Best RecipesOologah-Talala’s

Christmas 2011

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Frank Sanders Jr. • Wanda Sanders

Merry Christmas

RESTORED BANK OF OOLOGAH

10 am - 2 pm Wednesday, Dec. 21Drawing for a Free Tag Gift Certificate from the Tag Agency

Other Door Prizes

Christmas Open HouseIn appreciation to the

community for your support

Oologah Tag AgencyMary West, Tag Agent

918-443-9176Just north of the Museum

Downtown Oologah8:30 - 5 Monday - Friday

8:30 - 6 Thursday

Get ready for the Holidayswith a Christmas Loan

from your hometown bank

Oologah Branch - Highway 169 and Cooweescoowee918-443-3300 • www.bankofthelakes.com

Open Mon.-Thurs. 9 am - 5 pm, Friday 9 am - 6 pm, Drive In Open Mon.-Fri. 8 am - 6 pm, Sat. 8 am - Noon

OOLOGAH • COLLINSVILLE • OWASSO • CATOOSA • LANGLEY • KETCHUM • BERNICE

Mustang

BazaarChristmas

Saturday, Dec. 108 am - 5 pm

OHS Commons AreaSanta Pics 10:30 am - 3 pm • Concessions

Admission is a canned food item for a local food bankProceeds benefi t High School Activity Fund

Winners selected in Best Recipes contest

Carolyn Estes stands on a stepstool to get pictures of the food prepared for the “Best Recipes” Taste Off.

Best RecipesOologah-Talala’s

Christmas 2011

Appetizers, Beverages and SnacksHoliday Pumpkin Dip

Submitted by Stacie Pales

Side Dishes and Main CoursesNot Your Momma’s Green Bean Casserole

Submitted by Kathy Stamps

Diabetic and Kid-FriendlyFrosty Peach Pie SupremeSubmitted by Mary Jochims

Sweets and DessertsBanana Pudding

Submitted by Bonnie Christiansen

The four winners will recieve a $25 Prize

Want to serve a great holiday buffet? Just fix the dozen

finalist recipes from the Oologah Lake Leader’s first “Best

Recipes” contest. We added a ham for the meat and had a

wonderful feast at the Taste Off.

The concept started small—just a basic holiday recipe

section.

We brainstormed about how to involve our readers,

our web site and our Facebook fans. We asked you for

ideas.

Elizabeth Stauffer responded with a great concept: Set

some basic categories, have readers submit recipes on-

line and vote for the winners.

Somewhere in there, we decided to let our readers

and fans pick the finalists through online voting. We (the

Leader staff and volunteer elves) would prepare the top

three recipes in each category and have a Taste Off.

What a great project!

Our readers submitted over 50 recipes, which were

narrowed to a dozen finalists. We divvied up the recipes

and got to work.

Our test cooks were Chris Edens, Carolyn Estes (as-

sisted by her grandsons), Elizabeth Stauffer, Dawn Kes-

ter and Faith Wylie.

Last Friday evening, we gathered to document and

taste the results. There wasn’t a dud in the group.

Joining the cooks as test tasters were John Wylie, Ted

Estes, Tim Carman and Billy Crose.

“Heart Attack Buffet” was one suggested title. When

it comes to special occasions, our local cooks are not

afraid to use lots of sour cream, butter, cream cheese, on-

ions, nuts and spices. Don’t ask how many calories we

consumed.

Although all the recipes were delicious, the winners

were stand-out favorites. Each gathered all but a few of

the first place votes.

None of us had tried pumpkin dip before. Holiday Pumpkin Dip sounded strange, but was absolutely

wonderful! We will all make this again.

Not Your Momma’s Green Bean Casserole was also

a big hit. We liked the crisp texture of the green beans

and the fresh taste. It wasn’t as salty as the traditional

green bean casserole made with canned green beans

and canned soup.

After a rich dinner, the Frosty Peach Pie Supreme was refreshing. We wouldn’t have guessed that it was

diabetic.

How could Banana Pudding beat out chocolate cake

with pecans and coconut, homemade turtles and fresh-

baked cinnamon rolls? It’s that good!

Enjoy ... and start collecting your recipes for next year’s

“Best Recipes” contest.

