Credit Union Recipes for the Holiday and National Days
As the end of the year approaches, holiday season is upon us. Take time to enjoy cooking and baking this season with family and friends. For your convenience here are some holiday recipes that go along with national days this season. Feel free to share this article with your credit union members to pay tribute to some of their favorite treats. It may also inspire members to spend quality time with loved ones in the kitchen!
- • 2 eggs
- • 1 cup buttermilk
- • pinch of salt
- • 1 tablespoon maple syrup
- • 1 teaspoon vanilla extract
- • 1 teaspoon ground cinnamon
- • 8 slices of sandwich bread
- • butter
- 1. Whisk together eggs, buttermilk, salt, syrup, vanilla, and cinnamon in a baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well coated.
- 2. Melt butter in a large skillet. Place bread slices in skillet and cook until golden brown on each side, about 2-3 minutes.
- 3. Serve immediately.
- • 1/4 cup all-purpose flour
- • 1/4 cup packed brown sugar
- • 2 Tbsp unsweetened cocoa powder
- • Pinch of salt
- • 2 Tbsp canola or other mild vegetable oil
- • 2 Tbsp milk or water
- • 2 Tbsp chopped dark chocolate (optional)
- 1. In a heatproof mug, stir together the dry ingredients until no lumps remain. Stir in the oil and milk. Stir in the chopped chocolate, if you’re using them.
- 2. Microwave on high for a minute, checking it after 30 seconds – it will be done when it’s springy on top but still a bit gooey – usually about 3 minutes.
- • Double-Crust Pastry
- • 1/3 to 1/2 cup sugar
- • 1/4 cup flour
- • 1/2 teaspoon ground cinnamon
- • 1/2 teaspoon ground nutmeg
- • 1/8 teaspoon salt
- • 8 cups thinly sliced peeled tart apples (8 medium)
- • 2 tablespoons butter
- 1. Heat oven to 425ºF. Prepare Double-Crust Pastry.
- 2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- 3. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- 4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
December 12 — National Gingerbread House Day. Building a gingerbread house can be fun and a cost efficient way to entertain the kiddos during the holidays. Not to mention, it can also create a lot of memories that will last for years. Share this recipe from the Food Network on how to create a gingerbread house from scratch with your members. Encourage them to post a photo of their gingerbread creation online and have them tag your credit union. http://www.foodnetwork.com/recipes/gingerbread-house-recipe.html
- • 1/2 cup (1 stick) butter, at room temperature
- • 1/2 cup dark brown sugar
- • 1/4 cup dark corn syrup
- • 1 tablespoon cinnamon
- • 1 tablespoon ground ginger
- • 1 1/2 teaspoons ground cloves
- • 1 teaspoon baking soda
- • 2 cups all-purpose flour
- • 2 tablespoons water
- For assemblage and decoration
- • Melted white chocolate or Royal Icing
- 1. In a large mixing bowl, cream the butter, brown sugar, syrup, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make stiff dough. Chill at least 30 minutes or until firm.
- 2. Preheat oven to 375 degrees F.
- 3. Cut out the following paper patterns for the gingerbread house template:
- • Two rectangles, 3 by 5 inches, to make the front and back of the house.
- • Two rectangles, 3 by 5 1/2 inches for the roof.
- • Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom.
- • Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway.
- • One piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
- 4. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
- 5. Bake at 375 degrees F for about 15 minutes until dough feels firm.
- 6. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
- 7. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
- 8. Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
- 9. Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
December 14 — National Cocoa Day. As winter approaches, stay warm by enjoying some hot cocoa on National Cocoa Day. Here is a recipe from Epicurious that you can whip together in no time! http://www.epicurious.com/recipes/food/views/simple-hot-cocoa-for-one-369469
- • 2 Tablespoons unsweetened cocoa powder
- • 1 to 2 tablespoons sugar
- • Pinch of salt
- • 1 cup milk, half-and-half, or cream
- • 1/4 teaspoon vanilla extract
Whisk together coca, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve. If you like it frothy, blend it in a blender.
- • 2 cups fresh or frozen cranberries
- • 1 cup sugar
- • 1 cup water
- • 1 (750-milliliter) bottle fruity red wine
- • 1/2 cup brandy
- • 1 cup fresh orange juice
- • Garnishes: fresh cranberries; orange, lemon, and lime slices
- 1. Bring cranberries, sugar, and water to a boil in a medium saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes or until cranberries pop. Pour mixture through a wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard solids.
- 2. Transfer cranberry mixture to a large pitcher. Stir in wine, brandy, and orange juice. Chill 2 hours. Serve over ice; garnish with cranberries and fruit slices, if desired.
- 3. To serve as a warm mulled cocktail, transfer mixture to a Dutch oven and heat just until it begins to boil. Garnish, if desired.
December 27 — National Fruitcake Day. Did you receive too many fruitcakes this year? If you don’t want all that food to go to waste, take a look at these 7 ideas from Mother Nature Network on what to do with leftover fruitcake. http://www.mnn.com/food/recipes/blogs/7-ideas-for-leftover-fruitcake
December 30 — National Bacon Day. With a few days to spare before the start of the New Year’s resolution for weight loss, indulge in the wonders of National Bacon Day! Navy Federal Credit Union’s Holiday Recipe book includes a honey-glazed bacon recipe on page 8. https://www.navyfederal.org/holiday-recipe-ebook-2014.pdf
- • 1 pound thick-sliced bacon
- • 1 1/2 tablespoons honey
- • 1 1/2 tablespoons syrup
- • Juice of 2 oranges w/ pulp
- 1. Preheat oven to 375° F.
- 2. Mix honey, syrup, and orange juice together.
- 3. Line a cookie sheet with foil.
- 4. Dip bacon in juice mix to coat both sides.
- 5. Place bacon on cookie sheet.
- 6. Pour remaining juice over bacon on cookie sheet.
- 7. Bake until done to your liking.
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