Colonial Recipes Desserts

Are you a history buff who also happens to have a sweet tooth? If so, you’re in luck! We’ve compiled a list of the 10 Best Colonial Desserts Recipes that will transport you back to the 1700s. These delightful treats are not only delicious but also offer a glimpse into the culinary traditions of the Thirteen Colonies. So, put on your apron and get ready to whip up some truly historic desserts!

1. Colonial Apple Pandowdy

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Ingredients:

• 4 medium-sized apples, peeled and thinly sliced
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced apples, 1/2 cup of sugar, cinnamon, nutmeg, and salt. Mix well.
3. In a separate bowl, combine the flour, remaining sugar, and melted butter. Mix until you have a crumbly texture.
4. Spread the apple mixture into a deep baking dish and sprinkle the crumbly mixture on top.
5. Bake for 40-45 minutes or until the apples are tender and the topping is golden brown.
6. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Preparation time: 15 minutes

2. Colonial Pumpkin Pie

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Ingredients:

• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup evaporated milk
• 1 unbaked pie crust

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and eggs. Mix until well combined.
3. Gradually add the evaporated milk to the mixture and stir until smooth.
4. Pour the filling into the unbaked pie crust.
5. Bake in the preheated oven for 15 minutes.
6. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted into the filling comes out clean.
7. Let the pie cool completely before serving.

Preparation time: 20 minutes

3. Colonial Molasses Cookies

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Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the molasses and eggs until well combined.
4. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the butter mixture.
5. Roll the dough into 1-inch balls and place them on a greased or lined baking sheet.
6. Bake for 10-12 minutes or until the edges are lightly browned.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Preparation time: 30 minutes

4. Colonial Pound Cake

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Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
5. Pour the batter into a greased and floured 9-inch loaf pan.
6. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparation time: 20 minutes

5. Colonial Cherry Pie

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Ingredients:

• 4 cups fresh or frozen cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon almond extract
• 2 tablespoons unsalted butter
• 2 unbaked pie crusts

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the cherries, sugar, cornstarch, and almond extract. Toss gently until well coated.
3. Roll out one pie crust and line a 9-inch pie dish with it. Pour the cherry mixture into the crust.
4. Dot the top of the filling with small pieces of butter.
5. Roll out the second pie crust and place it on top of the filling. Trim and crimp the edges to seal the pie.
6. Make several small slits in the top crust to allow steam to escape.
7. Bake for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool completely before slicing and serving.

Preparation time: 30 minutes

6. Colonial Anise Seed Biscuits

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Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons anise seeds
• 1/2 cup unsalted butter, chilled
• 1/4 cup milk
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and anise seeds.
3. Cut the chilled butter into small pieces and add it to the dry ingredients. Use a pastry blender or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use cookie cutters to cut out desired shapes.
6. Place the biscuits on a greased or lined baking sheet and bake for 12-15 minutes, or until lightly golden around the edges.
7. Let the biscuits cool on a wire rack before serving.

Preparation time: 20 minutes

7. Colonial Indian Pudding

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Ingredients:

• 4 cups milk
• 1/4 cup cornmeal
• 1/4 cup molasses
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• Whipped cream, for serving (optional)

Instructions:

1. In a saucepan, scald the milk over medium heat.
2. In a mixing bowl, whisk together the cornmeal, molasses, sugar, cinnamon, ginger, nutmeg, and salt.
3. Slowly whisk the cornmeal mixture into the scalded milk, stirring constantly until thickened.
4. Reduce the heat to low and let the pudding simmer for 20-30 minutes, stirring occasionally.
5. Remove the saucepan from the heat and stir in the butter until melted.
6. Pour the pudding into individual serving dishes or a large serving dish.
7. Let the pudding cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
8. Serve chilled with a dollop of whipped cream, if desired.

Preparation time: 10 minutes

8. Colonial Gingerbread

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Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking dish or line it with parchment paper.
2. In a mixing bowl, whisk together the melted butter, sugar, molasses, egg, and vanilla extract.
3. In a separate bowl, combine the flour, ginger, cinnamon, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients, alternating with hot water. Mix until well combined.
5. Pour the batter into the prepared baking dish.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the gingerbread cool in the dish for 10 minutes before transferring it to a wire rack to cool completely.

Preparation time: 20 minutes

9. Colonial Sugar Cookies

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Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Colored sprinkles, for decorating (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch. Use cookie cutters to cut out desired shapes.
7. Place the cookies on a greased or lined baking sheet and sprinkle with colored sprinkles, if desired.
8. Bake for 8-10 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to