Crossfield Collection Recipes

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Spanish Bar Cake

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Old Fashioned A&P Spanish Bar spice cake recipe – This came out very dry but was very good in taste.

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons dark cocoa powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 cup Crisco shortening
1 cup dark brown sugar
1/2 cup molasses
2 eggs
1/4 cup evaporated milk
1/2 cup applesauce
1 cup raisins, soaked in warm water until plumped, then drained

Buttercream frosting
1 pound confectioners sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
3 tablespoons evaporated milk, more if needed for consistency of frosting

Preheat oven to 350 degrees F and grease and flour a 9 x 13 inch pan

Soak raisins in hot water until plump and then drain.

Place flour, baking powder, salt, cocoa, spices and whisk together to combine. Sift dry ingredients three times and set aside.

Place shortening and sugar in a large mixing bowl and cream the shortening and sugar together. Add molasses and eggs and mix just enough to incorporate into the mixture, Add milk and applesauce. Add flour mixture to the wet mixture in three additions, stirring after each addition to combine. Fold in the plumped raisins.

Pour batter into prepared pan. Batter will be thick and will need to be spread evenly in the pan.

Bake at 350 degree fro 30 to 35 minutes or until done.

Remove cake from oven and let cool on a wire rack. Cut cake in half and stack with frosting in between and on top leaving sides with no frosting. Use the tines of a fork to make a design layer on the top just like the original A&P Spanish Bar Cake had.

Source: https://www.tasteofsourthern.com/Spanish-bar-cake

Made October 2019 – was very dry but tasted good. Did not sift dry ingredients and did not cream wet items separately.  Will have to try again. Impression – needed more applesuce for more making it more moist.

Harvest Apple Cake

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picture of cake

4 cups diced applies (Cortland, Granny Smith or a variety with good flavor or being on the green side)
2 cups white sugar
3 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1/2 tsp salt
1 cup  vegetable oil
2 eggs
1 cup chopped walnuts (optional)

In a bowl add the sugar to the apples and let sit for an one hour.
Mix the eggs and oil together in a large bowl with a mixer.
Sift together all of the dry ingredients in another bowl.
Add in the apples mixture and mix together. Scoop the batter into a tube pan and even out batter in pan.
Bake in a lightly oiled tube pan for one hour and 10 minutes at 325 degrees F.
Let the cake cool in the pan completely sitting right side up. Then remove from the tube pan and plate.

Optional : cream cheese buttercream frosting if desired

This is very similar to a traditional German Harvest Cake. Recipe is also similar to the Western NY Apple Growers Recipe cookbook from my 4-H days and Apple Dessert contest recipes.  Using black walnuts is also common for this recipe.

Picture Credit to Roberta Johns Woodring who posted in a Facebook Group for Christmas Cookies and Baking in October 2019

 

Juicy Slow Cooker Chicken

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Ingredients
6 to 8 Chicken thighs, skin and bone on! (however many you can layer in a single layer)
Salt and Pepper to taste

Instructions
1. Liberally season both side of the chicken with salt and pepper
2. Put bone in, skin on, chicken thighs in the slow cooker in a single layer, skin side up
3. Do NOT add liquids of any kind.
4. Cook on low for 7 (seven) hours.

Whole Chicken Option

For a small whole fryer size chicken option to roast in slow cooker
Season inside and all sides of chicken.
Put four whole raw potatoes in bottom of crock pot
Place whole chicken over top of the potoatoes – which will act as a layer to allow juices to collect underneath the bird)
(or can use small balls of aluminum foil – purpose is that chicken juices will collect underneath the bird)
Do not add any liquids of any kind.
Cook on low for 7 hours.
Can brown and make crisp by putting in oven for a few minutes if desired for crispy outsides of chicken.

