Crossfield Collection Recipes

You are here: Home / Archives for 2021

Archives for 2021

Baked Cod in Cream Sauce

by Leave a Comment

Ingredients
6 cod fillets
1 tsp. kosher salt or to taste
4 Tbsp. butter melted
2 cloves garlic minced
1/2 c. breadcrumbs seasoned

For the cream sauce:
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream (or half and half)
1 c. milk
3 Tbsp Parmesan cheese grated
kosher salt to taste
black pepper to taste

Instructions
Preheat oven to 400-degrees.
Prepare cream sauce (see instructions below) and set aside, keeping warm.
Grease well  a 9×13 baking dish and place cod fillets in the dish. Sprinkle with salt.
Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
When the sauce starts bubbling up, set oven to “broil” and broil for about 3-5 minutes or until the fillets start to turn golden brown.
Keep a CLOSE eye on it to make sure it doesn’t start to burn.
Remove from oven and serve with potatoes, rice, or vegetables.

Toll House Chocolate Chip Cookies

by Leave a Comment

Use Orange Scoop for the larger size of cookie

375 degree oven, greased cookie sheets. Best to make a double batch since they don’t last long in the cookie container.

Ingredients
Single Batch
2 and 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter or shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
12 ounce package chocolate chips (2 cups)
1 cup chopped nuts (can be optional)

Sift together 2 and flour, baking soda, salt and set aside.
Combine butter/shortening, sugar, brown sugar, vanilla and water and beat until creamy. Beat in eggs.

Add flour mixture to creamed mixture and mix well.
Stir in chocolate chips and nuts. and mix well.

Drop by well-rounded half teaspoons onto greased cookie sheets.
Use pink colored scoop for large cookies.

Use orange colored scoop for much larger cookies (will make about two dozen cookies with the orange colored scoop)

Bake 10-12 minutes.
Makes 100 one inch cookies if using the half teaspoon size. (single original recipe size)
With pink scoop = makes about two dozen cookies
With orange scoop = makes large cookies but need to double or triple recipe

Congo Squares

by Leave a Comment

Ingredients
2/3 cup shortening. melted
2 cups brown sugar, packed
3 eggs
2 and 3/4 cups all purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup chopped walnuts
1 cup chocolate chips (small package)

Directions
Melt 2/3 cup shortening, add to 2 cups brown sugar in mixing bowl, mix together and let cool.
Add 3 eggs and beat well.
Add the dry ingredients (flour, baking powder and salt)
Mix well.

Add 1 cup chopped walnuts and a small package (1 cup) of chocolate chips.
Optional add shredded coconut 1/2 to 1 cup coconut
Mix well.

Spread in a greased and floured 9 x 13 inch pan.

Bake 350 degree for 25 to 30 minutes

NOTE: When I first moved to Penn Yan I ate lunch almost daily at the Peppermint Parlor Coffee Shop inside S&S Hospital to help support community projects. The Manager of the Parlor reached out to me and asked me to bake cookies for them to sell in the tiny luncheonette that was open to the public.  This is one of the recipes (Congo Squares) that I would bake for them to sell in the coffee shop. They were cut into large squares and were a perfect addition to visitors who just wanted a cookie and cup of coffee while visiting the hospital.  Sales were quite good and I did this for  almost a year of baking and selling cookies so they could earn money for the hospital.  I priced them as reimbursement only for ingredients and no expense for my time as a donation to help support the community. The hospital building has since been renovated and the Peppermint Parlor is no longer in existence. There is still a coffee shop to get a cup of coffee but only offers pre-packaged items and what can be warmed up in microwave. It no longer is a place to go for lunch.

This recipe is still a favorite for many of the locals. They had never had a bar cookie like this recipe and liked they it was a little different than just a chocolate chip cookie. I think the large bar cookie size square and the price helped this get recipe get a local reputation.

