Credit Union Recipes: Holidays and National Days
The holiday season is one of the most anticipated times of the year, yet it always seems to sneak up on us. People look forward to spending time with loved ones to indulge, or maybe even overindulge, on their favorite food dishes. With that being said, we would like to share some delicious recipes from around the credit union community, and those inspired by the upcoming national days in December. Please feel free to share and enjoy!
Recipes from Credit Unions
- DuPage Credit Union – Sugar Cookie Recipe: Baking cookies is a holiday tradition for most people. Here is a simple, yet tasty recipe for sugar cookies.
- Security First Credit Union – Nutella Pizza: This recipe is geared more toward kids, and offers up a delicious alternative to traditional pizza.
- UNCLE Credit Union – Chocolate-Gingerbread Cookies: This one is a take on a holiday classic, and sure to appeal to just about anyone.
- Century Federal Credit Union – Eggs Benedict Omelet: Omelets are among the most popular breakfast items alongside Eggs Benedict, so why not combine the two?
National Day Recipes
- 1 tsp. unsalted butter
- 14 grams gingersnaps, crushed into 2 tbsp. of crumbs
- 1/3 cup pumpkin puree
- 1 large egg
- 1 tbsp. milk or cream
- 2 tbsp. brown sugar
- 1 tsp. pumpkin pie spice
1. Place butter in microwave-safe mug. Microwave on LOW until melted, then stir in crushed gingersnaps, pressing the mixture firmly at the bottom.
2. Separately whisk the pumpkin puree, egg, milk/cream, brown sugar, and pumpkin pie spice and pour into the mug with the crushed gingersnaps.
3. Next, microwave your mixture on HIGH for 2 to 5 minutes or until you can insert a knife and have it come out clean. Cook time may vary depending on microwave and mug.
4. Carefully remove the mug from the microwave, let cool for 1-2 minutes, and enjoy with your favorite toppings!
- ½ cup white sugar
- ½ cup butter
- 1 egg
- 1 cup molasses
- 2 ½ cups all-purpose flour
- 1 ½ tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- ½ tsps. Salt
- 1 cup hot water
1. Preheat oven to 350 degrees F. Grease and flour a 9 in. square pan.
2. Cream the sugar and butter together in a large bowl, then beat in your egg and mix in the molasses.
3. Grab a bowl and sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Blend into the creamed mixture, stir in 1 cup hot water, and pour into the prepped square pan.
4. Bake in the preheated oven for 1 hour or until you can insert a knife and have it come out clean. Let everything cool before serving.
- 2 cups (18-20 strawberries)
- ½ cup semisweet chocolate chips or white vanilla baking chips
- 1 tsp. shortening or vegetable oil
1. Rinse and dry strawberries, then line a cookie sheet with waxed paper.
2. In a saucepan, melt the chocolate or vanilla chips with your shortening over low heat, stirring frequently. Remove from heat.
3. Dip each strawberry into your melted mixture, allowing the excess to drip back into the saucepan. Place on the wax paper-lined cookie sheet.
4. Refrigerate uncovered for about 3 minutes or until the chocolate or vanilla is firm. Cover strawberries in the refrigerator when storing so chocolate/vanilla does not soften.
- 1 large egg, separated
- 2 tsp. superfine sugar
- 1 ounce heavy cream
- ½ tsp. pure almond extract
- ½ tsp. pure vanilla extract
- 1 ½ ounce Rum
- Grated cinnamon and nutmeg for garnish
1. Separate the egg into two bowls and beat the yolk until stiff. Then beat the white with 1 tsp. sugar until peaks form.
2. Fold the white and yolk together slowly.
3. Separately beat together the cream, almond, vanilla, and tsp. of sugar until stiff. Then, slowly fold the cream into the egg mixture.
4. Gently stir in the rum and refrigerate overnight or serve over ice immediately. When serving, garnish with grated nutmeg and cinnamon to taste.
I wonder what these recipes tastes like. I`m going to try this on the weekend. I hope I get to do it right though! Thanks for sharing this!
I`ll definitely try this someday! I`m sure these recipes are so delicious. Thank you so much for sharing!