Crossfield Collection Recipes

You are here: Home / 2020 / Archives for November 2020

Archives for November 2020

Thanksgiving Pie Cookies

by Leave a Comment

Thanksgiving Pie Slice Cookie

I love to read all of the  recipe posts in a Facebook Group for Christmas Cookies that I follow.  One of the posts shared a picture and a cookie recipe for  a Thanksgiving Pumpkin Pie Slice cookie and had it decorated to look like it had a crust and whipped cream.  I was taken with this idea since I love Pumpkin Pie and the idea of a pie cookie was very attractive. The original poster said she found the cookie cutter at a yard sale.  I did some internet sleuthing to track down the cookie cutter to see if it was offered for sale anywhere on the internet.  I had success and bought the cookie cutter for Thanksgiving Pie from a vendor on ETSY.   Looks like the cookie had a royal icing flooded and then a butter cream frosting piped for the crust and whipped cream. A second cookie in a plaque shape with handwriting for the holiday completed the look. This will be a keeper for sure. Offering a tray of these cookies to the neighbor for the holiday is sure to be a hit.  Use the standard cut out sugar cookie recipe or my shortbread recipe for a richer cookie.

Thanksgiving Pie Slice Cookie

Classic Apple Crisp – Emeril Lagasse made in Cast Iron Pan

by Leave a Comment

Searched for different apple crisp recipes. Have not found one with the right topping yet. Found a video featuring Emeril Lagasse that looks closest to what I want.

CLASSIC APPLE CRISP SERVES 6 to 8 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces, plus 1 tablespoon for skillet, room temperature 1/2 cup all-purpose flour 1/4 cup light-brown sugar 1/4 cup plus 3/4 cup granulated sugar 1/4 teaspoon salt 3 Granny Smith apples 3 Golden Delicious apples 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon cinnamon Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10-inch cast-iron skillet with 1 tablespoon butter. Set aside. In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling. Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

Apple Of My Eye Crisp

INGREDIENTS

  • 1 tablespoon plus
  • 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup plus 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3 Granny Smith apples
  • 3 Golden Delicious apples
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon cinnamon

DIRECTIONS

  • Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Grease a 9 by 9-inch baking dish with 1 tablespoon of the butter. Set aside.
  • Place the flour, brown sugar, 1/4 cup of the granulated sugar, and the salt in a medium mixing bowl.
  • Add the remaining 4 tablespoons of butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate the crumb topping while preparing the other ingredients.
  • Peel and core the apples. Now cut one apple in half. Place one apple half flat on the cutting board and cut lengthwise into 6 slices.
  • Place the slices in a large mixing bowl and use your hands or a wooden spoon to toss with the lemon juice.
  • Repeat with the remaining apples, tossing with lemon juice after each addition.
  • Add the remaining 3/4 cup of granulated sugar, the cornstarch, and the cinnamon to the apples and stir well with a large spoon.
  • Pour the apples into the prepared baking dish and crumble the topping evenly over the mixture.
  • Bake until golden brown and bubbling, about 1 hour and 15 minutes.
  • Using oven mitts or pot holders, remove the dish from the oven and cool on a wire rack for 10 minutes before serving.
  • Be careful coring and slicing apples! Have an adult help you. And heyóbe really careful taking the hot, bubbly crisp out of the oven.
  • If you want to make a pie instead, just pour the apples into an (unbaked) store-bought or premade piecrust and proceed as directed above to make an apple crumb pie!

Really delicious, but I think the amounts for the topping should be doubled from what was published on the website. Was looking for the larger  clumps of topping.

Broccoli Salad – David Humphrey recipe

by Leave a Comment

 

Print

Broccoli Salad from David Humphrey

recipe from Mike's brother David Humphrey
Course Salad
Keyword broccoli

Ingredients

  • 8 ounces bacon
  • 1 teaspoon salt
  • 5 cups small broccoli florets
  • 1 cup mayonnaise or salad dressings
  • 1 tblsp cider vinegar
  • 1/3 cup chopped red onion
  • 1/4 cup sugar
  • 3/4 cup raisins

Instructions

  • cut the bacon into small pieces and cook over medium heat until crisp: drain on paper towels and set aside until later
  • In a mixing bowl, combine the mayo, vinegar, onion, sugar, and raisins. Add the broccoli flrets and toss to mix well.
  • Add raisins and mix again. Refrigerate for at least one hour. Add bacon before serving. The bacon will get soggy and dressing will separate after being in refrigerator but could be done ahead of time.