 

 

Mom’s Buttermilk Cookies

by Leave a Comment

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons butter, softened
  • 3-1/2 cups confectioners’ sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts, optional

Directions

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool.
  • For frosting, combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

 

Credit:    https://www.tasteofhome.com/recipes/mom-s-buttermilk-cookies/

Biscuits with Sliced Ham and Apricot Preserves

by Leave a Comment

These fun little sandwiches are just the thing for a casual brunch or light lunch. Slices of country ham are tucked inside flaky biscuits along with a slathering of apricot preserves and Dijon mustard, which balance the richness of the meat. The buttermilk in the biscuit dough contributes a pleasant tanginess and helps the biscuits to rise.

Ingredients:

  • 3 1/2 cups (17 1/2 oz./545 g) all-purpose flour, plus more for dusting
  • 2 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1/4 tsp. baking soda
  • 16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes, plus 2 Tbs. unsalted butter, melted
  • 1 cup (8 fl. oz./250 ml) cold buttermilk
  • Flaky sea salt
  • 1 lb. (500 g) country ham, thinly sliced
  • Apricot preserves for serving
  • Dijon mustard for serving

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, kosher salt, sugar and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until the pieces are the size of peas. Drizzle in the buttermilk and mix with a fork until a shaggy dough forms.

Turn the dough out onto a floured work surface and knead once or twice to bring the dough together, then pat into a square about 1 inch (2.5 cm) thick. Cut the dough into 4 equal squares, then stack them on top of each other. Press down to flatten into a square about 1 inch (2.5 cm) thick. Using a floured knife, cut the dough into 9 equal squares. Place on the prepared baking sheet, spacing the biscuits about 1 inch (2.5 cm) apart, and freeze for 10 minutes.

Brush the tops of the biscuits with the melted butter and sprinkle with flaky sea salt. Bake until the biscuits are deep golden brown, 20 to 25 minutes. Transfer the pan to a wire rack. Serve the biscuits slightly warm or let cool completely.

Split the biscuits in half and serve with the ham, apricot preserves and mustard for making sandwiches. Makes 9 biscuits.

Williams Sonoma Test Kitchen

Filled Cookies with mincemeat

by Leave a Comment

filled mincemeat cookies

3 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1/2 cup milk
1 teaspoon vanilla extract

Filling – mincemeat or the home made filling below

1/2 cup chopped raisins
1/4 cup chopped walnuts
3 tablespoons sugar
1/4 cup water
1/2 teaspoon vanilla extract

Sift the flour, baking powder, and salt together. Set Aside.

Beat the butter and sugar until fluffy, about three minutes,
Beat the egg lightly and combine with the milk and vanilla. Add to the butter mixture alternating with the flour mixture and ending with the flour. Beat well after each addition. This will be a fairly sticky dough. Form into a ball, wrap in cling wrap, and put in the freezer for about an hour.
Meanwhile make the filling. Combine all off the ingredients except for the vanilla and heat until thickened. Off the heat, stir in the  vanilla and set aside to cool.

Preheat oven to 375 degrees.
Divide the dough in half and return the first half to the refrigerator while you work with the other half.
Place dough on a well floured surface and dust with flour. Turn the dough over and make sure there is flour underneath. Roll out thin and cut into 3-inch circles with a floured cutter. As you place a circle on an ungreased cookie sheet, put a generous tablespoon of filling in the center and cover with anther circle of dough, pressing edges together slightly with a fork tine to seal the edges. Continue until all the dough and filling are used. Combine the scraps of dough and rout out to make the last cookies.

Bake about 15 minutes, or until the dough begins to brown slightly.

Makes approximately 18 large cookies.
Note : This recipe is a real favorite so I often extend the number of cookies by just using a single circle with less filling, folding over to seal the same way to make half circle.  Still make some with the double and more filling amount. This way I get twice the amount of cookies but it has less filling in each cookies. The thickness of the rolled out dough will determine how many cookies is possible in a single batch.

Recipe: now a family tradition.
Source book: page 130 of Lee Baily’s COUNTY DESSERTS  with full page picture on page 129 Book was a Christmas present from Mike to Serena 1990. Cookies are the closestto what Grandma McP made using homemade mincemeat.

