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Oz-Theme recipes

Here’s a blog for any and all recipes that have an Oz twist. Because while some may feel specific to a given event or holiday, it will be easier for fans to find them if we keep them together. 

(The image, in case you’re stumped for the Oz connection, is a cookbook cover designed by the original Oz illustrator W. W. Denslow.)

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Written by Jane Albright
Currently president of the International Wizard of Oz Club, Jane is a life-long Oz fan. She's attended Oz events around the country regularly since 1974 and amassed an Oz collection that ranges from antiquarian books, original artwork, and ephemera to children's playthings, posters, and housewares. In addition to speaking frequently about Oz, Jane has loaned Oz material to numerous public exhibitions.
  1. General Jinjur’s Cranberry Chutney
    For the housewife who has little time for cooking and wants anything she must make to require little attention, mess up only one pot, and serve multiple uses, here is General Jinjur’s preferred chutney. Have it with hot or cold meats, serve with cheese and crackers, or smear it on a turkey sandwich or roll-up. Quite yummy with melted brie.
    1 1/2 cups water
    1 1/2 cups sugar
    1 pound fresh cranberries, washed
    1 Granny Smith apple peeled and diced
    1 cup raisins
    1/4 cup cider vinegar
    2 tablespoons firmly packed brown sugar
    1/2 teaspoon ground ginger or 2 teaspoons candied ginger
    1/2 teaspoon salt
    Combine sugar and water in large saucepan. Bring to a boil. Boil 2-3 minutes until sugar dissolves. Add remaining ingredients. Simmer 30 or so minutes until mixtures is thickened and the berries have burst. Cool, cover, and chill. May be served at any temperature. Will keep for weeks or can be frozen.
    Makes 6-8 servings.
    Jinjur’s preparation tips;
    – This recipe will work for a family meal, but if you need to serve an army, multiply accordingly.
    – I have a sweet tooth and prefer chopped candied ginger. Others might want to cut back on the sugar when choosing the candied option.
    – Make your husband wash the dishes.

    makes 2 loaf pans
    Preheat oven to 300°
    1 white cake mix
    1 cup sour cream
    1 box Pistachio Instant Pudding
    1/2 cup water
    1/2 cup oil
    1/4 cup sugar
    4 eggs
    Mix all ingredients. Grease 2 loaf pans. Pour half of mixture into pans. Set other half aside.
    1 tsp nutmeg
    2 Tblsp sugar
    1 1/2 Tblsp cinnamon
    Sprinkle half into pans over the batter. Pour rest of cake batter into pans. Sprinkle rest of cinnamon mixture over top. Swirl with knife.
    Bake 300° for 1-1 1/2 hour or until toothpick comes out clean.

    2 cups parmesan cheese
    1 (10oz) box of frozen chopped spinach thawed
    1 (14oz) can artichoke hearts, drained & chopped
    2/3 cup sour cream
    1 cup cream cheese
    1/3 cup mayonnaise
    2 tsp minced garlic
    Preheat oven to 375°
    Mix together Parmesan cheese, spinach & artichoke
    Combine remaining ingredients & mix with spinach mixture
    Bake 20-30 minutes
    Serve with crackers, fried pitas chips or toasted bread

  4. Holiday Hank
    Serve this classic mule to the ginger beer lover in your life. Ginger beer is a non-alcoholic beverage; skip the vodka for a virgin version.
    2 oz ginger beer
    2 oz vodka
    1/2 oz simple syrup
    1/2 oz 100% cranberry juice
    Fresh lime juice
    Rosemary sprig and cranberries for garnish
    Fill a mule mug with ice. Add vodka, simple syrup and cranberry juice, stir. Top with ginger beer. Squeeze in some fresh lime juice. Garnish with a rosemary sprig and cranberries.

  5. Tin Man’s Scalloped Apples
    Canned scalloped apples baked as this delicious side dish add a sweet dish to a savory table.
    4 cups sliced canned apples (NOT apple pie filling)
    2/3 cup sugar
    1/3 cup all-purpose flour
    1/4 cup brown sugar, packed
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    2 tablespoons butter, melted
    In a large mixing bowl combine apples, sugar, flour, brown sugar, cinnamon, and nutmeg. Stir until well blended. Add melted butter and mix again. Pour into greased baking dish. Bake for 40 minutes at 350° until lightly browned on top and the apples are soft. Serves 8

