A pie recipe, Shoofly Pie from the Doubleday Cookbook

 Shoofly Pie
Preheat oven to 350

Filling:
2/3 cup of boiling water
1/2 tsp. baking soda
1/2 cup of molasses (I use grandma's brand)
Crumb topping:
1 1/2 cups sifted flour
1/4th tsp. salt
3/4 cup of firmly packed light brown sugar
1/3 cup butter

I recipe of a good flaky Pie crust
Prepare or buy a ready-made 9"pie crust.
Make sure this is deep dish, you will need it.
Do not bake crust. ( Note- This is what it says but last pie could have used a 5-10 minute bake and cool)

Make crumb topping.
Sprinkle 1/3 in bottom of pie crust.
Make filling, I know looks weird as heck, but trust me it is fine, and pour directly on top of crumb mixture.
Cover with remaining crumb mixture and bake on center rack for 35-40 minutes. I will usually place this on a pizza or small cookie sheet in case of some overflow.

Cool and serve slightly warm, unless you are Mark who prefers this cold the next day with coffee.
This is a pie you either love or hate.
Enjoy!
M

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Food is not rocking science

 Granola 

preheat oven to 275 

I have jumped the temperature up by 25 degrees for the first trip in the oven.

DRY: should be 6 cups
4 cups of old fashion oats in a large bowl.
To this add 2 cups of chopped nuts and stir together, we like walnuts, pecans, slivered almonds and cashews- use what you have or like
WET: should equal ¾ cup
Bake:

275- for 15 minutes Stir well, turn down heat to 250 10-12 minutes

Check the nuts for doneness- place back in the oven for 8-10 depending on your oven, if you add raisins or cranberries add them in during the last 6-8 minutes.
Cool and eat.

Measure ¼ cup oil I have used coconut, olive or vegetable oil, they all work

 (heat Coconut in the microwave if using)

Add ¼ honey

       ¼ maple syrup

       1T molasses

      1tsp. vanilla

      1-2 tsp. cinnamon

I beat this until it is emulsified, toss in a pinch of salt

 Dried fruit is an option, we started leaving it out.

1 cup mixed raisins and craisins.

 See notes above 

Enjoy!

M

Cup in use by one of our customers