2 miles S. of Oologah on Hwy 16913851 S. Highway 169

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Oologah

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At NeedPre-PlanningPre-Payment

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Visit www.collinsvillefh.com to see tributes and sign guest book

Wishing you a holiday full of good memories

FUNERALS - MONUMENTS - CREMATIONS

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JUDGES’ CHOICE

Holiday Pumpkin Dip Submitted by Stacie PalesCaution: This dip is highly addictive!

Ingredients1 (15oz) can Solid Packed Pumpkin1 (5oz.) box of instant vanilla pudding1 can Sweetened Condensed Milk (Eagle Brand or Carnation)½ tablespoon Pumpkin Pie Spice1 (16 oz) container of Frozen Whipped Topping (Cool Whip), thawed½ tablespoon Cinnamon

Optional Ingredients1 Small Pumpkin (hollow out to serve dip in)Graham CrackersVanilla WafersApple SlicesGinger SnapsPound Cake Squares

Directions1. In a large bowl, mix the canned pumpkin, vanilla pudding, sweetened condensed milk, and pumpkin pie spice by hand.2. Fold in the thawed whipped topping. 3. Chill in the refrigerator for 4 hours.4. When chilled, place dip inside cleaned out pumpkin, or in a serving bowl. 5. Sprinkle Cinnamon on top of the dip.6. Serve dip with graham crackers, vanilla wafers, apple slices, ginger snaps, and/or pound cake squares.

Taste Off NotesEasy to prepare, beautiful presentation.Prepared by Chris Edens

FINALIST

Hot Spiced Punch Submitted by Kathy Stamps and Sue Laster Ingredients2-1/4 c. pineapple juice1/2 Tbsp. whole allspice1-3/4 c. water3 sticks cinnamon2 c. cranberry juice1/4 tsp. salt1 Tbsp. whole cloves1/2 c. brown sugar, lightly packed

DirectionsPut pineapple juice, water and cranberry juice in a large sauce pan with cinnamon sticks, salt and brown sugar, mix well. Put cloves and all spice in a tea ball or wrap in cheese cloth and place in pot. Simmer for 15 or until spices permeate the liquids. Serve hot in mugs or punch cups. Serves 8

Taste Off NotesThis was easy to

make and a hit with the tasters. We liked that it wasn’t too sweet. We wished we had doubled the rec-ipe so we could have had seconds.

Prepared by Faith Wylie

Appetizers, Snacks & Beverages

City Editor Chris Edens arranges vanilla wafers, graham crackers and apple slices around the pumpkin dip.

We keep Talala connected with telephone,long distance and internet service

888-580-2208

We wish you a Merry Christmas!

Fresh Cut Trees • WreathesPecans • Jams/Jellies

Gift Certificates • PoinsettiasBLAKLEY FAMILY FARMS MEATS

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918-443-2356

Now Open for Christmas!

Appetizers, Snacks & Beverages

Cheese BallSubmitted by Marjie Deramo Ingredients2 8 oz. pkg. of cream cheese (at room temp.)1 small Jar of Kraft Roka Blue Cheese1 small jar of Kraft Old English Cheese (These are found in the dairy section with the cream cheese)1 Tbl. Worcestershire Sauce1 small onion (grated)Chopped pecans InstructionsMix all but the nuts together. Form into a ball shape or will make 3 logs. Roll in chopped nuts. Cover and refrig-erate. Serve with crackers.

Sausage Cheese Balls Submitted by Sharon McKee Ingredients1-pound hot or regular sausage1-pound sharp cheddar cheese (grated)3-cups Bisquick¾-cup cold water

InstructionsMix altogether with hand and form into balls the size of a walnut. Bake at 400 degrees for 10 minutes.Can place balls on cookies sheets into freezer. When frozen solid, place into gallon freezer bag. When baking while frozen bake around 15 minutes.*Can add some Tabasco if using regular sausage for some zip.Makes around 80 balls.

Submitted by Mary Jochims IngredientsTwo lbs bacon2 cans whole water chestnuts1 c. Miracle Whip salad dressing1-1/2 cups brown sugar (packed)1 c. chili sauce

Directions Cut strips of bacon in half.Wrap strip of bacon around each water chestnut and se-cure with toothpick.Put in 9×13 baking dish.Mix rest of ingredients together thoroughly and pour over prepared bacon and water chestnuts.Bake at 400 degrees for 45 to 50 minutesAfter baking, drain off grease and remove to serving dish. Serve hot or let cool.

