Colonial Food Recipes (You must make enough for all 30 of your classmates) *If Student does not have ALL assignments turned in, extra credit will not be awarded. 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
Johnnycakes (Journey cake) 2 beaten eggs 1 cup hot water 3/4 cup milk 2 tablespoons lard, melted 1 teaspoon salt 2 cups yellow cornmeal Butter Maple syrup In bowl mix eggs, water, milk, lard and salt. Stir in cornmeal. Stir well before making each johnnycake For each cake, place 1/4 cup batter on a hot, well greased griddle, spreading to 1/4 inch thick. Cook until golden, 2 to 3 minutes per side. Serve warm with butter and syrup. Makes 12 to 14. 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.
Snickerdoodles 2 cups sugar 1 cup butter 2 eggs 1/4 cup milk 1 teaspoon vanilla 3 3/4 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar In a mixing bowl cream sugar and butter until light. Add eggs one at a time, beating well after each. Blend in milk and vanilla. Stir together flour, baking soda, cream of tartar and 1/2 teaspoon of salt; stir into creamed mixture. Form dough into one-inch balls. Place balls two inches apart on a greased cookie sheet. Lightly flatten balls with the sugared bottom of a tumbler. Bake at 375 until done. 10 to 12 minutes. Makes about 8 dozen. Cracklin' Bread 4 ounces finely diced pork fat (1 cup) 1 cup cornmeal 1 cup all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup buttermilk 2 beaten eggs To make cracklin's, fry pork fat until crisp. Drain, reserving 1/3 cup drippings. In a mixing bowl stir together cornmeal, flour, baking soda, and salt. Add buttermilk, eggs, and reserved drippings; beat until smooth. Stir in cracklin's. Turn into greased 10 inch oven going skillet. Bake at 425 until done, 15 to 20 minutes. Cut in wedges. Serve warm. Makes 6 servings. Hardtack Hardtack is the most famous American Civil War staple food. Hard as a rock, this cracker was easily made by large contract baking companies to the bane of many a Civil War soldier. As Mike Bilbo states, it is more aptly called "digestible leather". It was also affectionately known by the men as "angel cakes, teeth dullers or ammo reserves". But it was also issued, and stored by the men for marching. Carrying a piece of hardtack
around in your haversack would serves as a good living history discussion piece for the public. Rumor is, some hardtack made during the Civil War was re-issued and used during the Spanish American war almost 35 years later! Hardtack Recipe 6 parts flour 1 part water Knead dough until thoroughly mixed. Roll out on a floured surface until about 1/8 inch thick (or there abouts). Cut into squares--there is an actual size piece of hardtack pictured in Hard Tack & Coffee by Billings, seems to be about 2 3/4 by 3 1/2 inches. His piece of hardtack was small and I've seen larger ones. Probably due to whatever contractor made the hard tack. Pierce the hard tack 13 times with the tip of a knife, making sure hole goes all the way through the dough. The Tinsmiths sutler makes a hardtack "cookie" mold that is just great for this. They advertise in the CW News. Bake at 325 for at least an hour, turning over the hard tack once. Check to see that it is cooked through completely. Take out & let cool overnight to get that real hard & dry feeling. Some people bake at 300 for a couple of hours, just to get it real dry. The finished hard tack will still look pale.