Crossfield Collection Recipes

Chinese Brown Sauce

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  • 3/4 cup beef broth
  • 1 1/4 tablespoons oyster sauce
  • 1 teaspoon dark soy sauce or more to taste
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch (corn flour or potato starch)

Add the broth, oyster sauce, dark soy sauce, sugar, and cornstarch to a saucepan.

Mix evenly and make sure there are no lumps of cornstarch.

Bring it to a boil while stirring. Simmer until the sauce reaches the desired thickness.

Use this basic brown sauce as a base sauce for dishes such as beef and broccoli, chicken and broccoli, and other beef, pork, and chicken stir-fries.

  • Chicken Broth Version: Combine 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoons dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon cornstarch (or potato starch) in a saucepan. Mix evenly and make sure there are no lumps. Bring to a boil and keep stirring during cooking. Simmer until the sauce reaches the thickness you like.
  • Add 1 grated garlic clove.
  • Add 1 teaspoon grated fresh ginger.
  • Add chili sauce or chili oil if you’d like your brown sauce spicy.

 

 

Field Guide for WP upgrade to 5.8

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Check the Field Guide for more!

Check Check the Field Guide for more!

Check out the latest version of the WordPress Field Guide. It highlights developer notes for each change you may want to be aware of. WordPress 5.8 Field Guide.out the latest version of the WordPress Field Guide. It highlights developer notes for each change you may want to be aware of. WordPress 5.8 Field Guide.

WordPress 5.8 Field Guide

Hawaiian Cookies

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2/3 cup shortening
1 and 1/2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup crushed pineapple, drained well
1/2 cup chopped nuts (your choice – I used pecans)
1/2 cup shredded coconut

Cream together the shortening and sugar. Add slightly beaten egg and vanilla. In separate bowl combine the flour, baking powder, salt. Add to the creamed mixture. Add pineapple, nuts, coconut. Mix well.

Drop by teaspoon on greased cookie sheet. Bake at 325 degrees for about 20 minutes.

Recipe from Pudge at the American Legion

make using the smallest scoop 07/25/21

Nestle Toll House Famous Fudge

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Toll House® Famous Fudge (recipe on the bag)

An all-time favorite, creamy chocolate fudge candy, can be varied easily by selecting different flavored morsels.

Ingredients

1 1/2 cups sugar

2/3 cup evaporated milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups semi-sweet chocolate chips

1/2 cup chopped pecans or walnuts, if desired

1 teaspoon vanilla

  1. STEP 1Line 8-inch square baking pan with foil. Set aside.
  2. STEP 2Combine sugar, evaporated milk, butter, and salt in medium heavy-duty saucepan. Bring to a full boil over medium heat, stirring constantly. Continue boiling, 4-5 minutes, stirring constantly. Remove from heat.
  3. STEP 3Stir in marshmallows, chips, nuts and vanilla. Beat by hand until marshmallows are melted. Pour into prepared pan. Cover; refrigerate until firm (2 hours). Remove foil; cut into 48 pieces.

Make 24 servings, 2 pieces each.

Baked Cod in Cream Sauce

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Ingredients
6 cod fillets
1 tsp. kosher salt or to taste
4 Tbsp. butter melted
2 cloves garlic minced
1/2 c. breadcrumbs seasoned

For the cream sauce:
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream (or half and half)
1 c. milk
3 Tbsp Parmesan cheese grated
kosher salt to taste
black pepper to taste

Instructions
Preheat oven to 400-degrees.
Prepare cream sauce (see instructions below) and set aside, keeping warm.
Grease well  a 9×13 baking dish and place cod fillets in the dish. Sprinkle with salt.
Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
When the sauce starts bubbling up, set oven to “broil” and broil for about 3-5 minutes or until the fillets start to turn golden brown.
Keep a CLOSE eye on it to make sure it doesn’t start to burn.
Remove from oven and serve with potatoes, rice, or vegetables.

Toll House Chocolate Chip Cookies

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Use Orange Scoop for the larger size of cookie

375 degree oven, greased cookie sheets. Best to make a double batch since they don’t last long in the cookie container.

Ingredients
Single Batch
2 and 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter or shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
12 ounce package chocolate chips (2 cups)
1 cup chopped nuts (can be optional)

Sift together 2 and flour, baking soda, salt and set aside.
Combine butter/shortening, sugar, brown sugar, vanilla and water and beat until creamy. Beat in eggs.

Add flour mixture to creamed mixture and mix well.
Stir in chocolate chips and nuts. and mix well.

Drop by well-rounded half teaspoons onto greased cookie sheets.
Use pink colored scoop for large cookies.

Use orange colored scoop for much larger cookies (will make about two dozen cookies with the orange colored scoop)

Bake 10-12 minutes.
Makes 100 one inch cookies if using the half teaspoon size. (single original recipe size)
With pink scoop = makes about two dozen cookies
With orange scoop = makes large cookies but need to double or triple recipe

Congo Squares

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Ingredients
2/3 cup shortening. melted
2 cups brown sugar, packed
3 eggs
2 and 3/4 cups all purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup chopped walnuts
1 cup chocolate chips (small package)

Directions
Melt 2/3 cup shortening, add to 2 cups brown sugar in mixing bowl, mix together and let cool.
Add 3 eggs and beat well.
Add the dry ingredients (flour, baking powder and salt)
Mix well.

