Cooler temperatures (hopefully!) mean we can finally heat up the oven again! Here are several(!) recipes CCB associates shared to help you enjoy the flavors of Fall.
Pumpkin Harvest Bars
Submitted by Becca Raney, Service Banker, Leavenworth South
Ingredients
1 box yellow cake mix
1 stick melted butter
1 jar maple pumpkin butter (12.25 oz)
3 eggs
2 T milk
1 T flour
1/4 cup sugar
1 tsp cinnamon
4 T cold butter
Directions
Preheat oven to 350 degrees.
Grease a 9"x13’’ baking dish.
Reserve 1 cup from box of yellow cake mix and save for later.
In a bowl, mix 1 stick of melted butter and remaining box of cake mix; spread into baking dish.
In another bowl, mix maple pumpkin butter, eggs and milk. Pour onto cake batter mixture.
Add flour, cup sugar and cinnamon to reserved cake mix.
Cut in cold butter and sprinkle on top of dish.
Bake for 40 minutes.
Cool and slice into squares.
Debbie's Apple Pie
Submitted by Debbie Smith, Deposit Operations Associate, Leavenworth - Delaware
Pie Crust
Ingredients
3 cups flour
1 tsp salt
1 cup Crisco
9 T water
Directions
Cut flour, salt, Crisco in mixing bowl with a pastry blender. Add water mix to form ball.
Divide and roll half of mixture and place in a 9-inch pie pan.
Add apple mixture and top with remaining pastry (rolled out).
Apple Filling
Ingredients
5 to 7 tart apples peeled and sliced
½ cup white sugar
½ cup brown sugar
2 T flour
Dash salt
1 tsp cinnamon
¼ tsp nutmeg
2 T butter (cut up in small pieces)
Directions
Put in bowl and lightly mix.
Add to pie pan and top with remaining crust.
Crimp edges and lightly sprinkle with sugar.
Bake 50 minutes in preheated oven at 400 degrees.
Pumpkin Bread
Submitted by Ashley McCann, Service Banker, Leavenworth - Delaware
Ingredients
3 ½ c. all-purpose flour
3 c. sugar
4 large eggs
2 tsp baking soda
1 ½ tsp salt
2 tsp ground allspice
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground cloves
15 oz. pumpkin puree
¾ cup vegetable oil
2/3 cup water
Directions
Preheat oven to 350.
Combine dry ingredients.
Combine wet ingredients.
Stir wet ingredients into dry ingredients.
Pour into three greased 8"x4" loaf pans.
Bake for 50-55 minutes or until a toothpick comes out clean.
Chicken & Wild Rice Casserole
Submitted by Joani Casey, Teller, Leavenworth-Delaware
Ingredients
6 oz. package Unlce Ben's Wild Rice With Seasonings (uncooked)
2 T butter
1 can cream of mushroom soup (or add another can of cream of chicken soup instead)
1 lb. chicken breasts, cooked and shredded
1 can cream of chicken soup
1 package Lipton onion soup mix
Directions
Empty cans of cream of chicken and mushroom into bottom of casserole dish.
Add half a can of water, Uncle Bens Rice mix and butter to dish. Stir together.
Over top, add shredded chicken.
Lastly cover the top layer of chicken with the Lipton Soup mix.
Cover dish with foil and bake at 350ºF for 30 minutes.
Pumpkin Spice Bars
Submitted by Joani Casey, Teller, Leavenworth-Delaware
Bars
Ingredients
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins, if desired
Directions
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
Cream Cheese Frosting
Ingredients
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 tsp milk
1 tsp vanilla
4 cups powdered sugar
1/2 cup chopped walnuts, if desired
Directions
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.
Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
Spread frosting over baked bars. Sprinkle with walnuts.
Cut into 7 rows by 7 rows.
Store covered in refrigerator.
Chicken Tortilla Soup
Submitted by Michelle Bishop, AVP, Financial Center Manager, Leavenworth - Delaware
Ingredients
1 lb chicken breast, cooked and shredded
1 avocado
1 can black beans
1 15-oz can corn
2 tsp garlic
1 small can green chilis
1/2 cup onion
1 1/2 15-oz can tomatoes
6 cups chicken stock
1/4 tsp chili powder
3/4 tsp pepper
1 1/2 tsp salt
1/2 tsp cumin
Corn tortilla strips
1 Monterey Jack cheese
Directions
Cook and shred (or cube) chicken.
Add all ingredients, except the cheese, corn tortilla strips and avocados to crock pot. Cook on low for 8 hours (or high for 3-4 hours).
Add cheese just before serving, and top each serving with your favorite toppings (corn tortilla strips and avocado).
Pumpkin Banana Bread
Submitted by Jennifer Burt, AVP, Financial Center Manager, Trafficway
Ingredients
3 cups unbleached All-purpose Flour
2 tsp baking soda
1 tsp kosher salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves
1/4 tsp freshly grated nutmeg
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
2/3 cup vegetable oil
3 eggs
1 cup canned pumpkin puree
1 cup mashed ripe banana
1 cup chopped pecans
Directions
Preheat oven to 350 degrees. Grease two loaf pans (8" x 4" or 9" x 5").
Whisk flour, baking soda, salt, baking powder and spices together.
In another bowl, beat sugars, oil and eggs until combined. Add pumpkin and banana; mix well.
Stir in flour mixture.
Fold in pecans.
Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.
Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.
Serve warm or at room temperature. Wrap bread in foil to store.
Are you a culinary expert in your kitchen? Or maybe you have an awesome recipe that you're excited to share. Send us your recipes at Marketing@CountryClubBank.com to be featured in next month's True North News!
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