  6. Zeke’s Dime Bank Chili
    This hearty soup will use up some of your leftover Christmas ham.
    2 15 oz cans black beans (about 4 1/2 cups), rinsed and drained
    1 cup drained canned tomatoes, chopped
    1 1/4 cups chopped onion
    1/2 cup minced shallot
    4 garlic cloves, minced
    1 tablespoon plus 2 teaspoons ground cumin
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 stick (1/4 cup) unsalted butter
    4 cups beef broth
    16-oz can pumpkin puree (about 1 1/c cups)
    1/2 cup dry sherry
    1/2 pound cooked ham diced
    1-4 tablespoons sherry vinegar
    Optional garnish with sour cream and chopped toasted pumpkin seeds.
    In a food processor coarsely purée beans and tomatoes.* In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean purée. Stir in broth, pumpkin, and sherry until combined and simmer, uncovered, stirring occasionally, for 25 minutes.
    Add ham and vinegar and simmer, stirring, until heated through. Season with salt and pepper.
    Makes about 9 cups.
    *If you’re a shiftless farmhand who can’t be bothered to clean the food processor, you can just put the beans and tomatoes in with the sautéed onion and use an emulsion blender right there in the kettle.

  7. Scarecrow’s sweet corn pudding
    Whether you grow your own sweet corn or buy it at the market, this pudding makes a terrific side dish to any holiday meal.
    4 cups corn kernels (canned or frozen; if frozen, thaw)
    4 large eggs
    1 cup whipping cream
    1/2 cup whole milk
    6 tablespoons sugar
    1/4 cup butter, room temperature
    2 tablespoons all-purpose flour
    2 teaspoons backing powder
    1 teaspoon salt
    Preheat oven to 350° F. Butter 8x8x2 glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Coll 10 minutes; serve.
    Makes 8 side-dish servings.

  8. Witch Hat Calzones With Melted Witch Pesto
    2 packages crescent roll dough
    1packages sliced pepperoni 3 1/2 oz.
    1/2 cup grated parmesan cheese
    1 package of cream cheese (8 oz.
    1tbsp water
    3/4 cup fresh basil leaves
    1/2 cup Parmesan
    3 tbsp pin nuts, unroasted
    2 cloves peeled garlic
    1/4 tsp salt
    1/4 pepper
    1/3 cup olive oil, plus about 2 tbsp more to reach consistency
    1. Preheat oven to 450
    2. Using kitchen scissors, snip pepperoni into small pieces.
    In a mixing bowl, combine pepperoni, 1/2 cup Parmesan, and cream cheese. Stir until combined and set aside.
    4. unroll 1 crescent roll tube and separate the triangles. Place the triangles on greased cookie sheets. Bend the tips of triangles to make them crooked, and push the dough around a bit until they look properly wicked:
    5. spoon 1 tbsp of cheese mix into middle of each triangle.
    6. Whisk egg and water together in a small bowl and brush the egg wash over the side of each triangle.
    7. Unroll and separate dough from remaining tube into triangles as well. Place these over the triangles on the cookie sheet.
    8. Using a fork or your finger, press together the edges of the triangles to seal. Fold up the bottom edge to create a brim. When you’re all done they should look just like little witch hats:
    9. Brush each hat all over with egg wash and sprinkle with salt, pepper, parmesan, and dried basil. Prick with a fork in a few places, 10. place the hats in the oven to bake for 8-10 minutes, 11. while the hats are cooking, get out your food processor. Throw in basil leaves, 1/2 cups Parmesan, pin nuts, garlic, salt and pepper. Process on high for about 45 seconds, 12. Now turn it on again and add the 1/3 cup olive oil while it processes. if yours seems a bit thick, add a couple tablespoons more. Just make sure to do it while the processor is running, otherwise the mixture won’t emulsify properly. 14. Take the hats out of the oven when they’re ready, and transfer the pesto to a bowl for dipping

