Colonial Crafts Workshop

Cooking Recipes from the Colonial American Times

The third graders were introduced to cooking in the colonial American times. The children got the chance to bake Johnny Cakes and cookies from Early New England. Both were widely popular!

During colonial times, Johnny cakes were likely to appear at any meal. Many think that the original name was "Journey Cakes", because they were so often taken along on a journey, since they could be stuffed into a traveler's pockets. Try them hot or cold, with butter and syrup.

Johnny Cakes

1 cup yellow cornmeal
1/2 teaspoon salt
1 cup boiling water
1/2 cup milk

Mix the cornmeal and salt. Add the boiling water, stirring until smooth. Add the milk. Stir well. Grease a heavy, 12-inch frying pan. Set over medium-low heat. Drop teaspoons of the batter onto the pan. Cook until golden, about five minutes. Turn the cakes carefully with a metal spatula. Cook the other side five minutes. Serve the first cakes hot with butter and maple syrup with you cook the rest of the batter. Makes 12-15 cakes.

Cookies from Early New England

1 cup brown sugar
1/2 cup shortening (margarine)
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
For Hobnobs, add 1 tsp. vanilla and 1/2 tsp cup raisins. For Applejacks, add 1 cup chopped unpeeled apples.

Cream together sugar and shortening.
Add egg (and vanilla if you are making Hobnobs). Beat well.
Mix dry ingredients together in another bowl.
Add slowly to sugar mixture, beating well after each addition.
Stir in raisins or apples.
Grease cookie sheet.
Form into small balls, or drop in the shape of balls on the greased sheet, 3 inches apart.
Bake at 375 degrees for 12-15 minutes.

Last update: 11-3-00/mgl