Crossfield Collection Recipes

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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. 

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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."