  9. Cracked China Deviled Eggs
    Dozen eggs
    cup of mayonnaise
    1/2 tbsp mustard
    1/2 tsp salt
    tsp parsley flakes
    1 tsp chives
    paprika for sprinkling optional
    4-pack of liquid food coloring or gel coloring (blue, green, yellow, and red
    1. First you’ll want to hard boil your eggs. while you wait of the eggs, fill some well sealed ceramic mugs about 2/3 of the way with cold water (avoid plastic or cracked ceramic, as the food coloring can easily stain them. place the mugs on cookie tray, to avoid staining anything if you spill.
    2. each mug, put about 6-8 drops of food coloring. So if you’re mixing two colors, use 3 or 4 drops of each.
    3. This next part is what makes these eggs so cool. when the eggs are fully cooled, gently crack each one in several places.
    4. Leaving the cracked shell in place, lower each egg in a mug of food coloring.
    5. put the mugs in the fridge for at least 7 hours.
    6. when you take out the eggs, pat them dry with a paper towel.
    7. Then you can go ahead and peel off the shell.
    8. Now for deviling with a small knife cut each egg in half lengthwise and set the yolk halves aside in a bowl. Set the white halves on a serving plate.
    9. you can use pretty much any recipe you want for the filling.
    take mayonnaise, mustard, parsley flakes, chives and salt and mix them all together, mashing the yolks with a spoon to break them up. if you like the filling super smooth, you can also blend it in mixer.
    10. Spoon about 1 1/2 teaspoons of filling into each egg, or pipe it in if you’ve gone the smooth filling route (chunky filling tends to get stuck in the piping tip.
    if you like, sprinkle on some paprika or you can add it later
    Enjoy reading about the lively China People in the Wizard Of Oz

  10. Green Punch
    two .13-ounce packets unsweetened lemon- lime drink mix, such as Kool-Aid
    2 cups sugar
    One 46-ounce can pineapple juice
    12 ounces frozen lemonade concentrate, thawed
    32 ounces ginger ale
    Directions :
    Put 2 quarts water in a 1 gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. add the pineapple juice and lemonade concentrate and sir well. just before serving. add the ginger ale

  11. Cyclone Cookies
    2 cups cake flour (if using purpose flour, subtract 4 tbsp
    1/2 tsp baking powder
    1/4 tsp salt
    2/3 cup powdered sugar
    1/4 cup granulated sugar
    1/2 sticks unsalted butter
    1 tsp vanilla
    1/2 tsp almond extract
    1/2 tsp black food coloring
    2 tbsp cake flour (if all purpose, subtract 1/3 tbsp
    1 cup multicolor sprinkles
    1 Throw the flour, baking soda, salt, powdered sugar, granulated sugar in a food processor and pulse a few times until combined.
    2. Cut the butter into 1 tbsp portions. Set the processor on high and add the butter one square at a time through the feed tube, until a thick ball if formed. if it starts to get stuck, just stop the processor and break it up with a spoon before continuing.
    3. Now add the vanilla and blend it up some more. This will change the consistency a bit, make it more like thick batter.
    4. Take half the dough out of the processor and set it on a sheet of wax paper
    5. Now add the almond extract, food coloring and 2 tbsp cake flour to the dough that’s in the processor. Process until combined then stir with a spoon to make sure color is mixed evenly throughout.
    6. Remove the black dough from processor, and place it on a separate sheet of wax paper. Cover both balls of dough with an additional sheet.
    7. With rolling pin, roll dough flat until each ball has become a 1/8” thick sheet.
    8. pop them in the fridge for two hours, making sure they lie flat.
    9. When the dough sheets are stiff, take them out of the fridge and remove the top layer of wax paper, Brush a little water on the white dough and flip the black dough on top of it. Remove the final layer of wax paper from the black dough. Gently press the two sheets of dough together with your finger to remove any air bubbles.
    10. Trim the edges of the dough into straight lines, until you’re with a nice, tidy rectangle.
    11. This is where the work can get a little delicate. Turn the sheet so that a long side is facing you. Gently curl up the edge facing you and begin to roll the sheet into a log. the dough will quickly get very soft and begin to tear, but this is ok. Just pinch or smooth out the tears before you continue rolling.
    12. Once the logs is complete, pour your sprinkles onto a baking sheet and roll the log through them, completely coating the outside of the log. Press firmly to be sure the sprinkles stick!
    13. Wrap the log tightly in plastic wrap and chill for 4 hours. When it’s about time to take the log out of the fridge, preheat your oven to 325.
    14. remove the plastic and place the log on a cutting board. Slice it into 1/4″ thick circles, and place the circles on a parchment-lined cookie sheet. Be sure to leave a good 1-2 inches between each cookie– they spread!
    15. Bake 16-18 minutes, or until the edges begin to brown. Allow to cool before removing from the pan.

