Colonial Innkeepers Pie Food

COLONIAL INNKEEPER'S PIE

Colonial Innkeeper's Pie image

This is a cake in a pie crust with a delicious chocolate layer. Serve warm with ice cream or sweetened whipped cream. Pecans may be substituted for the walnuts.

Provided by Jean Rix

Yield 8

Number Of Ingredients 15

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 ½ (1 ounce) squares unsweetened chocolate
½ cup water
⅔ cup white sugar
¼ cup butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup shortening
½ cup milk
½ teaspoon vanilla extract
1 egg
½ cup chopped walnuts

Steps:

In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.
Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.

Nutrition Facts : Calories 509.3 calories, Carbohydrate 61.2 g, Cholesterol 39.7 mg, Fat 28.2 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.7 g, Sodium 380.9 mg, Sugar 36.6 g

COLONIAL INNKEEPERS PIE

Colonial Innkeepers Pie image

This recipe and pic are from an old Gold Medal Flour cookbook.

Provided by Lynnda Cloutier

Categories Pies

Number Of Ingredients 14

Ingredients

pastry for 9 inch one crust pie
1/2 bar (4 oz size) sweet cooking chocolate
1/2 cup water
2/3 cup sugar
1/4 cup margarine or butter
1 1/2 tsp. vanilla
1 cup flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 egg
1/2 cup finely chopped nuts

Steps:

1. Heat oven t 350. Prepare pastry. heat chocolate and water over low heat til melted. Add 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in margarine and 1 1/2 teaspoons vanilla (chocolate mixture will be thin.)
2. Beat remaining ingredients except egg and nuts in small mixer bowl on low speed til blended. Beat on medium speed, scraping bowl constantly, 2 minutes. Add egg; beat, scraping bowl frequently, 2 minutes more.
3. Pour into pastry lined pie plate. Stir chocolate mixture. Pour over mixture in pie plate. Sprinkle with nuts. Bake til wooden pick inserted in center comes out clean, 55 to 60 minutes. Serve with sweetened whipped cream if desired

COLONIAL GAME PIE

Colonial Game Pie image

This recipe is from the early 1800's and was found in the attic of this historic hotel with the first innkeeper's registry.-Braddock Tavern, Joel Gaughan, Medford, New Jersey

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1/2 pound sliced bacon, diced
2-1/2 pounds beef stew meat, cubed
2 cans (14-1/2 ounces each) beef broth
1/2 cup red currant jelly
2 dressed rabbit (about 3 pounds each), cut up
1 can (14-1/2 ounces) chicken broth
1/4 cup Worcestershire sauce
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 pound pearl onions
2 medium carrots, diced
2 medium potatoes, diced
1/2 cup sliced fresh mushrooms
1 dressed duck (4-1/2 pounds), cut up
6 tablespoons all-purpose flour
3/4 cup cold water
1 package (17.3 ounces) frozen puff pastry, thawed

Steps:

In a kettle, cook bacon until crisp; drain, reserving bacon and 1/4 cup drippings in pan. Brown beef in drippings. Add beef broth and jelly; cover and simmer 45 minutes. Cover rabbits with water in a pot; simmer for 1 hour or until meat falls from bones. , Remove meat; set aside (discard bones). To beef mixture, add chicken broth,, bay leaf, salt, pepper and cayenne; simmer 20 minutes. Add onions, carrots, potatoes and mushrooms; simmer 20 minutes or until tender. Remove bay leaf. , In another pot, cover duck with water; simmer until the meat nearly falls from bones. Remove meat; set aside. Mix flour and water; stir into beef mixture. Cook until thickened. Add rabbit and duck meat. Cut puff pastry into 3-in. squares and place on a greased baking sheet. Bake at 400° for 10-12 minutes; place on individual servings of meat mixture.

Nutrition Facts :

COLONIAL INNKEEPERS PIE

Colonial innkeepers pie image

Don't use self rising flour in this recipe. I got this recipe from an old library book.

Provided by Lynnda Cloutier

Categories Pies

Number Of Ingredients 15

Ingredients

pastry for 9 inch one crust pie
one half bar, 4 ounce size, sweet cooking chocolate
1/2 cup water
2/3 cup sugar
1/4 cup margarine or butter
1 1/2 teaspoons vanilla
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoons salt
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla
one egg
1/2 cup finely chopped nuts

Steps:

1. heat oven to 350°. Make pastry. Heat chocolate and water over low heat until melted. Add 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in margarine and 1 1/2 teaspoon vanilla. Chocolate mixture will be thick.
2. Beat remaining ingredients except egg and nuts in small mixer bowl on low speed until blended. Beat on medium speed, scraping bowl constantly, two minutes. Add egg. Beat, scraping bowl frequently, two minutes more. Pour into pastry lined pie plate. Stir chocolate mixture. Pour over mixture in pie plate. Sprinkle with nuts. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Serve with sweetened whipped cream if desired.

COLONIAL INNKEEPER'S PIE

Colonial Innkeeper's Pie image

This is a cake in a pie crust with a delicious chocolate layer. Serve warm with ice cream or sweetened whipped cream. Pecans may be substituted for the walnuts.

Provided by Jean Rix

Categories Pie Recipes

Yield 8

Number Of Ingredients 15

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 ½ (1 ounce) squares unsweetened chocolate
½ cup water
⅔ cup white sugar
¼ cup butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup shortening
½ cup milk
½ teaspoon vanilla extract
1 egg
½ cup chopped walnuts

Steps:

In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.
Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.

Nutrition Facts : Calories 509.3 calories, Carbohydrate 61.2 g, Cholesterol 39.7 mg, Fat 28.2 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.7 g, Sodium 380.9 mg, Sugar 36.6 g

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Colonial Innkeepers Pie Food

COLONIAL INNKEEPER'S PIE

This is a cake in a pie crust with a delicious chocolate layer. Serve warm with ice cream or sweetened whipped cream. Pecans may be substituted for the walnuts.

COLONIAL INNKEEPERS PIE

This recipe and pic are from an old Gold Medal Flour cookbook.

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