These are the featured recipes from our credit union members for the 2021 calendar. We are so appreciative of the efforts and talent that went into the creation of these wonderful recipes. If you try any let us know how it turned out!
Note: This soup can be mild or spicy. Ingredients are given in ranges, add more for extra spice and less for milder version.
In a soup pan, brown beef. When almost cooked through, drain grease and add onions and peppers. Cook until vegetables are translucent. Push to the side of the pan and add butter and flour. Cook and stir for 2-3 minutes. Whisk in the beef broth and tomato sauce. Add Spices, carrots, and potatoes. Cook on low for about 1.5-2 hours, stirring very occasionally, until potatoes are done and, if using stew meat, until the meat is tender. Adjust seasonings to taste.
Cook bacon. Saute onions in a skillet with olive oil over medium high heat. Cook until softened, 3-5 mins. Add apple cider vinegar Â¼ c at a time and cook until liquid evaporates each time (you’ll do this step 3 times). Add the herbs, salt and pepper, and cook until golden and caramelized.
Assemble sandwiches: with two slices of cheese, 2-3 slices bacon, generous pile of caramelized onions, layer sliced apples on onions and place bread on top. Grill in melted butter 2-3 minutes each side or until cheese is melted and ingredients are heated through.
There are a lot of variations you could make for the filling. In fact, whatever sounds good as a filling (as long as it’s cooked, and not too thin) should work. (The cream cheese seals the inside bottom of the braid so that it doesn’t get soggy.)
Some variations that I have thought of are:
To create other flavors, the strawberry and rhubarb can be swapped out for almost any other fruit using the same ingredient proportions listed. Just maintain the ratio of one part chopped fruit to one part sugar, and customize to your heart’s content!
If you don’t want the lemon juice getting in the way of your chosen fruit’s flavor, substitute the lemon juice for 2 tsp. of citric acid.
In a large pan brown ground beef. Allow to get very brown before stirring; this enhances the flavor. Drain. Add optional vegetables if desired and cook for a few more minutes. Push meat to the side and add butter and flour. Stir together until butter is melted and cook for 2-3 more minutes. Whisk the beef broth into the flour mixture quickly. Add sour cream and stir the meat mixture back into the ingredients. Stir in onion powder and pepper. Allow to simmer for 5-10 minutes and adjust seasonings to taste. If too thick, add a little milk. Serve over baked potatoes, egg noodles, or other pasta. Enjoy!
Mix yeast, 1/2 T of sugar, and 1/2 c. Warm water. Wait until mixture is foamy and then add in the rest of the ingredients for the dough. Mix until incorporated. Knead until dough is soft. Put in a greased bowl and let rise for an hour. Once risen, punch it down, cut in half, and roll each half out into 9×13 sized rectangles. Spread the filling evenly on the both prices of dough. Roll the long edge of the dough tightly, forming a long tube. Cut rolls into desired sizes. Put cinnamon rolls into a greased 9×13 glass pan. Cover and let rise until doubled.
Heat oven to 365 for 20-25 minutes.
For frosting, whip cream cheese, butter, and heavy cream until blended. Add vanilla, salt, and confectioners sugar.
Mix chips and sweetened condensed milk together in a microwaveable bowl for 2 minutes. Stir until smooth. Microwave an additional 60 seconds if needed. Add extract. Stir well. Can add 1 cup walnuts if desired. Prepare 8×8 pan by coating the inside with butter. Dump fudge into the pan. Cover and refrigerate for a couple of hours to set up. I keep mine in the fridge to extend the freshness but it doesn’t have to be refrigerated to be safe. Enjoy!