 

 

Chiles en Nogada – Mexican Stuffed Peppers

by Leave a Comment

stuffed peppers mexican

1 pound ground pork (or I use breakfast sausage links from Morgan’s or Jimmy Dean sausage)
1 small onion, chopped
1 clove garlic
1 8 ounce can of sliced peaches, drained
1 medium pear, peeled and cored if fresh or 1 can of pear slices drained
1 8 ounce can tomato sauce
1/4 cup raisins
3/4 teaspoons salt
1/4 teaspoon cinnamon
6 large green bell peppers or poblano chilies.
(This recipe is also good for just using filling as a tortilla or wrap as well since I really don’t like green peppers)
Nut Sauce
1/4 cup pomegranate seeds (optional)

In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pears and add to meat along with tomato sauce, raisins, salt and cinnamon. Simmer uncovered for 10 minutes.

Meanwhile cut tops off from green peppers, remove seeds and veins. Cook in large amount of salted water for about 10 minutes or till tender crisp; drain.
Sprinkle insides of peppers with salt.

Spoon meat filling into peppers; place in shallow baking dish. Bake at 350 degree oven for 20 minutes until heated through.

To serve top with teaspoon of Nut Sauce for each green pepper; sprinkle with pomegranate seeds.
Makes six servings if using six peppers.  Add nut sauce on top of meat filling and roll up if doing a wrap instead of stuffed pepper

Nut Sauce: in blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine with 1 cup dairy sour cream and 1/4 cup milk.
Stir  in the nuts, 1/8 teaspoon ground cinnamon, dash salt and dash pepper

Recipe on page 52 in Mexican Cookbook
Picture of stuffed peppers is on page 38.

A favorite and guests really like this when we have had friends for dinner.  Since we don’t seem to eat the cooked green pepper we just use the filling as a wrap or roll up  or just eat filling separately.

SourCream Cookies

by Leave a Comment

Old-fashioned Sour Cream Cookies are soft, lightly sweet, and so easy to make that barely require any effort. You will want to make these all year because they are so irresistible.  The single recipe does not make a lot so I always double or triple the recipe and often add a cup of raisins to a double batch. Use the medium large scoop.  Good frosted but they never to make it to putting frosting on the cookies.

Single Batch Measurements
1/3 cup butter, softened
2/3 cup sugar
1 large gg
1 teaspoon vanilla
1/2 cup of sour cream
1 2/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Double Batch Measurements
2/3 cup butter, softened
1 1/3 cup sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
3 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

Instructions
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside
2. In a large bowl, beat the butter and sugar on medium speed until fluffy and pale in color
3. Beat in the eggs and vanilla on high speed, followed by the sour cream. Scrape down the sides and botttom of the bowl as needed.
4. Whisk the flour, baking powder, salt and baking soda together until combined. On low speed, slowly mix in the flour mixture with the sour cream mixture until combined. The dough will be soft and almost like a thick cake batter.
5. Drop tablespoons of dough onto the prepared baking sheet about 2 inches apart. Press each cookie flat with the bottom of a wet glass dipped in sugar.
6. Bake for 10 to 12 minutes or until very lightly browned around the edges. Rotate the pan once halfway thru the baking time. Cool for five minutes on the cookie sheet and then transfer to cooling rack to cool completely before frosting.

Make Ahead Tips
1. The cookies will keep for up to 3 days stored in an airtight container at room temperature or up to one week in the refrigerator
2. Bake unfrosted cookies will keep up to 3 months stored in the freezer. Thaw in refrigerator overnight and bring to room temperature before serving

This is a keeper and favorite recipe.  Depends on how much sour cream I have as to if single, double, or triple batch.

 

 

 

 

Jumbo Raisin – Barb Humprhrey

by Leave a Comment

Family Favorite Recipe from Mom (Barbara) Humphrey

1 cup water
2 cups raisins
2 cups sugar
1 cup shortening
4 cups flour
3 eggs
1 tsp vanilla
2 tsp salt
1/4 tsp nutmeg
1/4 tsp all spice
1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 cup chopped walnuts

Add raisins to water and boil five minutes, then cool.

Cream shortening, sugar and add eggs one at atime, vanilla, cooled raisin mixture and nuts

Sift dry ingredients and add to raisin mixture.

Bake 400 degrees fro about 10 to 12 minutes.

Makes about 5 dozen cookies.

I use the middle scoop for larger cookies on a greased cookie sheet.