Crossfield Collection Recipes

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Zucc Bread – draft snip

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• 1 cup walnuts, chopped
• 4 eggs
• 1 cup oil
• 2 cups white sugar
• 3 ½ cups flour
• 1 ½ teaspoons baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon baking powder
• 1 cups grated zucchini
• 1 cup raisins
• 1 teaspoon vanilla

Beat eggs, oil and sugar together. Combine dry ingredients in separate bowl. Add alternately to egg mixture with drained zucchini. Stir in raisins, nuts, and vanilla.

Pour into two greased and floured pans (9x9x3). Bake 350 degrees for 55 minutes. Let cool 10 minutes and turn out on cooling rack.

Makes two loaves. Recipe can be doubled.

Key: make sure that zucchini is well drained.

Recipe was a State  NYS Fair Winner.
Original recipe credit goes to Jean Stang from East Otto – a fellow 4-H member  who I often competed with in Apple Dessert and other Recipe contests.
Family Favorite

 

Walnut Carrot Raisin Loaf

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Makes one loaf

2 cups sifted all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2/3 cup vegetable oil
2 large eggs
1 1/3 cups finely grated carrot
2 teaspoons grated lemon peel
1 cup chopped walnuts
2/3 cup raisins

Resift flour with baking powder and salt. Beat sugar, oil and eggs together well. Stir in carrot and lemon peel, then add flour mixture, blending until all flour is moistened. Set aside 2 tablespoons walnuts for top of loaf. Stir in remaining walnuts and rasisins into the batter and turn into a greased 9x5x2 3/4 loaf pan. Sprinkle top with the reserved walnuts.
Bake at 350 degrees for one hour or until done.

 

Pumpkin Cookies – Aunt Jan Nellis

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Recipe from the bridal recipe box gift of family favorites. Handwritten by Aunt Jan Nellis.

1/2 cup butter or margarine
1 1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoong nutmeg
1 teaspoon cinnamon
1/2 cup chopped nuts
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder,  soda, salt, nutmeg, and cinnamon. Add to creamed mixture. Mix well. Add nuts, chocolate chips and mix thoroughly.
Drop by teaspoon onto well greased cookie sheets. Bake at 350 degrees for 15 minutes until lightly browned. Remove from cookie sheets while still warm. Cool on rack.

 

 

 

Pear Jubilee – Barbara Humphrey

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Recipe given to me as part of the bridal gift of family recipe favorites in 1982. Is a Humphrey Family tradition and favorite.

1 cup dried apricots, cut in thin strips
1 lemon, cut in thin slices
3/4 cups water
5 cups peeled and finely diced ripe pears
4 cups sugar
1 tablespoon rum flavoring

Combine apricots, lemon and water in saucepan. Cover and simmer for five minutes to plump and soften the apricots.

Combine the pears and sugar in a heavy 4 quart kettle. Cook over low heat until clear and thick – about one hour. Stir often to prevent scorching.
Add the apricot mixture and stir well. Add the rum flavoring. Simmer for a few more minutes for the added fruit to come up to temperature.

Ladle into sterilized  hot half pint jars (four). Process hot water bath for five minutes.

Serve as a side condiment to meats and meals.

 

 

 

Pumpkin Pie Filling – Mom Crossfield’s recipe

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1  and 3/4 cup canned pumpkin
1 cup dark brown sugar
1 teaspoon mace
1 teaspoon cinnamon
1 teaspoon ginger
2 eggs
2 tablespoons butter
tall can of evaporated milk (which is 12 ounces)

Single pie crust – fluted to the size of the pan

Mix all ingredients together with wire whisk until smooth. Pour into prepared pie shells.

Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees fro 45 minutes. Check for when knife comes out clean.

Note: I usually use the entire can of pumpkin (29 ounces or large can size). I don’t think they sell small cans of milk anymore so the reference to a “tall” can refers to a normal size of evaporated milk.  If the filling is too much for the pan I just make a small side pie (with or without crust). I often just use two frozen pie crusts (shells) from the freezer to save having to make and roll out pie crust.  Homemade crust is so much better but sometimes you just want a pumpkin pie so a couple of frozen shells work just fine. I am pretty sure this was based on Libby’s original canned pumpkin recipe (back of the label).  Mom and I always made homemade pumpkin after Halloween from the small pie pumpkins that Dad grew in the garden. Sometimes the fresh pumpkin after going thru the food mill  needed to be cooked down to make thicker and would depend on the growing season pumpkin.

 

 

Tomato Salsa – Presto Canner Booklet

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TOMATO SALSA

7 quarts peeled, cored, chopped paste or plum tomatoes*
5 cups chopped onion
4 cups seeded, chopped long green chiles
½ cup seeded, finely chopped jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons dried oregano
2 tablespoons ground cumin
2 tablespoons fresh cilantro

*This recipe works best with paste tomatoes, such as Roma. Slicing tomatoes, such as Plum or Beefsteak, require a much longer
initial cooking time to achieve a desirable consistency.

CAUTION! Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not
wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
The jalapeño peppers do not need to be peeled. The skin of the long green chiles may be tough. If you choose to peel
chiles, wash and dry them and then slit each pepper along the side to allow steam to escape. Blister skins by placing
peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister. After blistering skins, place peppers
in a pan and cover with a damp cloth. Cool several minutes; peel off skins. Discard seeds and chop.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and
remove cores.

Combine all ingredients except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
Add oregano, cumin, and cilantro, if desired, and simmer for another 20 minutes, stirring occasionally.

Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process pints 15 minutes.
Yield: About 16 to 18 pints

This recipe is from the Presto Pressure Canning Booklet.  My traditional Salsa recipe is from Cornell and is handwritten on an index card and has been written so that it can make a half a batch or a full batch. This recipe is the approved method for making salsa that has peppers and onions and should not have the quantities changed for safety in canning low-acid foods.

 

 

Presto Pressure Canner 2020

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Bought a new Presto Pressure Canner at Himrod Farm Supply July 20, 2020 since I could not find the canner in the upstairs of the barn. I could not find the older one – think I loaned it to someone and did not get it back. It has been a few years since I did canning and had a garden.

Model 0178107  Serial Number 18205G3  23 Quart size

 

Instructions and Recipes in booklet in the canner as well as downloaded a copy to laptop.
PDF of Instruction Manual 01755_01781_72_719J_Eng_Web_Instructions[4]

 

 

Cream Filled Cake Roll

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This is an example of a WordPress post, you could edit this to put information about yourself or your site .

This is an example of a WordPress post, you could edit this to put information about yourself or your site so readers know where you are coming from. You can create as many posts as you like in order to share with your readers what exactly is on your mind. This is an example of a WordPress post, you could edit this to put information about yourself or your site so readers know where you are coming from. You can create as many posts as you like in order to share with your readers what exactly is on your mind.

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Cranberry Walnut Oatmeal Cookies

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CranberryWalnutOatmeal

INGREDIENTS:

3/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

PREPARATION DIRECTIONS:

1. HEAT oven to 350ºF. Grease baking sheets.

2. BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

3. BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 cookie), Calories 140 (Calories from Fat 60), Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 1g (Dietary Fiber 1g, Sugars 11g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

01-09-14 made another batch and used Cran-Raisins. Excellent. Makes about 3 dozen cookies if using the smaller scoop.