Saturday, September 27, 2014

Tulsa School Day Cinnamon Rolls

I am crazy library book searcher. Is that a name???? I just love to look online at books and then check them out. Well the other day I came across a cookbook that sounded so good that I could not wait to get it. It finally came in and I was surprised when I opened the book to find it was signed by the author and the she was from Tulsa, OK. The book is America's Bread Book and the author is Mary Guber. I did some research and found out that she passed away just this year I was so sad that I never got the chance to meet her. Her life was one that sounds like one I would have loved to live. Please, if you can buy this book or if you are lucky like me and have it in your library system, check it out! This recipe is one of many that I have tried out of this book but I have loved them all.


4 packages yeast
2 cups warm water
1/2 cup sugar
3/4 cup butter-melted
1/2 cup instant dry milk
2 t salt
3 eggs-beaten
9 cups flour-maybe a little more or maybe a little less due to humidity
Melted Butter
Cinnamon Sugar


2 cups powdered sugar
1 t vanilla
Warm Coffee

In a large mixing bowl combine the yeast and water, stirring until dissolved. Add the sugar, butter, milk, salt, and eggs, blending thoroughly. Beat in 3 cups of flour to make a smooth batter. Gradually add sufficient flour to form a soft, workable dough. Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Round into ball and place in a warm buttered bowl, turning to coat the top. Cove loosely with plastic wrap and a towel and let rise until doubled, about 1 hour.

Large Rolls
Butter 6 muffin tins (twelve 2 inch muffins per tin) or 6 9-inch cake tins. Divide the dough into 4 equal portions. Roll each piece into an 18x10 inch rectangle. Brush with melted butter amd sprinkle heavily with Cinnamon Sugar. Roll up from the long side (the tighter you make the roll, the more swirls you will get), jelly-roll style and seal the seam. Cut into 1 inch slices and place in prepared tins. Cover and let rise until light, about 30 minutes. Bake in a preheated 350' oven for 25 minutes.

To frost, combine the powdered sugar, and vanilla. Whisk on a sufficient warm coffee to make a thin icing. When the rolls have baked, turn them out on a serving tray and cover with warm icing.

Tuesday, September 16, 2014

Pumpkin Cake with Cream Cheese Frosting

When Fall weather starts to cool things off here on the creek, it's time for a pumpkin cake. A nice big pot of hot tea also, can't forget that one. I just love the way this cake smells while baking in the oven... It makes the whole house smell of Fall. This is What's Cookin on Beaty's Creek.


4 eggs
2 cups sugar
1 1/2 cups oil
2 cups all purpose flour
3 t cinnamon
1 t salt
2 t baking soda
1 1/2 t baking powder
2 cups canned pumpkin
2- 8 ounce packages of cream cheese at room temperature
4 cups powder sugar
1/4 milk

Cream together eggs, sugar, add oil. Once creamed add in pumpkin. Sift flour, baking soda, baking powder, cinnamon, and salt. Now add flour a cup at a time to mixture. Pour into a greased and floured tube pan. Bake at 350' for 55 minutes or until it tests done with a cake tester. Cool completely before removing from pan.


Beat cream cheese until fluffy and add the powdered sugar a cup at a time alternating with the milk. Mix until creamy. Spread on icing and enjoy!

Friday, April 4, 2014

Raine's Dinner

Raine told me the other night that she wanted wild onions for dinner.  I was busy making pasta and told her we would have them for lunch the next day.  The next thing I knew she handed me a bunch of wild onions.  She is so funny.  Had to take a picture and share.  That's What's Cookin on Beaty's Creek.

Monday, March 17, 2014

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.