Recipes

Shoo-Fly Pie

1 unbaked 9 inch pie crust
1 cup boiling water
1 cup molasses
1 teaspoon baking soda

Crumb Topping: 1 1/2 cup flour, 2/3 cup sugar, 1 stick margarine, 2 teaspoons cinnamon
1/2 teaspoon ginger, 1/4 teaspoon cloves

Bring 1 cup water to a boil and add 1cup molasses. Once mixed add 1 teaspoon baking soda.
Use a large saucepan as the baking soda will make the molasses mixture fizz up.
Stir and remove from heat.
Crumbs: Mix the dry ingredients together. Cut the margarine into the dry mixture until crumbly.
Cover the bottom of the unbaked pie crust with crumbs, then spoon molasses mixture over crumbs.
Continue to layer crumbs and molasses, saving enough crumbs to cover top of pie.
Bake at 350 oven for 40-45 minutes. Make sure you use a deep pie pan. The mixture often bakes over.
This is a wet shoo-fly pie.

Never Fail Pie Crust

4 cups flour 1 1/2 cups shortening 1 tablespoon sugar
1 teaspoon salt. 1 egg (beaten) 1 tablespoon vinegar 1/2 cup water

Mix four, sugar and salt together. Cut in shortening. Add beaten egg and vinegar to water.
Add water mixture to dough. Roll out to fit pie pan. Makes 4 crusts.

Yummasetti

1 pound hamburger, browned with an onion and drained
1 package noodles, cooked and drained
1. cup celery
1 can peas, drained, or can use frozen
2 cans of creamed soup, your choice

Mix ingredients together in a casserole and pour soup over mixture.
Top with cheese and bake in slow oven for 1 hour.

Tomato Casserole

Slice raw tomatoes in a casserole. Arrange green pepper and onion rings on top. Season
with sugar, salt and pepper. Cover with bread crumbs, seasoned with salt, pepper and
melted butter as for filling. Bake in moderate oven for 1 to 1/12 hours.
Stewed tomatoes can be used in casserole but cut baking time in half.

Dandelion Greens

Cut up a few pieces of bacon into a pan and fry. Use the drippings to make pan gravy with
1 tablespoon of flour. When brown, stir in1 cup of milk. Let boil, then add 1 tablespoon
of sugar, salt and vinegar to taste. fold in 3 hard boiled eggs (diced). Add to greens
Just before serving. Good also with lettuce, spinach, or endive.

Pennsylvania Dutch Potato Filling

6 to 8 medium potatoes
1 medium onion
1/4 c. butter or margarine
1 cup milk
2 slices white bread, torn in small pieces
1 large egg
2 T. minced parsley
1 T. flour
salt and pepper

Boil potatoes in salted water until done. Saute chopped onion in butter until soft and yellow.
Drain potatoes and mash using 3/4 cup milk. Mix in sauted onion and butter, bread, flour,
egg and parsley. Season to taste with salt and pepper. Thin to desired consistency
with the rest of the milk. Beat thoroughly for a minute or two.
Pile in a buttered baking dish. Dot with butter. Bake in 350 oven for approximately 1 hour.
Serve with any kind of meat and vegetables. Serves 8.

Raspberry Domi Knepp

Empty a jar of raspberries into a heavy pan or dutch oven. Take ready kneaded bread dough
and set small buns into the raspberries. Let set 1 hour or less, slowly bring this to a boil, then cover.
When the dough part is baked, turn the domi knepp upside down to absorb more juice.
Other fruit may be used.

Snitz and Knepp

2 to 3 pounds ham, 1 teaspoon sugar
1 quart dried, sweet apples, 1 teaspoon butter
5 cups water or enough to cook ham till soft
Dough
4 cups flour, 1 teaspoon soda, 1 teaspoon salt
2 cups buttermilk

Wash dried apples, cover with water, soak overnight or part of a day. Cook ham until soft,
add snitz and the water in which they were soaked, boil 1 hour longer. Drop the knepp by
teaspoon into hot ham and snitz. Cover and cook 15 minutes.

Corn Pone

2 eggs 1/2 cup shortening 1 1/2 cup milk
1 1/2 cup flour 1 1/2 c corn meal 1/2 cup sugar
3 teaspoon baking powder pinch of salt

Bake and serve warm, eat with sweetened milk

Potato Kugel

4 cups potatoes, 1 1/2 teaspoon salt
6 sprigs parsley, 1/4 teaspoon pepper
1 large onion, 1/3 cup flour
3 eggs, 1/4 cup melted butter

Put raw potatoes, parsley and onion through grinder using fine disc. Rinse in colander
to remove excess potato starch. Drain well. Beat eggs and add seasoning, flour
and melted butter. Mix batter with potatoes and put into 1 1/2 quart casserole. Bake at
350 degree for 1 hour or until brown. Serve hot.