Taste Off NotesThese are sweet and spicy. One taster thought they

could be spicier. Another thought they were too spicy. These make a nice tangy addition to an appetizer assortment.

Prepared by Carolyn Estes

FINALIST

Bacon Water Chestnuts

Bacon Water Chestnuts

Section Photographs by Carolyn Estes

Wishing you the warmest

Holiday Season

www.oneok.com

Diabetic and Kid-FriendlyJUDGES’ CHOICE (DIABETIC)

FROSTY PEACH PIE SUPREMEBy Mary Jochims Ingredients1 c. sliced fresh or frozen peaches2 c. fat-free reduced-sugar peach yogurt8 oz. frozen reduced-fat whipped topping, thawed1 reduced-fat graham cracker crust 8” InstructionsFinely chop the peaches. Place in bowl. Stir in the yo-gurt. Fold in whipped topping. Spoon into crust. Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing.

Taste Off NotesWe all liked the light, fresh taste of this pie after a rath-

er rich, heavy dinner.“I bought the one pound bag of frozen peaches at

Walmart and have enough left for another pie,” said Dawn Kester. “It went together quick and easy and would be a great desert when things are crazy and hectic.”

FINALIST (KID-FRIENDLY)

Peanut Butter BallsSubmitted by Julie Clifton Ingredients1 Cup Peanut Butter (any kind)1 Cup Dry Milk1 Cup Honey InstructionsMix well. Cover and refrigerate to firm up (I usually let it set over night). Spoon into balls.

Taste Off NotesTrevor and Tye Estes had a lot of fun mixing these up.

The balls had a great taste. Carolyn Estes used local Bris-ter honey. The balls were a little soft by the time we got to the dessert course ... we should have put them back in the fridge and set them out just in time to serve.

Trevor Estes measures the honey while Tye Estes measures the peanut butter for the Peanut Butter Balls.

Dawn Kester tested the Frosty Peach Pie.

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12602 S. OLD HWY 169 • 2ND ATM AT 88/169918-443-2474 • LOAN DEPT. 918-443-2470

TELEBANK 918-443-9000 • TEMP 918-443-9300

Merry Christmas

Wishing you and your familythe very best holidays!

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Pumpkin Dip1 (8-oz.) packages cream cheese, softened1 (16-oz.) package powdered sugar, sifted1 (16-oz) can pumpkin2 tsp. ground cinnamon1/2 tsp. ground nutmeg

Beat cream cheese at medium speed of an electric mixer until creamy, gradually add sugar, beating well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately, or cover and chill. Serve dip with gingersnaps. Yield: 5 cups

Christmas BlessingsGSM, Inc.J. D. & Trudi Johnson

“For unto you is born this day in the city of David a Savior, which

is Christ the Lord.”Luke 2:11

Tim Carman dishes up some Not Your Momma’s Green Bean Casserole while Dawn Kes-ter tries the Christmas Brunch Potatoes.

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Check “Trummel’s Drug and Gifts” each day for

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Christmas Open HouseFriday & Saturday, Dec. 9-10

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Open 7 am - 11 pmTill Midnight Friday & Saturday

Pumpkin Pie ShakeHand-mixed with real pumpkin,

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pie crust pieces

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Holiday Sale 20% off

Will Rogers Memorial Museum1720 W. Will Rogers Blvd, Claremore, OKStore open 9-5 daily; closed Christmas Day.Phone order: 918-343-8115 • willrogers.com

Proceeds support the Will Rogers Memorial Museums.Valid through Dec. 31, 2011 – Mention ad for discount

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OologahChristmas

SaturdayDec. 10

Breakfast with Santa7 - 10 am, HS Cafeteria$5 per personPhotos with Santa 8 - 10 am $5Benefits OPT

Junior High Wrestling TournamentAll Day, OHS Gym

Christmas Bazaar8 am - 5 pm, OHS CommonsPictures with Santa 10:30 - 3ConcessionsBenefits OHS Activities

