Crossfield Collection Recipes

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Heinz Guide To Successful Pickling

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THE Pickle booklet that I used as part of the public training that I offered when I was the Cooperative Extension Agent and taught food preservation classes in the community. I gave out free copies of this 31 page booklet in my 1982 workshop classes.  This booklet is a classic and has the best recipes including some of the most requested old fashioned recipes.  It was copyrighted in 1981 by H. J. Heinz Co. and printed and distributed as a freebie.

Attached is a PDF version of the booklet that scanned for keeping an archive copy.

USDA Recommend the Home and Garden Bulletin No 92 “Making Pickles and Relishes at Home” as the best source of information for making pickles.

 

Blueberry Zucchini Squares

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Blueberry Zucchini Squares

2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs, room temperature
3-1/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
GLAZE:
2 cups confectioners’ sugar
1/4 cup buttermilk
1 tablespoon grated lemon zest
2 teaspoons lemon juice
1/8 teaspoon salt

Preheat oven to 350°. Grease a 15x10x1-in. baking pan.
In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter.
Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

 

Test Kitchen Tips

  • If you don’t have buttermilk in your fridge, make your own by mixing 1 to 2 tablespoons of lemon juice or vinegar into 1 cup of milk. Allow it to sit for 5-10 minutes.
  • Line your pan with parchment paper for easy removal and cleanup!

 

 

Editor’s Note

If using frozen blueberries, use without thawing to avoid discoloring the

I’ve been looking for things to do with all the zucchini coming from my garden this year. This recipe was great, so simple and extremely moist. Because I was using a glass baking dish the edges were getting darker than the middle so 15 minutes into baking I reduced the oven temperature to 325 to allow it to bake more evenly. A lot of people on here said that they reduced the amount of sugar because they thought it would be too sweet; but I add the directed amount and I thought it was perfect ?? My only issue, which really isn’t an issue at all is they are calling it a square, but it is definitely more cake like which isn’t a bad thing. If you haven’t tried this recipe yet you should ??

made 08/01/2020 – very sweet – would reduce amount of sugar next time. Be sure to use the right size pan. I used the full half sheet pan.

Mustard Pickles

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INGREDIENTS

6 cups washed and diced pickling cucumbers
2 cups diced onion
1 cup canning/pickling salt
8 cups water or enough to cover the cucumbers and onions for the salt water soak
4 cups vinegar you can use apple cider or white vinegar but make sure it’s 5% acidity
4 Tablespoons sugar You can increase to 1 cup sugar if you prefer a sweeter flavor
2 Tablespoons ClearJel® optional, but produces a thicker relish
6 Tablespoons dry mustard
2 Tablespoons dry turmeric
2 teaspoons celery salt you can use regular salt, but the celery salt adds to the flavor
½ cup water

INSTRUCTIONS
Place cucumbers and onions in a large stainless steel or glass bowl.
Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
Prepare water bath canner and begin warming the water.
In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
Once it’s reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
Bring water to a full boil, once water is boiling, process pints for 10 minutes.
Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.

NOTES
You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning.
You can use either apple cider or white vinegar, just make sure it says 5% acidity (no homemade apple cider vinegar for canning recipes)
You may increase the sugar to taste, Great-grandma’s recipe only called for 4 Tablespoons sugar but if you prefer it sweeter you can add more sugar.

This old-fashioned mustard pickle recipe is straight from Great-Grandma’s kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!

Source: https://melissaknorris.com/wprm_print/15551

How to Make Mustard Pickles – Great-Grandma’s Recipe

Cream of Broccoli Soup

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Ingredients

5 tablespoons butter
1 stalk celery, raw
1 onion, raw
3 cups chicken broth
8 cups broccoli, raw
3 tablespoons flour
2 cups milk
Spices
Salt and pepper

Step 1. Melt 2 tablespoons butter in medium sized stock pot, and saute chopped onion and chopped celery until tender. Add chopped broccoli and broth , cover and simmer for 10 minutes.

Step 2. Pour the soup into a blender, filling the pitcher no more than halfway full. Puree in batches until smooth and pour into a clean pot.

Step 3. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Site until thick and bubbly, and add to soup pot. Season with salt and pepper.

