Crossfield Collection Recipes

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

 

 

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.

Southern Style Green Beans

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During the cooking process, they soak up an amazing amount of flavor from bacon grease, chicken broth, seasoned salt, and garlic powder. I start by cooking some diced bacon in a large pot. I then set the bacon aside, but leave all the grease in the pan. You can leave the bacon in the pot to cook with the beans, but it will get a soggy texture. But the up side is the beans will have even more bacon flavor. Most times I add the cooked bacon back once I’ve drained the beans, but sometimes I just leave it in the pot for the cooking process.

Many times a ham hock is used instead of bacon, or in addition to bacon.

You want to cook Southern-Style Green Beans for at least an hour, preferably closer to 2 hours. You want them to get really soft, but not mushy, so that they are melt in your mouth tender. Just before serving, you can mix in a tablespoon or so of butter to give the green beans a buttery coating.

Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.

Source – https://spicysouthernkitchen.com/
Posted on  by Christin Mahrlig
Found from an internet search for green beans recipes July 2020

Roasted Grape Tomatoe Sauce

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Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!

Ingredients

2–3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large yellow onion, diced
1 tbsp fresh garlic, minced
small handful fresh basil leaves
3–4 sprigs, fresh thyme, stems removed
kosher salt and freshly-ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.

Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.

Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.

Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.

Remove the pot from the heat, and let cool for 10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion blender), and blend until the sauce reaches your desired consistency.

Pour the sauce into pint-size canning jars or other air-tight containers.

Will keep for up to a week in the refrigerator, or 3 months in the freezer.

 

Source : internet search for recipes that use cherry or grape tomatoes.

Copyright 2018 – Laura Bolton for Fork Knife Swoon

https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/

Made this recipe on 07-28-2020.  Recipe is a keeper for all those grape tomatoes.

Can freeze for small portions as needed

Recipe for just roasted tomatoes using grape tomatoes.

 

Quick Baked Beans – Barbara Humphrey

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1 pound dry Great Northern Beans (cooked)

1/2 cup brown sugar
1/2 pound bacon, diced
2 tablespoons chopped onion
2 tablespoons ketchup
1 teaspoon salt
1 teaspoon dry mustard

Soak beans over night in cold water.

Cook 10 minutes with about 1 teaspoon baking soda. Drain, rinse well.

Cover with hot water and cook until tender (about one hour). Add hot water if needed.

Add rest of ingredients. Cover and bake gently for three hours at 300 degree oven.

Remove cover last half hour of baking to brown.

Barbara always used a bean pot casserole dish with cover.

Attachment is the recipe I got from Mom Humphrey in the wedding file box 1982. Well used as you can see from the spatters on the card. Barbara still makes better beans than I do. Must be the “mom” touch.

Quick Baked Beans – Barbara Humphrey

Baked Beans – Jack Rabbit Recipe

Baked Beans Barbara Humphrey

Baked Beans – Jack Rabbit Recipe

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From the package of Jack Rabbit Great Northern Beans (brand)

Conventional Cooking Instructions

Quick Soak – Rinse and sort beans in a large pot. To one pound of beans (2 cups) add 6 to 8 cups hot water. Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain soak water and rinse beans.
Overnight Soak – Rinse and sort beans in a large pot. To 1 pound of beans (2 cups) add 6 to 8 cups cold water. Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans.

Cooking Instructions – Add 6 cups hot water to drained and rinsed beans.  Simmer gently with cover lid titled until desired tenderness is reached, about 1 1/2 to 2 hours.

 

 

 

 

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

Spanish Bar Cake

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Old Fashioned A&P Spanish Bar spice cake recipe – This came out very dry but was very good in taste.

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons dark cocoa powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 cup Crisco shortening
1 cup dark brown sugar
1/2 cup molasses
2 eggs
1/4 cup evaporated milk
1/2 cup applesauce
1 cup raisins, soaked in warm water until plumped, then drained

Buttercream frosting
1 pound confectioners sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
3 tablespoons evaporated milk, more if needed for consistency of frosting

Preheat oven to 350 degrees F and grease and flour a 9 x 13 inch pan

Soak raisins in hot water until plump and then drain.

Place flour, baking powder, salt, cocoa, spices and whisk together to combine. Sift dry ingredients three times and set aside.

Place shortening and sugar in a large mixing bowl and cream the shortening and sugar together. Add molasses and eggs and mix just enough to incorporate into the mixture, Add milk and applesauce. Add flour mixture to the wet mixture in three additions, stirring after each addition to combine. Fold in the plumped raisins.

Pour batter into prepared pan. Batter will be thick and will need to be spread evenly in the pan.

Bake at 350 degree fro 30 to 35 minutes or until done.

Remove cake from oven and let cool on a wire rack. Cut cake in half and stack with frosting in between and on top leaving sides with no frosting. Use the tines of a fork to make a design layer on the top just like the original A&P Spanish Bar Cake had.

Source: https://www.tasteofsourthern.com/Spanish-bar-cake

Made October 2019 – was very dry but tasted good. Did not sift dry ingredients and did not cream wet items separately.  Will have to try again. Impression – needed more applesuce for more making it more moist.

Harvest Apple Cake

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picture of cake

4 cups diced applies (Cortland, Granny Smith or a variety with good flavor or being on the green side)
2 cups white sugar
3 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking soda
1/2 tsp salt
1 cup  vegetable oil
2 eggs
1 cup chopped walnuts (optional)

In a bowl add the sugar to the apples and let sit for an one hour.
Mix the eggs and oil together in a large bowl with a mixer.
Sift together all of the dry ingredients in another bowl.
Add in the apples mixture and mix together. Scoop the batter into a tube pan and even out batter in pan.
Bake in a lightly oiled tube pan for one hour and 10 minutes at 325 degrees F.
Let the cake cool in the pan completely sitting right side up. Then remove from the tube pan and plate.

Optional : cream cheese buttercream frosting if desired

This is very similar to a traditional German Harvest Cake. Recipe is also similar to the Western NY Apple Growers Recipe cookbook from my 4-H days and Apple Dessert contest recipes.  Using black walnuts is also common for this recipe.

Picture Credit to Roberta Johns Woodring who posted in a Facebook Group for Christmas Cookies and Baking in October 2019