[Sca-cooks] various small notes (and shoofly pie!)

[Elizabeth A Heckert]

     Looking at Margaret's recipe, and relating it to my Nana's shoo-fly
*cake*, the only thing that is different is that Nana's recipe has baking
soda mixed in with the boiling water to make it (the cake) rise.  Altho'
I will say any time I've had shoo-fly pie, it's always been wet-bottom;
all the molasses on the bottom, and all the crumb on the top.  That's why
I'm not as fond of the pie.

   Elizabeth

On Fri, 10 Aug 2001, Margaret FitzWilliam wrote:

>Title: SHOOFLY PIE
>  Categories: Desserts, Pies
>       Yield: 6 servings
>
>     3/4 c  Dark mnolasses
>     3/4 c  Poiling water
>     1/2 ts Salt
>   1 1/2 c  All-purpose flour, sifted
>     1/4 c  Butter or margarine
>     1/2 c  Firmly packed brown sugar
>       1 ea Standard pastry 9 in. crust
>
>   Make sure the 9-inch pie crust is unbaked.
>   Mix the first four ingredients. With hands, mix next
>   three ingredients. Pour about 1/3 mollasses mixture
>   into pie pan lined with pastry rolled 1/8 inch thick.
>   Sprinkle with 1/3 of flour mixture.  Continue
>   alternating layers until all ingredients are used,
>   ending with layer of flour.  Bake in preheated
>   moderate oven (375 deg. F.) for 35 minutes.  Serve
>   warm or cold.
>
>
>
>
>Margaret FitzWilliam
>
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>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks

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