1760-1781 Colonial Food - Recipes - Page 10

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Results 91 - 100 of 107 for 1760-1781 colonial food

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91. COLONIAL POPPY SEED CAKE BREAD

Soak poppy seed and 3/4 cup milk for 3 to 4 hours. Blend butter and eggs. Add rest of ingredients including poppy seed. Bake 1 hour at 350 ...

92. COLONIAL PECAN CAKE

Cream butter, sugar and egg yolk. Stir in dry ingredients alternately with milk. Add extract and nuts. Beat egg white to peaks and fold ...

93. COLONIAL SEED CAKE

Combine first 6 ingredients and add 2 teaspoons baking powder and 2 cups sifted flour. Beat at medium speed with mixer for 1 minute ...

94. COLONIAL POPPY SEED LOAF

Combine poppy seeds and milk in large bowl. Let stand at room temperature for 3 to 4 hours. Let butter and eggs warm to room temperature. ...

95. COLONIAL SEED CAKE

Combine poppy seeds and milk in large bowl. Let stand at room temperature 3 to 4 hours. Let butter and eggs warm to room temperature for ...

96. COLONIAL INN DRESSING

Note: Measure oil first and then catsup. Catsup will not stick to the cup. Mix in a jar, shake well and store in the refrigerator.

97. COLONIAL MAPLE NUT CAKE

Heat oven to 350 degrees. Grease and flour 10 inch tube or 12 cup fluted tube pan. In large bowl, blend cake ingredients, except nuts, ...

98. COLONIAL INNKEEPING PIE

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 ...

99. COLONIAL SEED CAKE

This is a handy cake to have in the freezer for unexpected guests. Combine poppy seeds and milk in a large bowl. Let stand at room ...

100. COLONIAL INNKEEPER'S PIE

Preheat oven to 350 degrees. Melt chocolate with water in small saucepan over hot water, stirring frequently. Add 2/3 cup sugar. Remove ...

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