Old Recipes

Early American Cherry Crisp

3 c. red pitted cherries, drained
1/2 tsp. almond extract
1/2 c. flour
1 c. Quaker oats
1/2 c. firmly packed brown sugar
1 tsp. salt
1/2 c. butter

Combine cherries and almond extract. Place in greased 9 inch pan. Combine dry ingredients, add butter mixing until crumbly. Sprinkle crumb mixture over cherries. Bake in preheated moderate oven, 375 degrees, for 20 to 25 minutes.
2 cups mashed cooked pumpkin or (16 oz. can of pumpkin)

Thomas Jefferson's Corn Pudding

Ingredients
6 ears of fresh corn, cut from the cob1/2 cup fat-free cream3 eggs1 tbsp butter1/2 tbsp sugar1 pinch salt

Directions

Preheat the oven to 325F. In a large bowl, mix 6 ears of corn cut from the cob with 1/2 cup cream, 3 beaten eggs, a tablespoon melted butter, 1/2 tablespoon sugar, and a sprinkle of salt. Mix well, pour into pie pan sprayed with cooking spray, and bake for 30 minutes or until set.

Makes 6 3/4-cup servings.
Number of Servings: 6


Colonial Pumpkin Pie

3/4 cup sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 slightly beaten eggs
1 cup light cream
1 unbaked 9 inch pie shell

Combine pumpkin, sugar, spices and salt. Blend in eggs and cream. Pour into pastry shell. Bake at 400 until knife inserted off center comes out clean. 40 to 50 minutes. Cool (filling may crack)