1760-1781 Colonial Food - Recipes - Page 7

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Results 61 - 70 of 107 for 1760-1781 colonial food

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61. COLONIAL PUMPKIN PIE

Combine pumpkin, brown sugar, salt, spices and molasses. Mix well. Add eggs and evaporated milk. Pour into unbaked pie shell. Bake at 400 ...

62. COLONIAL RIPPLE CAKE

Mix sugar, flour, cinnamon and butter like pie crust. Prepare cake mix according to directions. Sprinkle half of sugar mixture over bottom ...

63. COLONIAL POUND CAKE

Cream Crisco, sugar and 5 eggs (one at a time), salt, milk, flour and vanilla. Bake 1 hour at 300 degrees. Put aluminum foil over cake. ...

64. COLONIAL SALLY LUNN BREAD

Preheat oven to 350 degrees ten minutes before bread is to be baked. Grease a 10" tube pan or a bundt pan. Heat milk, shortening and 1/4 ...

65. COLONIAL "SHRUB" DRINK

Heat and boil for 5 minutes. Serve warm with a slice of lemon floating on top. Keeps in refrigerator for several weeks.

66. COLONIAL POT ROAST

Heat oil in Dutch oven. Season meat with salt and pepper and brown on all sides over medium heat, about 15 minutes. Add tomatoes, sugar, ...

67. COLONIAL PORK CHOPS

Pare, core, and slice apples; add onion, salt and pepper. Place in greased casserole. Melt butter; blend in flour; add beer all at once. ...

68. COLONIAL PUMPKIN BARS

Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Combine dry ingredients and add to pumpkin mixture and mix well. ...

69. COLONIAL POTATO SOUP

Boil and mash potatoes. Brown the onion in butter; add flour, then potatoes, milk, and seasonings. Stir and heat until smooth. Serve ...

70. COLONIAL PUMPKIN BARS

Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Add combined dry ingredients and mix well. Stir in nuts. Spread ...

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