Crossfield Collection Recipes

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Snowballs

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1 cup butter
1/4 cup powdered sugar
1 teaspoon vanilla
2 cups sifted flour
1 cup finely chopped nuts (almonds, walnuts or pecans)
confectioners sugar to dust or roll balls in when cool

Cream butter and sugar until light and fluffy. Add flavorings.  Stir in flour and chopped nuts and blend well.
Form dough into tiny balls and place on an ungreased cookie sheet.
Bake at 350degrees for about 20 minutes or until bottoms of cookies are golden brown.
Roll cookies in confectioners sugar while still slightly warm. Optional dust with confectioners sugar instead of rolling.

Makes about 6 dozen tiny balls.

This recipe is also known as Butter Balls and has been in my recipe box since I was first learning how to bake. The size of the balls is actual teaspoon measuring spoon size. If larger balls are made these cookies are more similar to Mexican Wedding Cakes  or Italian Cookies but with different chopped nuts.  Original recipe called for finely chopped almonds. My recipe did not include an egg so the dough is on the dry side.  Similar recipes include an egg and then add flavoring like almond extract. I often add a teaspoon of butter extract flavoring.

 

Cranberry Fruit Nut Bread

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Cranberry Fruit Nut Bread

Family Favorite Made Every Year
Cook Time 1 hour
Servings 3 loves
Author EFNEP Aide Cooperstown 1977

Ingredients

  • 6 cups flour sifted all purpose (2 cups)
  • 3 cups granulated sugar (1 cup)
  • 4 1/2 teaspoons baking powder double acting (1 and 1/2teaspoons)
  • 1 1/2 teaspoon baking soda (3/4)
  • 1 1/2 teaspoons salt (1 teaspoon)
  • 3/4 cup shortening (1/4 cup)
  • 2 1/4 cups orange juice ( 3/4 cup)
  • 3 tablespoons grated orange rind (1 tablespoon)
  • 3 eggs well beaten 1 egg
  • 1 1/2 cups chopped walnuts (1/2/cup)
  • 6 cups fresh cranberries cut berries in half and sorted (2 cups)

Instructions

  • Sift together the flour, sugar, baking powder, soda and salt.
  • Cut in shortening until mixture resembles coarse cornmeal
  • Combine orange juice and grated rind with well beaten eggs
  • Pour liquid into dry ingredients all at once and mix just enough to dampen
  • Carefully fold in chopped nuts and cranberries
  • Spoon into greased loaf pan 9x5x3. Spread corners and sides slighly higher than center.
  • Bake in moderate oven 350 degrees F for about an hour. Bake until crust is golden and toothpick inserted comes out clean.
  • Remove from pan after 5 minutes and cool completely. Store overnight for easy slicing. Makes three loaves if using complete recipe. Freezes wll also. Single recipe is in () for just one loaf.
  • ( one loaf measurement)

Notes

This recipe came from EFNEP Nutrition aide that lived near Cooperstown while I worked as Cooperative Extension Agent for Otsego County in  1977. Has been a family favorite for years now. 

Gingerbread Teddy Bears

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1 cup butter
2/3 cup packed brown sugar
2/3 cup dark corn syrup, light corn syrup, or molasses
4 cups flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
1 beaten egg
1 1/2 teaspoons vanilla
Miniature semisweet chocolate pieces
Decorating icing (optional)

In a saucepan combine butter, brown sugar, and corn syrup/molasses. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl: cool 5 minutes. Mix flour, cinnamon, ginger, soda, and cloves. Add egg and vanilla to butter mixture and mix well. Add flour mixture: beat till well mixed. Divide dough in half. Cover and chill 2 hours or overnight.

For each bear, shape dough into one 1-inch ball, one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch balls. On an ungreased cookie sheet flatten the 1-inch ball to 1/2 inch for the body. Attach the 3/4 inch ball for the head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms and legs, and ears. Place 1 of the 1/4 inch balls on the head for the nose. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws. Use miniature chocolate pieces for eyes and navel.

Bake in a 350-degree oven for 8 to 10 minutes or till done. Remove and cool on wire rack. If desired, pep on bow ties with decorator icing. Makes 16.

 

Recipe: page 57 Better Homes and Gardens Creative Ideas 1986 Holiday Cooking

Date and Walnut Bars

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3/4 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup light brown sugar, packed
1 cup corsely chopped walnuts
1 cup sliced dates
1 teaspoon vanilla extract
confectioners sugar

Preheat oven to 350 degrees F. Lightly grease and line the bottom of a 9x9x2 baking pan with waxed paper.

Sift flour with baking powder and salt. Set aside.  In a medium bowl, with an electric mixer, beat eggs until light. Gradually add brown sugar, beating until smooth and fluffy. Add dates, nuts, and vanilla and mix thoroughly. Stir in the dry ingredients, mix well. Spread in prepared pan/

Bake 25-30 minutes or until surface springs back when lightly pressed with fingertips.  Cool slightly. Remove from pan to wire rack and pull off waxed paper from the bottom.

With a sharp knife cut into 24 bars while still warm. Cut diagonal to form for a pretty shape. To serve roll or dust with confectioners sugar. Makes 24 cookies.

Recipe: from Mary  Roth (?) –  Artist in Building Two at the Windmill (Vendor)

Whole Berry Cranberry Sauce

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Ingredients:

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Directions:

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Makes 2 1/4 cups.

Photo Credit: Ocean Spray

PER SERVING (2 Tablespoons): Calories 51(3%DV), Fat 0grams, Pot. 14mg(<1%DV), Total Carb. 13grams(4%DV), Dietary Fiber <1gram(3%DV), Sugars 11grams, Vitamin C 2mg(3%DV), Dietary Exchange: Fruit 1