Pet Costume Contest6:10 pm, Community Building

Lighted Christmas Parade6:30 pm, Downtown OologahLine up starting at 6 pm on Maple Street south of the Community Building

Community Christmas Concert and Sing Along7:30 pm, OHS AudtioriumFeaturing O-T students and churches

$500 Christmas CashDrawing for $500 Christmas CashAbout 9 pm, OHS AuditoriumMust be present to win

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Bailer NetWrap TwineBooking OrdersDec. 13, 1-5 pm

Dog Houses 10% Off

Diamond Puppy 40# $24.50

Safeguard Equine Dewormer

Tube $8.49

December Specials

Mid AmericaBonanza Feed

14% Cubes or Creep50# Bag $7.25

20% Cubes or Creep50# Bag $8.00

Gift ItemsChristmas CardsSoup & Dip MixesWestern Jewelry

Home DecorWestern OSU & OU

Breyer HorsesWestern Artwork

Candles

Winter Clothing - Men and WomenWool Vests Ranch Coats

Ted Estes tries the Holiday Pumpkin Dip as Elizabeth Stauffer prepares to mark her bal-lot in the “Best Recipes” contest.

Side Dishes and Main CoursesJUDGES’ CHOICE

Not Your Momma’s Green Bean CasseroleSubmitted by Kathy Stamps

This is not an original recipe but one adapted from Alton Brown. I made this for Christmas last year and it was delicious. The original reci-pe tells you how to make your own french fried onions but honestly I’m not that ambitious so I still use the ones in the can.

IngredientsFor beans:1 pound fresh green beans, rinsed and trimmed1 gallon water2 tablespoons kosher salt

For sauce:2 tablespoons unsalted butter12 ounces mushrooms, trimmed and cut into 1/2-inch pieces1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 cloves garlic, minced1/4 teaspoon freshly ground nutmeg2 tablespoons all-purpose flour1 cup chicken broth1 cup half-and-half

DirectionsPreheat the oven to 400 degrees F.Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain

in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pep-per and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.Serves 4-6

Taste Off NotesWe loved the fresh taste and texture of the green beans.

Elizabeth Stauffer prepared this recipe. The toughtest part, she said, was blanching the green beans then plung-ing them into the cold water.

FINALIST

Crock Pot DressingSubmitted by Julie Clifton Ingredients2 box Jiffy cornbread (bake according to box)8 slices of day old bread4 eggs1 med onion5 stalks celery (chopped)1-1/2 Tbs poultry seasoning2 cans Cream of Chicken2 cans chicken broth (10.5oz)Salt/Pepper/Garlic to taste

DirectionsMix dry ingredients. Mix wet ingredients. Fold together. Pour into slow cooker. Dot across with butter.Cover and cook. High- 2 hrs, Low- 4 hrs.

Taste Off NotesWe liked the nice moist dressing. We wondered if it

might be even better if the celery and onions were sauteed before going into the slow cooker. Faith would have added some extra sage.

FINALIST

Christmas Brunch PotatoesSubmitted by Bonnie Christiansen

As a family tradition, we always have Christmas Brunch and this recipe is a must-have! Yummy!

Ingredients:32 oz bag of frozen shredded hash browns2 (10-3/4 oz) cans cream of chicken soup2 cups sour cream1-1/2 cups grated cheddar cheese (reserve 1/2 cup for topping)1/2 cup diced onion1/2 cup diced ham1/2 tsp salt1/2 tsp pepper

And any of the following optional ingredients: (I add them ALL)1/2 cup diced green bell pepper1/2 cup diced red bell pepper1/2 cup chopped fresh mushrooms1 small can sliced black olives, drained

InstructionsButter 9×13 baking dish and preheat oven to 350.In a (very) large bowl, combine soups, sour cream, 1 cup cheese, onions, ham, salt, pepper and any optional ingre-dients you choose to add.Gently fold hash browns into mixture.Pour mixture into pan. Sprinkle with remaining cheese.Bake for 40-50 minutes, or until hot & bubbly.

Susan’s Fiesta Casserole Submitted by Susan Olzawski Barrett

Serve with cornbread…and enjoy!!!

