Crossfield Collection Recipes

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Serena

Limoncello

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It’s summer and time for some lemonade. Bought some Pallini Limoncello and got a free hand crafted cup from Derua (Made in Italy) with the purchase.

Remembering the lemonade that I had in a trip to Vermont that used this artisanal Italian lemon liqueur while we were overlooking a river/creek and relaxing. It was the best lemonade that I ever had.

They called it a Lemon Cruise. Asked for the recipe and watched as it was made.

fresh lemon and lime – muttled for fresh juice
fill shaker with ice
1 1/4 shots of vodka
1 ounce of Limoncello Liqueur
1 ounce Roses Lime juice
2 ounces of Sour Mix

Shake and Serve with a garnish

 

Pallini Spritz Recipe

2 parts Pallini Limoncello
3 parts Prosecco
1 part sparkling water
Lemon or Slice garnish

Know that they muddied some herbs in the bottom of the glass

 

Blueberry Muffins

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The painters were here working on the house so I thought I would make some muffins to put out at break. Could not find my recipe for blueberry muffins so did some internet searching.  Used up the bag of dried blueberries that were starting to crystalize in the bag.

Muffins came out OK but were not the greatest.  It’s been a while since I made muffins so maybe I was must out of practice.

Had mixed up two boxes of Jiffy brand raspberry muffins as well as the stratch blueberry muffins.
The Jiffy muffins had a strong “fake raspberry” flavor and will not be something that I buy again.

The blueberry ones were okay – but the muffins could have been alot better and more tender. Not sure if it was because the berries were dried and somewhat crystalized but they were acceptable.

Used the recipe found searching below
https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/

Sandwich Rye Bread

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I bought some King Arthur Rye flour in an order from Amazon to have more whole grain bread options. Tested out the Sandwich Rye Bread recipe from the KA website and baked it off in the unglazed baker that I had bought earlier from another package deal.

The bread came out fine but found that I really was wanting a stronger rye flavor that this first attempt made. Will have to explore making a rye bread loaf again that is darker and stronger in flavor. There was nothing wrong with this recipe. Will have to try with a Pumpernickel or darker flour.

Sandwich Rye Bread Recipe _ King Arthur Baking=pdf

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
Print

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