How To make The Colonial Innkeepers Pie
<The Pie> 1 C Flour
3/4 C Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
1/3 C Butter Or Margarine
1/2 C Milk
1/2 Tsp Vanilla
2 Eggs
1 ea Pie Crust (9 Inch)* :
unbaked
<The Sauce> 2 1 Oz. Sqs. Unsweetened Baking Chocolate
3/4 C Boiling Water
1 C Sugar
1/3 C Butter Or Margarine
2 tsp Vanilla
1/2 C Chopped Nuts
:
<For Garnish> Shaved Chocolate Whipped Cream Or Vanilla Ice Cream
*Use glass pie plate.
FOR THE PIE:
Sift together flour, sugar, baking powder, and salt. Combine the butter, milk and vanilla and add dry ingredients to this. Beat 2 minutes. Add the eggs and beat 2 minutes more. Pour into unbaked pie shell.
FOR THE SAUCE:
Melt chocolate in boiling water. Add sugar and bring to a boil. Remove from heat and add butter and vanilla. Pour sauce over pie batter; sprinkle nutmeats over the top. Bake at 350
How To make The Colonial Innkeepers Pie's Videos
A Woman That Keeps Good Orders: Female Tavern Keepers in 18th Century NH
Government regulations, licensing, handling drunks, controlling the flow of information –why would the colonial-era government allow women to own and manage a tavern? Focusing on the life of Ann Jose Harvey Slayton, this presentation will explore the contradictions between the legal status of women versus the social realities of colonial times.
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Humanities to Go Online programs are supported by the National Endowment for the Humanities and funded in part by the Walker Lecture Series.
How to make Innkeepers Pie
This video is about How to make Innkeepers Pie
Innkeeper's Pie
Innkeeper’s Pie is a vintage pie recipe filled with vanilla cake and a layer of chocolate fudge underneath. Add a sprinkle of chopped, toasted walnuts on top before baking!
PRINTABLE RECIPE HERE:
#pie #afamilyfeast
Historic Transparent Pie - Recipe from Maysville,KY- using simple, basic ingredients
Transparent Pie
one stick butter,
2 cups sugar
one cup heavy whipping cream
four eggs, beaten
2 tablespoons all purpose flour
1 teaspoon pure vanilla extract
1 unbaked, 9” (deep dish) pie shell or 2 unbaked 9” (shallow) pie shells
 Preheat oven to 375°.
Place the butter and sugar in the mixing bowl of a stand mixer, or use a hand mixer. Mix together on medium speed for a couple of minutes. Add the whipping cream and mix on high speed for about two minutes until the creme has started to slightly thicken and the mixture is light and fluffy. Add the beaten eggs, flour, and vanilla and mix well.
Pour the batter into the unbaked pie shell or shells, and cover the edges of the crust with foil or a pie shield. Bake for about 45 minutes until the top is golden brown and no longer “jiggly” in the center. Cool completely before serving. 
Contact Information :
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#maysville #pie #transparent
A Stout-Hearted Rum Story
An 1807 reference to Jamaican rum matured in stout casks triggered Dave to go on a fascinating journey of research into the links between porter, stout, rum, and the drinking culture of the Caribbean.
0:00 Title Music
0:25 Introduction To Source Material
2:45 The Thompson Brothers bottling
4:18 Tasting the rum
7: 05 More on the 'Innkeepers Guide...' and adulteration
11:53 A few thoughts on our attitude to beer
13:47 Dave's research into the history of porter
19:09 Good and bad pints of Guinness
20:45 Tasting Harvey's Porter
21.53 The 19th Century
30:21 Exports of porter
34:24 Guinness Foreign Extra Stout
39:00 Casks and wood type
45:03 Beer in the Caribbean
52:49 Draught porter and wet sugar
1:02:29 Dragon Stout
1:05:16 Music and beer culture
1:07:18 Conclusion
Harvey's Brewery is great:
Martyn Cornell's blog on beer is superb:
Rum available here:
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What does life in the Cornelius Daly Bed and Breakfast in Eureka, California look like? Enjoy the beautiful home and rewarding lifestyle of an innkeeper vicariously through this video.