Crusty Peach Pudding

4 cups peaches, sliced, 1/2 cup sugar
1/4 cup sugar, 1 teaspoon vanilla
1/2 teaspoon cinnamon, 1 slightly beaten egg
1 tablespoon butter or margarine, 1/2 teaspoon baking powder
1/2 cup flour
Prepare peaches, place in well-greased 1 1/2 quart casserole. Combine sugar and
cinnamon, sprinkle over peaches. cover with lid or aluminum foil. Bake in moderate
oven for 20 minutes. Meanwhile cream butter, gradually add sugar, cream well, add vanilla
and slightly beaten egg, beat well. Add sifted flour and baking powder, blend with
creamed mixture and spread evenly over peaches. Bake 20 to 25 minutes longer at 400 until
golden brown. Serve warm or cold, topped with whipped cream, ice cream or plain cold milk.

Corn Fritters

1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt
2 eggs, 1/2 cup milk ,1 tablespoon oil
1 cup corn

Mix all ingredients together. Drop by spoonful into a pan of hot oil. Cook till light brown.
Drain on paper towel and roll in sugar.

Chicken Corn Soup with Rivels

Cook 2-3 pounds of chicken in 4 quart of water. Debone chicken and return to stock.
Add 1 med. onion and 2 potatoes, both diced. Add corn, 2 cans, one bag frozen, or fresh
cut off the cob. Simmer for 45 minutes, then add rivels.

rivels - 1 egg, a little salt and 1 tablespoon water. Mix with enough flour to make rivels or crumbs.

Fruit Cocktail Cake

2 cups flour 1 can fruit cocktail
1 ľ cups sugar 2 eggs
1 ˝ teaspoon baking soda

Combine all ingredients. Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 40 minutes.

ICING - ˝ stick of margarine ˝ cup each of coconut and chopped nuts
1 can sweetened condensed milk
Combine margarine and sweetened condensed milk in a saucepan until margarine is melted. Add coconut and chopped nuts. Pour over baked cake.

This cake is very moist and should be stored in the frig in warm weather.

Rolled Oats Cake with Peanut Butter Icing

1 ˝ cups water 1 ˝ cups flour
1 cup rolled oats (oatmeal) 1 teaspoon salt
1 stick margarine 1 ˝ teaspoon baking soda
1 cup white sugar ˝ teaspoon cinnamon
1 cup brown sugar 1 cup raisins (optional)
2 eggs

Boil water in a medium sized kettle. Remove from heat. Stir in oatmeal. Add margarine and sugars. Stir until all is melted. Add 2 eggs, beat well. Add dry ingredients. Stir well. Add raisins. Pour cake batter into large well-greased pan. Bake 30 minutes at 350 degrees.

ICING bring 1 cup sugar and ľ cup water to a boil. Remove from heat and cool slightly. Add ľ cup peanut butter, stir until smooth. When cake is done, remove from oven and spread icing over hot cake. Return to oven and bake for another 10 minutes.

Shoo-Fly Cake

4 cups flour 1 cup molasses
1 cup margarine 2 cups water
2 cups sugar 2 tablespoons hot water
1 teaspoon salt 1 teaspoon soda, dissolved

Mix dry ingredients with margarine. Take out one cup of crumbs to sprinkle over the top of the cake. Add molasses, water and hot water and soda mixture. Mix thoroughly. Pour into well greased an floured pan. Sprinkle crumbs over top. Bake 45 minutes at 350 degrees.

Bisquick waffles

Stir ingredients until blended. Pour onto hot waffle iron. Makes 12 4inch waffles.

Chicken and gravy

Place a stewing chicken in a dutch oven (or 4 to 5 chicken breasts). Cover with water. Salt to taste. Heat to a boil. Cover and reduce heat. Simmer 2 ˝ to 3 ˝ hours until fork tender. Take chicken out and shred meat. Make kettle gravy.

For each cup of broth use Ľ cup cold water, 2 tablespoons of flour and salt and pepper to taste. Remember that for hot broth use cold water in your gravy. This will reduce lumps. You can use either flour or cornstarch.

