Crossfield Collection Recipes

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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

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.

 

Country Tomato Soup

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This plain and good soup is NOT diluted for serving. Makes about 4 1/2 quarts of soup.

Done in a pressure canner only via hot pack (due to onions and peppers which are low acid)  in pints and quarts jars as a way to deal with all those Roma tomatoes.

Wash 1 peck ( 8 quarts) of ripe red tomatoes, remove blossom and stem ends and cores: cut in pieces. In a large kettle, cook and stir the tomatoes unil soft – about 15 minutes. Push the pulp and juice through a food mill or a wire strainer to remove skins and seeds. Return the puree to the kettle but do not reheat yet.

Cook together until soft (in enough water just to cover) 3 large onions and 2 green peppers, finely chopped. Seive or put thru food mill and add tyo the pureed tomatoes in the kettle. Mic together 3/4 cup sugar, and 8 tablespoons cornstarch: blend in 3 tablespoons vinegar and just enough water to make a smooth paste. (Optional – add 2 tablespoons salt to the paste). Pour slowly into the sieved tomatoes, stirring all the while. Heat to boiling and stir until the liquid clears. Pack HOT.

HOT PACK ONLY in JARS. Pour boiling hot soup into clean, hot jars, leaving 3/4 inch of headroom for pints and 1 and 1/4 inch for Quarts. Adjust lids. Pressure-Process at 10 pound pressure pints for 20 minutes, quarts 30 minutes. Remove jars; complete seals if necessary.

Recipe from The New Putting Food By book by Ruth Hertzburg, Beatrice Vaughan and Janet Greene – A Janet Green Book. Page 175 in the Third Edition of the book from The Stephen Greene Press Brattleboro Vermont.

Made double batches 2020 in quarts and pints.  Added chopped fresh basil from garden for a little extra flavor.
This soup compares to the canned Progresso Soup Tomato and Basil soup that is a favorite of store bought soup. No more need to buy canned soup if this is on the shelve from our own garden.

 

 

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.

Blue Book – Ball – Updated for 2020

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Ball Blue Book Cover Photo

I purchased a new Ball Blue Book since it has been a while since I had an updated version.

2020 Ball Blue Book – Guide to Preserving  Edition 37  ISBN 0-9727537-4-5  Copyright Rubbermaid Inc.

FreshPreserving.com
@ballcanning for Facebook, Twitter, and Pinterest
phone number 800-240-3340
200 pages. Over 75 new recipes. New Easy-to-read recipe format!

In the bookcase is Ball Blue Book – The Guide to Home Canning and Freezing Edition 30 with copyright of 1983

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.

 

 

 

 

Sweet Pickle Relish

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jars of sweet pickle relish

6 to 8 cups chopped pickling cucumbers – about 3 to 4 pounds medium size pickling cukes
2 cups finely chopped onions  ( 2 to 3 medium onions)
3 tablespoons pickling salt or kosher salt
2 to 3 quarts ice cold water with ice cubes
1 1/2 to 3 cups granulated sugar (depending on how sweet you like your relish)
2 cups cider vinegar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds

In a large bowl, layer the chopped cucumbers, chopped onions, and salt. Add enough cold water (with ice cubes ) to completely cover the vegetables.  Cover and let stand at room temperature for two hours.

Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.

In a 6 to 8 quart stainless steel pot, combine the sugar, vinegar, mustard seeds, and celery seeds.  Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely;y dissolved, about 5 minutes.

Add the drained vegetable to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for about 10 minutes.

Remove the pan from the heat. Ladle into Prepared sterilized hot print jars, leaving about 1/1 inch head space. Remove any air bubbles. Wipe jar rims and threads with a clean damp cloth. Apply hot lids and screw bands.

It you are simple stashing the relish in the fridge, refrigerate the jars of relish for up to a few weeks. If you are properly canning the pickle relish, process 8 ounce jars in a water bath canner for 10 minutes, and process pints for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check seals and remove the screw bands. Store in a cool, dry, dark place for up to 1 year.

This sweet pickle relish, made with cucumbers, sugar, onion, spices, cider vinegar is perfect for hamburgers and hot dogs, potato salad and any thing else. Makes 8 half pint jars of relish.  No need to buy the relish from the store if you make this recipe.

Made August 2020
Reference: Heinz Pickling Booklet – in pdf format in archive