Crossfield Collection Recipes

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Old Fashioned Rhubarb Pie – my verison

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Rhubarb Custard Pie on table with red napkinThis is an old fashioned rhubarb pie that is tangy sweet with the classic custard style base.

1 9 inch deep dish pie crust, unbaked
3 cups diced rhubarb, cut 1/4 to 1/2 inch thick  (can go up to 5 cups)
1 and 1/4 cups granulated sugar (adjusted up or down based on your preferred sweetness)
3 eggs, beaten
1 cup heavy whipping cream
3 tablespoon flour
1/2 teaspoon salt

Preheat oven to 375 degrees F.

Mix the sugar and chopped rhubarb together and spread into the unbaked pie shell.
Whisk together the eggs, cream, flour and salt.
Pour over the rhubarb in the unbaked pie shell.
Bake at 375 for 50-55 minutes or until the filling is set.
Cool completely before slicing. Serve with whipped cream or ice cream.

Amount of chopped rhubarb can vary based between 3 and 5 cups (depending on how much rhubarb desired in pie and the size of the stalks and pieces during chopping.

Be sure to use an catch pan underneath for any spill over while it it baking or use a small extra pie dish.

 

 

 

How to Make a Single Jar of Fruit Jam

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2 cups chopped fruit, such as strawberries, blackberries, raspberries, or ripe peaches
3/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice

Medium saucepan
wooden spoon
measuring cups and spoons
clean 8 ounce jar container with lid

  1. Wash and cut the fruit. Wash and hull the fruit as needed. Cut large strawberries into quarters and peaches into bite sized pieces. Sort berries as needed.
  2. Combine the fruit with the sugar and mash. Combine the fruit with the sugar and lemon juice in a medium, heavy-bottom saucepan. Gently mash fruit with wooden spoon until the fruit is juicy and most of the sugar has dissolved.
  3. Cook until “jammy”. Cook over a medium heat, continuing to mash down the fruit with the wooden spoon and scrap down the sides of the pan. Bring to a roiling boil and continue to cook, stirring frequently, until the jam is thick and darkened in color – about 20 minutes.
  4. Transfer the jam mixture to a jar and refrigerate. Carefully spoon into a very clean (8 ounce) jar and let cool to room temperature. Seal the jar and refrigerate.The jam can be stored in the refrigerator for up to 2 weeks or frozen for up to one month. Defrost overnight in the refrigerator if frozen.

Pineapple Upside Down Cake

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pineapple upside down cake

1/4 cup butter
1 cup packed brown sugar
1 jar maraschino cherries without stems, drained
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 box cake mix yellow super moist cake mix (Betty Crocker)
vegetable oil and eggs called for on the cake mix box instructions

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Use suggest amount of oil and eggs. Beat well. Pour batter over pineapple and cherries.

Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Baking pan with brown sugar and sliced pineapple with a hand putting a cherry in center of each slice of pineapple prior to baking the yellow cake

Old Fashioned Rhubarb Pie

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Rhubarb Custard Pie on table with red napkin
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Old Fashioned Rhubarb Pie

Classic Custard Style
Course Dessert
Cuisine American
Keyword rhubarb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • unbaked 9 inch pie crust deep dish shell
  • 3 cups chopped rhubarb
  • 1 1/4 cups sugar adjust up or down to preferred sweetness
  • 3 eggs
  • 1 cup heavy whipping cream
  • 3 tbsp flour
  • 1/2 tsp salt

Instructions

  • Preheat oven to 375 degrees F
  • Mix the rhubarb and sugar together. Spread in the unbaked pie shell and set aside
  • Whisk together the effs, cream, flour and salt. Pour over the rhubarb in the pie pan
  • Bake at 375 degrees for 50-55 minutes or until filling is set.
  • Cool completely before slicing. Serve with whipped cream or vanilla ice cream
  • NOTE: depending if using frozen pie shell the filling may overflow or need to use a overflow small pie plate. Depends on how much rhubarb as well. I use the deep dish frozen shells.

Rhubarb Dump Cake

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Rhubarb Dump Cake

This rhubarb dump cake is an easy dessert that anyone can make with success! It’s a sure crowd-pleaser!
Ingredients
4 cups slice fresh or frozen rhubarb
3 ounce box of strawberry or any red gelatin
3/4 cup granulated sugar
1 box (15.25 ounce)  white or yellow cake mix
1/2 cup butter melted (salted butter is better here)
2 cups cold water
  • Instructions
  1. Preheat the oven to 350 degrees. Lightly grease or spray a 13- by 9-inch baking dish with cooking spray.
  2. Arrange the rhubarb in an even layer in the bottom of the baking dish. Sprinkle the jello over that, then top with the sugar.
  3. Sprinkle the yellow cake mix powder over all of that, then top with the melted butter and the cold water. Bake for 45 minutes to an hour, until the top is lightly browned and the rhubarb is bubbling.
  4. It’s possible to serve the dump cake warm but it’s MUCH easier to serve if you chill it for a couple of hours, until it sets up a bit. Serve with whipped cream or ice cream if desired.
  5. Uneaten cake can be stored in the fridge, covered, for up to 4 days or frozen (tightly wrapped) for up to 2 months.

