Wet Bottom Shoofly Cake Food

AMISH SHOOFLY CAKE

Steps:

• Preheat oven to 350°.
• Mix brown sugar, flour, and butter with a pastry blender until you have fine crumbs.
• Reserve two cups of the crumbs for the top.
• Combine the boiling water and baking soda, then add the molasses and salt. Mix well.
• Mix the molasses mixture with the remaining crumbs. And pour this into a greased 9x13" baking dish.
• Starting at the edges, scatter the reserved 2 cups of crumbs over the top.
• Bake for about 45 - 50 minutes. Cool and enjoy.

WET-BOTTOM SHOOFLY PIE

Steps:

• To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
• Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

SHOOFLY CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. , Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

AMISH WET BOTTOM SHOOFLY PIE

Steps:

• Preheat oven to 375°.
• For the wet mixture: Add 2 c. brown sugar and eggs to a mixing bowl and beat well. Add molasses.
• Bring water to boiling, remove from heat and add 1 tsp. baking soda. Stir.
• Add soda/water mixture to egg mixture. Mix.
• Let this mixture cool while you prepare the crumb mixture.
• For crumb mixture: Mix flour, brown sugar, baking soda, salt, & cream of tartar in a mixing bowl.
• Add butter (cut in slices) and shortening. Using pastry blender, mix until fine crumbs.
• Reserve 1 1/2 c. of the crumb mixture to put on top.
• Pour about a 3/4 c. of the wet mixture into the crust bottom of each pie dish.
• Now pour your remaining crumbs into the remaining wet mixture. Mix together and divide between your two pies.
• Cover with reserved crumb mixture.
• Bake at 375° for 15 minutes. Reduce temperature to 350° and continue baking for 30 minutes.

SHOOFLY PIE II

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
• To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
• Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.

SHOOFLY COFFEE CAKE

Steps:

• Mix flour, baking powder, baking soda and salt; set aside.
• In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses.
• Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth.
• Mix brown sugar, walnuts and cinnamon.
• Spread 1/3 of batter in greased and lightly floured 10-inch tube pan.
• Sprinkle with 1/3 of the nut mixture. Repeat twice.
• Bake at 350° for 55 minutes or until pick inserted near center comes out clean.