  12. Yellow Brick Scones
    2 cups all-purpose flour
    1 cup yellow cornmeal
    2 tablespoons granulated sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon kosher salt
    2 sticks (1 cup) unsalted butter
    1 and 1/4 cup milk
    zest and juice of 1 lemon
    4 tablespoons honey
    2 cups powdered sugar
    1 teaspoon poppy seeds
    2 tablespoons roasted sunflower seeds
    1 Mix the lemon juice and milk together and place one stick of butter in the freezer. place the other stick of butter on the counter. Let sit for 10 minutes while preheating the oven to 425 F.
    2. Blend the flour, granulated sugar, salt, baking powder, and cornmeal together with a wire whisk in one of the mixing bowls. Then grate the cold butter into the mixture. gently tossing through with a spatula.
    3. Gradually pour 1 cup of the milk into the bowl, stirring and folding with the spatula
    4. Turn the dough out onto a floured surface. Lift and fold the dough for times, giving it a quarter-turn after each fold. roll the dough into 8″x8″ square and slice it into 16 pieces with a butter knife.
    5. Transfer the dough squares to a foil-lined baking sheet and brush with the remaining milk on the scones. Bake in the oven 12 to 15 minutes until lightly browned. Allow the scones to cool on the sheet or a cooling rack.
    6. In separate mixing bowl, beat the remaining butter, honey, half of the lemon zest, and powdered sugar with a fork until smooth.
    7. Frost the cooled scones with a layer of icing and garnish with sunflower and poppy seeds, and lemon zest.
    8. Refrigerate the scones for 10 minutes before serving to set the frosting.

  13. Melted Wicked Witch Punch
    6 cups water
    1 cup white sugar
    1 (6 ounce) package lime-flavored Jell-O mix
    1 (46 fluid ounce) can pineapple juice
    2 quarts orange juice
    1/2 cup lemon juice
    2 (2 liter) bottles chilled Lemon-lime soda
    Step 1
    Mix water, sugar, and gelatin mix in a large saucepan and bring to a boil; reduce heat to medium and cook at a boil, whisking frequently, until gelatin and sugar have dissolved, about 3 minutes. Stir pineapple juice, orange juice, and lemon juice into gelatin mixture and transfer into a resealable plastic bags. Place in freezer until slushy, about 4 hours.
    Step 2
    Pour mixture into a large punch bowl and stir in lemon-lime soda; float a black plastic witch hat atop the punch.

  14. Sweet ‘n Spicy Flying Monkey Wings
    1cup apricot preserves
    1/2 cup ketchup
    1/4 cup soy sauce
    2 tsp minced garlic
    2 tsp hot pepper sauce
    3 lb of chicken wings (12 pieces)
    1. Preheat oven 350
    2. plop everything except the wings in a small sauce pan and stir over medium heat until it’s melted and smooth.
    3. Lay wings flat in a 13’x9” pan and pour the sauce over them, reserving about a quarter of the sauce.
    4. place the wings in the oven for about 25 minutes. Than pour the remaining sauce over the wings, and put the pan back in the oven for another 15-20 minutes or until the tips of the wings begin to darken slightly).

  15. Limon Bomb
    2 fl oz Finlandia or Smirnoff Lime Vodka
    ¼ fl oz Triple sec liqueur
    ¾ fl oz Freshly squeezed lemon juice
    ½ fl oz Rich Sugar syrup (1 part water to 2 parts sugar)
    SHAKE all ingredients with ice and fine strain into chilled cocktail glass. Garnish with lime wedge.
    This original cocktail was created for the Oz Club’s 2014 convention in Chittenango, New York.

  16. Over the Rainbow Party Mold
    This makes a great dessert for celebrating Pride Month in an Oz style. Found online years back at a currently defunct site called Andrea’s Wizard of Oz Homepage, which is now archived on the WayBack Machine.
    2 1/2 cups boiling water
    3 oz package lemon gelatin
    3/4 cup sparkling white grape juice, chilled
    1 cup chopped canned peaches, drained
    6 oz package lime gelatin
    2 cups vanilla yogurt
    2 cups boiling water
    6 oz package raspberry gelatin
    1 1/2 cups sparkling white grape juice, chilled
    1 cup frozen raspberries
    1. In Pyrex mixing bowl, pour 1 cup boiling water over lemon gelatin; stir until gelatin is dissolved.
    2. Stir in 3/4 cup sparkling white grape juice. Refrigerate until the consistency of unbeaten egg whites.
    3. Stir in peaches. Pour into 12 cup bundt pan. Chill until set but not firm.
    4. In same mixing bowl, pour remaining boiling water over lime gelatin; stir until dissolved.
    5. Stir in yogurt. Pour over lemon layer. Chill until set but not firm.
    6. In same mixing bowl, pour 2 cups boiling water over raspberry gelatin; stir until gelatin is dissolved.
    7. Stir in 1 1/2 cups white grape juice. Chill until the consistency of unbeaten egg whites.
    8. Stir in raspberries. Pour over lime layer. Refrigerate about 4 hours or until firm.
    Serve in small glass dessert bowls.


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