 

 

 

 

apple scones –

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Ingredients for Scones

2 and 3/4 cup King Arthur Flour All Purpose
1/3 cup granulated sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1 teaspoon Vietnamese Cinnamon
8 Tablespoons (1/2 cup) cold unsalted butter
3/4 cup chopped fresh apple  cut in 1/2 inch pieces (about a half of a medium apple, can leave the skin on)
1/2 cup of Cinnamon Sweet Bits
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup applesauce, unsweetened preferred

Topping
milk for bushing
2 tablespoon sparkling white sugar
1/2 teaspoon Vietnamese Cinnamon

Instructions

  1. Place a rack in the upper third of the oven and preheat the oven to 425 degrees F. Lightly grease a Ceramic Scone Pan.
  2. In a large mixing bowl. whisk together the flour, sugar, salt, baking powder, and cinnamon.
  3. Work in the butter just until the mixture is unevenly crumbly: it’s OK for some larger chunks of butter to remain unincorporated.
  4. Stir in the chopped apple and Cinnamon Sweet Bits.
  5. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.
  6. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  7. Scrape the dough onto a floured work surface, and round it into an 8 inch disk, a scant 1 inch thick. Using a knife or bench knife that you’ve run under cold water, slice it into eight wedges. Carefully place the wedges into the prepared pan.
  8. To make the topping: Stir together the sparkling sugar and Vietnamese Cinnamon. Brush each wedge with milk, and sprinkle with the topping.
  9. Bake the scones for 25 to 30 minutes, or until they’re golden brown. Remove the scones from the oven and transfer them onto a cooling rack. Serve warm.

Credit to The King Arthur Flour Company.
Purchase the Fresh Apple Cinnamon Scones Recipe Bundle October 2019

PDF

Small BBQ Meatballs

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Small Meat Balls in Barbecue Sauce

 – from Barbara Humphrey 

(shared by Mike and Serena Crossfield Humphrey – Barbara is Mike’s mother)

 

1 pound ground beef

½ pound ground pork

1 pound ground veal        (2 ½ pounds meatloaf meat mix – best if meat is all ground all together)

4 slices bread

¾ cup milk

1 onion, minced finely

2 teaspoons salt

¼ teaspoon pepper

1 clove garlic, minced fine

⅛ teaspoon nutmeg

⅛ teaspoon allspice

2 eggs

 

Sauce

½ cup onion, minced

2 Tablespoons butter

1 cup catsup

⅓ cup vinegar

2 Tablespoons brown sugar

½ cup of water

2 teaspoons prepared mustard

2 Tablespoons Worcestershire sauce

⅛ tsp salt

Combine all ingredients in saucepan and simmer for 10 minutes.

 

Have meat finely ground together, crumble bread and mix with milk. Add meat mixture to bread/milk and mix well. Add remaining ingredients mixing until well blended. Form into one inch balls. Small size balls are best to make five to six dozen small balls. Let stand 30 minutes. 

 

Brown balls on all sides in skillet on medium heat. Pour off fat.

 

Add BB sauce over browned balls.  Simmer covered 30 minutes. 

 

Can also bake balls in a 350 degree oven for 15 minutes on a cookie sheet (drain grease) and then combine with sauce into a crockpot or dutch oven to simmer. 

PDF to print and share

Impossible Cheeseburger Pie

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The Bisquick™ Impossible Cheeseburger Pie Recipe

The classic recipe for The Bisquick™ Impossible Cheeseburger Pie! This ground beef and cheese pie is made with baking mix, milk and eggs for a fast and easy meal!

showing off a slice of impossible pie ready to eat

 

Ingredients

1 lb lean ground beef
1 cup chopped onion
2 to 3 slices thick cut bacon, optional
1 tsp salt
1/4 tsp black pepper
1 cup shredded Cheddar Cheese
1/3 cup Bisquick Mix (dry)
1 cup milk
2 eggs
parsley or green onions to top

Instructions

Spray a 9 inch pie plate with cooking spray then preheat your oven to 400 °F .
(Or grease with shortening, butter or margarine to prevent sticking in the pan).

Place the ground beef, onion and bacon into a large skillet. Fry until the ground beef is browned, the onions are soft and translucent and the bacon is cooked. Drain the grease and place in the bottom of the prepared pie plate.

