Memorial Day weekend is considered the unofficial start of summer, meaning it’s also a time when families get together more often.
It might also be a good time to let MIO Coalition members help you create memorable meals using Made in Oklahoma ingredients.
Freshly baked bread is welcome all year round, and for those who may think bread baking is too much effort, honey beer bread is the answer. It only takes a few simple ingredients and a minimal amount of effort to make.
For those looking to make a light dessert with a visual punch, try the MIO Coalition’s recipe for its Jammy Swiss Roll, a tender sponge cake wrapped around a filling with sweetened whipped cream and Southern Roots Sisters Triple Berry Jam.
For more information on MIO Coalition products, including where to buy: miocoalition.com†
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3 cups Shawnee Mills all purpose flour
1 tablespoon baking powder
1 (12-ounce) can of Stonecloud IPA
2 tablespoons Hiland Butter, melted
1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk together flour, baking powder, sugar and salt. Stir in honey and beer until moistened. Add butter, stirring only to combine.
2. Pour batter into greased 8-inch loaf pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before removing from the pan, then let them cool on a wire rack.
5 large Hansen’s Eggs, room temperature
½ teaspoon cream of tartar
1 teaspoon Griffin’s Vanilla
Sugar for confectioners, for dusting
½ cup Braum’s heavy whipping cream
1 tablespoon powdered sugar
¾ cup Southern Roots Sisters Triple Berry Jam
1. Arrange the grid in the middle of the oven and preheat to 400 degrees. Line a 15-by-10-inch jelly roll pan with parchment or Silpat.
2. Separate the eggs into two large bowls. Beat the egg whites in a stand mixer on high speed with the cream of tartar and salt until soft peaks form. Add cup of sugar, spoon by spoon, and continue beating until stiff peaks form. In a second bowl, beat the egg yolks, vanilla, and remaining ¼ cup sugar until thick and ribbon-like, about 5 minutes. Fold in the flour until blended. Carefully fold the yolk mixture into the beaten egg white.
3. Divide the batter in the baking tin. Bake for 8 to 10 minutes, until the top of the cake springs back to the touch. Cool for 5 minutes.
4. While the cake cools, make whipped cream. Whip the cream in a chilled bowl until light peaks form. Add sugar little by little until well blended and the cream holds its shape.
5. Sift the confectioners’ sugar onto a clean tea towel, then turn the warm cake onto the towel. Peel off the Silpat or paper. Starting on the long side, roll up the cake and towel together and let cool completely on the wire rack.
6. Roll out the cake. Spread jam on cake. Carefully spread the whipped cream over the jam. Roll up again from the long side, without the towel, and place on a serving platter. Dust with confectioners’ sugar.
