Crossfield Collection Recipes

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Two Ingredient Cream Biscuit

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Two Ingredient Cream Biscuit Recipe

recipe uses just two ingredients to make biscuits.

Ingredients

  • 2 cups self rising flour
  • 1 1/2 cups heavy whipping cream

Instructions

  • Preheat oven to 475 degrees F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
  • Add flour to a large mixing bowl. Slowly pour heavey whipping cream and stir unitl just combined. Do NOT Overmix.
  • Pour biscuit dough onto a floured board. Gently part or roll to about 1/2 inch thick. Cut out bisuts using about a 2 inch butter.
  • Place biscuit on baking sheet, leaving about an inch between biscuits to allow them to rise and cook fully.
  • Place in a pre-heated oven and bake about 10 to 12 minutes. Remove from oven and serve.

Notes

These taste really great. They did not rise as much as I expected and I wondered about having the biscuits touching each other rather than spread apart. The recipe says to leave apart. 

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.

 

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.

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. 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.

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.

StoveTop Meatloaf

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TopOfStoveMeatLoaf

From the Kitchen of Barbara Humphrey

1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1 can (10 3/4 oz) tomato soup
1 egg, slightly beaten
1 teaspoon salt
generous dash pepper
1/4 cup water
1/2 teaspoon prepared mustard or horseradish
2 slices processed cheese

Top of Stove Method:
Thoroughly mix, beef, crumbs, 1/4 cup soup onion, egg and seasonings. Shape firmly into 2 loaves. Brown on all sides in skillet (to run loaves use pancake turner.
Cover and cook over low heat 25 minutes. Spoon off fat. Stir in remaining soup, water and mustard.
Top loaves with cheese and pour soup all over all. Cook until cheese melts.

Oven method:
Mix and shape into loaves as above. Bake at 350 degree oven for 40 minutes. Spoon off fat. Pour remaining soup (omit water) mixed with mustard on loaves, Top with cheese and bake five more minutes until cheese melts.

Recipe given to me as shower gift for wedding 1982 by Barbara Humphrey. Well used and stained original recipe below.
RecipeBarbaraHumphrey

Cranberry Nut Bread

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OS_RC_234_WD

Cranberry Fruit Nut Bread – makes three loaves  – one loaf measurements in parenthesis

6 cups all purpose sifted flour (2 cups)
3 cups sugar (1 cup)
4 1/2 teaspoons double acting baking powder (1 1/2 tsp)
3 teaspoons salt (1 tsp)
3/4 cup shortening (1/4 cup)
2 1/4 cup orange juice ( 3/4 cup)
3 tablespoons grated orange rind ( 1 tbl)
3 eggs, well beaten (1 egg)
1 1/2 cups chopped nuts (1/2)
6 cups of fresh cranberries, chopped or cut in half (2 cups)

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 egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon into greased loaf pan (9x5x3). Spread corners and sides slightly higher than center. Bake in a moderate oven 350degrees F about one hour…. until crust is golden brown and toothpick inserted comes out clean. Remove from pan while still warm. Cool on rack. Store overnight for easier slicing.

Makes three loaves.

Source: Crossfield Collection – modified from recipe shared by Nutrition Aid from Hartwick, Otesgo County – Suzie
Photo credit: Ocean Spray

Excellent bread – often a request for Thanksgiving and Christmas Time.  Often make into small individual loaves for gift giving.

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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

https://crossfieldcollection.com/recipe/1858-2/

Journal 2014

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Journal 2014

Listing of recipes made in 2014

01/?/14 Crescent Layer Bars with peanut butter chips (old)and chocolate chips (old)

01/10/14 Banana Bread

01/10/14 Cranberry Fruit Nut Bread – mini loaves and one regular loaf

01/10/14 Cranberry Walnut Oatmeal Cookies

 

 

 

10/2014 – Reese’s NoBake Peanut Butter Bars