Shoofly Pie

Ingredients

1 1/4 cup flour
1/2 cup molasses
3/4 cup brown sugar, packed
1 egg
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp ginger
1 cup hot water
1 unbaked pie shell (9)

How to prepare

Combine flour, sugar, salt, and butter in bowl. Cut in butter until crumbly. In another bowl, stir baking soda and hot water. Add molasses, egg, and spices. Beat. Sprinkle 1/3 crumb mixture into pie shell. Pour molasses mixture on top. Sprinkle with remaining crumbs. Bake on bottom shelf of 350

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Almond roca

Ingredients

2 cup (1 lb) butter
2 cup sugar
1/2 cup whole almonds
1 lg pkg chocolate chips
1/2 cup walnuts, ground in blender

How to prepare

Melt butter over high heat add sugar stirring until it foams up Well continue over high heat, adding almonds continue to cook, stirring constantly Until mixture is color of mahogany and all sugar is melted take off the heat for a Moment if it starts to smoke stir as you take it off the heat permanently and pour Quickly into your biggest flat pan with sides tilt to spread evenly after 5 minutes Pour on chocolate chips when they are melted a bit, spread them over the top of the Hot mixture with a rubber scraper scatter ground walnuts over the top, shaking to Distribute evenly candy is thoroughly cooled when chocolate is dull looking, about 3 Hours

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Habanero hot sauce

Ingredients

8 tbsp white vinegar
12 tbsp water
6 cloves garlic
4 med habanero peppers
1/8 tsp salt, non-iodized

How to prepare

Place all ingredients in a blender and liquefy. Pour into a sauce pan and bring to a boil. Reduce heat to a simmer and cook to desired thickness. Pass through a strainer to remove pepper seeds. Reserve garlic bits and pepper pieces. While still hot pour into a 1/2 pint canning jar and seal, or use immediately. Add pepper and garlic pieces if desired.

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Sour Cream Coffee Cake 3

Ingredients

1/2 cup shortening
3/4 cup sugar
1 tbsp vanilla
3 lg eggs
2 cup flour, sifted
1 tbsp baking powder
1 tbsp baking soda
1/2 pt sour cream
6 tbsp butter, softened
1 cup light brown sugar,
firmly packed
2 tbsp cinnamon
1 cup nuts, chopped (walnuts or pecans)

How to prepare

Prepare a 10″ bunt pan. Grease the pan and cut a circle of waxed paper to cover the bottom.
Preheat oven to 350

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Almond Snaps

Ingredients

1/2 cup packed brown sugar
1/2 cup margarine or butter
1/3 cup light corn syrup
1 cup ground almonds
1/2 cup all-purpose flour
2 tbsp water

How to prepare

Line a cookie sheet with foil. Grease foil. Set aside. In a sm saucepan combine brown sugar, margarine or butter, and corn syrup. Cook and stir over med heat till margarine or butter is melted and mixture is smooth. Remove from heat. Stir in almonds, flour, and water. Drop by rounded tsp about 5 inches apart onto cookie sheet. Bake only 3 or 4 at a time. Bake in a 350 F oven for 6 to 8 minutes or until done. Let stand on cookie sheet about 2 minutes. Immediately remove cookies, one at a time, and roll around a metal cone. Slip cookie off cone. Cool on wire racks. Makes about 40.
TIPS: *If cookies become too hard before you get them shaped, return them to the oven for about 30 seconds. *Instead of using a metal cone for shaping, you can use a greased wooden spoon handle or make a cone from pliable cardboard.

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Butterscotch Cream Pie

Ingredients

9″ baked pie crust or 9″ baked Graham cracker crumb crust
3/4 cup packed light brown sugar
1/3 cup allpurpose flour
1/4 tsp salt
2 cup milk
4 egg yolks
3 tbsp butter
2 tsp vanilla extract
1 cup heavy cream

How to prepare

Prepare crust and cool. In 2 qt sauce pan, mix sugar, flour and salt. Stir in milk until smooth. Over med heat, cook mixture, stirring constantly, until mixture is thickened and begins to boil (about 10 min.) Boil 1 min.. Remove immediately from heat and set aside. In cup with wire whisk, beat egg yolks with sm amount of hot milk . Slowly pour in egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook stirring constantly until very thick (do not boil) and mixing mounds when dropped from spoon. Remove from heat. Stir in butter and vanilla. Pour into pie crust, Cover surface of mixture with plastic wrap to prevent skin forming. Refrigerate until set, about 4 hours. Just before serving in sm bowl with mixer at med speed, beat cream until stiff peaks form. Discard plastic wrap. Spread cream on top of pie. Good housekeeping.

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Buttermilk pie crust dough

Ingredients

2 1/2 cups unbleached all purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup unsalted butter, chilled and diced
1/2 cup solid vegetable shortening, chilled
6 tbsp buttermilk

How to prepare

Combine flour, sugar and salt in large bowl. Add butter and shortening. Cut in using hands or pastry blender until mixture resembles coarse meal. Add buttermilk and stir with fork until moist clumps form. Press together to form dough. Divide dough in half. Gather dough into balls; flatten into disks. Wrap separately and chill 1 hour. Notes: dough can also be prepared in processor. Using on/on turns, cut butter and shortening into dry ingredients until coarse meal forms. Add buttermilk and process just until moist clumps form. Proceed as above. Can be made ahead. Refrigerate 1 week or freeze 1 month. Let dough stand at room temperature to soften slightly before using.

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Charlie gibson’s cake

Ingredients

2 cup sugar
1/2 cup butter
2 eggs
3/4 cup cocoa
Few drops red food coloring
1 tsp baking powder
1/2 tsp salt

2 tsp baking soda dissolved in
1 cup sour milk*
1 tsp vanilla
2 cup all-purpose flour
1 cup hot coffee

How to prepare

Mix ingredients in order given, alternating flour and sour milk add coffee last pour Batter into prepared 9″ square pan bake in oven at 350

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