Crossfield Collection Recipes

Applesauce Bars

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Applesauce Bars – Moist and spicy bar cookies with frosting. An easy and quick after school or work snack. Also goes great at carry-ins and bake sales. You can also just sprinkle with confectioners sugar instead of frosting. Prep time is approx 10 minutes. Cook Time is 25 minutes. Ready in approx. 45 minutes. Makes one 9×13 inch pan for 20 servings.  Original recipe found at ALLRECIPES 2005

1/4 cup butter or margarine, softened
2/3 cup brown sugar
1 egg
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

1 1.2 cup confectioners sugar
3 tablespoon butter
1 tablespoon milk
1 teaspoon vanilla extract

  1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking pan
  2. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt, and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
  3. Bake for 25 minutes in the preheated oven or until edges are golden . Cool in the pan over a wire rack.
  4. In a small bowl, mix together the confectioners; sugar and butter. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

Adding 1 cup of raisins to the batter makes it a favorite option.

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)

Spriz Cookies

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1 cup butter
3/4 cup sugar
1 egg
2 1/4 cup sifted flour
1/2 teaspoon baking powder
2 teaspoons almond flavoring

Cream butter, add sugar gradually. When well-mixed add egg and beat until light. Sift flour, then sift with baking powder and add gradually to creamed mixture. All almond flavoring. Put into a cookie press with the desired plate and press out on a un-greased cookie sheet. Bake in a 400 F degree mover about 12 minutes or until set (not brown). Makes five dozen cookies.

Recipe: original recipe box growing up

 

Molasses Cookies – 2018

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2/3 cup vegetable oil
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon ginger

Beat together the oil, sugar, molasses, egg until well combined.
Mix in the flour, baking soda, and spices.
Shape the dough in rounded tablespoons into 1 1/2 inch balls.
Dip/roll the cookies into granulated sugar and place about 2 inches apart on a cookie sheet with parchment paper or non-stick spray.
Bake 350 degrees for about 13  to 14 minutes until just set. Remove cookies to wire rack to cool immediately.

 

 

 

 

 

Zesty Grilled Tuna with Fresh Tomato Salsa

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1/4 cup balsamic vinegar
1/4 cup olive oil
3 Tablespoons dry white wine
1 envelope Good Seasons Italian Seasoning Salad Dressing Mix (dry spices)
2 Tablespoons chopped fresh basic, divided
4 Plum Tomatoes, coarsely chopped
1 Tablespoon chopped red onion
1/2 cup Feta Cheese, crumbled

4 Tuna Steaks or 4 Salmon steaks

  • Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.
  • Heat greased grill to medium-high heat. Remove tuna from marinade; discard marinade. Grill tuna 5 to 7 min. on each side or until tuna flakes easily with fork.
  • Serve topped with tomato mixture.

Prep time: 10 minutes

Total 1 hours and 24 minures (including marinating)

Makes four servings

Also used salmon fillets with the same recipe. When I did not have the Good Seasons Salad Dressing Mix I used a tablespoon of the herbs mix that I used for bread dipping. Was just as good.  Also did in microwave instead of grilling.53584_640x428grilled-tuna

53584_640x428grilled-tuna

Reese’s No Bake Peanut Butter Bars

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reesesnobakepeanutbutterbars (2)
Reese’s No Bake Peanut Butter Bars
 

Prep time: 
Total time: 

Serves: 16

Delicious homemade Reese’s Peanut Butter Cups in the form of a bar!
Ingredients
  • 1 cup butter melted
  • 2 cups graham cracker crumbs, finely crushed
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter + 4 tablespoons peanut butter
  • 1½ cup semi sweet or milk chocolate chips
Instructions
  1. Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter. Spread in a 9×13 inch pan.
  2. In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn. Spread on top of the peanut butter layer.
  3. Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

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

 

Banana Bread

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Banana Bread

3/4 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas
1 3/4 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Optional : chopped walnuts 1/2 to 1 cup

Combine the salt, flour, baking powder and baking soda in a bowl. In another bowl combine the sugar, oil and eggs. Beat vigorously until frothy. Add mashed banana and blend well. Fold in the flour mixture until blended. Add nuts if desired. Pour into a greased and floured pan. Bake at 325 degrees F for one hour or until crust is brown.

Source: Crossfield Family recipe – since I was a little girl and learned how to bake in 4-H Club. Always get rave reviews when I make this and take to work, community events.  I add about a 1 cup of chopped walnuts as an option.  Usually, make several loaves at one time and freeze them to enjoy later.

Cranberry Pumpkin Bread

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OS_RC_579_WDCranberry Pumpkin Bread – from the Oceanspray bag

Ingredients:

1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin
1/2 cup oil
2 eggs
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Directions:

Preheat oven to 350ºF.

Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.

Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

Makes one loaf.
Photo credit: www.oceanspray.com

Cranberries