Ingredients 1-1/2 lb Ground Beef1 small onion (optional)1 can Ro-Tel Chunky Diced Tomatoes1 can Sweet Corn1 can Pork ‘N Beans1 can Bush’s Grillin’ Beans (Black Bean Fiesta)

Instructions Brown ground beef with or without onion. Drain and add all cans. I drain the Ro-Tel and corn.

Brunch CasseroleSubmitted by Sharon McKee Ingredients1-Pound sausage1-8-ounce can crescent rolls2-Cups shredded mozzarella cheese4-eggs, beaten¾-Cup milk¼-tsp. salt1/8-tsp. pepper

Taste Off NotesThese Christmas Brunch Potatoes are easy to make, very

creamy and good. We used all the optional ingredients, and the red pepper added a pretty touch for Christmas.

Instructions Crumble sausage in medium skillet; cook over medium heat until brown, stirring occasionally. Drain well.Line the bottom of a greased 9X13-inch baking pan with the rolls, firmly pressing seams to seal. Bring a little up on sides. Sprinkle the sausage and cheese on top of dough. Combine rest of ingredients, beat well and pour over top. Bake 425 degrees for 15 minutes or until set. Let stand 5 minutes before cutting. Cut into squares and serve immediately.

Sweets & DessertsJUDGES’ CHOICE

Banana PuddingSubmitted by Bonnie Christiansen

Ingredients3 packages (3.5 ounces each) Instant Vanilla Pudding & Pie filling5 cups milk16 ounces sour cream16 ounces Cool Whip topping, thawed & divided1 (14 oz) can sweetened condensed milk2 boxes vanilla wafers9-12 bananas, sliced

InstructionsIn a very large mixing bowl, blend pudding in milk. Add sour cream, 10 ounces Cool Whip topping, and sweet-ened condensed milk. Set aside.In a separate deep bowl alternate vanilla wafers, ba-nanas and pudding mixture in layers. Top with remaining whipped topping and a few crushed vanilla wafers.Refrigerate overnight.

Taste Off NotesDawn Kester followed her grandmother-in-law’s advice

to slice the bananas very thin to allow the flavors to blend. “The recipe makes a big bowl,” Dawn said. “I used the big-gest Tupperware bowl they make.”

We all thought it needed a jazzier name. Dawn sug-gested “Banana Pudding Supreme.” Billy Crose said it was “Enough Banana Pudding to Feed the Firefighters.”

Everyone took home leftovers to enjoy later.

FINALIST

Millionaire TurtlesSubmitted by Vera Baker

Ingredients14 ounces of caramels2 tablespoons of water2 cups of pecans8 oz. Hershey chocolate bar1/4 of one bar of Gulf Wax(Household paraffin wax)Small amount of butter

InstructionsMelt caramels with water in top of double boiler. Stir over hot water until melted and smooth. Add pecans. Mix well. Drop by teaspoonsful onto buttered cookie pan. Put in refrigerator for 2 hours or longer, overnight is okay.Clean top of double boiler. Put wax in and stir until wax is melted. Add chocolate bar broken into smaller bits to melted wax and stir until smooth. Remove caramels from refrigerator and drop one at a time using tongs into the warm melted chocolate. Work quickly and place each turtle onto wax paper. Make sure that each piece of candy, called “Turtles” is covered with chocolate. Store in covered container in cool place.You may use dark chocolate if preferred and you may “dip” them twice if you want more chocolate but make sure they are cool.

Taste Off NotesThese seem to be foolproof and easy to prepare. They

have a higher pecan-to-caramel ratio than the store-bought ones and taste much fresher.

Unwrapping the caramels and picking the pecans from the shells took the most time. (We used fresh pecans from Jowahna Hill and they were wonderful.) We tried both reg-ular chocolate and dark chocolate. Both were delicious! Our tasters with dentures or partials struggled a bit with the caramel centers.

Faith Wylie, our resident chocolaholic, prepared this recipe.

Submitted by Pamela BickfordThis cake has been on my mom’s family’s Thanksgiving

and Christmas tables since at least 1945. Mom taught me to make this, I taught my daughter, and she is now teach-ing her daughters. For Thanksgiving Mom would decorate the top with half pecans. For Christmas, she would make poinsettias around the top with red and green cherries.

