Colonial Food Recipes
(You must make enough for all 30 of your classmates)
COLONIAL EASY COOKIES 1 c. sugar 1 c. butter 1 c. flour 1 tsp. soda 2 c. oatmeal Combine together. Mix all ingredients like pie crust until soft; flatten small balls of dough on ungreased pan. Bake at 350 degrees for about 10-12 minutes. Makes 4 dozen.
COLONIAL BROWN SUGAR COOKIES 1 c. brown sugar 1 c. shortening 1 egg 1/2 tsp. nutmeg 1/2 tsp. salt 2 c. flour 1/2 tsp. soda 2 tsp. baking powder 1/2 c. sour cream 1/2-1 c. raisins 1/2-1 c. nuts, chopped In a large bowl cream together the sugar, shortening, egg, nutmeg and salt. Add the flour, soda, baking powder and sour cream, mixing well. Stir in the raisins and nuts. Drop by spoonfuls onto a greased baking sheet and bake 12-15 minutes at 325 degrees.
COLONIAL INNKEEPERS PIE 1 1/2 sq. unsweetened chocolate 1/2 c. water 2/3 c. sugar 1/4 c. butter 2 tsp. vanilla, divided 1 c. flour 3/4 c. sugar 1 tsp. baking powder 1/2 tsp. salt 1/4 c. soft shortening 1/2 c. milk 1 egg 1 unbaked 9" pie shell 1/2 c. chopped walnuts Melt chocolate in water; add 2/3 cup sugar. Bring to boil, stirring constantly. Remove from heat. Stir in butter and 1 1/2 teaspoons vanilla. Set aside. Mix flour, 3/4 cup sugar, baking powder and salt. Add shortening, milk and 1/2 teaspoon vanilla. Beat 2 minutes. Add egg. Beat 2 minutes. Pour batter into unbaked pie shell. Stir chocolate sauce and pour carefully over batter. Sprinkle top with nuts. Bake at 350 degrees for 55-60 minutes. Serves 8. COLONIAL APPLE PIE (Coach Ketcham’s Favorite) 5-6 c. sliced apples 2 tbsp. all-purpose flour 1 c. sugar 1/4 tsp. cinnamon 2 tbsp. butter Pastry for a 9-inch double crust Arrange apples in an unbaked pie shell. Combine flour, sugar, salt and cinnamon. Sprinkle this mixture over apples. Dot with butter. Cover with top crust, seal and flute edges. Slash crust to permit steam to escape. Bake at 375 degrees for 1 hour and 15 minutes or until crust is brown and apples are tender. Yield: 1 (9-inch) pie. COLONIAL BISCUITS 1 c. plus 2 tbsp. flour 1 tsp. baking soda 1 tsp. baking powder Pinch of salt 3 tbsp. Crisco shortening 1/2 c. buttermilk Mix dry ingredients together. Add 1 tablespoon shortening and fork mix until crumbly. Add buttermilk and fork mix again. Knead LIGHTLY (do not work too much!). Turn out onto board. Flatten dough to 1/2 inch thickness. Cut biscuits with a glass or biscuit cutter. Makes approximately 6. In 500 degree oven, melt 2 tablespoons shortening in heavy skillet. Put biscuits in the skillet. Cook in oven turning once, 10 minutes.
COLONIAL FRIED CHICKEN 1 (2 to 3 lb.) fryer, cut up 3 c. shortening 3/4 c. flour 1 1/2 tsp. oregano 1/2 tsp. paprika 1 tsp. garlic salt 1/4 tsp. pepper Combine all seasonings and flour. Roll chicken in flour mixture. Using Dutch oven or other heavy deep pan, fry in shortening 350 degrees - 12 to 15 minutes on each side or until tender. COLONIAL PINE TREE SHILLINGS Cream together: 1/2 c. light molasses 1/4 c. packed brown sugar 1/4 c. lard Stir together: 1 1/2 c. all-purpose flour 1/2 tsp. ground cinnamon 1/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground ginger Blend into creamed mixture. Divide into 6 portions. On lightly floured surface, shape into 6 (10 inch) long rolls. Wrap; chill several hours. Slice into pieces a little more than 1/4 inch thick. Place on greased cookie sheet. Press each cookie with thumb until about 1/8 inch thick. Bake at 350 degrees for 5-8 minutes. Makes 16 dozen tiny cookies.