Place all dry ingredients in a bowl. Cut in shortening, until mixture looks like meal. Stir in milk. Drop by spoonfuls onto hot meat or vegetables in boiling stew. (Do not drop directly into liquid). Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until dumplings are fluffy.

Hot puddings include desserts such as cobblers, crisps, breading pudding, apple pandowdy, hot custards, along with dumplings and main dishes such as schnitz and knepp (ham and dried apples with dumplings).

The three hot puddings I have provided include traditional bread pudding, peach cobbler and hot fudge pudding cake.

Place bread crumbs in buttered baking dish. (You can scald milk if you like but I don’t normally). Beat eggs, add milk butter, vanilla, and sugar and cinnamon and nutmeg. Pour over bread crumbs and blend together. Bake in a 350° oven for an hour.

Mix above ingredients together and place in a buttered baking dish. You can use canned peach pie filling.

Cream margarine and sugar, add eggs, sift flour, baking powder and salt add alternately with milk and vanilla. Spoon over peach mixture. Bake at 350° for 35 to 40 minutes.

Mix flour, sugar, cocoa, baking powder, and salt in a bowl. Blend in milk and melted shortening. Stir in nuts. Pour in an ungreased square pan. Stir together brown sugar and cocoa. Sprinkle over batter. Pour hot water over batter. Bake 45 minutes in a 350° oven. While warm spoon cake into dessert dishes. Spoon sauce over each serving. Can serve with whipped cream or ice cream.

Combine 3 ˝ cups of the flour, 1 tablespoon of the sugar, and the yeast in a large bowl. Gradually add the warm water and beat with a wooden spoon until smooth. Cover with a loose piece of cheesecloth or plastic wrap and let stand in a warm, draft-free place for 1 day. Follow these steps to finish the starter:

Days 2, 3, and 4: Stir the starter gently with a wooden spoon once a day (10 strokes).

Day 5: Add 1 cup of the flour, 1 cup of the sugar, and 1 cup of the milk to the starter. Stir with a wooden spoon. Re-cover the mixture and set in a warm place.

Days 6, 7, 8, and 9: Stir the starter gently with a wooden spoon once a day (10 strokes).

Day 10: Add the remaining 1 cup flour, 1 cup sugar, and 1 cup milk to the starter. Stir with a wooden spoon.

You’ll know the starter (some call the completed form a “sponge”) is done when it has a pleasant, sweet taste; the texture is creamy (not gritty); there is no flour taste; and sponge is pourable and flows back together slowly on the back of a spoon.

Divide the starter into three 1-cup containers and give to three friends with these instructions:

Preheat the oven to 350ş. Combine all of the ingredients in a large bowl and mix well with a wooden spoon (do not use metal). Pour the dough into 2 well-greased and floured loaf pans and bake for 40 to 50 minutes. Cover with foil toward the end of the baking time to prevent burning. Bread is done when a tooth-pick inserted into the center comes out clean. Cool in pans for 10 minutes and then remove from the pans and cover loosely to cool completely. You can also bake this bread in a bundt pan; the cooking time remains the same.

Variations to the bread: chocolate pudding and chocolate or peanut butter chips, butterscotch pudding and butterscotch chips, coconut cream pudding and toasted coconut, and banana cream pudding and bananas, lemon pudding.

Shape dough into rolls and slice. Roll out each slice into a pencil shape. Twist into pretzel shape. Dip each pretzel into soda-water mixture and place on greased baking sheet. Sprinkle with coarse salt. Bake at 375˚for about 15 minutes.

Easy to do; start to finish in about an hour. A great activity with young people. They like to shape pretzels into all kinds of creations.

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 ˝ cups sugar

˝ to 2/3 cup butter (we like real butter best)

3 large eggs

1 cup milk

2 teaspoons vanilla extract

Sift the flour, baking powder, salt, and sugar. Cut in butter until the mixture has the consistency of coarse meal or small peas (the cutting is easiest with a pastry cutter, but it comes out fine if you use a fork). Reserve about 1 ˝ cups of this mixture. Combine the eggs, milk, and vanilla extract and stir into the remainder of the dry blend. (Stir only until it’s all wet – if it is stirred too much, it won’t rise.) Pour into 2 well-buttered 10-inch pie pans. Brush the top of the dough with melted butter (I usually just use a small spoon and push it around with the back of it) and sprinkle with the reserved crumb mixture. Bake in a 350° oven for 25 to 30 minutes, or until cake is done (that is, when you can stick a toothpick in and it comes out without any wet stuff stuck to it).

From: Casella, Dolores. A World of Breads. New York: David White Company, 1966. 182-183.