If you have a food processor – chop onions and celery together and then saute.  Chop Broccoli crowns leaving some larger pieces if desired.

2020 – chopped up all broccoli from the garden i n the food processor. Had four large heads.  Chopped onions and celery in food processor.  Then adjusted recipe above to make a thicken soup adjusting amount of liquid per amount of broccoli.  Put into freezer containers for later enjoyment.  Can use corn starch in place of flour in making the roux to thicken the stock. Cook until mixture is desired thickness for soup.

 

Impossibly Easy Zucchini Pie

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impossible zucchini pie

Ingredients
1 cup chopped or shredded zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick
3/4 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9 inch size

Sprinkle zucchini, tomato, onion, and cheese evenly in pie plate.

Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.

Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

Modifed recipe from Betty Crocker.  Photo credits to Betty Crocker.

 

 

 

 

Rhubarb Crisp with cake mix

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https://www.food.com/recipe/rhubarb-crisp-easy-30381

INGREDIENTS

2 cups sugar
1⁄4 cup flour
5 -6 cups chopped rhubarb
1 package yellow cake mix
3⁄4 cup butter, melted
chopped nuts, if desired

  • Mix flour and sugar together, add rhubarb, tossing well.
  • Place in a 9″ x 13″ baking dish.
  • Sprinkle dry cake mix and chopped nuts, if using, over rhubarb mixture.
  • Drizzle melted butter over all.
  • Bake at 350 degrees F for 50- 60 minutes.
  • Serve warm topped with vanilla ice cream, if desired.

Gingerbread Cookies

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Gingerbread Cookies

Gingerbread Cookies _ King Arthur Flour Cookies from King Author Flour

Made them over the holiday in 2019.  These were okay and tasted fine but were not what I was hoping for in a gingerbread cut-out cookie recipe.

Worth keeping the recipe but they were not the big fat, soft, cut-outs that I was looking for. Compared to the Cape Cod Soft Molasses Cookies made at the same time the Cape Cod was the winner.

Cape Cod Soft Molasses Cookies

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Official PDF of recipe is here   Cape Cod Soft Molasses Cookies _ King Arthur Flour

These wonderful cookies are soft, moist, chewy… and spicy! Their secret? Ground black pepper, which gives their flavor delicious “bite” right at the end. Fresh-grated ginger and crystallized ginger add their own distinctive sweet-hot flavors. Thanks to Pies a la Mode, a bakery in Falmouth, Massachusetts, for the cookies that inspired this recipe.

Bake 8 to 12 minutes at 350

Raisin Bread – Barb Humphrey (Mom)

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4 cups of flour
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups raisins
1 2/3 cups milk
2 eggs, beaten
1/3 cup melted margarine or butter

Topping:
3 teaspoons cinnamon
1 Tablespoon sugar
mix together and sprinkle over tops of batter when in the pan dividing amount for the two loaves.

Mix dry ingredients together. Add raisins.

Mix together eggs, milk and melted butter.
Add to dry ingredients and stir until just moist.

Pour into two prepared loaf pans that have been greased and floured.
Sprinkle topping evenly over the batter.

Bake 325 degrees F for 55 minutes or until tester comes out clean.

Makes two loaves.

A long time family favorite.

 

Chocolate Chip Banana Bars

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Chocolate Chip Banana Bars are a simple & delicious ripe banana recipe that’s even better than banana bread! Great for breakfast, lunch and even dessert! Check out all the 5 star reviews- everyone raves about thse Chocolate Chip Banana Bars! Easy banana dessert recipe

Ingredients

  • 5 very ripe bananas – 1 2/3 cups
  • 3/4 cup brown sugar
  • 1/4 cup oil any type – I used coconut
  • 1/4 cup milk
  • 2 eggs
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips, divided
  • Instructions
  • Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.
  • Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
  • Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.
  • Yields 24 bars

–5 very ripe bananas (about 1 2/3 cup) – yes, you can use frozen bananas! Once you’re ready to use the frozen bananas, thaw them out slightly, then peel them and place the bananas in a bowl. Once they’re fully thawed, drain out the liquid and proceed with the recipe

Recipe found from internet search for “ripe banana recipes”

Credit to https://butterwithasideofbread.com for recipe and picture
made 07-21-19