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Box 212 Monroe, CT 06468
Here are the cookie recipes that we use in the Hands on History Workshops. These are adapted from colonial recipes. |
1 cup light brown sugar 1 egg, beaten 1 1/2 cup sifted flour 1 tsp cinnamon 1/2 cup raisins 1/2 cup shortening 1/2 tsp baking soda 1/2 tsp salt 1 tsp vanilla Cream together sugar and shortening, add beaten egg and vanilla. Sift together the dry ingredients, stir them in a little at a time, and beat well. Fold in the raisins. Form into small balls. Place on greased cookie sheet about three inches apart. Bake at 375 degrees for 12 - 15 minutes. |
1 cup light brown sugar 1 egg 1/2 tsp baking soda 1 tsp nutmeg 1/2 cup shortening 1 1/3 cup sifted flour 1/2 tsp salt 1 cup chopped, unpeeled apples Cream together sugar and shortening. Beat in the egg. Sift together the dry ingredients and add, beating until well blended. Stir in the apples. Drop in the shape of balls on greased cookie sheet and bake at 375 degrees for 12 - 15 minutes. |
Orange Spiced Scones
We made these to go with our hand-churned butter| 1 3/4 cup flour 2 1/2 tsp baking powder 1/3 cup raisins 4 - 6 tbsp half and half 1 egg, beaten 3 tbsp sugar 2 tsp grated orange peel 1 egg, beaten In medium bowl combine flour, sugar, baking powder and orange peel. Cut 1/3 cup butter into flour until fine. Stir in raisins. Add 1 egg and enough half and half so dough leaves side of bowl. Knead 10 times on lightly floured surface. Roll into 9" circle, cut into 12 wedges. Place on cookie sheet. Brush with beaten egg. Bake at 400 degrees for 10 - 12 minutes or until golden. Remove immediately. ORANGE BUTTER: Mix 1/2 cup sweet butter and 2 tbsp orange marmalade. Serve with scones. |