Sprinkle the cheese on top of the ground beef mixture in an even layer.

Whisk together the baking mix, milk and eggs until it’s as smooth as you can get it (there will be little lumps, don’t worry about that.)

Pour over the cheese and ground beef evenly.Bake in the oven for 25-30 minutes or until a knife or toothpick inserted comes out clean.
Remove and cool slightly, serve. Garnish with the parsley or chopped green onions.

Recipe source:
Original in recipe box and on the Bisquick Box
This is copies from thekitchenmagpie for the source of the photo

Raisin Bread – Barb Humphrey (Mom)

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4 cups of flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups raisins
1 2/3 cups milk
2 eggs, beaten
1/3 cup melted margarine or butter

Topping:
3 teaspoons cinnamon
1 Tablespoon sugar
mix together and sprinkle over tops of batter when in the pan dividing amount for the two loaves.

Mix dry ingredients together. Add raisins.

Mix together eggs, milk and melted butter.
Add to dry ingredients and stir until just moist.

Pour into two prepared loaf pans that have been greased and floured.
Sprinkle topping evenly over the batter.

Bake 325 degrees F for 55 minutes or until tester comes out clean.

Makes two loaves.

A long time family favorite.

 

Taylor NYS Cream Sherry Bundt Cake

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TAYLOR New York State Cream Sherry Bundt Cake  from 1983 recipe

1/2 cup chopped nuts (walnuts)
1 package (18 3/4 oz) yellow cake mix
1 package (3 and 3/4 oz) vanilla instant pudding
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
1/2 cup TAYLOR NYS Cream Sherry

Generously grease and flour 12-cup Bundt pan. Sprinkle half of the nuts in the bottom of the prepared pan.
Combine cake mix, pudding mix, eggs, vegetable oil, water, and Cream Sherry in large bowl.
Beat 2 minutes at high speed. Pour into pan. Sprinkle the remaining 1/4 cup nuts on top.

Bake in a pre-heated 325 degree oven for 50 to 60 minutes or until cake tests done.
Remove from oven and drizzle glaze (recipe below) slowly over the cake.  Allow to set in pan for 35 to 40 minutes before turning out.

Approximately 12 servings.

GLAZE
1/2 cup (1 stick_ butter or margarine
3/4 cup granulated sugar
1/2 cup Taylor Cream Sherry

Combine butter, sugar and cream sherry in saucepan. Bring to a boil. Boil hard one minute. Remove from heat.

Can also use Rum if you don’t have Cream Sherry

 

 

 

Piecrust – Pate_brisee

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This butter based pastry dough is a recipe that’s popular in France. Use it to make both sweet and savory pies and tarts.

Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.
Prep Time: 4 hours
Total Time: 4 hours
Ingredients:

    2 ½ cups all-purpose flour
    1/2 teaspoon salt
    1 cup cold butter
    1/3 cup cold water

Preparation:

In a small bowl, mix together the flour and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.

Makes enough dough for 2 single crust recipes or 1 double crust recipe.
User Reviews



"I always make Pate Brissee with two thirds butter and one third shortening for a flakier crust."

Vanishing Oatmeal Raisin Cookies

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1/2 cup (1 stick) plus 6 tablespoons softened butter
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked
1 cup raisins

  1. Heat oven to 350 degrees F. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  2. Add eggs and vanilla; beat well.
  3. Add combined flour, bakings soda, cinnamon and salt; mix well.
  4. Add oats and raisins; mix well.
  5. Drop dough by rounded tablespoons onto ungreased cookie sheets.
  6. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets and then remove to wire rack to cool completely.
  7. Store tightly covered. Makes about 4 dozen cookies

BAR COOKIES – Bake 30 to 35 minutes in ungreased 13 by 9-inch metal baking pan.

Recipe from the lid of the Quaker Oats container.

First Made August 2019.
Impressions- baked too long and a little dry.  Like the family favorite recipe better than this recipe but like the idea of making them into bar cookies.