan on a wire rack for 10 minutes. Then, using pot holders, turn out cake onto a large plate or platter.

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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