These recipes were contributed by Mika Stansberry, a Midlothian resident, and originally appeared in the MidlothianNOW November 2015 issue.
Little Micky’s Oatmeal Cream Pies
Cookies:
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 cups old-fashioned, uncooked oats
Filling:
- 8 oz. cream cheese, softened
- 2 Tbsp. heavy cream or milk
- 1 tsp. vanilla
- 3 cups powdered sugar
- For cookies: Preheat oven to 350 F. Line baking sheets with parchment paper.
- Beat together butter and both sugars until creamy; add eggs and vanilla. Beat until just combined
- Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in oats.
- Drop by rounded tablespoonfuls onto the baking sheets. Make sure to space 2 inches apart. (I put 8 cookies per sheet.) Bake 10-11 minutes only. Don’t overbake! Cool on a wire rack.
- For filling: Beat the cream cheese with an electric hand mixer until creamy. Add the heavy cream or milk and vanilla. Slowly add the powdered sugar, one cup at a time, until the filling is creamy and lump free.
- Place filling in a large Ziploc bag and snip off one corner. Pipe filling onto the bottom of one cookie; top with another cookie.
Better Than Truck Stop Banana Brownies
Brownies:
- 1 1/2 cup sugar
- 1 cup sour cream
- 1/2 cup butter, softened
- 2 eggs
- 3-4 ripe bananas, mashed
- 2 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
Brown Butter Frosting:
- 1/2 cup butter
- 4 cups powdered sugar
- 1 1/2 tsp. vanilla
- 3 Tbsp. milk
- For brownies: Heat oven to 375 F. Grease and flour a 15×10-inch jelly roll pan; beat together sugar, sour cream, butter and eggs until creamy.
- Blend in bananas and vanilla; add flour, baking soda and salt; blend for 1 minute.
- Spread batter evenly into the prepared pan. Bake for 20-25 minutes until golden brown.
- For frosting: Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
- Add powdered sugar, vanilla and milk. Whisk together until smooth. (It should be thicker than a glaze but thinner than frosting.) Using a spatula, spread the brown butter frosting over the warm bars.
Oklahoma Indian Tacos
Indian Fry Bread:
- 3 cups all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup milk
- 1/2 cup water, or as needed
- Vegetable shortening for frying
Toppings:
- Taco meat, to taste
- Ranch Style Beans, to taste
- Lettuce, to taste
- Tomatoes, chopped, to taste
- Sour cream, to taste
- Cheese, to taste
- For Indian fry bread: Stir together flour, baking powder and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to mix it as much as possible. Add just enough water (about 1/2 cup) to get the dough to come together. Cover the bowl with a dish towel, and let it sit for 35-45 minutes to rest.
- When you’re ready to make the fry bread, heat about 2 inches of shortening in a large skillet over medium-high heat.
- Grab a plum-sized piece of dough and press it into a 4- to 7-inch circle with your fingers. Carefully drop it into the skillet. Allow it to fry on one side until golden brown, about 1 minute. Carefully flip it to the other side using tongs. Layer fry bread between paper towels.
- Serve warm topped with taco meat, ranch style beans, lettuce, tomato, sour cream and cheese.
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