Tuesday, March 17, 2015

Wild Onions and Eggs

Ladies and gentlemen..... Spring has arrived on Beaty's Creek!! You know spring is really here when you cook up a bunch of wild onions and eggs. Nothing could be better, well maybe a few morels(more on that later). The Tulsa World featured me a few years ago in an article about spring greens in Oklahoma. I am not telling all of you to go in the woods and try to figure out what onions are so read this and enjoy the thought of a wild onion and egg dinner. If you live in NW Arkansas or NE Oklahoma I am sure you know where to dig onions, but if not leave me a comment and I will try to help you out.


2 hand fulls of wild onions cleaned and chopped into bite size pieces
Salt to taste
3 cups of water
5 eggs-beaten

Coat the bottom of a skillet with oil and saute your wild onions until softened a bit, now add your water and cook over a slow boil for 20 minutes, let some of the water evaporate. Now add your beaten eggs and stir like crazy until eggs come together and are done. We love the broth that you get from the onions, so good with crispy cornbread. That is What's Cookin on Beaty's Creek today.

Sunday, February 8, 2015

Oatmeal Cake

My husband always wants this cake for his birthday and I am happy to make it . I think this is one of the most moist cakes I make. This recipe is an old family recipe and I am so glad I have it. Sean likes the topping a little crunchy and I like it a little chewy. This can be achieved by rotating the cake while broiling. I will explain in the recipe. Hope you give this one a try very soon!

1 1/4 cup boiling water
1 cup oatmeal
Combine the water and oatmeal and let stand for 20 minutes.

Cream together:
1 stick softened butter
1 cup brown sugar
1 cup white sugar
add 2 beaten eggs
Mix in oatmeal.

1 1/3 cup flour
1 t cinnamon
1 t soda
Beat slow.

Bake in a 9x13 pan at 325' for 30 minutes. Once cake has baked remove from oven and turn broiler on.

1 cup brown sugar
1 stick butter
1/4 cream
1 cup coconut

Mix all ingredients together in a small saucepan. Bring to a boil and boil for 5 minutes. Immediately pour over cake and return to oven. Broil until light golden brown. We like ours a little darker so I broil a little longer. I rotate my pan so part of the cake has a crunchy topping and part has a chewy topping. Keep an eye on the cake or it will burn!!!!

Monday, December 15, 2014


I really like to eat Challah right out of the oven. The honey in it makes for a sweet but moist bread! I put poppy seeds on mine and Raven loved the crunch. This recipe comes from the "Artisan Bread in 5 Minutes a Day" cookbook. Give this one a try on soup night! This is What's Cookin on Beaty's Creek today.


1 3/4 cup warm water
1 1/2 T yeast
1 1/2 T salt
4 large eggs beaten-I use free range
1/2 cup honey
1/2 cup oil-I used vegetable
7 cups all purpose flour
egg wash-1 egg beaten with 1 T water
Poppy or Sesame seeds

Mix yeast, salt, water, eggs, honey, and oil in your Kitchen Aid mixer. Now add in flour a cup at a time until all of the flour has been added. Cover and let double in size. You can now break off 3 orange size balls of dough. Place the rest in a covered bowl and place in fridge for later use. I took each of my orange size balls and rolled them in my hands to make ropes that were pretty equal in size. Next I joined them together and braided them together on a parchment lined baking sheet. Braiding bread is just like hair. Same technique. Looks fancy but is really pretty simple. Brush on eggs wash and sprinkle on as many poppy seeds or sesame seeds as you like. Bake at 350' for 25-30 minutes or until top is golden and sounds hollow when tapped.

Friday, December 12, 2014

Peanut Brittle

1-cup sugar
1/3-cup corn syrup
1/3-cup water
1 T butter
1/2 t baking soda
1-cup raw peanuts
Candy thermometer

Boil sugar, syrup, and water together until it forms a hard ball in cold water or reaches 260' on your candy thermometer. Continue cooking, lower heat add peanuts and butter. Cook until peanuts crack and turn brown. Remove from heat add soda and stir until dissolved. Pour quickly into a buttered pan (I use my Silpat for this)and spread evenly. The thinner the better. When cooled crack into smaller pieces. This was my Granny West’s recipe. She made this every year with pecans, peanuts or big shavings of coconut. I am so glad I have her recipe