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O Bee Staff Picks

Love recipes? We do too. Check out these O Bee Staff Picks. Be sure to bookmark this page, we'll be adding more staff picks regularly.  

Scandinavian Almond Bars

Scandinavian Almond Bars
Submitted by Martha G., Director of Member Experience, O Bee Credit Union

Ingredients:

  • 1 ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter or margarine
  • 1 cup sugar
  • 1 egg
  • ½ teaspoon almond extract milk
  • ½ cup sliced almonds, coarsely chopped
  • Almond icing
 
 
Almond icing ingredients:
  • 1 cup sifted powder sugar
  • ¼ teaspoon almond extract
  • 3-4 teaspoons milk
 
 
Almond Bar Directions:
  • Stir together flour, baking powder and salt
  • In a mixer bowl beat butter or margarine until softened
  • Add sugar and beat til fluffy
  • Add egg and almond extract and beat well
  • Add flour mixture and beat til well mixed
  • Divide dough into fourths
  • Form each into a 12-inch roll
  • Place two rolls 4-5 inches apart on an ungreased cookie sheet
  • Flatten til 3 inches wide
  • Repeat with remaining rolls
  • Brush flattened rolls with milk and sprinkle with almonds.
  • Bake in a 325 oven for 12-14 minutes or til edges are lightly browned
  • While cookies are still warm, cut them crosswise diagonally into 1 inch strips
  • Cool, drizzle with almond icing

Icing directions:

Stir together one cup sifted powder sugar, ¼ teaspoon almond extract and enough milk (3-4 teaspoons) to make icing of drizzling consistency.
 

Pumpkin Pecan Slab Pie

Pumpkin Pecan Pie
Photo credit: Pillsbury.com 

Ingredients:
Crust: 1 box (14.01oz) regiferated pie crust, softended a directed on box
Pumpkin Pie Filling:  Pecan Pie Filling: 
  • 3/4 cup packed brown sugar
  • 2/3 cup packed brown sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup light corn syrup
  • 1 ¼ cups half-and-half
  • 3 eggs
  • 2 eggs
  • 2 cups chopped pecans
  • 1 tablespoon pumpkin pie spice
 
Directions:
Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.
In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.
Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.
Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.

Thanks to Pillsbury for this recipe. 



Pasta With Beer Cream Sauce

Staff Recipes












 

 

Ingredients:
  • 2 Tbs butter
  • 2 cloves garlic, minced
  • 1 C The Stoic
  • 1 C cream
  • 1 Tbs lemon juice
  • ½ C parmesan
  • ½ tsp pepper
  • ½ tsp salt
  • pinch cayenne
  • ½ C English peas
  • 3 C pasta
  • 1 C water
Directions:
In a pot over medium high heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds. Add the beer, cream and lemon juice; reduce heat to maintain a simmer. About a tablespoon at a time, add the Parmesan, stirring until melted before adding more. Add the dry pasta, water and peas, simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Serve immediately and with a snifter of The Stoic.

Yields 4

Thanks to our friends at Deschutes Brewery in Oregon for this recipe
 

Cream Cheese Veggie Bars

Staff Recipes
This one comes from our very own Wendy B., Loan Officer at O Bee. 

Ingredients:
  • 2 (8 ounce) tubes crescent roll dough
  • 3/4 cup mayonnaise
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1 (0.4 ounce) envelope Ranch style dressing mix
  • 3/4 cup chopped red radishes
  • 3/4 cup chopped green bell peppers
  • 3/4 cup chopped cauliflower
  • 3/4 cup chopped broccoli
  • 3/4 cup chopped green onions
  • 3/4 cup chopped carrots
  • 3/4 cup grated cheddar cheese
Directions:
Preheat oven to 350 degrees.
Press the crescent roll dough into a well-greased half-sheet pan (18 x 13 x 1-inch). Bake the dough for 7 to 8 minutes. Remove pan to a wire rack to cool.
Meanwhile, in a mixing bowl, combine the mayonnaise, cream cheese, sour cream and dressing mix. Spread the mixture over the cooled crust.
In a large mixing bowl, combine chopped vegetables with the grated cheddar cheese and spread evenly over the cream cheese mixture.
Cover and refrigerate for 3 to 4 hours; cut into bars with your O Bee Pizza Cutter and serve.



   


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