Pennsylvania Dutch Molasses Softies Recipes

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PENNSYLVANIA DUTCH MOLASSES SOFTIES



Pennsylvania Dutch Molasses Softies image

Make and share this Pennsylvania Dutch Molasses Softies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 22m

Yield 35-40 cookies

Number Of Ingredients 10

3 2/3 cups all-purpose white flour
1/2 teaspoon salt
3/4 cup unsalted butter, slightly softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
1 cup light molasses
1/2 teaspoon finely grated orange zest
1 cup sour cream
2 teaspoons baking soda
2 large egg yolks, throughly beaten with 2 tsps water

Steps:

  • In a large bowl, thoroughly stir together the flour and salt; set aside.
  • In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy.
  • Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended.
  • Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended.
  • Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight.
  • Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands.
  • Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick.
  • Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning.
  • Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake.
  • Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes.
  • Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.

Nutrition Facts : Calories 185.2, Fat 8.7, SaturatedFat 4.3, Cholesterol 25.3, Sodium 116.7, Carbohydrate 25.7, Fiber 0.4, Sugar 13.5, Protein 1.8

AMISH WET BOTTOM SHOOFLY PIE



Amish Wet Bottom Shoofly Pie image

Shoo-fly pie is a traditional Amish breakfast pie with a thin layer of gooey molasses on the bottom, cake-like middle, and crumb topping. Very easy to make and is perfect with a cup of coffee.

Provided by Anna

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 13

2 c. brown sugar
3 large eggs
1 c. light-tasting molasses (Golden Barrel unsulphered baking molasses and King Syrup are some of the best)
2 1/2 c. boiling water
1 tsp. baking soda
4 c. all purpose flour
1 c. brown sugar
2/3 tsp. baking soda
1/4 tsp. salt
1/3 tsp. cream of tartar
6 Tbs. butter
1/3 c. lard or shortening
2 (9") unbaked pie crusts

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.

Nutrition Facts : ServingSize 1 slice, Calories 522 kcal, Carbohydrate 100 g, Protein 7 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 46 mg, Sodium 243 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 6 g

GOOD 'N PLENTY PENNSYLVANIA DUTCH SHOO-FLY PIE



Good 'n Plenty Pennsylvania Dutch Shoo-Fly Pie image

Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(

Provided by GoodMorningBurger

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 teaspoon baking soda
3/4 cup water, boiling
1/2 cup dark molasses
1 egg, beaten
3/4 cup flour
3 tablespoons shortening
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 350ºF.
  • Liquid:.
  • Dissolve baking soda in water.
  • Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).
  • Crumbs:.
  • Mix flour, shortening, brown sugar, salt and cinnamon.
  • Form the mixture into crumbs.
  • Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)



Authentic Shoo Fly Pie (Straight from Lancaster Co.) image

Born, raised & still residing in Lancaster County Amish/PA Dutch Country this is as authentic as it gets. This recipe is from the Mennonite Community Cookbook that's older than me & given to me by my mother. I saw a few other versions posted, but none were like this one. You could use 9 inch pre-pared pie crust but for the real deal you may want to start from scratch (see my recipe #163245 for the crust that goes with).

Provided by Sherie717

Categories     Pie

Time 45m

Yield 1 pie

Number Of Ingredients 7

3/4 cup dark molasses (sorghum or dark Karo)
3/4 cup boiling water
1/2 teaspoon baking soda
1 1/2 cups flour
1/4 cup shortening or 1/4 cup butter
1/2 cup brown sugar
1 (9 inch) pastry dough

Steps:

  • Dissolve baking soda in hot water and add molasses.
  • Combine sugar and flour and rub in shortening to make crumbs.
  • Pour 1/3 of the liquid into an unbaked crust.
  • Add 1/3 of the crumb mixture.
  • Continue alternating layers, ending with crumbs on top.
  • Bake at 375 for approximately 35 minutes.

PENNSYLVANIA DUTCH MOLASSES COOKIES



Pennsylvania Dutch Molasses Cookies image

These come from my mom's side of the family. Since she grew up there among the Amish and Mennonite communities I've always been fascinated with their cuisines. Molasses and gingerbread are two of my favorite flavors for cookies. Cooking time noted is per batch.

Provided by Marney

Categories     Drop Cookies

Time 20m

Yield 5-6 dozen cookies, 60-70 serving(s)

Number Of Ingredients 9

1 cup shortening
1 cup brown sugar
2 eggs
1 (12 ounce) bottle molasses
1 cup sour cream
1 teaspoon baking soda
6 cups flour
1 teaspoon ground ginger
1 teaspoon cinnamon

Steps:

  • Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
  • Sift the flour and spices together and add to the wet ingredients.
  • Drop teaspoonfuls of dough onto an ungreased cookie sheet.
  • Bake at 350 degrees farenheit for 10-15 minutes.

Nutrition Facts : Calories 116.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 8.7, Sodium 29.1, Carbohydrate 17.6, Fiber 0.4, Sugar 6.7, Protein 1.6

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