Add 1 cup chopped walnuts and a small package (1 cup) of chocolate chips.
Optional add shredded coconut 1/2 to 1 cup coconut
Mix well.

Spread in a greased and floured 9 x 13 inch pan.

Bake 350 degree for 25 to 30 minutes

NOTE: When I first moved to Penn Yan I ate lunch almost daily at the Peppermint Parlor Coffee Shop inside S&S Hospital to help support community projects. The Manager of the Parlor reached out to me and asked me to bake cookies for them to sell in the tiny luncheonette that was open to the public.  This is one of the recipes (Congo Squares) that I would bake for them to sell in the coffee shop. They were cut into large squares and were a perfect addition to visitors who just wanted a cookie and cup of coffee while visiting the hospital.  Sales were quite good and I did this for  almost a year of baking and selling cookies so they could earn money for the hospital.  I priced them as reimbursement only for ingredients and no expense for my time as a donation to help support the community. The hospital building has since been renovated and the Peppermint Parlor is no longer in existence. There is still a coffee shop to get a cup of coffee but only offers pre-packaged items and what can be warmed up in microwave. It no longer is a place to go for lunch.

This recipe is still a favorite for many of the locals. They had never had a bar cookie like this recipe and liked they it was a little different than just a chocolate chip cookie. I think the large bar cookie size square and the price helped this get recipe get a local reputation.

 

 

Mom’s Buttermilk Cookies

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Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons butter, softened
  • 3-1/2 cups confectioners’ sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts, optional

Directions

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool.
  • For frosting, combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

 

Credit:    https://www.tasteofhome.com/recipes/mom-s-buttermilk-cookies/

Biscuits with Sliced Ham and Apricot Preserves

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These fun little sandwiches are just the thing for a casual brunch or light lunch. Slices of country ham are tucked inside flaky biscuits along with a slathering of apricot preserves and Dijon mustard, which balance the richness of the meat. The buttermilk in the biscuit dough contributes a pleasant tanginess and helps the biscuits to rise.

Ingredients:

  • 3 1/2 cups (17 1/2 oz./545 g) all-purpose flour, plus more for dusting
  • 2 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1/4 tsp. baking soda
  • 16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes, plus 2 Tbs. unsalted butter, melted
  • 1 cup (8 fl. oz./250 ml) cold buttermilk
  • Flaky sea salt
  • 1 lb. (500 g) country ham, thinly sliced
  • Apricot preserves for serving
  • Dijon mustard for serving

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, kosher salt, sugar and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until the pieces are the size of peas. Drizzle in the buttermilk and mix with a fork until a shaggy dough forms.

Turn the dough out onto a floured work surface and knead once or twice to bring the dough together, then pat into a square about 1 inch (2.5 cm) thick. Cut the dough into 4 equal squares, then stack them on top of each other. Press down to flatten into a square about 1 inch (2.5 cm) thick. Using a floured knife, cut the dough into 9 equal squares. Place on the prepared baking sheet, spacing the biscuits about 1 inch (2.5 cm) apart, and freeze for 10 minutes.

Brush the tops of the biscuits with the melted butter and sprinkle with flaky sea salt. Bake until the biscuits are deep golden brown, 20 to 25 minutes. Transfer the pan to a wire rack. Serve the biscuits slightly warm or let cool completely.

Split the biscuits in half and serve with the ham, apricot preserves and mustard for making sandwiches. Makes 9 biscuits.

Williams Sonoma Test Kitchen

Filled Cookies with mincemeat

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filled mincemeat cookies

3 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1/2 cup milk
1 teaspoon vanilla extract

Filling – mincemeat or the home made filling below

1/2 cup chopped raisins
1/4 cup chopped walnuts
3 tablespoons sugar
1/4 cup water
1/2 teaspoon vanilla extract

Sift the flour, baking powder, and salt together. Set Aside.

Beat the butter and sugar until fluffy, about three minutes,
Beat the egg lightly and combine with the milk and vanilla. Add to the butter mixture alternating with the flour mixture and ending with the flour. Beat well after each addition. This will be a fairly sticky dough. Form into a ball, wrap in cling wrap, and put in the freezer for about an hour.
Meanwhile make the filling. Combine all off the ingredients except for the vanilla and heat until thickened. Off the heat, stir in the  vanilla and set aside to cool.

Preheat oven to 375 degrees.
Divide the dough in half and return the first half to the refrigerator while you work with the other half.
Place dough on a well floured surface and dust with flour. Turn the dough over and make sure there is flour underneath. Roll out thin and cut into 3-inch circles with a floured cutter. As you place a circle on an ungreased cookie sheet, put a generous tablespoon of filling in the center and cover with anther circle of dough, pressing edges together slightly with a fork tine to seal the edges. Continue until all the dough and filling are used. Combine the scraps of dough and rout out to make the last cookies.

Bake about 15 minutes, or until the dough begins to brown slightly.

Makes approximately 18 large cookies.
Note : This recipe is a real favorite so I often extend the number of cookies by just using a single circle with less filling, folding over to seal the same way to make half circle.  Still make some with the double and more filling amount. This way I get twice the amount of cookies but it has less filling in each cookies. The thickness of the rolled out dough will determine how many cookies is possible in a single batch.

Recipe: now a family tradition.
Source book: page 130 of Lee Baily’s COUNTY DESSERTS  with full page picture on page 129 Book was a Christmas present from Mike to Serena 1990. Cookies are the closestto what Grandma McP made using homemade mincemeat.