Ingredients1 Cup Shortening2 Cups Sugar4 eggs1 t. Soda1 1/2 Cups buttermilk6 T. Orange Rind1/2 t. salt4 Cups Flour1 Cup chopped pecans

Glaze for cake after it is baked2 Cups sugar1 Cup Orange Juice (best if fresh)

DirectionsGrease and flour Tube cake pan. Preheat oven to 350. Cream sugar and shortening. Mix in eggs. Add soda TO BUTTERMILK IN SEPARATE BOWL, whisk then add to mixture. Add the grated orange rind, salt flour and pe-cans. Pour mixture into tube pan and bake for 55 min. While cake is baking prepare Orange glaze. Mix togeth-er in sauce pan, sugar and orange juice and bring to a boil. Boil 1 min. Keep hot to pour on cake as soon as the cake comes from the oven. (prick top of cake with a fork or toothpick making several holes for glaze to soak down into.) Pour glaze slowly so it can soak into hot cake. This cake gets better with time. If you make a day ahead, you will enjoy it even more.

Leona Belle’s Orange Cake

Chocolate Amaretto Balls/Fudge Submitted by Julie Clifton Ingredients3- 6 oz pkgs chocolate chips1 can Eagle Brand milk3 Tbsp Amaretto liquor1/2 tsp almond extractFinely chopped nuts

InstructionsIn heavy saucepan melt chocolate with milk. Remove from heat. Stir in amaretto & extract. Chill 2 hrs. Shape into balls. Roll in nuts (optional). Chill until firm.

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• Monthly Bookkeeping • Payroll Services • Income TaxElectronic Filing • Competitive Fees • Farm & Ranch • Small Business

Call for Appointment:

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Wishing You a Merry Christmas

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Sweets & Desserts

FINALIST

Earthquake CakeSubmitted by Bonnie Christiansen

This recipe is so yummy and fitting considering our recent earthquakes!

Ingredients1 cup flaked coconut1 cup chopped pecans1 German Chocolate boxed cake mix1/2 cup butter, softened1 8-ounce package cream cheese1 pound powdered sugar1 teaspoon vanilla

InstructionsHeat oven to 350 degrees. Spread coconut on bottom of well greased 15x11x2” baking pan.Spread pecans over coconut.Prepare cake mix as directed on package and pour bat-ter on top of coconut and pecans.Mix softened butter, cream cheese, powdered sugar and vanilla. Drop from spoon on top of cake batter.DO NOT STIR.Bake 45-50 minutes, or until cream cheese is set.

Taste Off NotesThis cake combines the same flavors as the German

Chocolate Pie everyone loved so much at Goodies! Faith Wylie took the leftovers to a Bedlam party at church and got rave reviews.

In addition to an earthquake, this cake also delivered a volcano. Faith baked it in a sheetcake pan with 1” sides in-stead of a large cake pan with 2” sides as the recipe called for. The cream cheese boiled over into the oven. It did’t look as pretty as it should have, but it still tasted delicious.

FINALIST

Cinnamon Rolls(Coolrise Rapidmix Sweet Dough)

Submitted by Linda DunlavyI have had this recipe since Home

Economics class in the 70s. It is easy to make and is always a great hit Makes bread, cinnamon rolls, etc.

Ingredients5-6 cups flour2 pkgs active dry yeast½ cup soft margarine1-½ cups very hot tap water2 eggs½ cup sugar1-½ tsp salt

InstructionsIn a large bowl, combine 2 cups flour, undissolved yeast, sugar and salt. Mix together real good. Cut in soft mar-garine. Add hot tap water all at once. Beat with electric mixer at medium speed for 2 minutes. Scrape sides of bowl occasionally with wooden spoon.Add eggs and 1 cup flour. Beat with mixer at high speed for 1 minute, or until thick and elastic, scraping sides of bowl occasionally with wooden spoon. The batter will start climbing up the beaters when it is elastic enough. (You may have to add a little more flour to get it to the right state.)Stir in remaining flour (a cup at a time) 2-3 cups gradu-ally with a wooden spoon. Use just enough flour to make a soft dough which leaves the sides of the bowl.Turn out onto a floured board (or I just use my big bowl) and knead it for 5 – 10 minutes until it is a smooth ball. (You can divide the dough into 2 portions if you want to before kneading it). Cover with plastic wrap and then put a towel over it. Let it sit for 15-20 minutes, then punch it down and shape into whatever you want to make.Makes 2 loaves of bread or 2 dozen crescent rolls. Or make it into cinnamon rolls.375 degrees for 30-35 minutes Put on/in a greased cookie sheet if making rolls, or greased loaf pans for bread. Brush surface with melted butter. Cover loosely with plastic wrap.Leave out on counter for 1-2 hours and let it rise before baking. You can also put it in the refrigerator at this point for up to 48 hours. (Or you can freeze it for later use.) Take out of refrigerator about an hour before putting it in oven so that it can rise.