Recipe Notes

*I used Duncan Hines classic yellow

Suet Pudding – Mary Cary

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This one us from Mary (Runyan) Cary, our grt., grt. grandma or this could be from grandpa Cary’s wife Mary (Bradley). It just says Mary Cary.
1/2 lb suet (ground)
1 cup boiling water
Put on suet after it has been chopped with 1/2 teaspoon salt
1 cup molasses
1/2 lb raisins
1 Tsp soda
Flour to make a stiff dough.
Steam 3 hours or until is done when tested.

Suet Pudding – Delia McPherson

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1/2 lb suet, shopped or ground (1 cup)
1 cup boiling water
Put on suet after it has been chopped.

1/2 tsp salt
1 cup molasses
1/2 pound raisins
1 tsp soda

Add enough flour (3 cups??) to make a stiff dough.
Pour into greased pan or you can spray with PAM.
Steam at least half hour or until done. Test with toothpick

The 1st one is Delia (Shafer) McPherson (Great grandmother) who mom and dad bought our house from on 32 Tyler.
This is the one mom used and I have used before (Per Connie). 

 

handwritten reip

handwritten recipe for hard sauce

Suet Pudding – Modified 2023

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2  1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1   1/2 cups chopped dates, figs, or raisins
1 cup suet (chopped ) (bought box of Atora Vegetable Shredded Suet)
1/2 cup sugar
2 eggs
grated rind of a lemon
1 cup buttermilk (I used dry buttermilk powder with 1 cup water )
1 cup molasses

Sift flour with baking powder, soda, salt and spices.
Add chopped dates and figs or raisins
Break or grind suet into small pieces and cream well, adding sugar and eggs slowly.
Alternately add buttermilk and dry ingredients to suet mixture and mix until combined.

Fill a well greased mold or pudding pan two thirds full. Tie on lid and double thickness of waxed paper over top of pan and steam for two hours or until done.

 
Sunshine Sauce
1/2 cup evaporated milk, well chilled
2 tablespoons lemon juice
1 egg yolk
1/2 cup mild honey
1 tablespoon melted butter
1/2 tsp salt
nutmeg
2 tablespoons vinegar

Chill milk and whip until light and fluffy.
Add lemon juice during the whipping,
Stir in egg yolk and gradually beat in the honey and butter. Fold in salt, nutmeg and vinegar.
This sauce will stand up several hours

 

Notes for reference: I modified the original recipe by adding molasses and decreasing amount of granulated sugar used. I used dry buttermilk powder with water instead of fresh buttermilk.  Steamed in the old steamer from Mom Humphrey that has the clamps and steam vent like a pressure canner for about two hours.  Used the standard family hard sauce recipe (see separate recipe)  but the sunshine sauce in this post sounds good too.

Had tried earlier to make Grandma McP suet pudding recipe from the handwritten recipe card I had been given as a wedding present. It came out as a failure since I did not use the right amount flour “to make a stiff batter” and the suet had been in the freezer for at least five years and had an off texture so bought new suet.

Tried a box of Atora band shredded suet ordered that I ordered from Amazon. No fresh suet available at meat market right now.

Always remembered Grandma’s suet pudding was very dark and dense so she must have added molasses so I modified this recipe. Spent some time researching other recipes for suet pudding on the internet and Connie sent recipes from Mary Cary and Delia McPherson.   So modified this recipe to see if I could come close to memory of what Grandma made.  This modifed recipe is a keeper. Hard Sauce came out great too.

Hard Sauce

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1 cup sugar
1 tablespoon flour
1 tablespoon vinegar
1 teaspoon vanilla
1 tablespoon butter
1 cup boiling water

Cream the butter, sugar and flour together.
Add rest of ingredients (vinegar and vanilla)
Stir in boiling water and mix well.
Cook in saucepan until thickened

handwritten recipe for hard sauce

 

Suet Pudding with Hard Sauce – Grandma Elma

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1/2 cup suet, ground or chopped fine
1 cup boiling water
1 tsp salt
1 teaspoon soda
Enough flour to make a stiff batter
raisins (optional)

Put water over suet, add salt and let stand for a few minutes

Add molasses, soda and raisins

Add enough flour to make a stiff batter

Steam until done on top of stove in steamer or double boiler.

Serve sliced with Hard Sauce

Hard Sauce Recipe

1 cup sugar
1 tablespoon flour
1 tsp vinegar
1 tsp vanilla
1 cup boiling water
1 tablespoon butter

Cream the butter, sugar and flour in a saucepan. Add dd vinegar and vanilla. Stir in  boiling water and cook until thick enough for a pourable sauce.

 

Grandma made this every Christmas for dessert.