Our favorite recipes
We’re sharing some recipe favorites that are sure to be a hit for your loved ones and guests.
Try these recipes and drop a comment to let us know how they turned out. Share a recipe favorite of your own in the comments.
Black History Month Recipes
Down Home Peach Cobbler
You can be as far as your kitchen to enjoy this Southern Peach Cobbler, shared by Delaine V., Marketing Communications Manager at WPCCU. This lovely recipe was originally shared by a co-worker’s mom who was the best cook and baker! Add a scope, or two, of vanilla bean ice cream and some sweet tea, and your belly will thank you.
Try this delicious recipe, and leave a comment to let us know how you liked it! Feel free to also leave your own favorite recipe that you’d like to share in the comments.
Ingredients
1 large can of sliced peaches in heavy syrup
2, 12” pre-made pie crusts (or check out the homemade pie crust recipe)
1 stick of unsalted butter
½” cup sugar
1 tsp Cinnamon
Nutmeg (optional)
Utensils
1, 9” x 12” deep dish pan or oven safe pie dish
1 wooden spoon
½ cup measuring cup
1 set of measuring spoons
Steps
Smother bottom and sides of your deep dish pan with butter. Line one of the pie crusts in the bottom of the pan with sides extended up along sides. Trim excess dough from sides of the pan and put aside for use later. Do not roll in a ball – keep flat.
In a medium saucepan, empty contents of peaches. Warm over low heat while adding other ingredients to taste. Slice ½ of the butter and add slowly to peaches. Starting with ½ cup of sugar, add to the mixture and taste. Add cinnamon to taste (approximately 1 teaspoon to start) Add a pinch of nutmeg is desired. Add the excess pie crust trimmings, one by one slowly to the sauce mixture.
Pour the peach mixture into the pie crust in the pan. Then slice the remainder of the butter and add to the top of the peach mixture. Cover the entire pie with the other pie crust. Poke holes in the top of the crust and bake at 425 degrees for about 40 minutes, or until the crust is brown.
Cut square portions and it’s ready to serve! Be careful, the pie filling will be very hot.
Pie Crust Recipe
This homemade pie crust recipe can be used for the Southern Peach Cobbler, shared by Delaine V., Marketing Communications Manager at WPCCU. This is an original Mrs. Kimball pie crust recipe from 1977 and is still one of the best. It’s sure to be tasty and the crust is just the right flakiness and doughy for any pie recipe.
Try this delicious recipe, and leave a comment to let us know how you liked it! Feel free to also leave your own favorite recipe that you’d like to share in the comments.
Ingredients
4 cups flour
1 tsp. baking powder
2 tsp. salt
1 Tbsp. sugar
1 ¾ cup Crisco
½ cup water
1 beaten egg
1 Tbsp. vinegar
Steps
Blend together all dry ingredients in a medium sized bowl. Cut Crisco into dry ingredients using pastry dough utensil. Combine water, egg and vinegar. Add all at once to the dry ingredients until it forms into a dough. Make into a ball. Use immediately or wrap in plastic wrap. Makes two double crusts. This recipe can be done ahead and refrigerated for later use, or prepared immediately.
To use with the Down Home Peach Cobbler, roll out two 12” pie crust with some flour and follow the steps from the recipe included in this blog.
Sue's Pudding
Who doesn’t love a good pudding dessert! This one comes right out of Texas and was shared from our very own Alyson R., Call Center Manager. Each time that she goes to visit her aunt, she’ll make her this special dish. It’s so delicious that it keeps her coming back for more.
Try this delightful recipe, and leave a comment to let us know how you liked it! Feel free to also leave your own favorite recipe that you’d like to share in the comments.
Ingredients
Lemon juice
6–8 bananas
2 boxes of vanilla instant pudding (large)
2 cans of Eagle Brand condensed milk
2 large containers of Cool Whip (save some for topping)
1–2 boxes vanilla wafers
Large bowl deep enough to layer pudding
Steps
1. Make vanilla pudding the night before or early in the morning and refrigerate
2. Fold prepared pudding and condensed milk with hand mixer. Make sure it’s not too sweet or soupy.
3. Layer bottom of bowl with vanilla wafers, then add the following layers:
- Pudding mixture next
- Layer of bananas with lemon juice (cut bananas as you layer)
- Cool Whip
- Repeat until the bowl is full
- Be sure vanilla wafers line side of bowl as you layer
- Top with Cool Whip and crushed vanilla wafers
Holiday recipes
'Tis is the season to eat sweets! Of course, we recommend healthier choices and to eat sweets in moderation. But it’s the holidays so indulge!
Eggnog Bundt Cake
Spread 2 Tbsp. Margarine evenly into a Bundt pan. Sprinkle ½ cup sliced almonds into a pan and press into sides and bottom. In a large mixing bowl, blend together all at once.
1 super moist Betty Crocker yellow cake mix
⅛ tsp nutmeg
2 eggs
1 ½ cups eggnog
¼ cup melted margarine
¼ tsp rum extract or 2 Tbsp rum
Beat 4 minutes at medium speed. Pour into a Pam sprayed Bundt pan. Bake on the top rack of the oven at 325 degrees for 45 minutes. Cool for 10 minutes, then invert onto a platter. Sprinkle with powdered sugar when cool.
A great holiday dessert!
Holiday Nuts
2 cups unsalted mixed nuts (no peanuts)
1 cup unsalted cashews
1 cup unsalted pecans
Roast nuts in a roasting pan at 250 degrees for 30 minutes. Let nuts cool in a separate bowl.
2 egg whites
1 cup granulated sugar
½ cup butter (1 stick)
½ tsp salt
Beat egg whites, adding sugar and salt gradually, until stiff peaks form. Place 1 stick (½ cup) butter in a roasting pan and melt in the oven. Mix egg white mixture and nuts and then place in a roasting pan after butter has melted. Do not stir at this time, but spread nuts out with a spatula. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from the oven, and let cool. Place in an airtight container to keep fresh until ready to eat!
Place in a candy jar or dish for guests during the holidays!
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