NOTE: I add a Tbsp of cinnamon to dough if I am mak-ing cinnamon rolls.To make cinnamon rolls, roll dough out into circle, spread butter/margarine on it; Sprinkle a mixture of cin-namon and sugar over it (½ cup packed light brown sug-ar, to 1 tsp cinnamon) and raisins and pecans if desired.Roll into a log shape and cut into about 1” – 1-½” slices; place on greased cookie sheet.

SUGAR GLAZE: 2 cups powdered sugar, ½ tsp vanilla extract and 3 Tbsp water, stirred together until smooth.

Taste Off NotesWe made a dozen cinnamon rolls and a dozen crescent

rolls from this batch of dough. It did go together a little faster and easier than Faith’s traditional sweet roll dough. The dough had a smooth texture that was very easy to work into rolls. Our tasters gave both the crescents and the cinnamon rolls a thumbs up.

Crescent rolls coming out of the oven.

Oolagah Historical Museum Gift Shop

T-Shirts, Sweat Shirts, Caps, Mugs, Ornaments, Books, Commemorative Bricks

and very unique Throws.

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9 a.m. to 5 p.m. Weekdays

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ElElMerry Christmas!

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Let us put something

special under your tree this

Christmas

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$285,000 Stunning colonial ranch on 18.21 Ac ml. Pristine hay pasture. 4/2/2, optional bonus room and 1/2 bath upstairs. Open floorplan with custom cabinetry, stained concrete throughout. Joy Lambert 928-857-6930.

$178,900. Bring the horses and ponies. 4.11 Acres ml, horses permitted. 3/2/3 home built in 2005, fenced with pond and trees. Deb Ferguson 918-576-8940

$169,000 Large kitchen with lots of cabinets. Open dining to living, gas fireplace, split bedroom design, saferoom, fenced backyard. Karen Weeks 918-636-3173.

$135,000. Fantastic location on secluded street in Oologah. Close to lake and school. Large lot with workshop. Mature trees and backs to creek. Deb Ferguson. 918-576-8940.

$129,900. You will love this floor plan! Huge kitchen, split bedroom design, spacious living with gas fireplace. Large utility room, neutral colors. Karen Weeks 918-636-3173.

$129,900. Two for one. 2 bedroom, 1 bath, 2 car garage home plus 1 bedroom, 1 bath attached apartment. Screened in porch. Mature trees in an established lake subdivision. Deb Green 918-277-2021.

$119,000. 4 Acres ml. Looking for some elbow room? This home ofers 3/3/2 floorplan, see-thru WB fireplace accommodates formal living and family room, sunroom. With 14x28 shop w/slab floor. Pam Slayden 918-636-7422.

$79,900. Great country living. Some hardwood floors, vinyl windows 5 yrs. More acres available. 3/2 on 1/2 Acre ml. Deb Green 918-277-2021.

Stephanie, Amelia and Chuck Hoskin

We wish you the gift of faith, the blessingsof hope and the happiness of peace this Christmas

and throughout the coming year.Rep. Chuck and Stephanie Hoskin

Paid for by Friends of Chuck Hoskin

Sweet & Sour Green Beans4 cans of cut green beans - 2 cans drained2 small cans of mushrooms - drained2/3 lb. bacon, fried and crumbled1 cup brown sugar1 cup ketsup1 small onion, chopped

Put everything in a slower cooker and simmer for about two hours.

A must for any meal and a big favorite at the Sweet house.

Wishing you the very best ChristmasWishing you the very best Christmas

Sweet Claim Service