Pammy’s Sugar Cookies

Our next SCFCU holiday recipe comes from Jackie.  Jackie got this recipe many years ago from a dear friend, Pam, and has been using it ever since.  She claims this recipe is the best, most delicious one out there – and by the looks of the ingredients, she might be right!  With the help of fun and festive cookie cutters, Jackie makes these sugar cookies for all kinds of occasions – Thanksgiving, Christmas, the Superbowl, etc. YUM!

Cookie Ingredients:

2 c. Sugar

1 c. Butter – Really Softened, No Substitutes

2 Eggs

1 c. Sour Cream

1 tsp. Baking Soda

2 tsp. Lemon Extract

½ tsp. Salt

Add flour, enough to make a soft dough roll
(about 4-5 cups total).

Baking:

Roll out dough on floured surface, then cut out shapes with cookie cutters. Bake cookies at 350 degrees for about 10 minutes, or until the bottom is golden brown.

Frosting Ingredients:

½ pint Half & Half Cream

¼ c. butter

2-3 c. Powdered Sugar (adjust to taste preference)

Food Coloring (optional)

Instructions:

Melt half & half with butter, then add 2-3 cups powdered sugar.  Frosting may seem soupy at first, but will set overnight. *Tip: It is easiest to dip the top of cookies into frosting, for less mess.

These cookies are easy to make, and very festive…Jackie’s kids and family love them, and she hopes yours will too.  

- Jackie,  VP of Accounting

Watch for more delicious SCFCU Employee recipes to come this Holiday season!

Jessi’s Cranberry Pear Stuffing

This yummy recipe comes from Jessi's kitchen... it sounds delicious ~ enjoy!

Ingredients:
2 ½ c –  Low Sodium Vegetable Broth
2/3 c –  Raw Wild Rice
1 ½  Tbsp –  Olive Oil
1 Medium Red Onion, Chopped
2 Large Celery Stalks, Diced
2 Medium Firm Pears, Cored and Diced
2 c – Finely Diced Whole Grain Bread
1/3  c – Dried Cranberries
1/4 c – Chopped Pecans
2 tsp – Salt-Free Seasoning (Spike, Mrs. Dash, etc.)
Salt and Freshly ground Pepper to Taste
1/2 c – Apple Cider
  
Directions:
1. Bring the broth to a simmer in a small saucepan.  Stir in the wild rice, then cover and simmer gently until the liquid is absorbed, about 35 minutes.

2. Preheat the oven to 375 degrees.

3.  Heat the oil in a medium-sized skillet.  Add the onion and sauté until translucent.  Add the celery and sauté over medium heat until both are golden.

4. Combine the onion-celery mixture with the cooked wild rice and all remaining ingredients, except the apple juice, in a mixing bowl.  Stir well to combine.  Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.

5. Transfer the mixture to a lightly oiled, large, shallow baking dish.  Bake for 30-35 minutes, or until the tops beings to get slightly crusty.


Enjoy!

Jessi, SCFCU Lead Teller

Stay tuned for more Employee recipes throughout the Holiday season!

Janelle’s 3 Layer Peanut Butter Bars

This is actually my friend's "secret family recipe" that she wasn't able to get until she married her husband.  Every time she would make it I loved it, but she wouldn't give up the recipe for anything.  Luckily, my Mom gave me their church cookbook for Christmas a few years ago, and I found it in there...  Lucky me! Their secret is no longer safe!  It takes longer than a simple pan of brownies, so I usually make them for special occasions or get-togethers.  I also make it for group gatherings because if the pan isn't gone, I have no problem eating the rest of it by myself! YUM!



First Layer:

1 c white corn syrup
2 c peanut butter (18 oz jar)
1 c brown sugar
1 tsp vanilla
3 c rice krispies
3 c corn flakes

Melt the syrup, peanut butter, and brown sugar.  Add the vanilla after everything is melted and stirred together.  Add rice krispies and corn flakes.  Spread in a 10x15 jellyroll pan and cool.  (I do not have a jelly roll pan, so I use a 9x13 pan and a smaller pan for the rest).

Second Layer:
2 sticks margarine
6 Tbs milk
2 small pkgs instant vanilla pudding (dry)
4 c powdered sugar

Melt 2 sticks of margarine with the milk.  Add 2 packages of vanilla pudding mix and 4 c powdered sugar.  Use a mixer and mix until smooth.  Spread on 1st layer and refrigerate 1 hour.  (I have used 1 1/2 sticks of butter and 1/2 c milk and it still tastes good.  If it has less than 1 1/2 sticks though, it doesn't turn out quite right.)

Third Layer:
1 c chocolate chips
1 stick margarine

Melt chocolate chips and 1 stick margarine.  (I found it works to melt the chocolate chips first and then the margarine so you don't have melted butter and solid chocolate chips.  You can also cut down on the margarine a bit on this layer as well if you want, just not too much.)  Spread on top of the 2nd layer.  Cool and cut into 1 inch squares.

The bars can be frozen as well.  Make sure to keep them in the fridge because of the pudding layer.

Enjoy!

- Janelle, SCFCU Loan Officer

Stay tuned for more Employee recipes throughout the Holiday season!